Amish Broccoli Salad

Ingredients:

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayo

1 cup sour cream

½ cup sugar

½ tsp. salt

½ pound bacon, fried and crumbled

1 cup shredded cheddar cheese

Mix mayo, sour cream, sugar and salt.  

Add the rest of the ingredients and stir well.  Chill one hour before serving.  

Fresh Broccoli Salad

2 heads fresh broccoli                                                                   

1 C. mayonnaise              

1 red onion                                                                                        

1/2 C. white sugar

1/2 lb. bacon crumbled                                                                 

1/2 - 1 Tbsp. white vinegar

handful sunflower seeds

Cut broccoli in bite size pieces, chop onion and prepare bacon and crumble.  Mix all together.  Mix the mayonnaise, sugar and vinegar and mix with broccoli mixture.  About an hour before serving add sunflower seeds and stir well. Chill and serve.

Mom’s Broccoli & Cheddar Soup

Review by Jami:

It's cold outside and time for some yummy winter soups! 

Start with
2T butter
2 lbs. broccoli - peel big stems and chop all into 1/4 inch slices
1 med. onion chopped
2 med garlic cloves chopped or 2 teaspoons
1 1/2 tsp. dry mustard
pinch of cayenne
1 tsp. salt

This all gets blended so don't worry about neat chopping.  Melt butter in a large dutch oven pan over med. heat and when foaming stops, add all of the above and cook for about 6 minutes, stirring frequently until fragrant.

Add 1 C water and 1/4 teas. baking soda, bring to simmer, cover and cook until broccoli is soft - about 20 min. stir once or twice.

Add 2 C or one can of low sodium chicken stock or veg. stock and 2 C water, bring to simmer over med. high heat.  When mixture begins to simmer stir in 2 C of loosely packed fresh spinach and let it wilt - about 1 min.
Shred 3 oz. sharp cheddar cheese (3/4 C) and
1 1/2 oz. parmesan cheese (3/4 C)

Use a hand blender to smooth soup, always use care when blending hot stuff. Place a dry towel over the top and hold firmly to prevent burns. Adjust consistency of soup by adding up to 1 C water if desired. Salt and pepper to taste.  Serve with croutons and a bit of shredded parmesan on top. 

Healthy veggie soup with cheese

Review by Lyndee:

1 bag broccoli, cauliflower and carrots (frozen food aisle)

1 container plain greek yogurt

1 can chicken breast

½ cup 2% shredded cheddar cheese  

Onion

Salt & Pepper (to taste)

Hot sauce (optional)

Cook frozen veggies and chopped onion per instructions on bag.  Add yogurt and chicken breast.  Let simmer until veggies are soft.  Salt & pepper to taste.  Add a few dashes of hot sauce if you would like. Stir in shredded cheese just before serving.   

If it’s runny, mix ¼ cup of milk and 2 teaspoons of flour.  Pour in slowly while stirring.   

This turned out pretty well for a throw together, last minute soup of the top of my head.  The only thing I would change is maybe when cooking the veggies, instead of using water as directed on the bag, I would try some chicken broth to add a little extra flavor.