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"From Sandi's Recipe File"

Recipe Source: Vegetables from McCall's Cooking School Vegetables Recipe File Serving Size: Makes 6 servings Have this recipe emailed to you!

Broccoli Melange Amount Ingredient 4 slices bacon 2 cloves garlic 1/2 cup olive oil 1 1/2 pounds broccoli 1/2 cup water 1/2 cup raisins 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 2 medium-sized ripe tomatoes, diced 1/3 cup sliced almonds

Preparation Instructions:

1. Cut bacon slices into 1/2 inch pieces. Place bacon pieces in a large skillet and cook over medium heat until bacon is golden brown, stirring frequently with a wooden spoon. Using a slotted spoon, transfer cooked bacon to paper towels to drain. Set aside.

2. Pour off bacon fat from skillet; return 1 tablespoon bacon fat to skillet. Cut garlic cloves into very thin slivers. Add olive oil and garlic to skillet and saute until garlic is golden brown, stirring constantly with a wooden spoon.

3. Using a slotted spoon, remove garlic from skillet and discard. Cut broccoli into small flowerets. Trim stalks, peeling them, if desired, and cut into 1/2 inch pieces. Add broccoli flowerets and stalks to skillet with water, raisins, salt and red pepper flakes.

4. Cover the skillet and cook broccoli mixture for 5 minutes. Remove cover from skillet and cook 2 minutes longer or until broccoli is tender. Add tomatoes, reserved cooked bacon and sliced almonds to the skillet.

5. Toss broccoli mixture gently to combine. The tomatoes should become warm but should not cook completely or release their liquid. Transfer Broccoli Melange to a serving bowl and serve immediately. Makes 6 servings.

6. If desired, you can substitute 1 1/2 pounds of fresh whole green beans for the broccoli. Wash the beans thoroughly under cold running water; trim the beans to remove stem ends and proceed as directed in steps 1 to 5.

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