Broccoli Salad

Broccoli Salad - you know the one that is so good you get giddy when you see it!
This is the recipe I always use. It comes from The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 pound)
   cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1//2 cup sunflower seeds or raisins (optional)*
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad.  Stir briefly. Serve the same day.
* note - I always add 1/2 cup sunflower seeds and 1/2 cup Craisins  (dried cranberries) I do not use raisins - just a personal preference.

Broccoli Salad Dressing

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.  Makes 6 servings

Pumpkin Bars

Pumpkin Bars

(Jeanne Tripp - Anderson cookbook)

Combine and mix well:

4 Eggs

1 2/3 cups Sugar

1 cup Oil

1 can Pumpkin puree (14-16 oz)

Sift together:

2 cups Flour

2 tea. Cinnamon

¼ tea. Nutmeg

1 tea. Salt

1 tea. Baking Soda

2 tsp. Baking Powder

chopped nuts (optional)

Combine dry & wet ingredients and nuts, mix well.  Pour into an ungreased cookie sheet (1/2 sheet pan) and spread.  Bake in 350 degree preheated oven for 20 to 25 minutes.

Frosting:

1 cube Margarine (1/2 cup)

8 oz Cream Cheese

1 tea. Vanilla (to taste)

Powdered Sugar (enough to create soft peaks)

Mix together until soft peaks form. Spread over cooled cake. ENJOY!!!