Broccoli:

Amish Broccoli Salad:

1 large head of broccoli, broken into small floweret's
1 medium onion or about 1/2 cup of chopped onion
8 to 10 slices bacon
1 cup of mayonnaise
1/4 to 1/2 cup of sugar
2 to 3 tablespoons of vinegar
1/2 cup of raisins
1/2 cup of nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.

Beef Broccoli Stir Fry:

2 tablespoons of soy sauce
1 tablespoon of cornstarch
1 tablespoon of distilled white vinegar
1 tablespoon of minced fresh ginger
1 teaspoon of minced garlic
1/4 teaspoon of red pepper flakes
3/4 pound of lean round steak
2 teaspoons of vegetable oil, divided
1 small bunch broccoli
2 carrots, sliced diagonally, 1/8 inch thick
1 bunch green onions
3/4 cup of beef broth or water

Combine first 6 ingredients in bowl; stir until mixed. Slice steak across the grain 1/8 inch thick; toss with soy mixture and let stand 10 minutes. Meanwhile, cut broccoli florets from steam; peel stems and slice 1/4 inch thick. Heat wok or large skillet over high heat; add 1 teaspoon oil. When almost smoking, add beef and stir-fry 1 minute, remove beef. Add remaining 1 teaspoon oil. Add vegetables, stir-fry 1 minute. Add broth and cook, scraping bottom of wok until vegetables are tender, 5-7 minutes. Return beef to wok and heat through. Serves 4.

Broccoli Bread Bake:

One 10 ounce package of frozen broccoli spears
1 beaten egg
One 10 3/4 ounce can of condensed cream of onion soup
1 teaspoon of dried parsley flakes
1/4 teaspoon of dried tarragon, crushed
Dash of pepper
1 package of refrigerated flaky dinner rolls (6)
1/4 cup of milk
1/4 cup of finely chopped celery

Cook broccoli according to package directions just until tender; drain well. Meanwhile, combine egg, half of soup, then celery, parsley, tarragon and pepper. Separate dinner rolls. Snip each in quarters. Stir dinner rolls into soup mixture. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. Spoon soup mixture down center of broccoli. Bake at 350ºF. for 20 to 25 minutes or until rolls are golden brown. In saucepan combine remaining soup and milk. Heat through and serve over baked casserole. Makes 6 servings.

Broccoli Corn Bake:

One 16 ounce can of cream-style corn
One 10 ounce package of chopped broccoli (if frozen, thawed)
1 egg, beaten
1/2 cup of crackers, crushed
1 tablespoon of onion (instant minced)
2 tablespoons of margarine, melted
1/2 teaspoon of salt
1/4 teaspoon of pepper

Combine all these ingredients and pour into one quart buttered casserole dish. 1/2 c. crushed saltine crackers 4 tbsp. melted margarine Sprinkle over vegetables. Bake, uncovered, at 350ºF. for 35 to 40 minutes or until well heated. Serves 4 to 6.

Low Fat Broccoli Dip:

One 16 ounce carton of Lite-n-Sour sour cream
One 10 ounce package or box of frozen broccoli, thawed & drained
1 can of sliced water chestnuts, chopped
1 package of Knorr or Lipton vegetable soup mix

Mix all ingredients and chill 2 hours before using. Serve on party rye or pumpernickel or allowed crackers.

Broccoli Rice:

1/4 cup of quick cooking rice
1/4 cup of water
1 teaspoon of margarine
1/2 teaspoon of instant chicken bouillon granules
1 cup of coarsely chopped broccoli
2 tablespoons of chopped green or sweet red pepper, optional

In a 1 quart casserole combine the rice, water, margarine and bouillon granules. Add the broccoli and green or sweet red pepper, if desired. Cook, covered on 100% power (high) for 3 to 5 minutes or until the broccoli is crisp tender. Let is stand, covered, for 3 to 5 minutes or until the liquid is absorbed. Stir before servings. Makes 2 servings

Broccoli Salad:

2 bunches of broccoli
1 medium sized onion
1/2 cup of sugar
1 tablespoon of vinegar
1 cup of Miracle Whip
1/2 cup of baco-bits

Cut broccoli into small pieces. Chop the onion. Mix together all ingredients and let stand in refrigerator several hours or overnight.