Mix together:
2 lbs slaw mix
5 sliced scallions
Toast:
½ cup sunflower kernels
½ cup slivered almonds
2 packages Ramen noodles
Dressing:
½ cup vegetable oil
¼ cup vinegar
½ cup sugar
2 Tbl soy sauce
Mix together just before serving.
Tortilla Slaw
From Firebird’s Restaurant via Aunt Doris via Stephanie
Ingredients
4 cups shredded coleslaw veggies (combination of green, red and Napa cabbages along with carrots and green onion)
2 cups tri-colored fried tortilla strips*
1 Tbl chopped fresh cilantro
¼ cup toasted pumpkin seeds
¾ cup Cilantro Lime Vinaigrette
Combine all ingredients, tossing gently to coat evenly. Serve immediately!
Cilantro Lime Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup cider vinegar
3 Tbl honey
½ cup chopped fresh cilantro
1 Tbl minced garlic
1 tsp salt
1 tsp pepper
½ cup olive oil
½ cup vegetable oil
In a blender or food processor combine lime juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend until well-combined. With machine running, slowly pour in the oils and blend until emulsified. Store in a covered container in the refrigerator. Before serving, allow to return to room temperature and whisk or shake to re-emulsify. Toss with slaw and serve right away. Ole!
* Take nine corn tortillas (use red, blue, and yellow – very festive looking) and cut into julienne strips. Deep fry in 350 degree oil just until crisp – about one minute. Drain well.
Aunt Annie’s Cole Slaw
Ingredients
½ head cabbage, chopped
¼ cup cream, whipped
3 Tbl sugar
3 Tbl vinegar
salt and pepper
Directions
Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.
Sweet and Sour Cabbage
From “Miriam’s Kitchen.”
Ingredients
1 red cabbage (~5 lbs)
½ cup margarine or olive oil
salt and pepper
1 tsp nutmeg
3 Tbl white vinegar
3 Tbl brown sugar
½ cup white raisins
½ cup dried currants
2 cups peeled apples, diced small
Directions
Cut away the core of the cabbage and shred crudely. Heat the fat in a large saucepan. Add the cabbage. Sprinkle with salt, pepper and nutmeg. Add the vinegar, sugar, raisins, currants and apples. Cover and bring to a boil. Cook for about 10 minutes, stirring a bit. Cook, covered, for 90 minutes, stirring occasionally. If desired, add more nutmeg and brown sugar to taste.
Skillet Red Cabbage
Ingredients
1 large purple onion, sliced and separated into rings
¼ cup butter, melted
½ tsp salt
½ tsp pepper
2 lbs red cabbage, cored and coarsely shredded
¼ cup red wine vinegar
3 Tbl sugar
Directions
Sauté the onion in the butter in a large skillet until tender. Sprinkle with salt and pepper. Cook the onion 15 minutes more until caramelized, stirring often. Toss shredded cabbage with vinegar and sugar. Gradually add to the onion in the skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.
Krautschweigel
Ingredients
oil
garlic, minced
cabbage, chopped very fine
onion, sliced very fine
egg noodles, cooked
Directions
Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.
Skillet Tomatoes
Ingredients
4 large tomatoes, sliced and seeded
1 Tbl butter, melted
1 tsp sugar
¼ tsp salt
1 Tbl parsley, chopped
1 clove garlic, crushed
1 Tbl vinegar
2 Tbl olive oil
Directions
Cook tomatoes in butter in a skillet for about five minutes. Turn over. Combine remaining ingredients in a separate dish, stirring well. Pour over tomatoes and simmer for five more minutes.
Scalloped Tomatoes
Aunt Doris gave Robin this recipe years ago.
Ingredients
½ cup herb stuffing
½ tsp garlic salt
¼ tsp oregano
2 tsp sugar
1 (1 lb, 13 oz) can tomatoes
1 cup grated cheddar cheese
1 large onion, thinly sliced
2 Tbl butter
Directions
Grease a 10 x 6 baking pan. Combine stuffing, garlic salt, oregano, and sugar; mix well. Arrange half of the tomatoes in pan; top with layer of stuffing. Sprinkle with ½ cup of cheese and onion. Spread with remaining tomatoes. Sprinkle with remaining cheese. Dot with butter. Bake at 350 degrees for 30 minutes.
Betty White’s Mexican Quiche
From the Bakery Lane Soup Bowl cookbook
Ingredients
1 10-inch unbaked pie shell
2 Tbl butter, melted
8 oz cream cheese, diced
2 (4-oz) cans green chilies, drained
5 eggs
1 ½ cups heavy cream
½ tsp salt
dash pepper
1 cup Mexican blend cheese, shredded
Directions
Brush pie shell with butter and arrange cream cheese over the bottom. Chill until butter is set. Meanwhile, spread chilies on paper towels to drain thoroughly. If whole chilies are used, chop coarsely. Combine eggs, cream and seasonings; beat until blended. Sprinkle chilies over cream cheese in pie shell and top with shredded cheese. Pour egg mixture evenly over all. Bake in pre-heated (425 degree) oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes, or until knife inserted in center comes out clean. Cool 5 to 10 minutes before cutting and serving.
Ricotta Spinach Pie
Ingredients
1 refrigerated piecrust
1 tsp flour
3 Tbl butter
I medium onion, chopped
1 (10 oz) package frozen spinach, thawed
salt and pepper
¼ tsp nutmeg
1 (15 oz) container ricotta cheese
8 oz mozzarella, shredded
1 cup parmesan cheese, grated
3 eggs, beaten
Directions
Preheat the oven to 350 degrees. Unfold the piecrust, sprinkle with flour and place flour-side down in a 9-inch ceramic dish. Melt the butter over medium heat; add onion and sauté until tender, about eight minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid is evaporated, about three minutes. Combine the ricotta, mozzarella and Parmesan in a large bowl. Mix in the eggs. Add the spinach mixture and blend well. Spoon into the piecrust. Bake for about 40 minutes, or until center is set and top is brown. Let cool for ten minutes before cutting into wedges and serving.
a little of each 