Cabbage-Broccoli Salad

1 pkg. shredded cabbage
1/2 bunch broccoli - sm. pieces
1 1/2 c. celery - chopped
6 green onions - chopped
1 c. raisins
1 1/2 c. green grapes - halved
1/4 c. slivered almonds

DRESSING:

1/2 c. sour cream
1/2 c. Miracle Whip salad dressing
1/3 c. sugar
1 tsp. vinegar
1 (8 oz.) bottle creamy cucumber dressing

This serves at least 12 persons. Can be put together ahead of time. Add dressing 30 to 60 minutes before serving. Good with turkey or ham.

Stir-Fried Chicken with Broccoli and Cashews

2 skinless, boneless chicken breasts
2 tbsp. soy sauce
1 tsp. granulated sugar
1 sm. clove garlic, minced
3/4 c. chicken broth
4 tsp. cornstarch
3 tbsp. peanut oil
4 c. broccoli flowerets and pieces
1 sm. red bell pepper, seeded and cut into strips
1 med. onion, cut into chunks
1/3 c. cashews

Cut chicken into 1-inch strips. In medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces to bowl and toss to coat with mixture. Stir chicken broth into cornstarch in separate bowl and set aside.

Heat 2 tablespoons of the oil in a wok. Add broccoli and red pepper strips. Stir-fry 3 minutes. Add onion and stir-fry 3 minutes. Add remaining 1 tablespoon oil, then add chicken with soy sauce and stir-fry 7-10 minutes, or until chicken is tender and fully cooked. Stir broth-cornstarch mixture and add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashews and serve. Makes 4 servings.

Tuna, Pasta, Broccoli, and Red Pepper Salad

1/2 c. olive oil
2 tbsp. red wine vinegar
2 tbsp. drained capers
1 tsp. crumbled oregano leaves
1-2 cloves finely minced garlic
1/4 tsp. freshly ground pepper

SALAD:

1 bunch broccoli
1/2 lb. fresh cooked farfalle noodles or shell macaroni
2-3 red bell peppers, cut into 1 inch pieces
2 (7 oz.) cans solid white tuna, drained and coarsely crumbled

For dressing: Combine all ingredients in jar with tight fitting lid, shake well and chill.

For salad: Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pieces. Steam stems and florets until crisp tender. Place in colander and cool with running water. Pat dry.

Combine pasta, peppers and broccoli in large serving bowl and toss lightly with dressing. Add tuna and toss gently. Cover and chill before serving. 4 servings.

Cheese and Tuna Chowder

• 1 can (7 ounces) tuna
• 1 package (10 ounces) frozen chopped broccoli
• 3 tablespoons butter
• 2 tablespoons minced onion
• 3 tablespoons flour
• 1 teaspoon seasoned salt
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon pepper
• dash nutmeg
• 4 cups milk
• 1 cup shredded mild Cheddar or American process cheese

Drain and flake the tuna. Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid. In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly. Stir in seasoned salt, salt, pepper, and nutmeg. Gradually add milk, stirring constantly. Stir in reserved cooking liquid. Cook, stirring constantly, until sauce is smooth and thickened. Stir in the flaked tuna, broccoli, and cheese. Heat until cheese is melted.
Makes about 6 cups of soup.

Broccoli Pudding

• 10 to 12 ounces frozen chopped broccoli, cooked and drained
• 2 tablespoons butter
• 2 tablespoons finely minced onion
• 2 tablespoons all-purpose flour
• Dash pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups half-and-half or light cream
• 1 1/2 cups shredded sharp Cheddar (6 ounces)
• 3 large eggs, beaten

Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.

Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean.
Serves 6.