Mothers Day Recipe Blog : Strawbarb Jelly and German Broccoli Salad

This  great salad recipe is from the kitchen of DH’s Mom. I am not sure if it’s a family recipe, but it’s certainly DH’s all-time Favorite!

German Broccoli Salad Recipe

German Broccoli Salad

3 bunches broccoli crowns, cut into bite-size florettes
1 lb bacon, cut into 2″ pieces
1 large red onion, diced
1/2 cup mayonaise
2 Tbl vinegar
1/4 cup sugar
2 cups shredded cheddar

Wash and cut broccoli and set aside. Prepare dressing by mixing mayo, vinegar and sugar in a small mixing bowl, refrigerate until ready to use.

In a skillet, brown bacon until crumbly. Remove from pan and add to broccoli, set aside. Add diced red onions to the bacon grease and saute until just translucent- you don’t want them to get soft, just to release the flavours of the onion.

Add the onions to the broccoli, pour in a little of the bacon grease and mix together. Add the dressing mix and cheddar cheese, combine all and refrigerate for about an hour.  Serve cold.
Makes 8-10 servings for company, make an additional bowl for yourself or DH, there won’t be any left-overs!

Easy Straw-Barb Jelly

Strawberry Rhubarb “Strawbarb” Jelly

2 Qts. rhubarb, diced
4 cups sugar
1-6 ounce box Strawberry Jello

Cook rhubarb pieces and sugar in large saucepan on low, until mushy. Add packet jello mix and bring to a boil- cook 10 minutes on high. Pour jelly into prepared jelly jars and seal.

Makes 10 Jelly Jars and lasts until DH finds it~Weeee!!!

Bon Apetite!


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