Cauliflower Soup

1 large head cauliflower
2 Tbl. onion, minced
2 Tbl. butter, melted
2 Tbl. flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups chicken broth
3 cups milk
2 cups cheddar cheese, grated

Break cauliflower into small pieces. Cook covered in salt water until tender. Drain. Sauté onion in butter until tender. Blend in flour, salt and pepper. Gradually stir in broth and milk. Cook over medium heat stirring constantly until mixture reaches boiling point. Add cheese and stir until melted. Add cauliflower. Heat to serve. Makes about 2 quarts.

Changes - Use broccoli instead of cauliflower. When serving, add sour cream to each dish and sprinkle with more cheese and/or bacon bits. You might want to sprinkle with chopped chives for taste and appearance. This makes a really pretty soup that is so tasty.

Broccoli Salad

1 head of broccoli florets, cut into bite-sized pieces
1/4 cup red onion, sliced thin
1/4 cup salted cashews, chopped
1/4 cup raisins
2 slices bacon, crisp cooked and crumbled

Dressing:
1/4 cup mayonnaise
2 Tbl. vinegar
2 Tbl. sugar
pepper to taste

Combine broccoli, onion, cashews, raisins and bacon. In a small bowl, whisk all dressing ingredients together until smooth. Pour over salad and toss to coat. Refrigerate at least 2-3 hrs. for flavors to blend. It's even better if made the day before you plan to serve.

Changes - mix 1/2 and 1/2 broccoli and cauliflower. Use almonds or peanuts instead of cashews.