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Country Cooking

June 27, 2013

by Dorothy Bloemendaal
Broccoli Cauliflower Salad

l medium head cauliflower, broken into florets (about 7 1/2 cups)

l medium bunch broccoli, cut into florets (about 4 cups)

2 cups seedless red grapes

6 green onions with tops, sliced

2 cups (8 oz,) shredded part-skim mozzarella cheese

2 cups mayonnaise

1/4 cup grated Parmesan cheese

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 to l pound sliced bacon, cooked and crumbled

Leaf lettuce

Additional red grapes, optional

Combine the cauliflower, broccoli, grapes, onions and mozzarella cheese. Combine the mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetables mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon. Transfer to a lettuce-lined bowl, Garnish with grapes if desired. Yield: 15-20 servings.

Barbecued Short Ribs

3 1/2 to 4 pounds beef short lbs

1 1/2 cups water

1 medium onion, sliced

l tablespoon vinegar


1/2 cup ketchup l teaspoon sugar

1/4 cup chopped onion l /2 teaspoon salt

2 tablespoons lemon juice 1/2 teaspoon pepper

2 garlic cloves, minced

Combine ribs, water, onion and vinegar; bring to a boil. Reduce heat; cover and simmer for l hour, turning ribs occasionally. Drain. Place the ribs in a single layer in an ungreased 9 x 13 inch baking dish. Combine the sauce ingredients, spoon over the ribs.

Cover and bake at 325 for l-1/4 hours or until meat is tender

Chicken and Hash Brown Bake

1 package (32 ounces) frozen cubed hash brown potatoes, thawed

l teaspoon salt

1/4 teaspoon pepper

4 cups diced cooked chicken

l can (4 oz.) mushroom stems and pieces, drained

l cup (8 oz.) sour cream

2 cups chicken broth or stock

l can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon granules

2 tablespoons finely chopped onion

2 tablespoons finely chopped sweet red pepper

l garlic clove, minced


1/4 cup sliced almonds

Spread potatoes in an ungreased 9 x 13 inch baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms. Sprinkle with paprika and almonds. Bake, uncovered, at 350 for 50-60 minutes or until heated through.

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