Broccoli Salad

IMG_2919aI love raw veggies!

Broccoli Salad

2 large florets broccoli

1/3 cup sunflower seeds

¼ cup diced red onion

5-6strips bacon, fried and crumbled

1/3 raisins or dried cranberries


1/2 -3/4 cup mayonnaise

1-2 tbsp vinegar

2-3 tsp sugar

Wash and cut broccoli into bite size pieces.  In a bowl, toss together broccoli, sunflower seeds, onion, raisins and bacon.  In a small bowl, stir together mayo, vinegar and sugar.  Pour dressing onto broccoli and mix well.  Serve immediately.


Creamy Potato Soup


I was chatting with my sister this morning, and she happens to mention she’s planning on making potato soup for lunch, and she’s using our mom’s recipe from old days.  Marvelous, I thought, me too!  So hubby was completely happy, as he’s Mr. Potato-Lover.  It’s sort of like corn chowder (one of my favorites) only with tender, bite-size pieces of potato instead of corn.  And there still a few ‘taters from last fall’s harvest in the cold storage, so bob’s your uncle…lunch!

Mom’s Potato Soup

4 medium potatoes (about 4 cups peeled and diced)

½ onion, finely diced (about ½-3/4 cup)

½ cup sour cream (low-fat or no-fat)

1 tbsp flour

½ tbsp vinegar

salt and pepper

paprika, pinch

cheddar cheese, grated for garnish

Option:  add crumbled bacon (about 7 slices)

Sauté diced onions in a bit of butter or oil till translucent.  Peel and dice potatoes.  Add potatoes and sautéed onions to a saucepan, and cover with water.  Stir in ½ tsp salt and cook till tender, about 15 minutes.  Stir together sour cream, flour, pepper to taste, pinch of paprika, and vinegar.  When potatoes and onions are tender, remove from heat.  Stir in sour cream mixture and crumbled bacon .  Return pot to low heat and simmer soup until thickened and creamy.  Add milk to thin if necessary.  Ladle into serving bowls and sprinkle with grated cheese for garnish.  Makes about 3 – 4 servings.

Quick Corn Chowder

When you need something easy and fast  to put together for lunch, or even a light supper, this soup is it.

Quick Corn Chowder

1 can niblets corn, drained

1 can cream corn

1 can mushroom soup

8 slices of bacon

1/2 medium onion

1 1/2 cups milk to start, add as necessary for desired thickness

1 tsp Worcestershire sauce

pepper to taste

Dice bacon, fry and drain, set aside.  Dice onion, saute till tender, but not browned.  Mix corn, soup and milk together in a pot.   Stir in cooked bacon, sauteed onion and seasonings.  Simmer till hot and bubbly and flavors have a chance to mingle .  Makes about 5 cups of soup.  If you’re in a big hurry, use the microwave.  The results are just as good, and you won’t have to stand and stir the pot.

Variations:  Use your favorite smoked sausage, back bacon or ham instead of bacon, or leave the meat out altogether and add some potato, celery and grated carrot instead.  Finely chopped and sauteed mushrooms also add another taste dimension.

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