This week’s favorite recipes
Bestest Broccoli Salad (from my friend, Shellie, at allthingssouthern.com)
Sorry, no photo, because it didn’t last long enough for a photo shoot.
2 cups fresh broccoli
1 cup raisins
1 cup chopped green onions
6 slices bacon, fried and crumbled
Dressing: 1 cup mayonnaise with 1 T sugar or honey and 2 tablespoons lemon juice
We'll begin by chopping up this head of fresh broccoli into little florets. I’ve already fried and drained six slices of bacon. We're gonna crumble it into our broccoli along with a cup of golden raisins and a cup of chopped green onions.
Mix mayo with sugar (can omit) and the lemon juice. Pour over broccoli mixture.
Pistachio Fruit Salad
I first got hooked on this when Hub’s aunt, the late Mary Evelyn Sharp, brought it to family dinners. Sometimes, its a side, and other times, it dessert.
1 small box pistachio instant pudding mix
1 package miniature marshmallows
1 20 oz. can crushed pineapple
1/2 cup pecans, coarsely chopped
1 1/2 cup Cool Whip
Mix dry pudding mix with marshmallows; stir in Cool Whip. Add other ingredients, including juice from pineapple. Refrigerate several hours or overnight before serving.
This makes a lot; I usually put it in a 9” x 13” dish.
1 ~3# fryer. Put in crock pot set on low before you go to bed. Don’t add any liquid; just season as desired (I use Cajun seasoning). Next morning, remove the chicken from the crock pot. When cool, remove bones and skin. Cut the chicken into bite-size pieces.
1 cup chopped grapes
1 cup chopped celery
1 cup chopped pecans
1/4 cup sweet pickle relish
Mix all together with chicken.
1/2 cup real mayo (NOT Miracle Whip)
1/4 cup sour cream
Pour over chicken mixture and stir together.
There are thousands of chicken salad recipes; this just happens to be the one I made this week.