We've had a number of requests for some of our recipes, so here are the ones we have available:

Gayle's Most Requested Broccoli Salad

1 head each broccoli and caulifower

Dressing:

1 cup mayo

1/2 cup sugar

2 tablespoons white vinegar

Shred the broccoli and cauliflower in a food processor.

Keep dressing separate until just before serving, then add to taste. Also great to add in: bacon, red onions, raisins

Dressing can be made a day in advance.

Red Skin Potato Salad

Boil 3 lbs. red potatoes with skins, let cool overnight. Refrigerate with green onions (1 bunch or more to taste)

Add equal parts mayo and sour cream with salt and pepper to taste.

Season with Tastefully Simple's Spinach Dip Mix.

Chicken and Broccoli (serves 6)

3 boneless skinless chicken breasts (6 pieces)

1 lb. broccoli

Sauce:

1 can cream of chicken soup

2 tblsps. lemon juice

1/2 cup mayo

1/2 cup parmesan cheese

1 cup chicken broth

Topping:

1/4 cup butter

1/2 cup bread crumbs

1/4 cup parmesan cheese

Saute breasts in margarine a few minutes. Cook broccoli about 5 minutes. Place chicken and broccoli in casserole dish. Mix sauce and pour over chicken and broccoli. Brown topping ingredients and pour over top of casserole. Bake at 350 degrees for 45 minutes. Serve with rice.

Hot Fruit Compote - Great with meat or brunch foods

13 by 9 pan (glass is best if you have it)

Selection of canned fruit--should be halves

Drain and rinse  fruit.  Your choice-pineapple-peaches-pears-apricots.   Dot with marischino cherries for nice color.

1/3 cup butter (margarine OK)

3/4 cup brown sugar (packed)

Melt together in double boiler.   Just melted not bubbling

When melted add 2tsp. of curry powder.  Mild or medium. 

Arrange fruit in dish.  Squeeze 1/2 lemon over fruit.  Drizzle melted sugar/butter mixture over it.  Bake 15 minutes at 325.  Baste with sauce and bake another 15. 
Serve hot.  Can be reheated.

Pumpkin Dessert Bars

1 15 oz. can pumpkin
1 12 oz. evaporated milk
3 eggs
1 cup sugar (1/2 cup is fine, too)
4 tsp. pumpkin pie spice
1 box yellow cake mix
¾ cup melted butter
1 ½ cups chopped walnuts**

Combine first 5 ingredients.
Pour into 9 x 13 greased baking pan.
Sprinkle entire box of dry cake mix all over the top.
Drizzle evenly with butter.
Top with nuts. (**I substitute crushed pretzels for nut allergies and those who just don’t like nuts--the sweet/salty taste is preserved BUT the crunch doesn’t last).
Bake at 350 degrees for one hour.

Courtesy of Nancy McQueeny (Shared with her years ago by Teresa Dallman Keenan)