1 bunch of broccoli, washed and broken into sm. pieces
1/2 lb. bacon, cooked and crumbled
1 C. raisins
1 C. sliced almonds
1 jar Kraft cole slaw dressing

After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon.

Add raisins and almonds and pour in dressing to desired moistness.

2 pkgs. frozen chopped broccoli, thawed and drained
3 eggs, well beaten
1 sm. jar of Cheez Whiz
1/2 C. of water
1/4 C. chopped onion
6 tbsp. butter
2 tbsp. flour
1/2 C. crushed Ritz crackers

Saute onion in butter. Stir in flour and water and keep stirring until thickened. Stir in Cheez Whiz and take off heat.

Stir drained broccoli into sauce. Add eggs and stir in gently.

Put in greased baking dish and sprinkle with crackers.

Bake in 325 degree oven for 40 to 45 minutes.

Or you can refrigerate and bake later for 1 hour at 325 degrees.

1 (10 oz) package frozen cauliflower, thawed
1 (10 oz) package frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese

Fry bacon until crisp; drain well on paper towels then crumble.
Place broccoli and cauliflower in crock pot. Top with soup, sprinkle with bacon. Season with salt and pepper.
Cover and cook on low for 4 to 5.

About 20 minutes before done, top with cheddar.

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente.
Drain, and rinse under cold water.