Episode 5 - Summer Series 1

Broccoli and cauliflower salad recipe:
4 cups fresh broccoli florets
4 cups fresh cauliflower florets
1 large sweet union, thinly sliced
1/2 cup sugar
1/2 cup grated parmesan cheese
1 tsp basil leaves
3 cups mayonnaise and or salad dressing
1 lb bacon, crisply cooked, crumbled
1 large head of lettuce, torn into bite sized pieces
Optional- 2 cups seasoned croutons
1. In a large bowl, break broccoli and cauliflower into bite sized pieces, combine with onion.
2. In a small bowl combine sugar, cheese, basil, and mayonnaise and mix well.
3. Toss vegetables and dressing together - refrigerate several hours or overnight.
4. Just before serving add lettuce, bacon, and croutons.
5. Toss lightly.
Serves approximately 20-24 people.
Artichoke salad recipe:
1/2 cup marinated mushrooms sliced
1/4 cup roasted red peppers cut in small pieces
1 cup olive salad (usually already sliced)
1 cup black olives sliced
1 1/2 cup marinated artichoke cut in small pieces
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 cup olive oil
1/4 cup wine vinegar
Mix all ingredients and toss. This salad is always made a day or 2 ahead of time as the ingredients and the flavors combine together.
Frozen slush recipe:
1 cup boiling water
2 cups sugar
2 cups tea
1 small can or 6 ounces of frozen orange juice
1 large can or 12 ounces of frozen lemonade
1 1/2 cups whiskey
mix all together and freeze for 2 days. When it is time to serve scrap with an ice cream school.
With any questions please email [e-mail]

[@karenfrance1194]

Fun times cousin Donna. Thanks for sharing.

[@lindsaypecor2594]

You guys did a great job ❤😊

[@suemajor9374]

Thank you , this was so good 😊

[@InTheKitchenWithMommom]

Thank you for your comments!