Several years ago my mother started making a tangy marinated coleslaw. Since that time the slaw has become a favorite to serve with all types of pork. It is a must have with hotdogs as well as ham. The tangy slaw is very different from the creamy version we have grown to enjoy. This slaw is also delicious on a bun with your favorite BBQ.
Marinated Coleslaw
3/4 cup vegetable oil
1 cup sugar
1 cup cider vinegar
1 tsp salt
1 tsp dry mustard
1/2 tsp celery seed
1/4 tsp tumeric (this will stain your clothing-be careful)
1 large bag of shredded cabbage
1 large onion, diced finely
1 large bell pepper, chopped
1/2 cup sweet pickle cubes
1/2 cup shredded carrots
In a saucepan, mix first 7 ingredients. Bring to a boil and pour over remaining ingredients. Marinate in the refrigerator for at least one day. This slaw will keep for one week. Serves 8.
Do you have go to ingredients you find yourself trying in many recipes. I have a few I find myself using over and over. Here are three of my favorites:
1. Dijon Horseradish Mustard
*use as an ingredient in vinagrette dressings
*combine with mayonnaise to add a kick to potato
salad
*combine with soy sauce and butter to use when
stir-frying veggies
*combine with ham gravy and serve over ham
2. Ranch dressing packet or italian dressing packet
*add to mashed potatoes, potato salad
*add to sour cream (ranch)
*add to dough when making homemade rolls
*add to cream soups
3. Honey
*add to plain yogurt along with fruit
*add to oatmeal to sweeten
*combine with melted butter and drizzle over
fresh baked bread
A trip to the river on Thanksgiving Day.
Every year we spend Thanksgiving lunch with my husband's family at the place we affectionately call the Pond. The kids love riding the golf cart, zipline and going for a hayride to the river. Some might even perform the newest dance routine or sing a little karoke. My mother-in-law believes in have a stress free holiday and has a caterer prepare the turkey and dressing. We all contribute the sides. Since I had some great recipes for appetizers I recycled the recipes from the oyster roast. I also prepared my children's favorite veggie- green beans. Canned green beans seem to be a staple in my pantry, but I always add a little something to enhance the flavor.
Fancy Green Beans
2 cans green beans
1/2 cup white vinegar
1/2 cup sugar
1/2 lb. bacon fried, save some drippings
1/2 onion chopped, finely
Drain the green beans and set aside. Combine the vinegar and sugar in a saucepan. Cook over low heat until the sugar dissolves. Fry bacon in a skillet. Near the end of frying add the onion and cook until tender. Drain the bacon and onions on paper towels. Combine the green beans, white vinegar/sugar mixture, onions and two tablespoons of bacon drippings. Crumble the bacon and save. Allow bean mixture to marinate for an hour. Cook at medium heat in a saucepan. Serve with crumbled bacon on top.
Hope your holiday was as delightful as the one I experienced. I have enjoyed cooking so much and I just hate for all of the fun to end when I return to work tomorrow. We visited with family and friends for several days while enjoying lots of good food. Some great friends host an annual oyster roast on Thanksgiving Eve. We love steamed oysters, but nobody loves them more than my eleven year old son. Each year we anticipate a really bad night after he eats his weight in oysters. Our host and hostess always ask everyone to contribute an appetizer. Each year I have fun trying something new just for the occasion. This year I tried- Hot Bleu Cheese Dip with Granny Smith apples (we are still eating the apples from the Rotary Club fundraiser) and Citrus Marinated Feta and Olives (the current issue of Southern Living- page 183). The dip had an awesome flavor that can be attributed to the mixture of bacon and bleu cheese. Meanwhile the marinated feta and olives had a zingy flavor that was just delightful on fresh french bread. Feel free to look up the Southern Living recipe for the marinated olives and feta. I will share the dip recipe. This week I will continue to share more about our celebrations as well as recipes.
Hot Bleu Cheese Dip
1 (8oz) cream cheese, softened
5 oz blue cheese crumbles
1/4 cup milk
1/2 tsp minced garlic
7 slices of backon, fried and crumbled
Granny Smith apple slices (Cut up ahead and soak in orange or pineapple juice to keep from browning. Place in a colander to drain before serving.)
Preheat over to 350 degrees. Combine all ingredients except apple slices. Spoon into a greased 1-quart baking dish. Bake 30 minutes. Serve with the chilled apple slices.
In case you didn't know red boots go with everything or at least my daughter thinks so. Somehow she convinced her daddy she needed a pair of cheap, red suede like boots. So cheap they most likely landed on our shores on a large barge with about one million pairs in a variety of colors. She got them in early October and wants to wear them with EVERYTHING. The outfit of the day- a purple "I Love To Dance" tee with her red boots and topped off with a bubble gum pink hairbow. Yes, she looks just like a red hat lady!
I've just given up on even trying to convince her red boots don't go with every outfit. As long as she keeps the bow in the hair, I will let her wear most anything on the feet.
One day my little sweetie will look back and wonder what possessed her to think red boots go with everything. My must have fashion fad as a child was a pair of lavendar parachute pants- have mercy- what was I thinking!
Next time you are pondering what to wear just consider that pair of red boots in the back of the closet.
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