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Cold Broccoli Salad
Cold Broccoli Salad
Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
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Skillet Ham, Cabbage and Potatoes
Skillet Ham, Cabbage and Potatoes
In large skillet over med heat, sauté chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes. Add sliced potatoes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 – 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.
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Quick Pear and Cabbage Slaw
Quick Pear and Cabbage Slaw
Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers. Slice the pears lengthwise, and then slice in half. Next, prepare the dressing. Whisk the lime juice into the olive oil, whisk in the mayo, mustard, salt, and zest. Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more.
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