Two requests, please
I have two recipe requests that I hope someone can help me with.
The first recipe Id 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, Cheddars 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.
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
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.