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BROCCOLI SALAD (See Joan's broccoli madness)
From Holly
2 Quarts Apple Juice
1 1/2 quarts cranberry juice
4-3"cinnamon sticks
1 1/2 teaspoon whole cloves
1/4 Cup Brown sugar
3-4 fresh lemon slices

simmer 30 minutes before serving

From Sunset Easy Basics Cookbook

1 medium onion, coarsely chopped (may be chopped and frozen in advance)
1 clove garlic minced or pressed (or garlic powder to taste)
4 strips uncooked bacon cut into 1/2 " pieces
1 Cup yellow split peas
5 Cups Water
1 large carrot
2 stalks celery (may use zucchini if in season, just remove seeds from large ones)
1 can tomatoes (about 1 lb)
1 teaspoon each curry and salt, pepper to taste

In 3 quart pan (I use a soup pot and double the recipe) over medium heat, cook onion, garlic and bacon til bacon is transluscent. Add split peas and water. Boil, cover, decrease heat and then simmer about 1 hour until peas are tender. Meanwhile, split carrot lengthwise into 4 pieces. Thinly slice carrot and celery. Set aside.
In a blender, puree the pea mixture a bit at a time until smooth. Return to pan. Add veggies and tomatoes with their liquid, salt, curry powder, and pepper. Cover and simmer  until carrots are tender (about 25 minutes)

From the Oregonian

 Mae Jordan of Portland wrote, "This recipe came from a meat market in 1947-48. It's good with any vegetables, such as cabbage, zucchini, cauliflower."
1-1.5 lbs lean ground beef
6 cups water
3 cups diced potatoes
1/2 cup diced onion (may prepare and freeze in advance)
2 cups stewed tomatoes (1-16 oz can )
1/4 cup raw rice (I use brown)
2 beef bullion cubes
2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder (I just sprinkle it in rather liberally)
taco seasoning powder optional

Heat skillet to medium-high. Add meat and onion and brown slightly, seasoning with salt and garlic powder  OR taco seasoning powder as desired. Drain of fat. Bring water to a boil in a 6-quart kettle. Add potatoes, celery, tomatoes, rice, boullion cubes, salt, pepper, garlic powder, and browned meat. Cover. Bring to a boil. Turn down to medium and cook 30 minutes or until vegetables are tender. Makes 6 servings.
Per serving: 261 calories, 35% from fat, 17 gms protein, 25 g carbs, 10g fat. 1,207mg sodium.

JOAN'S BROCCOLI MADNESS SALAD (served at Sweet Tomatoes)
1 head raw broccoli
 1/2 cup crumbled cooked bacon
 1/2 cup cashews
 1/3 cup raisins
 1/4 cup chopped red onion
1 cup mayonnaise
 1/3 cup sugar (or splenda)
2 tablespoons apple cider vinegar (or red wine vinegar) or to taste
Wash broccoli and pat dry. Chop off bottom 2 inches or so of stems and break head into florets. Place in a large bowl; add bacon, cashews, raisins and red onion. In a separate small bowl for the dressing, combine mayonnaise, sugar and cider vinegar; stir until smooth. Toss broccoli mixture with dressing. Let set approximately 10 minutes before serving. Serve on chilled salad dishes.
Makes 6 to 8 servings.
Approximate values per serving: 506 calories, 44 g fat, 25 mg cholesterol, 10 g protein, 27 g carbohydrates, 4 g fiber, 465 mg sodium, 78 percent calories from fat.

From the Oregonian. Visit her blog!

5 cups water
4 teaspoons or cube beef boullion
1/4 cup barley
1/4 cup brown rice, uncooked
1 cup lentils
1 carrot, chopped
1 rib celery, chopped
1 tablespoon Worcestershire sauce
Bring water and bouillon to a boil in a medium saucepan. Add barley, brown rice, lentils, carrot, celery, and Worcestershire sauce, and simmer, covered for 1 hour, or until rice is cooked.
Makes 4 servings
Per serving: 263 calories (6% from fat), 15gms protein, 50 gms carbohydrate, 2 gms fat, 1,001 mg sodium. Exchanges: 1/2 vegetable, 3 bread, 1 meat.

PIZZA BURGERS (from Gretchen at the request of my teenage sons 2010)
1 package hamburger buns
1 1/2 - 2 lbs hamburger
1/2 Cup chopped onion
1 Cup (approx) sliced olives
3/4 to 1 Cup grated cheese (any)
1 (about 15 oz) can tomato sauce
salt,pepper, oregano, garlic powder to taste

Brown hamburger and onion, drain
mix hamburger with other ingredients
put spoonful of mixture onto half of hamburger bun and place on a cookie sheet
bake until edges are toasted and cheese melted.   400 F for 10-12 minutes
(Total oven time about 2 hrs)

1 side pork spareribs or 1 pack country style spareribs (3-4lbs) uncut
1 lemon, thinly sliced
1 small onion, thinly sliced
1/2 cup water for cooking meat
1/2 cup water for sauce
1 cup ketchup
1/4 cup each firmly packed brown sugar and vinegar
1 tsp each  dry mustard and chili powder
1/2 teaspoon each  salt and paprika
2 tablespoons Worcestershire (pronounced 'Wooster' in the North)

Trim and discard excess fat from  ribs. Arrange ribs in a single layer in a shallow roasting or broiler pan. Cover with layer of onion and lemon slices. Pour in 1/2 cup water.
Cover with foil and bake in a 350 degree oven for 1 hour.

BBQ SAUCE (You can also use your favorite store-bought one, but this is good!)
While meat is cooking, combine catsup, brown sugar, vinegar, mustard, chili powder, salt, paprika, worcestershire, and remaining 1/2 cup water in a small pan. Cook over medium heat, uncovered, until sauce thickens slightly (about 10 minutes).

Remove ribs from oven, discard lemon and onion. Lift out ribs and cut into serving size pieces. Discard cooking water. Return meat to pan and brush on aboit 1/3 of BBQ sauce.
Return ribs to oven and continue baking, uncovered, brushing often with sauce for 45 minutes more or until meat is fork-tender. Makes about 4 servings.

(See Curried Split Pea Soup)