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Recipe of the Week: Broccoli Salad

3/22/15 Recipe of the Week: Broccoli Salad

2 Bunches Broccoli (or 1 Broccoli / 1 Cauliflower)
1 cup Shredded Sharp Cheese
6-8 Tbs. Cider Vinegar
1 cup Mayonnaise
¾ to 1 lb. Bacon
4 oz. Sugar

Cook bacon until crispy. Drain. Cut vegetables and bacon into bites size pieces. Add shredded cheese. Dressing: Mix mayonnaise, sugar, and 6 Tbs. Vinegar. Add other vinegar if you must to get a nice consistency to your dressing. You don’t want it too thin. Depending on the size of the vegetables, you may have to mix another half of dressing.
Joanne Wallace