Country Cooking – July 13


Broccoli Salad

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.

Rhubarb Torte

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.

Print Friendly, PDF & Email

Leave a Reply