Mix Miracle Whip, lemon juice, sugar, salt and pepper. Let mixture stand for 30 minutes. Add remaining ingredients (except sunflower seeds). Cover and refrigerate several hours or overnight. Add sunflower seeds before serving.

Suggestions and additions to broccoli salad:

From David – use golden raisins instead of regular raisins.

Called in by Gerry in Sarona – skip the bacon and onions add red grapes cut in halves.

Called in by Susan in Wausau – use the canned “real” bacon pieces to speed up assembly of the salad

Cut sauerkraut with scissors. Stir in sugar and let stand 30 minutes. Add remaining ingredients, cover and refrigerate at least 12 hours.

Cook macaroni until tender but not mushy. Drain and chill. Combine macaroni, onion, lettuce, tomato and bacon. Coat lightly with mayonnaise.

Cook potatoes in jackets until tender. Peel, slice and set aside. Chop bacon into small pieces. Fry until crisp. Remove from pan with slotted spoon and set aside. Add onion and saute in bacon fat until tender. Stir in flour. Heat to bubbling. Whisk in water and vinegar. Bring to a boil, stirring with a whip. Add remaining ingredients. Add reserved potatoes and bacon. Heat through.

Steam onion in olive oil until tender. Then cook and stir until it gets crisp. Add a little more oil and some balsamic vinegar. Pour warm mixture over spinach, and top with Gorgonzola cheese crumbles.

Slice peppers into strips. Toss with vinegar, brown sugar and salt. In saucepan, heat pepper mixture to boiling, reduce heat and simmer 15-20 minutes. Remove peppers with slotted spoon. Set aside. Reduce liquid in saucepan to thickened syrup. Add oil, thyme and parsley. Warm sauce and pour over peppers. Cool 1/2-1 hour. Serve at room temperature.

Put each chicken breast in a small plastic bag. Combine juice, soy sauce, vanilla and a handful of coconut. Put 1/4 marinade over each chicken breast. Seal bag. Work marinade into chicken with fingers. Refrigerate 8-10 hours. Work marinade into chicken again. Heat olive oil in saute’ pan. Saute’ chicken in olive oil over low heat. Remove chicken and drain off most of the oil. Spread chicken with Dijon mustard. Return to pan and saute’ until bubbly and brown.

Cut tomatoes into slices. Sprinkle rotelle peppers over. Combine vinegar, salt, pepper and olive oil. Pour over tomatoes. Refrigerate 3-4 hours.

Soak eggplant in salted water. Meanwhile, heat oil, add pepper, onion and garlic and saute’ until tender. Add tomatoes and heat to boiling. Drain eggplant and add to tomato mixture. Simmer 5-10 minutes but to not let eggplant get mushy.

Combine flour, sugar, vinegar, egg and pineapple in a saucepan. Cook and stir until mixture comes to a boil and thickens. Cool. Fold in apples, cashews and whipped topping.

In 9x13” pan or baking casserole, combine butter, mustard, pepper, uncooked elbow macaroni and cheese. Mix together well. Heat skim milk to almost boiling. Pour 3 cups over macaroni mixture. Do not stir. Combine remaining cup with cream soup. Pour over macaroni mixture. Do not stir. Bake 45 minutes at 350 F or until nicely browned.

Brown ground beef. Mix with cheese and mushroom soups. Pour in baking dish. Cover with French fries. Bake 1 hour at 350 F.

Combine vegetables in large bowl. Fry bacon until crisp. Remove, drain, crumble and set aside. Measure 1/2 cup bacon drippings. discard remaining drippings. Return 1/2 drippings to frying pan. Heat and whisk in flour. Cook until mixture bubbles. Add vinegar and sugar, then whisk in milk. Heat and stir until mixture boils and thickens. Pour over prepared vegetables. Top with blue cheese, sliced tomatoes and crumbled bacon. Good hot or cold.

Heat butter in saute’ pan. Add onion and garlic and saute’ until tender. Combine cooked onion and garlic with all remaining ingredients. Mix well. Pour in casserole and bake 50 minutes at 375 F. Serve over rice or pasta.

Combine flour, powdered sugar and margarine. Mix until crumbly. Press in 9 x 13” pan and bake 15 minutes at 350 F. Mix sugar, flour, baking powder, rhubarb and eggs. Pour onto pre-baked crust. Return to oven and bake 35 minutes at 350 F. Good with whipped cream.

Preheat oven to 350 degrees. Sprinkle sugars over the rhubarb and let sit while making the batter. Mix together oil, egg, milk, vanilla, salt, soda and flour. Beat well. Add rhubarb and nuts and mix. Pour into 2 greased 9" x 5" x3" pans. Mix sugar, cinnamon and butter together. Sprinkle on top of batter. Bake for 50 - 60 minutes. (We sometimes freeze one of the cooked loaves for a little taste of spring in the winter. Holds up well in the freeze if wrapped carefully.)

Chef Knutson

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