Drop raisins in boiling water for 1 minute to soften, then cool.
Cut all stems off heads of broccoli.
Combine celery and raw broccoli flowerets with mayonnaise, vinegar, sugar, pecans, Parmesan cheese, onion, raisins and bacon pieces.
Mix well and chill before serving.
Boil marinade together
a few minutes and pour over broccoli. If over raw broccoli, set 12 to 24 hours or overnight in the refrigerator.
inutes of boiling, add the raw broccoli flowerets; drain.
Place cubed
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.
In a large bowl, combine broccoli, walnuts, onion and cheese.
In a separate bowl, stir together sugar, vinegar, salt, pepper and mayonnaise until well blended.
Pour dressing over broccoli mixture and toss to coat well.
Chill for about 1 hour; serve.
Chop broccoli and onion fine.
Add the rest of the ingredients in order.
Mix well.
Chill for several hours before serving.
Cut broccoli and cauliflower into bite-size pieces.
Combine with cucumber and onions.
Pour your favorite Italian dressing over vegetables.
Let marinate in refrigerator for several hours or overnight.
Place raw broccoli flowerets in bowl.
Mix mayonnaise, sugar and vinegar.
Toss all ingredients together.
In a large bowl, combine chopped broccoli, raisins, cooked diced bacon, and raw chopped onions.
Add the dressing to combined ingredients and stir to coat evenly.
Ready to eat or chill.
Cook broccoli in salted water; drain and set aside.
Cut up mushrooms and saute 15 minutes.
Combine croutons with mushrooms 5 minutes.
Put croutons and mushrooms on the bottom of a lightly greased casserole dish.
Put broccoli on top.
Pour mushroom soup over broccoli and lay cheese on top.
Bake 20 minutes at 300\u00b0.
lorettes from top of rinsed, raw broccoli - toss into dressing. (You COULD
Shred cheese and carrots and tear broccoli florets into bite size pieces.
Mix equal amounts of shredded cheese, shredded carrots and broccoli pieces.
Add salt and pepper (as much as you desire).
Add mayonnaise to mix.
Serve cold.
Cook 5 minutes,then add broccoli and cook 3 minutes more
Chop broccoli.
Keep just the buds.
Mix broccoli, onion, shredded cheese and crumbled bacon in large bowl.
Mix mayo, vinegar and sugar in small bowl and add to broccoli mixture. Marinate for at least 8 hours before serving.
Wash and cut broccoli and unpeeled, cored apple into bite-sizes.
Add raisins, nuts and sliced onion.
Toss.
Mix together mayonnaise, sugar and vinegar.
Pour this over first ingredients and mix.
Chill before serving.
Chop broccoli and cauliflower, discarding most of the stem sections.
Mix broccoli, cauliflower, onion, apple, raisins, bacon bits, walnuts, and cheese in large bowl.
Combine mayo, sugar, and vinegar in medium bowl.
Mix together mayo mixture and broccoli mixture.
Cover and chill over night. Serve cold.
Wash and drain broccoli.
Cut into bite-size pieces.
Combine broccoli, bacon and raisins in a large bowl with lid.
In blender combine mayonnaise, vinegar, sugar and onion.
Blend until smooth. Pour over broccoli mixture and toss to coat.
Cover bowl with lid and refrigerate overnight to blend flavors.
Toss salad again before serving to coat broccoli with dressing.
Rinse broccoli; cut broccoli flowers at the ends of the stems. Coarsely chop
flowerets.\tPlace in bowl and add salad oil, salt, pepper and\tlemon
juice.
Mix
well
and
chill 30 minutes.
Mix tomatoes and broccoli.
Blend the sour cream and mustard together. Toss
with
broccoli
and\ttomatoes, mixing well.\tServe on lettuce
cups.
Refrigerate 30 minutes before serving.
Serves 6.
Arrange broccoli in a saucepan, and steam covered for 4 minutes, or until crisp-tender.
Place broccoli in a large bowl.
Heat a small skillet over medium-high heat.
Add oil, garlic, cook 2 minutes, or until garlic is fragrant.
Add oil mixture, rind, juice, and salt to broccoli, and toss to coat.
Sprinkle broccoli mixture with cheese.
Cut flowerets from broccoli with 1 1/2 stem.
Split the large one to make bite-sized.
Combine vinegar, oil, garlic, sugar and dill for marinade in jar.
Shake.
Put broccoli in medium-size baggie and pour marinade over.
Tie and refrigerate up to one day before serving.
Mix mayo, curry, catsup, Worcestershire sauce together for dip.
Refrigerate.
Drain broccoli and serve with dip.