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RECIPE of the WEEK

April 30, 2001

BROCCOLI SALAD

1-2 heads of fresh broccoli, chopped back to a large stem
10-12 slices of crisp bacon (crumbled)
onion to taste
3-4 hard-cooked eggs (diced)

Stir the above in a bowl.

Dressing:

1/2 cup of mayonnaise
2 tablespoon of vinegar
1/2 cup of sugar

Mix the dressing ingredients and stir into the broccoli mixture. Serve.

HINT: Cut back on bacon and dressing, according to the amount of broccoli that you have.

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