Cook seashells as directed on the box.
Then drain.
In frying pan, cook bacon until crisp and drain.
Then place crumbled bacon in deep saucepan.
Add margarine and garlic and the box of chopped broccoli.
Saute 7 to 8 minutes.
To this mixture, add light whipping cream and Parmesan cheese.
Cook until cheese is melted. Add the cooked seashells and mix well.
Keep warm until ready to serve.
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
Save the drippings!
Cut broccoli flowerttes from head, peel and
Mix together salad dressing, sugar and vinegar.
Toss with the rest of ingredients.
Chill before serving.
Serves 4 to 6.
ool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water
Chop broccoli into 1/2-3/4\" pieces.
Finely dice Celery & Red Onion.
Shred Carrot.
Combine all dry ingredients in bowl.
Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.
Combine broccoli, raisins, onion and pecans in large salad bowl.
Mix well.
In small bowl, combine sugar, vinegar and mayonnaise.
Stir until sugar is dissolved.
Pour over broccoli mixture until coated.
Chill until ready to serve.
Just before serving, sprinkle crumbled bacon on top of broccoli salad.
If preferred, bacon may be mixed in salad.
Prepare dressing mix with mayonnaise and buttermilk.
Steam frozen broccoli until done (about 4 to 5 minutes in microwave). Combine bacon, mushrooms, cheese, croutons and onion.
Coat with prepared Hidden Valley Ranch dressing to taste.
Double recipe for a large group.
Cut broccoli into bite-sized flowerets.
Steam 2 minutes in the microwave; drain.
Place broccoli in a salad bowl.
Add the sliced olives, chopped eggs, green onions and bacon.
Combine salad dressing, mayonnaise and Parmesan cheese.
Just before serving, pour over broccoli salad and toss.
This becomes a meal with the addition of stir-fried chicken.
Chop broccoli.
Combine juice, vinegar and salad dressing mix. Mix well.
Add oil and soy sauce; mix well.
Pour dressing mixture over chopped broccoli and sprinkle with nuts.
Refrigerate mixture overnight to achieve best flavor.
Note: Before making the kugel, cook the Kluski noodles according to the directions on the bag. Thaw the chopped broccoli if frozen.
Preheat oven to 350 degrees Fahrenheit.
Beat wet ingredients together very well. Add onion soup mix. In a separate bowl, mix the cooked noodles and chopped broccoli.
Grease a casserole dish and add the noodle/broccoli mixture. Pour the wet ingredients on top and bake for 1 hour.
Butter a 13 x 9 baking dish. Layer 7 slices of bread on bottom of dish. Sprinkle half of cheddar cheese over bread slices.
Layer thawed chopped broccoli, onion, ham and tomato over cheese and bread layers. Top with remaining cheese and bread slices.
In a mixing bowl, combine remaining ingredients, beat well. Pour egg mixture over layered ingredients in baking dish.
Cover and refrigerate at least 3 hours or overnight.
Bake in a 350 degree oven for 40 - 50 minutes or until a knife inserted in center comes out clean.
Mix together salad ingredients.
Whisk together dressing ingredients.
Add dressing to salad.
Chill for at least 4 hours.
Mix in a bowl, can of mushroom soup, mayonnaise, onion, cheddar and the 2 eggs beaten.
Fold mixture together.
Add the chopped broccoli ( I just chop up the bunch, into small pieces, maybe you will get 2-3 cups) fold that into the mixture.
Put into a greased casserole, sprinkle with bread crumbs.
Cook uncovered for 45 minutes at 350 degrees.
Combine finely chopped broccoli, onion, cheese and bacon bits. Mix together vinegar, mayonnaise and sugar.
Pour this mixture over the salad.
In a large bowl, toss together the broccoli, red onion, raisins, sunflower seeds and bacon.
Mix together the mayonnaise, vinegar and sugar; stir well and pour over the broccoli salad. Refrigerate until ready to serve.
Combine salad ingredients and toss with dressing.
In a medium bowl whisk mayonnaise, sugar and vinegar until smooth; set aside.
Mix together broccoli, bacon and onion. Pour dressing over salad and mix well. Refrigerate until chilled; serve.
In salad bowl, combine broccoli, raisins and onion.
In another bowl combine sugar, vinegar and the mayonnaise.
Pour over the broccoli mixture.
Toss to coat all; refrigerate.
Just before serving salad, sprinkle with bacon and sunflower seeds.
It's better as it sets and gets colder.
Mix together salad dressing, sugar and vinegar.
Toss with the rest of ingredients.
Chill before serving.
Serves 4 to 6.