Broccoli Parmesan Fettuccine

-2 cups fresh broccoli flowerets (or equivalent frozen broccoli)
-8 oz fettuccine (or spaghetti if that's what you have)
-1/2 tsp olive oil
-2 Tbsp butter/margarine
-1 6 oz pkg Canadian bacon, cut into thin strips (or other ham chunks/strips)
-1/3 cup whipping cream
-1 1/2 cups Parmesan cheese, freshly grated
-1/2 tsp salt
-1/2 tsp pepper
-dash garlic powder
-chopped almonds, toasted (I just brown them in a frying pan in some olive oil or butter; you could probably use any nuts you want)

Cook broccoli in boiling water that covers for three minutes. Drain and plunge into ice water. After one minute, drain and set aside. Cook fettuccine according to package directions, drain, mix with 1/2 tsp olive oil (to keep noodles from sticking to one another) and place in large bowl. Set aside. Melt butter in large skillet over medium-high heat. Add Canadian bacon and cook, stirring constantly, for about two minutes. Stir in broccoli and cook one minute until thoroughly heated. Add whipping cream and remaining ingredients to fettuccine; toss gently. Top with nuts. Serve immediately. Yield: 4 servings.

Broccoli Salad

Mix together (then set aside):

• 1 cup mayonnaise
• 1/2 cup sugar
• 2 Tablespoons white vinegar
• 1-2 teaspoons curry

Mix together:

• 4 stalks broccoli florets
• 1 cup celery, chopped or sliced
• 1/2 cup pine nuts (or sunflower seeds)
• 3/4 cup yellow raisins
• 4 slices cooked bacon, crumbled
• 1/2 - 1 cup shredded cheddar cheese

Then mix everything together - chill and serve.

* Note: the sugar can be decreased a little if it is too sweet for you - and I always end up adding a bit extra bacon and cheese