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Full Online Book HomeLearning KitchenAppetizers - Broccoli And Dip By Connie
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Appetizers - Broccoli And Dip By Connie Post by :senaia Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2318

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Appetizers - Broccoli And Dip By Connie

PARTY BROCCOLI AND DIP - easy to prepare

1 large bunch fresh broccoli, cut flowerets with 1 1/2 inch stems

1/4 cup cider or wine vinegar
3/4 cup salad oil
2 cloves garlic, split
1 teaspoon sugar
2 teaspoons dill

2 cup mayonnaise
1 1/2 tablespoons curry
1 tablespoon catsup
1/4 teaspoon Worcestershire sauce

Cut the broccoli into floweretts with a short stem. Cut or split the large one to make them bite-sized. Combine the ingredients for the marinade in a jar and give it a good shake.

Put the prepared broccoli in a medium-sized Baggie and pour in the marinade. Tie Baggie and refrigerate at least ONE DAY before serving.

To serve, mix the ingredients for the dip and refrigerate. Drain broccoli and serve with dip. Serves 6 to 8.

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Appetizers - Vegetable Caponata Appetizers - Vegetable Caponata

Appetizers - Vegetable Caponata
1 medium eggplant, unpeeled, finely chopped 1 large onion, coarsely chopped 1/2 cup coarsely chopped mushrooms 1/3 cup chopped green pepper 2 cloves garlic, minced 1/3 cup vegetable oil*, or olive oil 1/2 cup chopped stuffed green olives 1/4 cup chopped ripe olives 1/4 cup drained capers 3 tablespoons pine nuts 6 ounces tomato paste 1/3 cup water 2 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon oregano *Or use just enough oil to keep the vegetables from sticking to the pan. In large enamel saucepan combine eggplant, onion, mushrooms, green pepper, garlic

Appetizers - Broccoli Cheese Dog Potatoes Appetizers - Broccoli Cheese Dog Potatoes

Appetizers - Broccoli Cheese Dog Potatoes
Amount Measure Preparation 3 potatoes; large baking, unhalved lengthwise 1 tablespoon margarine; or butter, melted 1 package green giant harvest fresh, frozen cut broccoli Cheese Sauce:3/4 cup water 3 Tablespoons all purpose cream sauce mix, (next recipe) 3 Hot dogs; sliced, or 1 cup cooked ham 4 ounces cheddar cheese, Shredded Heat oven to 425F. Cut deep slits in crisscross pattern in flat side of potatoes (do not cut skins). Brush with margarine. Place potatoes, cut side up, in ungreased