BROCCOLI SALAD

BROCCOLI SALAD
FROM DEZAREE CHESTNUT

3 large stalks of broccoli
1 lb bacon
1 cup raisins or Craisins
1 package slivered almonds

DRESSING
1 cup mayo
¼ cup sugar
¼ cup vinegar

Clean and cut the broccoli into small pieces. Cook bacon crisp and crumble when cooled. Add broccoli, bacon and raisins to a large bowl. Make dressing in a separate bowl. Make this salad the night before serving. Add the almonds right before serving it so they don’t get soggy.

JUNE BUG

3 cups ginger ale
4 tablespoons grenadine
4 tablespoons orange juice
3 scoops orange sherbet

Combine ginger ale, grenadine, orange juice and sherbet. Pour into ice-filled, chilled cocktail glasses.

Makes 4 servings.

BRUSCHETTA

Remember on Julie and Julia when Julie made the bruschetta and the world's mouth watered? On occasion I have to make it and relish in the goodness.

Sliced French bread
Tomato
Basil
Garlic
Olive oil
Butter
Salt
Pepper

I start by heating the butter and garlic in a skillet. Once it is hot, fry slices of bread on both sides until golden brown and crunchy.

Dice the tomato and chiffonade the basil. Combine tomatoes and basil with a drizzle of olive oil, salt and pepper to taste. Top toasts with tomato mixture and enjoy.

SALISBURY STEAKS

1 lb ground beef
2 tablespoons pork shake n bake
1 cup evaporated milk
1 tablespoon minced onion
1/2 sleeve saltine crackers, crushed
2 packets brown gravy, mixed according to package

Combine ground beef, shake n bake, milk, and minced onion. Shape into patties and coat in crushed saltine crackers. Brown in skillet with olive oil. Pour gravy over, cover and simmer until cooked through. Serve over mashed potatoes.

ELEGANT ECCLAIRS

1 cup water 4 eggs ½ cup butter 1 cup flour 1 recipe Cream Filling (see below) 1 recipe of your favorite chocolate frosting In a medium saucepan bring water and butter to a boil. Remove pan from heat. Immediately add flour all at once and stir vigorously with a wooden spoon until mixture leave pan and forms a ball (about 1 to 2 minutes). Add eggs, one at time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 F for about 30 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. To fill, cut horizontally with sharp knife, removing the lid. Scoop out any soft dough. Fill shells generously with Cream Filling Replace lids. Frost the lids with chocolate frosting of your choice. Decorate as you wish or garnish with a small edible flower. Shells and filling can be made a day ahead and refrigerated. Fill the shells the day of serving. Makes 8-10. Note: This recipe can also be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. Cream Filling 1 (6oz) package instant vanilla pudding 2 cups milk ½ pint whipping cream Prepare pudding as directed on package but using only 2 cups of milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe Elegant Eclairs.

TO DIE FOR BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

SWEET & SOUR CHICKEN WITH CASHEWS

This is sort of like homemade Panda Express, but way better! You must try!

1 cup brown rice
18 ounces frozen chicken nuggets
1/2 cup apricot preserves
2 tablespoons low-sodium soy sauce
2 tablespoons cider vinegar
1 teaspoon grated fresh ginger
1 tablespoon canola oil
4 stalks celery, thinly sliced
1/2 pound snow peas
1 jalapeno pepper, seeded and sliced
1/2 cup roasted cashews
2 scallions, thinly sliced

Cook the rice according to package directions. Meanwhile, cook the chicken according to the package directions. (If there's a pan frying option, choose it; otherwise, bake.)

In a small bowl, make the sauce: whisk together the preserves, soy sauce, vinegar, and ginger; set aside.

Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and jalapeno and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.

Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.