We recently went to a family reunion at Gary's sister's cabin on Leaf Lake where lots of good food was served.
One of the salads I particularly enjoyed was a broccoli cauliflower salad with raisins and chopped red onion. It is one of those recipes that is requested at every family gathering.
Every time Audrey makes this salad, she knows to bring the recipe as everyone always asks for it.
Audrey's Broccoli and Cauliflower Salad
10 slices bacon, fry and crumble
1 cup mayonnaise
1/3 cup sugar
1/3 cup vinegar
6 cups flowerets of broccoli and cauliflower
1/2 cup sunflower seeds
1 carrot, shredded
1/2 cup red onion, chopped
1/2 cup raisins
1 can mushrooms, drained
Place all ingredients but the mayonnaise, sugar and vinegar in a large bowl. Make a dressing from the mayonnaise, sugar and vinegar and some bacon grease and add to the ingredients in the bowl. Chill for at least three to four hours or preferably overnight.
Crispy Oven Chicken
4 chicken breasts
1 cup Bisquick baking mix
1 teaspoon seasoning salt
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon paprika
Put ingredients except chicken in bag. Mix and coat chicken pieces. In a 9- by 13-inch pan, melt 1/2 cup butter in a 425-degree oven. Put chicken in pan and bake 45 minutes. Turn and bake 15 minutes longer. This is really crispy and good.
1 box lemon cake mix
1 3.4-ounce box instant lemon pudding
1 cup water
1/2 cup vegetable oil
1/4 cup poppy seeds
Beat all ingredients for four minutes. Pour into four small loaf pans and bake at 350 degrees for 45-60 minutes or until done.
GARY'S TIP: A curved grapefruit knife is a great tool for taking the rind off cantaloupe wedges or watermelon slices.
FOOD FOR THOUGHT: Strength is the capacity to break a chocolate bar into four pieces with your bare hands -- and then just eat one piece.
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