I hope you all had a great Thanksgiving, and you’re looking forward to Christmas now. I would like to share a couple of recipes that are tried and true, and hope you will enjoy them with your family.

The first one is my mother’s chocolate pie recipe. When I worked for T. G. Davis, I used to make it for him for his birthday. He said it tasted like his grandmother’s pie, so you know it’s good!

Chocolate Cream Pie

1/4 cup flour

1 cup sugar

1/4 tsp salt

3 Tbsp. (level) cocoa

2 egg yolks

2 Tbsp. butter

1-1/2 cups milk

1 tsp vanilla

Mix flour, sugar, salt and cocoa in a pot. Add milk. Start heating and stir well. Add egg yolks, butter and vanilla. Cook until mixture thickens, stirring constantly. Pour into baked 9” pie shell and top with meringue. Bake at 400° until meringue browns.


2 egg whites

4 Tbsp. sugar

Whip the egg whites until frothy. Add the sugar, one tablespoon at a time, and continue beating until you achieve soft peaks.

Broccoli Casserole

I make this broccoli casserole for many family gatherings, and it never fails to please. Originally, I used a roll of garlic cheese, but haven’t been able to find it in years, so now I use Velveeta and garlic powder. The recipe can be doubled or tripled easily for large crowds.

2 lb. bag frozen broccoli florets

1 stick butter or margarine

1 small onion, chopped

1 can cream of mushroom soup

8 oz. Velveeta, cubed

1/8 tsp. garlic powder

1 can mushrooms, drained (optional)

Cook broccoli, loosely covered, in microwave about 9 minutes, stirring once during cooking. Drain.

Sauté onion in melted butter, then add soup, Velveeta, and garlic powder. Stir until cheese is melted and all is well blended. Add mushrooms, if desired.

Stir the cooked broccoli into this mixture and then place in a casserole dish. Bake in oven or microwave just until bubbly.

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Mona Tucker writes her “From the Hart” recipe column on the first Wednesdays of the month.