"Wishing you all the joy and happiness that Thanksgiving brings. This is my favorite holiday!" - FlyLady
FlyLady's Broccoli Salad
Serves 10
1 bunch broccoli (about four crowns)
3/4 c. raisins (I like golden raisins)
1/2 c. chopped red onion
1 tbs. sugar
2 tbs. vinegar (I like balsamic)
1 c. mayonnaise
10 bacon slices, cooked and crumbled
1 c. sunflower seeds (optional)
Fry bacon slices and set aside. Cut broccoli into flowerets
and tender stem pieces. Mix, sugar, vinegar, mayo .
Add to broccoli, along with remaining ingredients.
Refrigerate and serve chilled. I make the day before.
NOTE: these are my proportions, which I changed slightly
from the recipe that was given to me. That one says 5 cups
of broccoli, so I guess it would depend on the size of the
bunch you have to start with. I use more raisins and onion
than the original.
FlyLady's Stir Fried Green Beans
I use a cast iron dutch oven for this with a lid:
4 pounds of Fresh Green Beans
1/4 pound of bacon or lean fat back cut into tiny pieces
1/2 cup sweet white wine
2 Tablespoons of olive oil
Break beans.
Fry the bacon and drain then set aside.
Pour out the grease and put olive oil in the skillet.
Over medium high heat put in cold green beans. Stir around for about 10 minutes. Turn down heat to low and pour in wine then put on the lid and steam.
Taste one before you salt and pepper. LOL
Cook for about 15 -20 minutes.
The beans will be tender and crisp at the same time. We love them.
FlyLady's Squash Casserole
8-10 yellow squash washed and cut into on inch slices.
One onion cut into half and sliced into wedges.
Grate one medium carrot into slaw consistency.
Put in steamer and cook until tender. 10 minutes. Or boil in just a bit of water. I like to steam them.
Set aside to cool.
Then mix together on can of Cream of Chicken soup and
1 8oz Tub of Sour Cream.
Mash up the squash, onion and carrots. Pour off excess water. Add soup and sour cream mixture. Season to taste with salt and pepper. I have used a bit of cream cheese in a pinch.
Take a package of Pepperidge Farm herbed stuffing mix and sprinkle on the bottom of the casserole dish.
Layer mixture of squash and stuffing mix for 3 layers. Top with more stuffing mix.
Bake at 350 degrees for about 45 minutes.
