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Broccoli Salad
as prepared by Jetty Wilson
4-5 cups of broccoli pieces (If you use any stems, cut them very small.)
1/4 cup diced onion
1/2 cup raisins
1/2 cup toasted sunflower seeds (To toast, place sunflower seeds in a dry frying pan, heat and stir gently until light brown.)
10 pieces bacon, fried crispy and crumbled (Optional. Jetty typically leaves this out.)
Dressing:
3-4 tablespoons sugar
1 tablespoon vinegar
1/2 cup Hellmann's mayonnaise with olive oil
Mix together the broccoli, onion, and raisins. Add dressing and stir.
Add sunflower seeds and bacon just before serving to keep them crunchy.
If you want, you can make dressing and salad the night before and combine them just before serving.
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Cannelloni-Style Lasagna
as made by Dale Shiffer. He found the recipe on www.tasteofhomes.com/recipes
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1/3 cup finely chopped celery
1/4 cup finely chopped carrot
2 garlic cloves, minced
3/4 pound ground beef
3/4 pound ground pork
1/3 cup white wine or beef stock
2/3 cup beef stock
1 bay leaf
3/4 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
2 jars (15 ounces each) Alfredo sauce, divided
2 large egg yolks
1 jar (24 ounces) marinara sauce
1 package (9 ounces) no-cook lasagna noodles
Directions
1. In a Dutch oven, heat oil over medium-high heat. Add onion, celery, and carrot; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
2. Add beef and pork; cook 4-6 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in wine. Bring to a boil; cook until liquid is almost evaporated, about 1 minute.
3. Stir in stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup Alfredo sauce and egg yolks.
4. Preheat oven to 350°.
To assemble, spread 3/4 cup marinara sauce into a greased 13x9-inch baking dish. Layer with four noodles, 3/4 cup Alfredo sauce, and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce, and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top. Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.
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Roasted Cauliflower Steaks
submitted by Barb Lemke
1 or 2 heads cauliflower (3 people ate 1 head in 5 minutes)
2 tablespoons olive oil, or more to taste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1. Preheat oven to 450°. Line a rimmed baking sheet with foil.
2. Remove leaves from stalk of cauliflower with a small sharp knife; trim stalk slightly, keeping intact. Put cauliflower on cutting board with stalk facing up, then cut head vertically into 4 thick slices (steaks). Arrange steaks on prepared baking sheet. Drizzle with oil; then sprinkle with salt, pepper, and garlic powder.
3. Roast 20 minutes. Turn steaks over with spatula; continue to roast until soft in middle and darkening around edges, about 15 minutes more.
Delicious!
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Mandarin Almond Salad
as made by Dale Shiffer. Dale found the recipe on www.tasteofhomes.com/recipes
Ingredients
4 tablespoons sugar, divided
1/2 cup slivered almonds
1/4 cup canola oil
2 tablespoons vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bunch red leaf lettuce, torn
1 can (11 ounces) mandarin oranges, drained
1 small red onion, sliced
Directions
1.In a small skillet, melt 3 tablespoons sugar over low heat. Add almonds; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well.
2.Just before serving, combine lettuce, oranges, onion and almonds in a large salad bowl. Shake dressing; pour over salad and toss.
Yield: 4-6 servings
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Mississippi Mud Cake
as made by Barb Shiffer. The recipe was seen on www.food.com. CAKE
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans (optional)
4 cups mini marshmallows
CHOCOLATE FROSTING
1 (16 ounce) packages powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter DIRECTIONS Preheat oven to 350°F.
Lightly grease a 9x13 inch pan.
Melt the butter in a medium saucepan.
Add the cocoa and stir.
Remove from the heat.
Pour butter mixture into a mixing bowl, and add sugar and eggs.
Mix until blended.
Add the vanilla.
Mix in the flour and salt.
Stir in the pecans.
Put batter into prepared pan and cook for 35 minutes or until done.
Remove from oven and sprinkle with marshmallows.
Cool in the pan on a wire rack.
For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
If frosting is too thick, add more milk.
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