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Country Kitchen
May 31, 2013 Previous Recipe
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Mitchelenes’s Peach Delight
Peach Pound Cake
Granie Wanda’s Peach Ice Cream
Rachel’s Cheesecake with Peach Topping
Granie Wanda’s Peaches and Cream Pie
Granie Wanda’s Peach Punch
Baked Tomatoes
Mrs. Pernie’s Fried Green Tomatoes
Broccoli Salad
Broccoli Salad

2 large bunches of broccoli, washed, crowns and stems chopped fine
1 small red onion, chopped
1 pound bacon, cooked crisp, drained and crumbled
1 pound sharp cheddar cheese, grated
6 ounces sweetened dried cranberries
¾ cup golden raisins
1 (20-ounce) can pineapple tidbits, drained
1 cup mayonnaise
½ cup sugar
¼ cup red wine vinegar

Toss together broccoli and next 6 ingredients in a large bowl.

In a separate bowl, combine mayonnaise, sugar and vinegar to make dressing. Pour over broccoli and refrigerate overnight before serving.





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