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• 1 medium head of cauliflower, cut into pieces
• 2 bunches of broccoli, cut into pieces
• 1 cup shredded cheddar cheese
• 1/2 pound bacon, cut into pieces and fried
• 1 bunch of green onion, chopped

Drain bacon and mix with above ingredients in a bowl.  Stir in dressing and serve.

Dressing:

• 1 small carton sour cream
• 1 cup miracle whip
• 1/3 cup sugar

Mix well.  Refrigerate over night.

Popularity: 2% [?]

• 1 pint button mushrooms
• 1/2 stick butter
• 1/2 pint light cream
• Pinch of salt and fresh cracked pepper
• 1 lb. fresh cheese tortellini, cooked
• Fresh grated Parmesan cheese

In a medium sized frying pan, saute mushrooms in butter until golden brown.  Add cream, salt and pepper.  Stir.  Toss into cooled tortellini and add some fresh grated parmesan cheese.

Popularity: 5% [?]

I couldn’t believe how easy this was to make and Mark couldn’t believe how yummy it was.  Served this with Marinated Chuck Steak and it was delicious.

• 2-1/2 to 3 cups all-purpose flour
• 2 pkg. quick rise yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup water
• 1/4 cup plus 1 Tbsp olive oil, divided
• 1 can (14-1/2 oz) diced tomatoes, drained
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 6 oz. Brie cheese, cut into 1/2 inch cubes

In a large bowl, combine 2 cups flour, yeast, sugar and salt.  In a small saucepan, heat the water and 1/4 cup oil to 120-130 degrees.  Add to dry ingredients; beat just until moistened.  Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise for 20 minutes.

Punch dough down.  Press into a greased 9 x 13 baking pan.  Cover and let rest for 10 minutes. 

In a small bowl, combine the tomatoes, garlic, Italian seasoning and remaining oil.  Spread over dough; top with cheese.  Bake at 375 degrees for 25-30 minutes or until golden brown and cheese is melted.  Place pan on wire rack to cool.

Popularity: 6% [?]

This makes for a light and quick meal that won’t heat up your kitchen on a hot summer afternoon and it uses up the tomatoes from your garden too!

• 8 slices sourdough bread, toasted
• 1/4 cup mayo (or wasabi mayo if you can find it)
• 1/2 lb. fresh mozzarella cheese, sliced
• 2 medium tomatoes, sliced
• 4 thin slices sweet onion
• 8 fresh basil leaves

Spread toast with mayo.   On four slices, layer the cheese, tomatoes, onion, basil;  top with remaining toast.

Popularity: 6% [?]

A close second to Marion’s Korean Ribs, this steak is easy to prepare and is super delicious. 

• 1/2 cup red wine vinegar
• 1/2 cup soy sauce
• 2 Tbsp. lemon juice
• 1 Tbsp. brown sugar
• 1 Tbsp. Worcestershire sauce
• 2 garlic cloves, minced
• 1/4 tsp. onion powder
• 2 lbs. boneless chuck steak

In a large resealable plastic bag combine the first seven ingredients.  Add the beef; seal bag and turn to coat.  Refrigerate for 8 hours or overnight. 

Drain and discard marinade.  Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness.  Let stand for 10 minutes before slicing.

Popularity: 6% [?]