Yeast Waffles

I got this recipe decades ago, when I was in college, My aunt gave me a recipe book of collected recipes of the women of Lubbock Christian College. Since the name has changed to Lubbock Christian University, you can guess how long ago that had to be.

These are the best waffles I have ever had. Point blank. No more needs to be said.

Stir together these dry ingredients. I do it in a large pitcher.

• 3 cups flour (any kind except self-rising)
• 1 Tbsp white granulated sugar
• 1 tsp salt
• 1 pkg yeast (about 1 Tbsp) - use more if you are in a hurry
• 2/3 c powdered milk (note that you can leave this off if you substitute half of the water with milk)

Add the liquid ingredients:

• 3 c warm water
• 1/2 c salad oil (any liquid oil similar to corn oil, peanut oil, olive oil, though each may add a bit of different taste)
• 2 eggs beaten

Mix together by hand. I stir it up with a wooden spoon. No need to get all the lumps out. In fact, its better not to. The waffles will be somewhat lighter if you stir less.

Thin to desired consistency at this point, or you can wait until just before you pour the batter into the waffle iron.

Let it rise

1. In the refrigerator, covered overnight.
2. Or on the countertop, covered, for an hour or more (depends on the air temperature)

Cook as any waffle.

Nancy's Broccoli Salad

I got this from Nancy. Of course, Nancy doesn't do measuring so I've tried to estimate the quantities.

This salad has just the right balance of bitter, salty, sweet and crunchy with that smooth feel that I love. It makes a great dish to bring to a potluck or family dinner as it does not wilt and can travel without refrigeration for an hour or more. Plus it goes with most everything.

Mix these in a bowl

• 4 broccoli crowns - see below for instructions on how to chop the broccoli
• 12 oz dry salted roasted peanuts (without the red inner shells)
• 1 8 oz can sliced water chestnuts - slice these again into slivers
• 3 oz bacon bits - the ones made from real bacon
• 2 c dried cranberries (or substitute raisins)

Take the broccoli crown and slice it up. It's best to remove the small stems first. Then cut about 1/4 " down to remove just the outside of the flowers. Continue cutting the rest of the stem into 1/8 " slices. Where the stem is large, subdivide it into smaller sticks and cut the 1/8 " slices from each of those sticks.

The end result is all the flower parts cut off into a coarse powder of broccoli and the stems sliced 1/8" thick and no more than 3/8" in diameter.

Prepare the dressing:

• 24 oz Miracle Whip or similar salad dressing. 
• 1/4 c white granulated sugar
• 1/4 c white vinegar

Taste it now. You may want to adjust the quantities to make it sweeter or more tangy.

Then pour the dressing over the salad and stir together well.

This salad needs more stirring than most because the broccoli bits are so small and you want some of the dressing to coat each tiny broccoli morsel. But its not much susceptible to squashing. I use a rubber spatula.

Cover and refrigerate for 4 hours before serving. It keeps overnight if you want to make it the night before.