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  • Two requests, please I have two recipe requests that I hope someone can help me with. The first recipe I’d like is for a tomato-and-watermelon salad. It sounds like an odd combination, but the salad I had was wonderful. It would make a nice summer salad when fresh tomatoes are in abundance. The second request is for a dish served at, and created by, Cheddar’s restaurant called baked spasagna. This dish consists of spaghetti layered with cheeses and spices, baked, then topped with homemade meat or marinara sauce; like a spaghetti lasagna. Thank you for your help. – Angie Kruszynski, Ellettsville, Ind. Broccoli cole slaw Prep time: 25 minutes (less if using packaged broccoli cole slaw mix) Serves 6 to 8 Deb Minnemeyer of Ellettsville, Ind. is diabetic and enjoyed a broccoli cole slaw served at a Fourth of July celebration. It was great for her diet and a perfect summertime salad. She was hoping for a recipe. Barbara Kleindorfer, also of Elletsville, shares her recipe that gets rave reviews every time she serves it. Kleindorfer uses a small package of broccoli cole slaw mix that she finds in the produce section of her grocery store. This time-saver takes the place of the broccoli stems, carrots and cabbage in the list of ingredients. INGREDIENTS 3 cups broccoli stems, peeled and grated (save florets for another use) 1/3 cup grated carrots 1/4 cup grated red cabbage 1 cup halved graped tomatoes 2 tablespoons minced onion 1 teaspoon minced garlic 2 tablespoons real mayonnaise 2 tablespoons olive oil Salt and pepper, to taste INSTRUCTIONS Combine all vegetables, including garlic, in a large bowl; mix well. Combine mayonnaise, olive oil, salt and pepper together in small bowl. Stir into vegetables, until everything is well combined. Serve well-chilled.

The Mailbox: Broccoli cole slaw, more

Published: Wednesday, Jul. 17, 2013 - 12:00 am

Two requests, please

I have two recipe requests that I hope someone can help me with.

The first recipe I’d like is for a tomato-and-watermelon salad. It sounds like an odd combination, but the salad I had was wonderful. It would make a nice summer salad when fresh tomatoes are in abundance.

The second request is for a dish served at, and created by, Cheddar’s restaurant called baked spasagna.

This dish consists of spaghetti layered with cheeses and spices, baked, then topped with homemade meat or marinara sauce; like a spaghetti lasagna.

– Angie Kruszynski, Ellettsville, Ind.

Broccoli cole slaw

Prep time: 25 minutes (less if using packaged broccoli cole slaw mix)

Serves 6 to 8

Deb Minnemeyer of Ellettsville, Indiana is diabetic and enjoyed a broccoli cole slaw served at a Fourth of July celebration. It was great for her diet and a perfect summertime salad. She was hoping for a recipe.

Barbara Kleindorfer, also of Elletsville, shares her recipe that gets rave reviews every time she serves it. Kleindorfer uses a small package of broccoli cole slaw mix that she finds in the produce section of her grocery store.

This time-saver takes the place of the broccoli stems, carrots and cabbage in the list of ingredients.

INGREDIENTS

3 cups broccoli stems, peeled and grated (save florets for another use)

1⁄3 cup grated carrots

1⁄4 cup grated red cabbage

1 cup halved graped tomatoes

2 tablespoons minced onion

1 teaspoon minced garlic

2 tablespoons real mayonnaise

2 tablespoons olive oil

Salt and pepper, to taste

INSTRUCTIONS

Combine all vegetables, including garlic, in a large bowl; mix well. Combine mayonnaise, olive oil, salt and pepper together in small bowl. Stir into vege- tables, until everything is well combined. Serve well-chilled.

Read more articles by Teri Watson



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