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5 c. Fresh Cut Up Broccoli (About 4 heads)
2 Chopped Green Onions
1 Pkg. Bacon, fried and crumbled
1/2 c. Raisins
1/2 c. Sunflower Seeds
8 oz. sliced mushrooms
1/2 c. Sugar
2 T White Vinegar
1 c. Mayonnaise

Except for the Sunflower Seeds and Bacon, mix dressing and all ingredients together and let marinate overnight.

Serves 15-20

Note: If you’re feeling particularly lazy you can substitute real bacon bits for the bacon, but it is a waste of time because they just don’t have the same flavor.

1/4 c. olive oil
3 large cloves garlic, minced
1 loaf (1 lb.) French bread, cut into 24 slices
24 thin slices Mozzarella Cheese
6 plum tomatoes, chopped
2 Tbsp. chopped fresh oregano
PREHEAT broiler. Mix oil and garlic. Brush both sides of bread slices lightly with oil mixture. Place on baking sheet. Broil 1 to 2 minutes on each side or until lightly toasted on both sides.

Cover each toast slice with 1 cheese slice; top evenly with tomatoes.

Broil about 4 inches from heat 1 to 2 minutes or until cheese is melted. Sprinkle with oregano. Serve warm.

Makes: 2 dozen slices, or 24 servings, 1 slice each

Note: Valentino’s makes this with the tomatoes and green olives underneath shredded mozarrella cheese and it’s awesome!

1 large bunch of asparagus
4 egg yolks
2 t fresh lemon juice
1 T water
1 T Dijon mustard
1/2 lb. butter, melted and warm

Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. While the asparagus are blanching, prepare the sauce.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.

Remove the asparagus from the water and season with salt and pepper. Place the asparagus on a platter and spoon the Hollandaise sauce over the top.

Serves 4

3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
1/2 of a large onion.
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8 slices)
1 c. mayonnaise
Parsley

Combine all ingredients and mix. Chill. Put parsley on top.

Serves 8

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Preheat oven to 325° F.

Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

2/3 c. sugar
4 tsp. cinnamon
1 stick (1/2 cup) unsalted butter, melted
(6) 1/2″ thick slices homemade bread, crusts removed, each slice cut into 4 strips

In a wide, shallow bowl, stir together sugar and cinnamon. Working with 1 strip of bread at a time, turn strips quickly in butter, coating them on all sides, letting any excess drip off,
then turn them quickly in cinnamon-sugar, coating them on all sides.

Bake strips in lightly buttered jellyroll pan in upper third of a preheated 375° F. oven for 10 minutes. Turn and bake 10 more minutes. Transfer with tongs to serving plate.

Makes 24 pieces.

8 medium potatoes (about 2-1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350 Deg. F. Grease 2-1/2 to 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1-1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted

1-1/2 cups all-purpose unbleached flour
2 tablespoons light brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
3 tablespoons melted butter
1-1/4 cups milk

In a large bowl whisk together the flour, sugar, baking powder and salt. In another bowl whisk together the eggs, butter, and milk. Pour the liquid ingredients into the dry ingredients, stirring until combined.

Using about 3 tablespoons of batter per pancake, spoon the batter onto a well-greased griddle or in a skillet and cook until bubbles form across the top of the pancakes. Turn the pancakes over and cook until the underside is set and golden.

Chocolate Chip Pancakes: Prepare basic recipe, increasing sugar to 3 tablespoons and fold 1/2 cup of mini chocolate chips into the batter before cooking

1-1/2 cups shredded Monterey Jack cheese
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
1/2 cup canned black beans
1/2 cup refried beans
1/3 cup corn kernels
1/4 cup green chilis
Tortilla chips
Pickled jalapeños, for serving

INSTRUCTIONS
Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
Spread tortilla chips into the prepared baking dish. Top with cheese, beans, corn and green chilis.

Place into oven and bake until cheese has melted, about 10 minutes.

Serve immediately, top with tomato & avocado pieces and garnish with pickled jalapeños, if desired.

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.