1 bunch broccoli, separated into florets
2 hard cooked eggs
1 cup mayonnaise
1 head cauliflower, separated into florets
1/3 cup sugar
2 tablespoons cider vinegar
8 bacon strips, cooked and crumbled
1 cup chopped seeded tomatoes
1/2 cup chopped onion
In a large salad bowl, combine broccoli, cauliflower, bacon, tomatoes, onion and eggs; set aside.
In another bowl, combine the mayonnaise, sugar and vinegar. Just before serving, pour dressing over salad and toss to coat. 6-8 servings.
Blend until crumbly:
1 cup flour
Dash of salt
1 tablespoon sugar
l/2 cup butter
Place in 7×11 baking pan and bake in 350º oven until just set and slightly brown about 10 minutes.
Combine in saucepan:
1 1/4 cup sugar
3 egg yolks, beaten
2 tablespoons flour
2 1/4 cups rhubarb, finely chopped
1/3 cup cream
Cook rhubarb, sugar, flour, and cream until thick and rhubarb is tender. Stir in beaten egg yolks. Cook until thick. Pour over crust and top with meringue: 3 egg whites beaten until stiff, add 6 tablespoons sugar one at a time and continue beating until stiff, add 1/4 teaspoon cream of tartar. Place on top of rhubarb mixture and bake in oven until set and lightly brown.