Tuesday, November 1, 2011


The old saying about "When life gives you lemons, make lemonade" received a new twist with us.

On Sunday a friend of mine and I were at a dinner and she was telling a mutual friend how great her cabbage, cauliflower and broccoli were growing although they'd been planted late in the season because of all the rain. I asked, "So where's mine?" She said she would get some to me. On Wednesday my friend's son delivered 1 head of cauliflower and SIX (6!) heads of broccoli.


On Monday I'm taking Broccoli/Cauliflower Salad to our We Are Ohio Headquarters for Phone Bank Night to feed the volunteers and another portion to a Pot Luck event Tuesday evening. We'll be enjoying two other favorites also.

BROCCOLI/CAULIFLOWER SALAD (a recipe from Joann Watson we've been making since the 1970's)

1 head cauliflower
1 bunch broccoli
1 large Vidalia onion
1 pound bacon, fried crisp
2 cups Miracle Whip
1/2 cup sugar
2 teaspoons cider vinegar
1 can pitted black olives, drained

Blanch cauliflower and broccoli until el dente. Drain.

Make a dressing of Miracle Whip, sugar, and vinegar.

Toss cauliflower, broccoli, Vidalia onion and black olives with dressing.

Add bacon.

Refrigerate until chilled; serve.

BROCCOLI/MUSHROOM CHOWDER (recipe from Lazarus cookbook we've made since the 1960's)

1 head fresh broccoli
8 ounces fresh mushrooms
8 ounces butter
1 cup flour, sifted
1 quart chicken stock
1 quart Half and Half
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon tarragon leaves, crushed

Clean and cut broccoli into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside.

Wash and slice mushrooms.

Melt butter in sauce pan over medium heat. Add flour to make a roux. Cook for 2-4 minutes. Add the chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low. Add broccoli, mushrooms, Half and Half and spices. Heat, but do not boil.

Serves 8.

CHCICKEN/ BROCCOLI SUPREME (recipe from Lee Collins we've been making since 1979)

1 chicken
2 bunches, fresh broccoli
1/4 pound butter
1 cup chicken broth
3/4 cup cracker crumbs
1 8-ounce package Monterey Jack cheese
1 8-ounce package mushrooms

Cook chicken until tender. Remove meat from bones. Grease casserole dish and line with cracker crumbs. Cook broccoli until tender and drain thoroughly. Place broccoli on top of crumbs; add chicken pieces and mushrooms. In a sauce pan, melt butter, cheese and broth. Pour over casserole. Bake in 350-degree oven for 30 minutes or until bubbly.

Now, how much must I hint for CABBAGE?

1 comment:

Anonymous said...

Deep fried broccoli at the fair!