Web recipe found for broccoli salad

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

We haven’t received any responses to Lauren Clark’s request for a recipe for broccoli, pasta and cheese salad like the one available at the Wal-Mart deli counter, but we did find this version online, created by a former Wal-Mart deli department employee.

Broccoli Cheddar Pasta Salad

1 box tri-colored rotini pasta

Olive oil Salt

1 medium head broccoli

1 medium red onion

2 cups shredded mild cheddar cheese

2 cups mayonnaise

½ cup granulated sugar

2 tablespoons apple cider vinegar

Cook pasta according to package directions, with a few drops of olive oil and dashes of salt in the water to keep the pasta from sticking. Drain and rinse under cold water until cool and set aside in a large bowl.

Wash the broccoli well and chop into small florets. Chop the onion fine, and mix the broccoli and onions with the pasta. Add the cheddar cheese to the pasta mixture, mix well.

In a medium bowl, whisk together well the mayonnaise, sugar and apple cider vinegar.

Pour the mixture over the top of the pasta, broccoli and onions, and stir to combine. Refrigerate until ready to serve.

Makes about 10 servings.

Recipe adapted from tinyurl.com/kvqerux

We don’t know if these salmon patties are anything like the ones served at Luby’s Cafeteria, as requested by Kimberly Wood in April 2013, but we will definitely be giving the recipe a try. It is adapted from homecooking.about.com.

Baked Salmon Patties

1 pound canned salmon

Milk

1 cup seasoned fine bread crumbs, divided use

¼ cup freshly grated parmesan cheese

¼ cup butter

¼ cup minced onion

¼ cup minced red bell pepper

¼ cup minced celery

1/3 cup all-purpose flour

¾ teaspoon hot chile sauce, or to taste

1 tablespoon lemon juice

2 tablespoons chopped fresh chives

½ teaspoon dried dill

Vegetable oil spray

Tartar sauce and lemon wedges, optional, for serving

Press the liquid from the canned salmon into a measuring cup. Add enough milk to measure 1 cup. Flake the salmon in a large bowl and pick it over for any large pieces of skin and bones; set aside.

Whisk together bread crumbs and parmesan cheese in a separate bowl. Set aside.

Melt butter in pan and gently saute onion, red bell pepper and celery until softened, but not browned. Whisk in the flour until smooth and cook for 1 minute, stirring constantly. Add the milk-salmon liquid mixture while continuing to stir and cook until thickened. Remove from heat.

Stir in the flaked salmon, hot sauce, lemon juice, chives, dill and ½ cup of the bread crumb mixture. Refrigerate the salmon mixture until firm. (You may do this a day in advance up to this point.)

Heat oven to 400 degrees.

Line a shallow baking sheet with foil and coat with oil.

Divide chilled salmon mixture into 8 portions and form into patties. Place remaining bread crumb mixture in a shallow plate. Coat both sides of the salmon patties with the crumbs. Place on prepared baking sheet 2 inches apart. Spritz the tops lightly with oil.

Bake 20 to 25 minutes until golden brown. Serve with tartar sauce and lemon wedges, if desired.

Makes 8 croquettes.

REQUEST

Fried oyster skillet scramble with onions, bacon, green peppers and fried oysters for M.J. Peluso.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

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