OT recipe suggestions

Hear ya go! Both are quick to make, and have been well received. Have fun! PAT in Virginia

*Broccoli Salad* Yield 6 servings

Dressing:

3 Tablespoons Sugar 1 Tablespoon Vinegar 1 1/2 cup mayonnaise, divided

Dissolve sugar in vinegar, then stir into 1/2 cup mayonnaise. Mix until well blended. Add this mixture to remaining mayonnaise, and mix well.

Salad:

1 head broccoli, chopped 1 medium onion, chopped, 1 pound bacon, cooked and crumbled 15 ounces total raisins and/or dried cranberries 1/4 cup slivered almonds or chopped walnuts

Mix salad ingredients in a large bowl. Stir in dressing. Mix well. Chill several hours or overnight.

*Deluxe Bean Salad* Yield 15-20 servings

Dressing:

1 cup white wine vinegar 1/2 cup olive oil 1/2 cup sugar (or desired amount Splenda) 1/4 - 1/2 teaspoon garlic powder 1 teaspoon lemon pepper 1/2 teaspoon black pepper 1 teaspoon salt

Mix vinegar, oil, and sugar until sugar dissolves. Stir in all seasonings.

Salad:

1/2 green pepper 1/2 red pepper 1 medium onion, 1-2 ribs celery 1/2 cucumber 1 can (4 ounces) each: sliced black olives, and chopped green chilies 1 can (16 ounces) each (choose five or six from following list:) kidney beans, green beans, wax beans, black beans, lima beans, pinto beans, butter beans, chickpeas, kernel corn (optional) 4 slices cooked bacon, crumbled

Drain and rinse all canned ingredients. Slice or chop all other vegetables. Stir all ingredients together in large bowl. Pour marinade over, cover and refrigerator overnight. Stir several times while marinating. Keeps very well.

KJ wrote:

Yum! Thanks! I truly appreciate the time it takes for someone to look up and retype a recipe when requested. Thanks so very much. Now to decide between all the possibilities I'm sure I'll see. KJ

My goodness, Pat. That first recipe has enough cholesterol in it to kill off at least half of the State of Virginia. We need to watch you more carefully. Polly

"Pat in Virginia" Hear ya go! Both are quick to make, and

She's trying to kill us off so she can get our stashes. ;-P

I have to second the broccoli salad suggestion......it is really good. It can be made ahead (and should be) and it lasts a good long time in the fridge........the veggies just get nice and soft. I use green onions and sunflower seeds instead of regular onions and nuts........ I don't chop the broccoli too fine - I leave nice little flowerettes - and if you use broccoli with the stalk (instead of crowns), you can peel the stalk and slice thinly to add to the salad.

Laurie G. in CA

again.....I agree!!!!!

Laurie G. in CA

I love this too. My recipe is a little different:

3 oz. cream cheese 2 T. sugar 1/2 tsp. garlic salt 1 egg 2 T. vinegar dash pepper 1 T. prepared mustard 2 T. oil

Combine the above in blender, and serve over

6 C.broccoli, chopped 1/3 C. pecans, chopped 12 slices bacon, cooked and crumbled 1/3 C. raisins 2 T. onion (I use red)

Mmmmm!

You could use turkey bacon if you want to Polly. It's all crumbled in the salad, so no one would notice the difference. Debra in VA See my quilts at

Our Yorkie loves turkey bacon but he would probably eat old army boots if you told him there was 'big bird' in it. Polly

Here's one that's quick and easy to put together, yet tastes wonderful! CAUTION to anyone with nut allergies!

Nectarine Coleslaw

INGREDIENTS:

• 4 cups creamy deli coleslaw or homemade coleslaw * 2 nectarines, chopped (I often use the canned mandarin orange sections for this...they work fine) * 1/2 cup (or more, to preference) honey roasted peanuts OR chopped salted cashews

PREPARATION:

Combine all ingredients in medium bowl and toss gently to blend. Refrigerate for a few hours before using. Serves 8, so adjust recipe accordingly. :)

Nancy in NS