Apple Salad, well maybe dessert…

This is good salad, which can be served as a fruit dessert. I have paired this with both pork and chicken. You have to be careful not to curdle your egg when adding the warm pineapple juice. Go slowly and add small amounts of the juice if you have never tempered warm ingredients with eggs.

1 Tablespoon flour

1 cup white sugar

¾ cup pineapple juice

¼ cup water

1 egg yolk

1 Tablespoon vinegar

1 Tablespoon butter

1 cup raisins

1 cup chopped nuts, I prefer pecans

1 cup grapes, green

1 8 ounce can crushed pineapple, drained

3 cups apples, chopped

Directions:

In small saucepan over medium heat, mix flour and sugar

Stir while slowly adding juice and water, bring to a boil

Let simmer for 2 to 3 minutes.

In a bowl beat egg yolk, temper by slowly adding one spoonful at a time of pineapple mix, for a total of 5 spoonfuls. Stir well between spoonfuls.

Pour egg, juice mix into the remaining juice. Return to heat and cook for a minute. Add vinegar and butter, stir until combined.

In a large bowl, mix raisins, nuts, grapes, pineapple and apples. Pour juice mix over fruit, toss to coat, and then chill 30 minutes until ready to serve.

Broccoli Casserole…

Yummy and cheesy way to get kids to eat broccoli!

I like to add a cup of chopped cooked chicken breast to make it a one pot meal. Serve tossed salad and French bread.

20 ounces of frozen broccoli, thawed and chopped

1 10-3/4 ounce can of Campbell’s cream of mushroom soup

1 cup of mayonnaise

1 medium onion, chopped

2 cloves garlic, minced

1 cup of cheddar cheese, grated

8 ounces Velveeta cheese, cubed

2 eggs

16 Ritz crackers, crushed

¼ cup Butter

Directions:

Butter or spray with cooking a 9X13X3 glass baking dish

Preheat oven 350°F

Mix broccoli, soup, mayonnaise, onion, garlic, eggs and cheeses in a medium bowl until blended.

Pour into buttered pan then sprinkle with crushed crackers, dot top of crackers with butter

Bake for 50 to 60 minutes.