Broccoli Salad
4 cups fresh broccoli cut in small pieces
1 Granny Smith apple (chopped, not peeled
1 red apple
1 cup red seedless grapes, halved
1 cup green seedless grapes, halved
3/4 cup golden raisins
3/4 cup slivered almonds
3 green onions chopped
1/2 pound bacon, fried crisp
Mix all ingredients together on salad plates. Pour on dressing just before serving.
Dressing:
1/2 cup sugar
l cup mayonnaise
2 tablespoons vinegar
Mix all together and pour on salad just before serving.
Rhubarb Torte
Blend until crumbly:
1 cup flour
Dash of salt
1 tablespoon sugar
1/2 cup butter
Pack into 9×9 inch pan. Bake at 325º for 20-25 minutes.
Combine in sauce pan:
1 1/4 cups sugar
2 tablespoons flour
1/3 cup cream (half &half or milk)
Add 3 egg yolks, slightly beaten and 2 1/4 cups finely diced rhubarb. Cook until mixture is thick and rhubarb is tender. Pour over baked crust. Top with meringue – 3 egg whites beaten stiff, add one tablespoon at a time 6 tablespoons sugar until smooth. Add 1/4 teaspoon cream of tartar and place on top of rhubarb mixture. Place in oven until meringue is lightly brown.
Spaghetti Pie
6 oz. spaghetti, cooked, drained and rinse (3 1/4 cups) 1 cup cut-up tomatoes, canned and drained
2 tablespoons margarine
1 can (6 oz.) can tomato paste
1/3 cup grated Parmesan cheese
1 teaspoon sugar
2 well-beaten eggs
1 teaspoon dried oregano
1/4 cip green pepper
1 cup cottage cheese
1/2 cup green onion
1/2 teaspoon garlic salt
1 pound hamburger
Mozzarella cheese, shredded
Stir margarine into ot spaghetti. Stir in Parmesan cheese and eggs. For crust in buttered 10 inch pie pan.
Cook beef, onion. Drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spread cottage cheese over bottom of spaghetti crust. Fill with meat and tomato mixture and top with shredded cheese. Bake at 350º for 30 minutes until bubbly.
4 generous servings.
Happy Cooking!
