Marinated Salad

Marinated Salad

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
1 medium red onion, halved and sliced
1 can (8 ounces) sliced water chestnuts, drained
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 bottle (16 ounces) Italian salad dressing


In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight.

Quick Broccoli Side Dish

Quick Broccoli Side Dish


4 cups fresh broccoli florets
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 garlic clove, minced
3 tablespoons sherry or reduced-sodium chicken broth
1 jar (2 ounces) sliced pimientos, drained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts

In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts. Yield: 6 servings.

Broccoli-Corn Bake

Broccoli-Corn Bake

1 can cream style corn
1 (10 oz) package frozen chopped broccoli, cooked and drained
1 egg, beaten
3/4 cup crushed Ritz crackers
2 tbsp butter
2 tsp dehydrated onions
salt and pepper to taste
1 tbsp butter, melted

Preheat oven to 350 degrees. Combine corn, broccoli, egg. 1/2 cup Ritz crackers, 2 tbsp butter, and onion in a large bowl and mix well. Season with salt and pepper. Pour into greased baking dish. Combine remaining ingredients and sprinkle over top. Bake for about 40 minutes.

Italian Roasted Squash and Onions

Italian Roasted Squash and Onions


2 medium yellow summer squash, sliced
1 large onion, cut in chunks
1/4 cup sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper

In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Serve immediately.

Snow Pea & Carrot Saute

Snow Pea & Carrot Saute


1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Tangy Broccoli Salad

Tangy Broccoli Salad

3/4 cup Miracle Whip
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
6 slices Bacon, cooked, crumbled
1 small red onion, chopped


MIX dressing, sugar and vinegar in large bowl. ADD remaining ingredients; mix lightly. REFRIGERATE 1 hour.