Garbage Bread

Provided by Jill Hammons (1994)

1 tube Pillsbury All-Ready Pizza Crust

Use any or all of the following:

Shredded cheddar cheese
Shredded mozzarella cheese
Thinly sliced peperoni
Chopped ham
Cooked bulk sausage
Drained spinach
Drained broccoli bits
1 egg

Roll or spread dough to 7'x14" rectangle.  Mix ingredients of your choice with the egg.  Spread filling over dough, leaving 1" at the ends.  Roll up jelly roll fashion, seal edges.  Cut slits in the top, and place on a cookie sheet.  Bake at 375 degrees for 35 minutes.  Slice and serve hot or cold.  May be reheated.

Pasta Primavera Salad

Provided by Lois Phillips (1991)

1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)

Steam broccoli until crisp-tender.  In a large bowl, toss pasta with oil.  Add broccoli, zucchini, pepper, tomatoes, radishes, and onions.  Add dressing and toss again.  Cover and chill at least 2 hours.  Just before serving, add more dressing if desired.  Makes 8 servings.

Broccoli Salad

Provided by Judy Heiney

1 head broccoli, chopped

1/2 pound bacon, browned and crumbled

4 ounce of grated cheese

1 small onion, chopped (a couple of tablespoons)

Combine broccoli, bacon, cheese, and onion.  Toss

Dressing:

1/2 cup mayonnaise

3 Tbs sugar

1 Tbs vinegar

Mix dressing and pour over salad.  Stir and marinate 1-2 hours before serving.

Vegetable Casserole

Provided by Judy Heiney (1991)

Combine the following:

1 package of broccoli, cauliflower, and carrot mix, cooked and drained.
1 can of cream of potato or cream of mushroom soup
1/4 cup of milk
1/2 cup of shredded cheddar cheese
1/2 can of french fried onions
pepper to taste

Put in casserole dish, cover, and bake at 350 degrees for 30 minutes.  Uncover, top with cheddar cheese and french fried onions.  Bake uncovered for 5 minutes.

Chicken Divine

Provided by Judy Phillips

2 small packages of broccoli spears, cooked
2 cups of sliced and cooked chicken
1/2 cup of sharp cheddar cheese
1/2 cup of bread crumbs
2 cans of cream of chicken soup

Place broccoli in a greased baking dish.  Layer on chicken, add soup, and then put cheese and bread crumbs on top.  Bake 25-30 minutes at 350 degrees.

Broccoli Casserole

Provided by Marie Scheurich (my mom)

1 10 ounce package of frozen broccoli
1 10 1/2 ounce can of cream of mushroom soup
1/4 cup mayonnaise
1 tbs Lipton Onion Soup mix
1 cup grated sharp cheese
1 egg
1 3/4 cups of Pepperidge Farm Stuffing mix

Mix broccoli, soups, mayonnaise, egg, and cheese in a bowl.  Add 1 cup of stuffing mix.  Save the remaining for later.  Place in 1 1/2 quart greased casserole bowl.  Top with remaining stuffing mix.  Dot with butter.  Bake at 350 degrees for 30 minutes