"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 Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Sinnema

Category:
Category:

Ingredients:  
Ingredients:  
1 egg plus 1 egg yolk lightly beaten
cup sugar
1 tsp cornstarch
1 tsp. dry mustard
cup vinegar
cup water
3 tbsp butter, softened
cup dressing (miracle whip or mayonnaise)
4 cups fresh broccoli pieces (1 inch)
cup yellow raisins
2 cups sliced fresh mushrooms
cup toasted almonds
1 can mandarin oranges drained
6 slices bacon, cooked and cut into small pieces
medium red onion sliced into ⅛ inch rings

Directions:
Directions:
1. In a double boiler, cook egg, egg yolk, sugar, mustard and cornstarch, adding water and vinegar slowly. Cooked until thickened. Remove from heat and add butter and salad dressing. Chill well.

2. In large bowl, combine broccoli, raisins, mushrooms, almonds, mandarin oranes, bacon and red onion. Spread chilled dressing overtop.

 

 

 

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