Combine salsa and dressing in a mixing bowl.
Cook Green Giant(R) Broccoli & Cheese Veggie TotsTM according to package directions.
Serve dip with hot Green Giant(R) Broccoli & Cheese Veggie TotsTM.
Combine broccoli, cheese, bacon and onion.
Make a dressing of mayonnaise, sugar and vinegar; toss with broccoli mixture.
Cut up broccoli, cheese and onion and mix in a bowl.
In a separate bowl, mix mayonnaise, sugar and vinegar.
Stir into broccoli mixture.
Chill and serve.
Toss broccoli, cheese, bacon and onion.
Make dressing with mayo, sugar and vinegar.
Toss together and refrigerate for several hours.
Toss broccoli, cheese, onions and bacon.
Pour dressing over mixture about 30 minutes before serving.
Very good and serves about 12.
Dice chicken and brown in butter.
Pour broccoli cheese soup over chicken.
Simmer for 20 minutes.
Pour over cooked white rice.
Cook white rice according to package directions.
Spread rice on bottom of ungreased casserole dish.
Place chicken breasts on top of rice.
Pour can of broccoli-cheese soup over chicken and rice.
Cover and bake for 1 hour at 350\u00b0 or until chicken is done.
Place all salad ingredients in bowl.
Mix dressing ingredients until smooth and pour over salad.
Chill.
br>Chop 2 cups frozen broccoli florets into small pieces, you
egetables into the cottage cheese and mayonnaise mixture mixing
Cook macaroni according to package directions; drain.
Turn, while still hot, into a bowl that contains butter and Parmesan cheese; toss to coat.
Add celery, cheese, salad cubes, mayonnaise to moisten, salt, pepper, seasoned salt and mustard;
mix well and chill.
Turn out on salad greens, and if desired, 2 cups of slivered ham or 1/4 cup of real bacon crumbs may be added to recipe.
Serves 8 to 10.
Chop broccoli buds, discarding thick stems.
Peel and chop onion.
Mix broccoli, onion, shredded cheese and bacon in a large bowl.
Combine broccoli, cauliflower, cheese, onion, bacon bits, raisins, walnuts and apple in a large salad bowl.
Combine the mayonnaise and sugar in a small bowl; let sit for 15 minutes for the sugar to dissolve.
Add in the vinegar; stir well to combine.
Pour over the salad ingredients and toss to mix well.
Refrigerate for several hours before serving.
Chop broccoli buds, discarding stems. Peel and chop onion. Mix broccoli, onion, cheese and bacon in a large bowl.
Mix mayonnaise, vinegar and sugar in a small bowl.
Add to broccoli mixture.
Refrigerate for at least 8 hours and serve.
Fry bacon until crisp; crumble.
Mix broccoli, bacon and cheese together.
Mix mayonnaise, sugar and milk to taste.
Add bacon drippings.
Mix with broccoli, bacon and cheese. Refrigerate.
You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
Combine the cheese, potatoes and celery.
Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
In skillet over medium heat in hot margarine, cook chicken until brown on both sides, about 10 minutes.
Stir in soup and water.
Add broccoli and pepper.
Heat to boiling.
Reduce heat to low.
Cover.
Cook 10 minutes or until broccoli is done and chicken no longer pink.
Stir occasionally.
Serve with tossed green salad and hot rolls.
nd serve.
For the cheese salad sandwich, spread the wholewheat bread
Mix cauliflower, broccoli, cheese and bacon in a bowl. Add dressing made from mayonnaise, sugar and vinegar.
Chop the broccoli in small pieces.
Chop green onions.
Cook bacon until crisp. Cool. Crumble bacon.
Mix all ingredients together.
Let set 1 hour in refrigerator before serving.