Today Matt Swaim, Sonrise Morning Show/Sacred Heart Radio, and I chatted about Father’s Day. Now Matt has a veggie garden and shared a photo of an amazing head of broccoli. So I thought to honor him and all dads I’d share again an iconic broccoli salad from a famous department store. Also I reworked the frozen strawberry dessert I shared a week or so ago. Made it much easier to do and the new version is yummy, as well.

Happy Dad’s day to all of our dads, especially to my husband, Frank, and sons Joe, Jason and Shane!

FROZEN STRAWBERRY DESSERT

Make it ahead!

Ingredients

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup cold butter, cubed
• 1/2 cup chopped pecans
• 2 cups frozen unsweetened strawberries, thawed
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream, whipped w 1/2 teaspoon vanilla

Instructions

• 1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Or just put everything into the food processor and go from there. Press into an sprayed 9 or 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. In an 8″ pan this took about 22 minutes in my oven. Cool on a wire rack.
• 2. In a large bowl, beat the strawberries, sugar and vanilla. until blended. Fold in whipped cream. Spread evenly into dish. Cover and freeze for 8 hours or overnight.

Lazarus cafe broccoli raisin salad

This iconic salad originated as a popular salad during the time Lazarus (now Macy’s) Department Stores had in-store restaurants in Ohio, Kentucky and Indiana. 

Ingredients

1 cup mayonnaise

1/2 cup sugar

1 tablespoon vinegar

2 bunches fresh broccoli, cut into small florets

1/2 pound cooked and crumbled bacon

1 small onion, finely diced 

7-1/2 oz or so rasins

Instructions

Just mix mayo, sugar and vinegar together. Then combine rest of ingredients and gently fold in dressing.\