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Category:Salads - Author:N/A- Contributor:
Broccoli Salad
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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Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
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{4-5} BONELESS SKINLESS CHICKEN BREASTS
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Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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