Laurie Cass grew up in Michigan and graduated from Eastern Michigan University in the 80’s with a (mostly unused) Bachelor of Science degree in geology. Currently, Laurie and her husband share their house with two cats, the inestimable Eddie, and the adorably cute Sinii. When Laurie isn’t writing, she’s working at her day job, reading, yanking weeds out of her garden, or doing some variety of skiing. Laurie also writes the PTA Mystery Series under the name Laura Alden.
Take it away, Laurie/Laura:
* * *From Laurie:
2-3 large bunches of broccoli, cut into small, bite-sized pieces (about 4 cups, chopped)
1/2 cup golden raisins
1/2 lb. crumbled bacon
1/2 cup onion (optional - personally, I never put it in)
Add salted sunflower seeds to taste
Dressing - add just before serving
3/4 cup mayonnaise
1/3 cup sugar
2 T. vinegar
Mix broccoli, golden raisins, bacon, optional onion, and sunflower seeds. Just before serving, add the dressing about 1/4 cup at a time until you reach the desired amount of goo-iness. Be careful not to overgoo.
Make-ahead tip: cook the bacon in advance, then freeze. And don’t thaw the bacon before cutting the strips into crumbly bits; it cuts up easy-peasy when still frozen.
Bacon cooking tip: bake the bacon. Take a cookie sheet and line it with parchment paper. Place a wire rack on top of the parchment paper, lay bacon strips individually across the rack, then cook in a pre-heated oven at 350 degrees until desired doneness is achieved, 20 to 30 minutes. Longer if you’re using thick-sliced bacon.
Note from Daryl (who invited Laurie) - um, where's the recipe for the Moist Balls of Fun???!!! :) Thank you for joining us!