Ingredient:
- 2 bunches broccoli
- 1 tablespoon cooking oil
- 6 slices bacon
- 1/2 small red onion, chopped fine
- 1 cup raisins
Direction:
Cut off the broccoli heads, and separate into small florets.
Steam in a microwave for four minutes. Bite a piece. it should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain.
Put cooking oil in a skillet. Chop bacon into tiny cubes and saut?on medium heat until crispy. Drain and spread onto a paper towel to blot grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)
Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
If you have a salad strainer, spin broccoli to remove more water. Place broccoli in a bowl, pour *dressing over it and mix lightly.
Refrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.
*Dressing can be found in Soups/Sauces/Dressings
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |