It was family night at the Diner on Sunday. A lot of the Phillips’ stopped by, and there was actually a booth big enough to accommodate all of them at one table! Wow!
The special on Sunday night was Prime Rib Roast; I sure don’t serve that very often since I seem to have a problem with the whole “hunk of meat” cookin’. Anyway, the roast turned out great, but the fun part was fixing all the side dishes. My cousin stopped by earlier in the day to help out. I don’t think I have ever told you her name, its Shannon Sue, SS for short. We fixed Martha Stewart’s famous homemade Macaroni and Cheese, mashed sweet potatoes (tons of good vitamins in those – and liberal brown sugar and butter never hurt!), fresh green beans and craisins sautéed in bacon grease with a little sea salt (hard to believe I have started cooking green beans that way!), and Jane’s Broccoli Salad.
My friend Laurie gave me her mother’s Broccoli Salad recipe over ten years ago. Jane’s from the South, so you know the salad is good. Besides, what won’t be good that has bacon and mayonnaise in it?! Oh yeah, and good for you with all the broccoli, raisins, walnuts and red onions. It’s a lot like other broccoli salad’s but in case you are looking for a recipe, and authentically Southern at that, it’s listed below.
When dinner was over, the Diner’s newest waitress arrived on the scene, in roller skates no less! Miss Audrey Rose! It looks like she’ll make an appearance occasionally at the Diner, other than to sell Girl Scout Cookies. She was so cute in her skates, apron and “car hop hat,” (even though we are all indoors at this point). Miss Audrey Rose took dessert orders and charmed the socks off everyone!
Jane’s Broccoli Salad
1 bunch broccoli, chopped as you like
½ cup raisins (I do two hand full’s)
½ cup walnuts (I did 1 ½ cups this time, delish!)
½ cup purple onion, chopped
½ lb. bacon, cooked, drained, crumbled (it’s better with the whole pound!)
Dressing – mix together:
1 cup mayonnaise
½ cup sugar
2 tbsp apple cider vinegar
Cut broccoli into small pieces. Mix with dressing. Refrigerate for several hours (2 – 3, but one will do). Before serving, toss with raisins, walnuts, onion, and bacon.
Note: This salad does best on the day you mix it, leftovers may be slightly soggy. (Leftovers the next day are usually okay.)