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Broccoli Bacon Salad
June Stoos, St. Cloud, Fla.
I bunch broccoli, broken into small
florets (about 3 cups)
I bunch cauliflower, broken into
small florets (about 3 cups)
Vi red onion, chopped
10 bacon slices, cooked and crumbled
I cup raisins
Vi cup shelled sunflower seeds
1 /2 to I cup mayonnaise
!4 to Vi cup sugar
I to 2 tablespoons red wine vinegar
Fantastic Fennel Pumpkin Soup
Margee Bern; Trout Like, Wash.
3 teaspoons olive oil, divided
I large fennel bulb, trimmed and
chopped
I cup chopped onion
4 garlic cloves, minced
3 cups chicken or vegetable broth,
divided
1 (16-ounce) can pumpkin
2 teaspoons chopped fresh thyme leaves
Salt
2 cups chopped fresh shiitake mush
room caps
2 ounces Parmesan cheese
I. Heat 2 teaspoons olive oil in a Dutch oven over
medium heat. Add fennel and onion; cook, stirring
frequently, until tender, about 15 minutes. Add garlic
and cook 15 seconds, stirring constantly. Remove
from heat.
1. Combine broccoli, cauliflower, onion, bacon,
raisins and sunflower seeds in a large bowl; mix
gently.
2. Whisk together mayonnaise, sugar and vinegar
in a small bowl. Refrigerate salad and dressing
separately until serving time.
3. To serve, pour dressing over broccoli mixture;
toss to mix. Serves 12 to 16.
Tips From Our Test Kitchen: For variety,
substitute toasted pecan pieces for the sunflower
seeds.
(Continued on page 10)
2. Combine fennel mixture, I cup chicken broth
and pumpkin in a blender. Puree until smooth,
scraping down sides occasionally with a spatula.
3. Return fennel mixture to pan and add remaining
2 cups broth and thyme. Cook over medium-low
heat 10 minutes, stirring frequently. Season with
salt.
4. Heat a skillet over medium heat. Add remaining I
teaspoon of olive oil and tilt skillet to coat bottom.
Add mushroom caps and cook 5 minutes, stirring
frequently.
5. To serve, spoon soup into individual bowls and
sprinkle with mushrooms. Using a vegetable peeler,
shave cheese over each serving. Serves 6.
Tips From Our Test Kitchen: About 5 ounces
of fresh shiitake mushrooms are needed to yield 2
cups of chopped mushroom caps. If you don’t like
the taste of fennel, substitute 2 leeks (white part
only) or 3 ribs of celery.
NEW—The Best Hometown Recipes
When you own this cookbook, your family
won’t want you to stop making dishes like
Savory Three-Cheese Italian Pockets, 1930 s Meatloaf,
Coconut-Crumble Sweet Potato Casserole, Gramma
Tillie’s Pumpkin Bread, Butterfingers Dessert and many
more. Over 250 fully-tested favorites. (Bx 9 inches,
b&w, 32 pages of full-color photos, softcover)
Please visit AmericanProfle.com/store or have credit card
ready and call (800) 715-6248 or send check for $18.95
+ $4.97 s&h to American Profile - Dept. HOBK-
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