C.M. Russell Museum  

Here’s to the skinner with a jerk line Who could make a black snake talk, An could string his team up a mountain road That would bother a human to walk.


  

Russell's Recipes

Every month, the C.M. Russell Museum features one recipe from our very own C.M. Russell Museum Cookbook (on sale in the Museum Shop). Our cookbook is a wonderful collection of favorite recipes for appetizers, salads, soups, breads, entrees, and of course desserts, submitted by our members.

This month's featured recipe is a tasty way to eat your vegetables!

Broccoli Lemon Sauce with Steamed Vegetables

Broccoli Lemon Sauce3 lbs. small red potatoes, quartered
1 large sweet red pepper, sliced ½ -inch thick
2 cups broccoli florets
1 can condensed cream of broccoli soup
½ cup mayonnaise
¼ cup green onions, minced
1 tbsp. lemon juice
¼ tsp. dried leaf thyme, crushed

Steam potatoes 10 minutes over high heat. Add pepper and broccoli; steam 5 minutes more or until tender. Meanwhile, in 2-quart saucepan over medium heat, combine soup, mayonnaise, onions, lemon juice, and thyme. Heat through, stirring occasionally. Pour over vegetables. Serves 8.

Recipe submitted by Dorothy Stein of Minneapolis, Minnesota.