Broccoli Salad

Salad
2 bunches fresh broccoli (about 1 pound), cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)
1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish.  Pour desired amount of dressing over salad.  Stir briefly. Serve the same day.

Salad Dressing
1 cup mayonnaise
2 TB red or white wine vinegar
1/2 cup sugar
1/2 tsp salt

Mix ingredients.  Chill at least one hour before tossing with salad. 

Note:  I have seen this salad made with a mixture of broccoli and cauliflower.  I like to add both sunflower seeds and raisins - a full half cup of both!  Be aware that any leftover salad will be somewhat soggy (that's the best word I can think of) the next day.  For this reason, I like to serve the salad dressing on the side.

Mom Mobley's Tortellini Soup

During the family reunion in July Mom Mobley made this WONDERFUL soup! I'm so excited to add this to my recipe collection!

Tortellini Soup

1 ½ pounds hot Italian sausage

1 ½ pounds mild Italian sausage

3 tablespoons olive oil

8 garlic cloves, minced

2 large onions, diced

2 cups sliced mushrooms

1 cup sliced carrots

1 cup sliced celery

4 cups sliced zucchini

1 cup lentils

4 cups tortellini

1 29-ounce can diced tomatoes

1 29-ounce can tomato sauce

8 chicken bullion cubes

3 quarts water

Salt and pepper to taste

1-2 tablespoons Italian seasoning (combination basil, oregano, sage, etc.)

Brown the sausage and cook through. Drain well. In soup kettle cook garlic, onion, and mushrooms in olive oil. Add water and bring to a boil and bullion. Add lentils, and cook for about ½ hour or until lentils are nearly soft. Add salt, pepper, seasoning, tomatoes and tomato sauce. Simmer for a couple of hours. Add vegetables and cook for 15 minutes. Add tortellini and cook an additional 15 minutes. Serve to the troops.

Cheese Vegetable Soup

2 cubes (1 cup) butter or margarine
¼ onion chopped
4 stalks celery chopped
1 cup flour
7 cups hot water
4 tsp. chicken bouillon (or 4 cubes)
¾ lb (12 oz) velveeta, cubed
1-2 pkgs frozen veges (whatever you like… broccoli, cauliflower, carrots, mixed, etc.)

In large sauce pan, melt butter/margarine. Add onion and celery and sauté. Add flour and mix well with a whisk. Mix bouillon with water then add to pot slowly, constantly whisking to prevent lumps. Cook over medium until it barely starts to boil, then add velveeta. Stir until velveeta is melted in and soup is smooth. Add vegetables and heat through, then serve. Serves about 8.