Savor the Flavor

Broccoli and Orange Salad with Custard Dressing

Ingredients: 4 cups broccoli florets, cut to about 1 inch pieces 1/2 cup golden raisin 6 slices bacon, fried and crumbled

2 cups sliced, fresh mushrooms 1/2 cup slivered almonds, toasted 1 can mandarin oranges, drained well Optional: Additional mandarin oranges, cauliflower

Instructions: Fry and crumble the bacon. Rinse and chop broccoli into one inch florets. Combine in a large bowl, broccoli, raisins, bacon, mushrooms, almonds and oranges. Set aside or refrigerate until the dressing is ready.

Custard Dressing Ingredients: 1 egg, plus 1 egg yolk, beaten slightly 1/2 cup sugar 1-1/2 tbsp. cornstarch 1 tsp. dry mustard 1/4 cup vinegar 1/4 cup water 3 tbsps. butter, softened 1/2 cup mayonnaise

Instructions: On top of a double boiler, whisk eggs, sugar, cornstarch and mustard. Combine vinegar and water, slowly whisk into egg mixture. Cook stirring constantly until mixture thickens. Remove from heat. Stir in well the butter and mayonnaise. Chill dressing, then toss with broccoli mixture and refrigerate.

Carolyn Demopoulous

Artichoke Dip

Ingredients: 2 – 14 oz. cans of artichokes chopped 1 cup of mayonnaise 1 cup of freshly grated parmesan cheese

1 clove of garlic chopped 1 tbs. of fresh lemon juice

Instructions: Spray a casserole dish. Preheat the oven to 350 degrees. Mix all the ingredients together and pour into the casserole dish. Bake for 30 minutes. Serve with your choice of crackers, chips or bread.

Markella Gianato

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