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Cheddar Chowder and Broccoli Salad by Jes Mostek

Hearty, delicious cheddar chowder paired with sweet, fresh broccoli salad.

Recipes:

Cheddar Cheese Chowder by Laurie Duncan serves: 7

Peel and thinly slice carrots; finely chop celery, onion and gree peppers. Melt butter in 3 qt. saucepan over medium high heat; add veggies & garlic. Cook, stirring constantly until the veggies are tender, abt. 5-7 min.

Add flour; cook stirring constantly 1 minute. Stir in chicken brother and milk; cook 5 minutes or until mixture is slightly thickened and bubbly. Add shredded cheese, salt, peppers and stir until well blended. Stir in extra milk if necessary for desired consistency. Sprinkle with crumbled bacon.

Ingredients:

2 ea

carrots

1 sm

onion

1/4 c

real butter

1/3 c

wheat flour

2 c

milk

1/2 tsp

salt

4 slices

bacon, cooked, crumbled

1 stalk

celery

1/2 ea

green pepper

2 cloves

garlic

1 can

14-oz Chicken broth

4 c

shredded cheddar cheese

3/4 tsp

pepper

Directions:

French Dressing Broccoli Salad by Jes Mostek serves: 12

If you're making this recipe as a side salad and you're concerned about left-overs, only add the dressing to the portion that you'll use today. The remaining (undressed) salad will stay crisp in the fridge for 3-5 days.

Ingredients:

1 bunch

fresh broccoli

1 bag (8 oz.)

julienne (matchstick) carrots

3/4 c.

raisins, plumped

1/2 c.

sunflower seeds

1 c.

white cheese crumbles (or curds)

1/2 c.

french dressing

Directions:

To plump raisins, cover raisins with water in a small microwave safe bowl. Microwave on high for 1-2 minutes. Set aside.

Rinse and chop broccoli.

Drain raisins.

Toss broccoli, carrots, plumped raisins, sunflower seeds, cheese, and french dressing in a large bowl. Serve immediately.

Hint: to turn this salad into a complete meal, just add some cooked diced chicken! Of course, then this recipe will only serve 4 people.