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This recipe for BROCCOLI SALAD, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Sunday, September 28, 2008


1 egg & 1 extra yolk
c. sugar
c. tarragon vinegar
c. water
1 tsp. cornstarch
1 tsp. dry mustard

Cook in double boiler till thick.

3 T. butter and 1/3 c. mayonnaise
Stir in and refrigerate

4 c. broccoli, chopped
c raisins
2 c. mushrooms
med. Red onion, chopped
1-15oz can manderin oranges
1 lb. bacon, cooked and chopped

Pour cooled dressing on top of broccoli mixture and refirgerate. Just before serving add c. slivered almonds, carmelized.

To carmelize almonds, c. slivered almonds in saucepan with 3 T. sugar. Stir constantly until sugar carmelizes. Spread on foil to cool, then break apart.




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