White Turkey Chili
TOTAL TIME: Prep: 10 min. Cook: 35 min.YIELD: 6 servings.Ingredients

• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 2 cups cubed cooked turkey breast
• 1-1/3 cups fat-free milk
• 1 can (4 ounces) chopped green chilies, drained
• 1 tablespoon minced fresh cilantro
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 tablespoons fat-free sour cream

Directions

• 1. In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream.

​ROSEMARY & PEPPER DROP BISCUITS

Rosemary & Pepper Drop Biscuits are easy to make but big on flavor. No kneading dough, no cutting biscuits, just drop and bake!

 Prep Time 15 minutes
 Cook Time 20 minutes
 Total Time 35 minutes
 Servings INGREDIENTS

• 2 cups all-purpose flour 
• 1/2 cup 1 stick butter 
• 2 tsp baking powder 
• 3/4 tsp salt 
• 1 tsp dried rosemary 
• 1/2 tsp freshly cracked pepper 
• 1 tsp sugar
• approx. 1 cup milk 

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Roughly chop the rosemary to prevent large, sharp pieces. Combine the dry ingredients (rosemary, pepper, flour, salt, sugar, and baking powder) in a large bowl and stir until well combined.
2. Take the butter out of the refrigerator just prior to using it. Slice the butter into pieces. Add the pieces of cold butter to the dry ingredients and work it in until the mixture takes on a sandy texture. I use my hands to “smoosh” the butter in, but you can also use a pastry cutter.
3. Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, paste-like texture (see photos below). Line a baking sheet with parchment paper and scoop 8 dollups of the biscuit dough onto the paper (about 2/3 cup each).
4. Bake the biscuits in the fully preheated 400 degree oven for 18-22 minutes or until they are golden brown on the surface. Serve warm.

Poached Cod With Tomatoes, White Beans, and Toast

Ingredients

• 3 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 1 large yellow squash, chopped
• 1 1/4 pounds ripe tomatoes (about 4 large), cut into bite-size pieces
• kosher salt and black pepper
• 1 15.5-ounce can butter, cannellini, or corona beans, rinsed
• 4 6-ounce pieces boneless, skinless cod
• chopped fresh flat-leaf parsley and toast, for serving

How to Make ItStep 1Heat the oil in a large skillet over medium heat. Add the bell pepper and onion. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the squash, tomatoes, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the tomatoes have broken down and the sauce is thickened, 10 to 12 minutes.

Step 2Add the beans and stir to combine. Place the cod on top of the liquid. Cover and simmer until the cod is opaque throughout, 7 to 9 minutes.

Step 3Top the cod and sauce with the parsley. Serve with the toast.




PAN FRIED HADDOCK MEDITERRANEAN STYLE

 
INGREDIENTS FOR THE FISH

• 3 fillets Haddock
• 2 tbsp flour Wondra
• 1 egg beaten
• 3 tbsp oil cooking
• Salt and Black Pepper

FOR THE SAUCE

• 2 tbsp olive oil extra virgin
• 1/2 onion yellow, medium, chopped
• 2 cloves garlic minced
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1/2 cup cherry tomatoes cut in half
• 1/4 cup Kalamata olives
• 1 tbsp capers
• 1 tbsp peperoncini chopped
• Salt and Black Pepper to taste
• 1 tbsp parsley fresh, chopped
• 1 tbsp basil fresh, chopped

INSTRUCTIONS

1. Season fish filets on both sides with salt and pepper, then cover with Wondra flour;
2. Heat up the cooking oil in a frying pan;
3. Beat an egg and coat the fish with the egg wash on both sides; 
4. Add the fish to the frying pan and fry on each side until golden brown, for 3-4 minutes on each side;
5. In a separate pan, heat up extra virgin olive oil;
   
   
   
6. Add chopped onions and cook for 2-3 minutes until translucent;
7. Add chopped garlic and cook for one more minute;
8. Add white wine and deglaze the pan;
9. Add tomatoes, olives, capers and peperoncini and cook for 2-3 minutes;
10. Add chicken stock and let it reduce by half (3-4 minutes);
11. Sprinkle with fresh herbs and serve with the fish.

Here are a couple  other option then the Beef Burger you may enjoy!

The Best Ground Chicken Burgers

Ingredients
Sauce:

• 1 cup mayo
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon smoked paprika
• Salt & pepper, to taste

Burgers:

• 1 pound ground chicken breast
• 1 large clove garlic, minced
• 1 tablespoon fresh chives
• 2 tablespoons fresh oregano
• Juice of 1/2 lemon
• 1/2 cup breadcrumbs (I used Italian flavored)
• 2 tablespoons mayo
• Salt & pepper, to taste

Instructions

1. Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika).
2. Oil and pre-heat grill to medium-high heat.
3. Chop the chives and oregano, and prepare your toppings (tomato, avocado, onion).
4. In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
5. Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
6. Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side.
7. Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
8. Assemble burgers by spreading the mayo onto each bun and adding the burger patties and toppings.

Crab Cake Burger

INGREDIENTS
1 lb. lump crab meat or imitation crab
1/3 c. bread crumbs
1/3 c. plus 3 tbsp. mayonnaise, divided
1 large egg, lightly beaten
1/4 c. Chopped chives
1 tbsp. Worcestershire sauce
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
Juice of 1/2 lemon
1 tbsp. dill pickle relish
1 tbsp. Old Bay seasoning
4 burger buns
4 pieces bibb lettuce
 
DIRECTIONS

1. In a large bowl, make burger mixture: Combine crab meat, bread crumbs, 1/3 cup mayo, egg, chives and Worcestershire and season generously with salt and pepper. Form into four patties.
2. In a large skillet over medium-high heat, heat oil. Cook burgers until golden, 5 minutes per side.
3. Meanwhile, make sauce: In a small bowl, combine remaining 3 tablespoons mayo, lemon juice, relish and Old Bay and season with salt.
4. Serve crab cake burgers on buns with lettuce and Old Bay sauce.

In case, like us, you have a lot of bananas and looking for something different.

This first recipe comes from one of our Facebook friends

Strawberry/Banana Freezer Jam
4 cups of mashed fruit ... for the strawberry banana i use 4 bananas and about 3 cups of strawberries ... 1 and a half cups of sugar or can use splenda ... 1 pouch of the Bernardin freezer jam mix .... stir and bottle or for freezer jam you can use any tightly sealed container and keep in the freezer for a year or fridge for a month.

Freezer jam is great to reuse things like pasta sauce jars as they don't need to be sealed ... commercial jars can explode when doing hot cooked jam or pickles.

Jamaica Banana Jam
The second one we found online

Ingredients 

• 1⁄4 cup fresh lime juice (about one medium lime)
  
• 3 1⁄2 cups bananas, diced (firm, ripe ones work best)
  
• 2 1⁄4 cups sugar
  
• 1⁄2 cup water
  

Directions

1. Place lime juice in a one quart measure.
2. Peel bananas and dice directly into lime juice.
3. Stir with a wooden spoon.
4. Keep stirring as you dice each banana into the lime juice to prevent darkening.
5. Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
6. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
7. Stir often to prevent sticking, especially during last 10 minutes.
8. Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
9. Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch head space.
   
10. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
11. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
12. Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
    

Here are 3 recipes that you may want to try the next time you are invited to a summer Pot Luck.

My favorite!

Ground Beef Taco Dip.

Ingredients

• 1 pound lean ground beef (90% lean)
• 3/4 cup water
• 2 envelopes taco seasoning, divided
• 1 container (16 ounces) fat-free sour cream
• 1 package (8 ounces) cream cheese, softened
• 2 cups shredded iceberg lettuce
• 1 cup shredded cheddar cheese
• 3 medium tomatoes, finely chopped
• 1 medium green pepper, finely chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

• 1. In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly.
• 2. Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

Tasty Seasonal Dessert Offering!
Strawberry Shortcake Trifle​

Ingredients

 For the Cake

• Vanilla box cake with ingredients called for on box For the Glaze
• 1 cup sugar
• 6 tablespoons cornstarch
• 2 cups water
• 3 ounce box Strawberry JELL-O
• 4 cups fresh strawberries, cut into pieces

For the Cream

• 8 ounce whipped cream cheese
• 14 ounce sweetened condensed milk
• 12 ounce container Cool Whip
• Whole strawberries and mint leaves for garnish

InstructionsFor the Cake

1. Bake cake according to instructions on box and cool.

For the Glaze

1. Bring sugar, cornstarch and water to a boil stirring constantly.
2. Add the JELL-O to the mixture when boiling.
3. Turn down the heat and continue to stir until the mixture begins to thicken.
4. Remove from burner and allow to cool (to cool faster, place in fridge for 15-20 minutes).
5. Fold in strawberries.

For the Cream

1. Combine cream cheese, sweetened condensed milk and Cool Whip.

To Assemble

1. Cut cake into squares.
2. Add 1/3 of the squares to the bottom of the bowl.
3. Top with a layer of the glaze.
4. Top with a layer of cream.
5. Repeat layering in this order.
6. Top trifle with whole strawberries and mint leaves for garnish.
7. Refrigerate until ready to serve.

Something Nice and Cheap!

Triangle Ranch Scalloped Corn
 ingredients

• 2 eggs, lightly beaten
• 1 14 3/4 - 16 - ounce can cream-style corn
• 4 ounces American cheese, shredded (1 cup) or 4 ounces pasteurized prepared cheese product, finely cut up
• 2/3 cup milk
• 10 saltine crackers, coarsely crushed (1/3 cup)
• 1/2 4 - ounce can diced green chile peppers, drained (3 tablespoons)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

directions

1. In a large bowl, stir together eggs, corn, cheese, milk, crushed crackers, chile peppers, sugar, salt and black pepper.
2. Transfer to a greased 1-1/2-quart au gratin or shallow baking dish. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until the center appears set. Let stand for 10 minutes before serving. Makes 6 servings.

With Summer hitting it's full stride, why not cool off with these crazy simple and tasty recipes.


3 INGREDIENT, NO CHURN VANILLA ICE CREAM
 
Ingredients

• 1 14-ounce can sweetened condensed milk
• 2 cups heavy cream (1 pint)
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon sea salt

Instructions
No-Churn Instructions:

1. Add all of the ingredients for the ice cream to a blender. Blend until well-combined.
2. Pour the ice cream base into a freezer-safe container, cover, and freeze for 5 hours, or until frozen solid.
3. When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.

 

CREAMY 3-INGREDIENT, NO CHURN CHOCOLATE ICE CREAM 
Prep Time
15 mins
Freezing Time
4 hrs
 
This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You'll get plenty of sugar-rush from the chocolate syrup, but if you've got a sweet tooth, then add a little more sweetened condensed milk if you like. We enjoy eating the ice cream about 4-5 hours after it's frozen because it's still slightly soft. Next day is great too. But the longer you freeze it, the more firm and icy it can become. So if it's been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop.

Ingredients

• 2 cups cold heavy whipping cream (cold)
• 1/4 cup sweetened condensed milk (not to be confused with evaporated milk)
• 3/4 cup chocolate syrup
• (optional) pinch of sea salt

Directions

1. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk, chocolate syrup and/or sea salt (optional).
2. Whip the chocolate heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or "break" the whip cream mixture.
3. Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
4. Now eat and enjoy this creamy, luscious, delicious dessert! And add extra chocolate syrup on top if you like!

Cowboy Caviar
Ingredients

• 15 oz. can black beans
• 15 oz. can black eyed peas
• 1 bell pepper (any color)
• 2 Roma tomatoes
• 1 jalapeño                                                                            
• 1/4 red onion
• 1/4 bunch fresh cilantro

DRESSING

• 2 Tbsp olive oil
• 1 fresh lime (2 Tbsp juice)
• 1/2 Tbsp balsamic vinegar
• 1/2 tsp chili powder*
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp sugar

Method
Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
Recipe Notes
*This chili powder is a mild blend of chiles and other spices.
 
 
 

STRAWBERRY JALAPENO SALSA  

 
TOTAL: 15 MINUTES
This simple fruit salsa recipe bursts with juicy flavor. Just 5 ingredients to pure joy in a bowl!
INGREDIENTS:

• 1 pint strawberries, hulled and diced (about 2 cups)
• 1 jalapeno pepper, seeded and diced (about 1/4 cup) (include seeds for more heat)
• 1/2 small red onion, diced (about 1/2 cup)
• Zest and juice from 1 medium lime (about 1 teaspoon zest and 2-3 tablespoons lime juice)
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

DIRECTIONS:

1. Add all ingredients to a medium bowl and stir gently to combine. Taste and add more salt and pepper, if desired. Serve.
2. Keeps refrigerated in an airtight container for 2-3 days.

 
 
 
 
 
 
 
 
 
 
Cucumber Mango Salsa
A sweet, refreshing salsa made with mangoes and cucumber. If you can find champagne mangoes, use those–they are delicious!

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 2 1/2 cups of salsa

Ingredients

• 1 ripe mango, diced (about 1 cup)
• 1/2 small English cucumber, diced (about 1 cup)
• 1/3 cup diced red onions
• 1/4 cup chopped cilantro
• 1 jalapeño pepper, seeded and diced
• Juice from 1 lime
• Freshly ground black pepper

Instructions

1. Stir together all of the ingredients in a medium bowl. Serve with tortilla chips, tacos or burritos, or as a mix-in for cooked quinoa or millet.

 
 
 
 
 
 
 
 
 
 
 
Pico de Gallo
Pico de Gallo is a fresh salsa made with raw tomatoes, onions and serrano chili peppers. It is delicious with tortilla chips, or served as a topping on fish, chicken or steak.

Ingredients

• 1/2 cup white onion , finely diced
• 1 serrano chili pepper , finely diced (seeds and membranes removed for less heat)
• 2 cups tomatoes , medium diced (seeds removed) About 4 medium tomatoes)
• 1/4 cup cilantro , finely chopped
• 1 tbsp fresh lime juice
• 1 clove garlic , minced (optional)
• salt , to taste
• black pepper , to taste (optional)

Instructions

1. Add all ingredients into a large bowl, and stir to combine. 
2. Adjust the lime, salt and pepper (if using) to suit your taste. 
3. Serve immediately, or refrigerate for up to a few hours. Best served the day you make it. 

 

Chilled Cucumber Yogurt Soup

"A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado."
Ingredients

• 4 small seedless cucumbers - peeled and grated
• 1 tablespoon fresh lemon juice
• 1 bunch fresh mint leaves, chopped
• 1 bunch fresh dill, chopped
• 2 cloves garlic, crushed

 

• 2 cups plain yogurt
• 1 tablespoon olive oil
• 1 teaspoon salt (optional)
• 1/4 cup raisins (optional)

Directions

1. Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

ALL RIGHTS RESERVED © 2018 Allrecipes.com 
Printed From Allrecipes.com 6/27/2018
 
 
 
 
 
 
 
 
Gazpacho
Ingredients

• 4 large fresh tomatoes, peeled and diced
• 1/2 English cucumber, peeled and finely diced
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced green onion
• 1 large jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 pinch dried oregano

 

• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pint cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• salt and ground black pepper to taste
• 2 tablespoons thinly sliced fresh basil

Directions

1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
4. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

ALL RIGHTS RESERVED © 2018 Allrecipes.com 
Printed From Allrecipes.com 6/27/2018
 

While Chef Yves enjoys a well deserved vacation the classes continue on Thursdays...

Barbecue Sauce:

1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

Cheese Sauce
1lb cheddar cheese, cut into small pieces or shredded
1 (13 ounce) can evaporated milk
4 tablespoons butter or margarine
1 teaspoon dry mustard

Directions

Melt butter in medium pan over medium heat.  Add milk and bring to a simmer.  Remove from heat and whisk in dry mustard.  Add cheese in small batches while stirring, making sure each addition is melted before adding more. 

Here are the recipes we made in our Thursday May 31st Demo:

Corn Salad
Ingredients
4 c. fresh or frozen corn, defrosted
1 c. cherry tomatoes, halved
1/3 c. crumbled feta
1/4 red onion, finely chopped
1/4 c. basil, thinly sliced
3 tbsp. olive oil
Juice of 1 lime
Kosher salt
Freshly ground black pepper
 
Directions

1. Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.

Tuscan Tortellini Salad
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
 
Directions

1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
2. Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
3. To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
4. Garnish with Parmesan.

Easy Cucumber Salad
Ingredients
3 medium cucumbers, thinly sliced
1/4 red onion, thinly sliced
1/3 c. Greek yogurt
Juice of 1 lemon
1 tbsp. chopped dill
kosher salt
Freshly ground black pepper
 
Directions

1. In a large bowl, combine cucumbers and onion.
2. In a medium bowl, combine yogurt, lemon juice and dill and whisk until smooth. Season with salt and pepper.
3. Pour dressing over cucumbers and onions and toss until combined. Garnish with more dill and serve.

Broccoli Salad
INGREDIENTS

• 1 -2 head fresh broccoli(do not use frozen!)
• 1⁄2 cup red onion, chopped
• 1⁄2 lb bacon
• 2 1⁄2 tablespoons vinegar
• 1 cup  Hellman's mayonnaise
• 1⁄3 cup sugar
• 1 1⁄2 cups grated  Cheddar cheese

DIRECTIONS

1. Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
2. Chop up top of broccoli into bite size pieces.
3. Mix broccoli, onions, bacon and mozzarella in large bowl.
4. In separate bowl combine vinegar, sugar and mayo.
5. Pour over broccoli mixture and toss to coat.
6. Best if made a day ahead.