Dressing
1/2 c mayonnaise
1/4 c sugar
1 Tbsp apple cider vinegar
Salad
1/2 c raisins
1/2 lb bacon, fried and crumbled
1 1/2 c sunflower seeds
1 bunch broccoli, chopped
1/2 c minced onion
Mix all dressing ingredients. Refrigerate, and let stand overnight. Right before serving, toss with remaining ingredients.
Notes: This is very unusual and good.
1 bunch broccoli, chopped
¾ c mayonnaise (I use ½-3/4 c)
½ c chopped onion
½ c chopped green olives
4 hard-boiled eggs, chopped
Salt and pepper to taste
Mix all well. Chill. Serve in lettuce cups.
Posted in Marian and Joe's Recipes, Original Cookbook, Salads, Vegetarian
Tagged broccoli, eggs, vegetables
Stick of butter
1 onion or a few green onions
1 potato
1 head broccoli
1 glass white wine
1 quart cream (half and half)
Salt
White pepper
Beau monde
Lemon pepper
Into a pot large enough to hold soup for the number of people you’re cooking for, melt a stick of butter, chop in an onion, one potato, the bushy part of a head of broccoli. Add a glass of white wine, some pepper, salt, lemon pepper, and beau monde. Add one quart of cream (light). Simmer until potato is soft. Run through blender. Serve warm or place in freezer until soup begins to freeze around edges. Whip one more time and serve. To hasten process, boil potato before adding to mixture; allow to simmer over very low heat for flavors to blend and other vegetables to soften. Take care not to curdle the cream.
Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews
Tagged broccoli
Kate, Jim, and Michele spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.
In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.
Kate, Jim, and Michelle spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.
In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.
Posted in Entrees, Original Cookbook, Rita and Tom's Recipes