Recipe: Broccoli Salad & Chicken Salad

This recipe is from my Amish/Mennonite cookbook:

Broccoli Salad
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2 bunches broccoli(about 2 1/4 pounds)
10 thin slices bacon
1 large red onion
1/3 cup dark raisins
1 cup mayonnaise
1/4 cup sugar
2 Tblsp cider vinegar
1/2 tsp black pepper
1/2 cup toasted sunflower seeds(optional)

Cut broccoli into small flowerets. Cut off the tough outer layer of the stalks and chop tender part. You will need about 8 cups broccoli total.
In a small skillet, fry bacon to crisp and set aside. Slice onion lengthwise then cut into julienne strips. In a large bowl, combine broccoli, onion, raisins and bacon. In a small bowl whisk together mayo, sugar, vinegar and pepper. Combine dressing with vegetables adn refrigerate at least 2 hours before serving, stirring once during this time. Top with sunflower seeds, if desired.Here is a chicken salad from a local restaurant's cookbook:

Chicken Almond Salad
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Serves 6-8

1 1/3 cups mayonnaise
1 1/2 Tblsp freeze-dried chives
2 Tblsp fresh lemon juice
1/2 teas. coriander
1/2 teas. nutmeg
1/4 teas cayenne(ground red pepper)
5-5 1/2 cups chopped cooked chicken
1 1/2 cups chopped celery
1 cup halved seedless red grapes
1/4 cup minced red onion
salt and pepper to taste
1/2 cup sliced almonds, toasted

Combine first 6 ingredients, then mix with remaining ingredients except almonds. Refrigerate an hour or 2 to allow flavors to blend. Stir in almonds, taste to adjust seasoning. Garnish with tiny bunches of red grapes and more almonds.

Good luck and have fun with the party!