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I j L|jjj^^<^-. 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- A 749, P.O. Box 344, Louisiana, MO 63353. « *o** lOWN ""V/v ;v . ■* ' • •'• ••• y AMK Jt l CAN I' Hofi I. K C.A, IN, IL, MO. NY a-sklents add state sales tax. NSF checks automatically debited tor amount of check plus applicable tees. Please allow 2-1 weeks for delivery. Page 8 •www.americanprofile.com