RECIPES OF THE WEEK
NUTTY APPLE SALAD
2 cups cubed tart apples
2 cups thinly sliced celery
2 cups halved seedless grapes
1 cup miniature marshmallows
1/3 cup cold evaporated milk
½ teaspoon sugar
¼ tsp. vanilla extract
3 Tbsp. mayonnaise
3 Tbsp. peanut butter
½ cup mixed nuts, optional
In a large bowl, combine apples, celery, grapes and marshmallows. In a chilled mixing bowl, beat milk until frothy. Add sugar and vanilla. Beat in mayonnaise and peanut butter. Pour over apple mixture; stir until coated. Cover and refrigerate. Just before serving, stir in nuts if desired.
Yield: 12-14 servings
BROCCOLI WITH ALMONDS
1-1/2 pounds fresh broccoli, cut into spears
1 cup water
1 tsp. chicken bouillon granules
¼ cup sliced almonds
3 Tbsp. stick margarine
½ cup finely chopped onion
1 tsp. salt
In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, sauté almonds in margarine until browned. Add onion and salt; sauté until onion is tender. Pour over broccoli; toss to coat.
Yield: 6 servings
