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Recently I went to the women’s bowling covered dish and dinner. As usual, the food was fantastic and there was lots of choices. One of the recipes served was brought by my friend, Dena Schwartz. It is a broccoli and cauliflower salad, but the interesting thing about it is that it does not have mayonnaise in it. I know there are a lot of people out there who don’t like mayonnaise. I am not sure how they survived life. When I was a kid, my brother and I even put mayonnaise on our fried eggs!!! We also shared eggs!! I ate the whites--he ate the yolks. That’s probably why he is overweight now and I am not. Ha!

Broccoli is a member of the cabbage family and a close relative of cauliflower. Broccoli is available year round, but likes cool weather, so can be in short supply in July and August. It was developed 2500 years ago on the island of Cyprus. Today 90% of the broccoli crop is produced in the Salinas Valley in California.

Remember the Sr. president Bush didn’t like broccoli? In the galley of Air Force 1 was a picture of a head of broccoli with a slash through it and a note that said “This is a broccoli free zone”!

Did you know when you eat those little trees, you are actually eating flower bud? If left in the field longer, those tiny “leaves” you see on the “trees” would turn into tiny yellow flowers.

Broccoli and Cauliflower Salad

2 cups chopped broccoli in bite sized pieces
4 cups thinly sliced raw cauliflower
1 c. chopped ripe olives
2/3 cup coarsely chopped green pepper
½ cup coarsely chopped pimento
½ cup chopped red onion

Dressing:
½ cup salad oil 1.2 tsp sugar
3 T. red wine vinegar
3 T. lemon juice
2 tsp salt
¼ tsp pepper

Combine vegetables in a large bowl. Set aside. Combine oil, sugar, vinegar, lemon, salt, pepper in a blender ( or one of those wonderful hand blenders). Blend until well mixed. Pour over vegetables. Refrigerate. Makes 6 cups. Keeps well for a month or longer. Enjoy!!!