Sharon Pope for DMC Corp.

As for a Christmas story, I can think of so many, but one my parents found really funny was when I was about 5. It was Christmas morning and my older sister (by 14 months) and I were getting brand-new two-wheel bikes. My sister’s was red and mine was blue. I didn’t realize that the bikes were for us and assumed they were for my parents and said, “Look, Daddy, Santa brought you a new blue bicycle!” They laughed and explained that it was actually for me. I was so happy and have great memories of my dad teaching me to ride that bike in the backyard the following spring.

Here is my favorite recipe for the holidays. I actually eat it for breakfast the following day if there is any left over! I always thought it was my mom’s recipe, but today found out it was my late Aunt Polly’s mother-in-law’s recipe. Ha! Learned something new! I call it Nin’s Broccoli Casserole.

Nin’s Broccoli Casserole

Heaping tablespoon salt 2 heads fresh broccoli (cut florets away

from stem) 2 beaten eggs 1/2 cup milk 1 cup mayonnaise 1 can cream of celery soup 2 cups shredded cheddar cheese 2 tablespoons Worcestershire sauce 1 tablespoon minced onion 1/2 cup mushrooms Salt and pepper to taste Topping 1 sleeve of saltine crackers Butter to dot top

Preheat oven to 350 degrees. Bring a large pot of water to a rapid boil. Add heaping tablespoon of salt. Add broccoli florets and cook until crisp-tender, 1 to 11/2 minutes. Remove with a slotted spoon and plunge immediately into ice water; drain.

Combine broccoli with remaining ingredients (except crackers and butter) in large bowl. Mix well. Pour into 9" x 13" greased casserole dish.

For topping, crush crackers and sprinkle evenly over broccoli mixture. Dot with butter.

Bake 45 minutes to 1 hour.