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Category: - Author:- Contributor:

Broccoli & Bacon Salad

Ingredient:

Serves:8-10
Prep Time:15 Minutes
Effort:Difficult

Ingredients:
2 Heads Broccoli Hellman’s Mayo (to taste)
Hidden Valley Ranch Dressing (to taste) 1 Jar Real Bacon Bits
¾ Package Cracker Barrel Sharp Cheddar Cheese ½ Small Vidalia Onion
Salt & Pepper

Direction:

How to Prepare:
Pull broccoli from stems and steam. Broccoli should still be crispy.

Refrigerate when done. Shred the cheddar cheese and set aside. After
broccoli cools, add mayo, ranch, bacon bits, onion, cheese, salt and
pepper. Mix together and refrigerate until ready to serve. YUMMY!

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.