Broccoli Salad

Ingredients:

1 cup mayo

2 Tbsp sugar

2 Tbsp red wine vinegar

1 (16 oz pkg) or one bunch broccoli, chopped

5 slices of bacon, cooked and crumbled

1/2 cup golden raisins

1/4 cup red onion, chopped

1/4 cup sunflower seeds

Remove broccoli leaves and cut off tough ends of stalks. Wash throughly, cut into small flowerettes and chop stems. Combine broccoli, bacon, raisin, onion, and sunflower seeds in a large bowl. Combine mayo, sugar and red wine vinegar. Add to broccoli mixture, stirring until well coated. Cover and chill.

Makes about 5 cups.

Broccoli Casserole

Serves 12

3 pkg (10 oz each) frozen chopped broccoli, thawed, drained

3/4 lb (12 oz) velveeta cheese, cut into slices

36 ritz crackers, coarsely crushed, divided

1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended. Spoon mixture into 2 quart baking dish. Mix remaining crackers and butter; sprinkle over broccoli mixture. Bake 45 mixtures or until heated through.

Broccoli Casserole

Prep time 10 min
Total time 55 min
Serving 12

3 pkg (10 oz) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz) Velveeta, cut up
36 Ritz crackers, crushed
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon into 2 quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
Bake for 45 minutes or until heated through.