Salads and Veggies


The first time I took the broccoli salad to a family reunion my cousin asked me who made it. When I told him I did, he said, "No, really - who made it?" I was amazed that something so easy to make evoked such a reaction. The other goodies on this page are a little more expensive and time-consuming, but they're worth every bit!


SUZIE'S BROCCOLI SALAD
2 lrg. heads broccoli, cut small
1/3 lb. bacon, cooked and crumbled
1 cup shredded marble cheese 		2 tbsp. sugar
1 tbsp. white vinegar
1 cup Miracle Whip
Combine broccoli, bacon and cheese. Mix sugar, vinegar and Miracle Whip and pour dressing over salad.


TINA'S PASTA DEL SOL
1 can pineapple chunks, drained
8 oz. shell pasta, cooked
2 oranges, chunked (save peel)
1-1/2 cup ham, julienne cut
1/2 cup orange juice
1 tbsp. sugar
1 tbsp. sweet basil
pinch of nutmeg 		1 red pepper, diced
1 cup cashews
1 cup peas (fresh or frozen)
1 cup carrot, julienne cut
1/2 cup vegetable oil
1 tbsp. grated orange peel
1/4 tsp. pepper
Combine pineapple, pasta, oranges, ham, red pepper, cashews, peas and carrots in a large bowl. Mix together remaining ingredients, stir into salad and then chill.


SCALLOPED VEGGIES A LA AUNTIE V.
4 cups sliced carrots
1 clove garlic, minced
1-1/2 tsp. Worcestshire sauce
4 slices bacon, cooked crisp
1/4 cup flour
1/2 tsp dry mustard
2 cups grated cheddar cheese 		1/4 cup butter or margarine
2 cups milk
1/4 tsp. salt
3/4 cup chopped onion
1 tbsp. cooking sherry
1/8 tsp. pepper
1 lrg. head broccoli
Preheat oven to 375°F. Cook carrots crisp-tender. Drain. In medium saucepan, melt butter; add garlic and onion and cook 5 minutes. Stir in flour. Stir constantly, cooking for 1 minute. Slowly add milk and cook, stirring, until thickened. Add sherry, Worcestshire, dry mustard, salt and pepper. Remove from heat and stir in half the cheese. Place half the broccoli in a greased 9" square casserole. Top with half the carrots. Add remaining sauce and cheese. Bake 25-30 minutes. Crumble bacon and sprinkle over top.


ACTUALLY MINE ZUCCHINI CASSEROLE
3 medium zucchini, sliced
1 large onion, sliced
2 cups grated mozzarella cheese
1/2 cup parmesan cheese
1-28 oz. can diced tomatoes
1 tsp. each salt and pepper 		1 tsp. Worcestshire sauce
1/4 cup chopped parsley
1 large garlic clove, minced
1 tsp. basil
1/2 cup chopped celery
1/2 cup chopped green pepper
In saucepan, bring to a boil and then simmer for 1/2 hour:  tomatoes, garlic, salt, pepper, Worcestshire sauce, celery, green pepper, parsley and basil.
In casserole dish, put a layer of zucchini. Cover with half of the sliced onion. Pour on half the sauce and top with 1 cup mozzarella cheese. Repeat. Top with parmesan cheese. Cover and bake at 350°F for approximately 1-1/2 hours.




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