"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Salad Recipe

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This recipe for Broccoli Salad, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Bahnsen
Added: Thursday, December 15, 2005


2 bunches of broccoli
2 C of sunflower kernels
1 lb. bacon (cooked, drained and crumbled)
1/2 cup of Chopped Red Onion
1 1/2 cup salad oil
1/3 tsp. salt
1/2 tsp. black pepper
4 T parmesean cheese
2 T Steen's Cane Vinegar
3 T white onion (chopped or grated)
1/2 cup sugar

Mix, broccoli, sunflower kernels, bacon crumbs, and copped red
onion and refrigerate at least two hours prior to serving or
overnight. For Dressing you need to mix the ingredients and
pour over salad and refrigerate at leat one hour prior to serving.




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