Broccoli Salad

Dressing:
1 C. mayo
1/3 c. sugar
2 tbsp. vinegar

Pour dressing over any or all of the following ingredients. Serve Cold.

chopped broccoli
copped cauliflower
cashews
sunflower seeds
bacon
craisins

Cheesy Broccoli and Cauliflower

2 lbs broccoli & cauliflower - cut & steamed

1 Cup Swiss Cheese - grated
2 TBs. Green Onion - chopped fine
1/3 Cup Mayo
1/2 tsp Dijon Mustard
1/4 tsp salt
1/8 tsp pepper

Mix all ingredients together to create a paste. Spread over brocoli and cauliflower in 9x13 dish. Bake for 30 @350.

Green Bean Casserole

I changed the recipe a bit  when I made this for Thanksgiving.  Here is the original recipe and then below I will write how I changed it.  That way you can decide what sounds best for your family's taste.

2 T. butter or margarine

2 T. flour

1 t. salt

1 t. white sugar

1 c. sour cream

1/4 c. onion, chopped

3 (14.5 oz) cans French style green beans, drained

2 c. shredded Cheddar cheese

1/2 c. crumbled buttery round crackers (Ritz)

1 T. butter, melted

Preheat oven to 350 degrees.  Melt the 2 T. butter in a large skillet over medium heat.  Stir in flour until smooth, and cook for 1 minute.  Stir in the salt, sugar, onion, and sour cream.  Add green beans, and stir to coat.  Transfer the mixture to a 13 x 9 dish.  Spread shredded cheese over the top.  In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over cheese. Bake for 30 minutes in preheated oven, or until the top is golden and cheese is bubbly.

**I used fresh green beans instead of canned.  I bought about 2 and 2/3 pounds.  I washed them, cut off the ends, and steamed them until tender-crisp. Before I made the rue, I sauteed the onions in a small amount of butter because I don't like crunchy onions.  With the onions, I also added 1 clove pressed garlic.  I sauteed that until the onions were tender.  Then I used the same pan to make the rue.  I only used half the amount of salt and sugar the recipe called for.  I used fat free sour cream, so if you want you can substitute - or you could use low fat too.  I added about 1/3 pound of fresh cooked, crumbled bacon to the whole mixture before pouring it in the pan.  And I added half of the cheese to the bean mixture before pouring in the pan.  That way you get the cheese flavor throughout.  I sprinkled the other half of the cheese on top before putting the crumbs on.  I thought the fresh beans were the perfect texture for this recipe.  I don't know if I'll make it with canned.**