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Do you know which veggies belong to the cruciferous vegetable family? I know I didn't for a long time, but reading about different kinds of veggies and about their nutrition values I've become very familiar with the fact that brussels sprouts, cabbage, kale, carrots, scallions and broccoli are all included in this family. It's about broccoli today.

I also didn't know that broccoli is known as the "crown jewel of nutrition." Because it is rich in vitamins and minerals, broccoli has one of the highest concentrations of calcium of any veggie. It is rich in vitamin A and C and supplies several of the B vitamins, potassium and iron. It also has a lot of dietary fiber and I think we all know by now that fiber in our daily diet is a must. In the nutrition department it sure beats out cheeseburgers. But as I recall, President George Bush would rather have a burger than a serving of broccoli. To each his own.

Fresh broccoli is always available in our produce departments and the bags of pre-cut florets make it convenient for preparing a nutritious dish in a matter of minutes. When preparing fresh broccoli spears, cut the stalk lengthwise in half from the end just to the floret so the stalk will be done at the same time as the floret. Also, when steaming broccoli, lift the lid two or three times to let the gasses escape. This will also keep the color bright green -- something else I didn't know about broccoli! It's time for recipes.

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I'll start with . . .

FRESH BROCCOLI/

MANDARIN SALAD

Dressing:

1 egg plus 1 egg yolk, slightly beaten

1/2 c. sugar*

1-1/2 t. cornstarch

1 t. dry mustard

1/4 c. vinegar

1/4 c. water

3 T. butter, softened

1/2 c. mayonnaise

Salad:

4 c. fresh broccoli florets (a little smaller than the size of a golf ball)

1/2 c. golden raisins (could use dark raisins but golden is tastier)

6 slices bacon, cooked, drained and crumbled

2 c. sliced fresh mushrooms

1/2 c. slivered almonds, toasted

1-11 oz. can mandarin oranges, drained

1/2 medium red onion, sliced in 1/8-inch thick rings

For dressing:

In the top of a double boiler (or over very low heat), whisk together eggs, sugar, cornstarch and mustard.

In a cup or small bowl, combine vinegar and water; slowly stir into egg mixture. Put over hot water (not boiling water) and cook, stirring constantly, until mixture thickens.

Take off heat; stir in butter and mayo. Chill until cold.

Combine salad ingredients in large serving bowl. Pour dressing over; stir gently or toss to coat. Serve, refrigerate leftovers. Makes 10-12 servings.

*I use half sugar and half Splenda.

NOTE: If the salad amount is too much, cut salad ingredients in half. Make full dressing recipe; use half for salad and store other half to use within two weeks. The dressing can be used over any veggie-type salad or over mixed greens. It's yummy!

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I'm a pasta lover and this dish is delicious!

BROCCOLI PRIMAVERA WITH CHEESE SAUCE

4 T. of olive or canola oil

1 medium garlic clove, sliced (use a large clove if you really like garlic)

1 medium head broccoli, cut into 2-inch by 1-inch pieces

1 small red pepper, diced

3/4 c. sliced green onions

1 c. fresh sliced mushrooms or one 4 oz. can mushrooms, drained

1/2 c. diced celery

1 c. milk

5 oz. processed cheese spread, cubed

1/4 c. grated Parmesan cheese

1/2 t. leaf oregano

1/2 lb. bulk Italian sausage, cooked and crumbled (optional)

Cooked vermicelli or thin spaghetti for eight servings

Cook pasta while preparing rest of ingredients.

In large skillet, heat oil. Saute garlic until browned -- don't burn! Remove garlic with slotted spoon -- don't toss the oil!

To the skillet add next five ingredients; cook, stirring constantly, until tender/crisp. Add next four ingredients and stir until cheese melts. Add sausage if you wish.

Serve over hot cooked pasta. Makes eight servings.

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Once in a while, for a light supper or lunch, I like a baked, stuffed russet potato. This combo is so good.

BROCCOLI/CHEESE TWICE BAKED POTATO

6 medium-large baking potatoes (russets)

1/2 c. sour cream

3 T. butter

1/2 t. salt

1/8 t. white pepper or 1/4 t. black pepper

2 green onions using most of tops, thinly sliced

1-1/2 c. cooked, chopped broccoli

1 c. (4 oz.) shredded cheddar cheese, medium or sharp

paprika

Depending on size, bake potatoes at 425 degrees for 45-60 minutes or until soft.

Cut a lengthwise slice from top of potatoes. Scoop out pulp and put in a deep bowl. Mash potatoes; add next six ingredients and 3/4 c. cheese. Refill potato shells; top with rest of cheese and sprinkle with paprika.

Bake at 425 degrees for 15-20 minutes or until heated through. Makes six servings.

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This is a delicious veggie combination that can be served with your choice of meat or fish.

BROCCOLI CORN

CASSEROLE

1-1/2 c. crushed cornflakes, divided

1-1/4 c. soft bread crumbs (about 2 slices of bread) divided

1/3 c. butter or margarine, melted, divided

one 14-3/4 oz. can cream-style corn

1-10 oz. package frozen, chopped broccoli, thawed

2 eggs

2 T. diced onion

3/4 t. salt

1/8 t. pepper

In a small bowl, combine 1/4 c. cornflake crumbs and 1/3 c. bread crumbs. Drizzle with 2 T. butter and toss to coat; set aside.

In a large bowl, combine the next six ingredients and rest of cornflakes, bread crumbs and butter. Turn mixture into a greased 1-1/2 qt. baking dish. Sprinkle with crumb mixture. Bake, uncovered, at 350 degrees for 45 minutes. Makes 4-6 servings.

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Thought for today: The best angle to approach any problem is the "try-angle."

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