1 small or 1/2 large head of cabbage
1 large carrot
1 tablespoon onion
Grate these ingredients and mix together in large bowl.
3/4 to 1 cup of mayonnaise
3/4 teaspoon salt
Pepper to taste
1/8 teaspoon paprika
1/2 teaspoon sugar or sugar substitute
1 tablespoon seasoned rice vinegar
1 tablespoon milk
1 can (7 oz) can crushed pineapple, add syrup until slaw is juicy.
For variety:
12 small beets, cooked and cubed
1/2 cup sugar
1/2 tablespoon cornstarch
1/4 cup water
1/4 cup vinegar
2 tablespoons butter
Mix sugar, cornstarch; add vinegar and water. Boil 5 minutes. Add beets to hot sauce and let stand 30 minutes. Bring to boil and add butter. Serve.
3 cups of shredded green cabbage
1 cup shredded red cabbage
1/4 cup shredded carrots
1 small can of crushed pineapple
1 cup small white marshmallows (optional)
2 Tablespoons sugar (or sugar substitute such as Splenda)
1/4 cup cider vinegar
1/2 Tablespoon vegetable oil
sprinkle of black pepper
Optional: for creamier cole slaw add mayonnaise to taste.
Refrigerate 2 or more hours. Serve with Mom's Crock Pot Chili and Jalepeno sweet corn bread!
4 cups broccoli florets
1/4 cup minced sweet red onion (the flatter the bulb the sweeter the onion)
2 tablespoons sugar or substitute sugar such as Splenda, Sweet 'N Low, or Equal
2 tablespoons cider vinegar
2 tablespoons mayonnaise, regular, low fat or nonfat
2 tablespoons raw or roasted sunflower seeds
Optional: 3 tablespoons seedless raisins or chopped dates
Trim the stems and finely chop the broccoli florets, then set aside. Combine remaining ingredients in a medium size mixing bowl and mix well. Add broccoli florets and toss until they ar well coated. Serve chilled.
2 cups thinly sliced cucumbers
1 cup garden fresh tomatoes
1/4 cup chopped green pepper
1/4 cup sliced red onion
1/4 cup rice wine vinegar
1/4 cup white vinegar
1 to 2 teaspoons sugar or sugar substitute
sprinkle of Italian spices
combine garden ingredients in a bowl. Mix in vinegars, sugar and spices. Cover and allow to marinate at least two hours.
For variety add ripe but still firm avocado slices.
4 cups sliced cucumbers
1/2 cup sliced red onion
salt/pepper to taste
1/2 cup seasoned rice wine vinegar
1 to 2 teaspoons sugar or sugar substitute
combine garden ingredients in a bowl. Mix in vinegars, sugar and spices. Cover and allow to marinate at least two hours.
For variety:
2 3/4 cups grated carrots
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup mayonnaise (regular or light)
1 tablespoon seasoned rice wine vinegar
2 teaspoons sugar or sugar substitute
1 teaspoon horseradish
Mix carrots, celery and green pepper together in a medium sized bowl. Mix together the mayonnaise, vinegar, sugar and horseradish then pour over the vegetables. Cover and allow to marinate at least two hours.
3 cups cooked plain or tri-color rotini noodles
1 cup sliced carrots
1 cup chopped celery
1 cup frozen peas (thawed)
1/2 cup diced green pepper
1/2 cup chopped red onion
1 cup chopped broccoli
1/cup chopped cauliflower
1 cup red wine vinegar dressing (Viva Red Wine Vinaigrette (now marketed as Dressing and Marinade) is best (don't bother with the low-cal, tastes awful!).
1/2 teaspoon salt
sprinkle of pepper
Drain noodles. Mix all ingredients in large bowl. Chill at least two hours.
For variety:
2 bunches fresh torn spinach leaves
3 tablespoons chopped walnuts or pecans
2 diced Bartlett pears
Dressing
2 tablespoons minced shallot (small red onion)
2 tablespoons seasoned rice vinegar
1 tablespoon ground mustard
1/2 cup olive oil
Croutons
3 thick slices sourdough bread
2 tablespoons butter
2 tablespoons crumbled bleu cheese
Brown the nuts in a saucepan then toss together with spinach leaves and pears.
Cut sourdough bread slices into small squares. Heat butter and bleu cheese together then pour over the bread cubes and toss till bread cubes are coated. Bake on cookie sheet at 350° for 15 to 20 minutes or until lightly browned.
Combine dressing ingredients mixing well. Drizzle dressing over the spinach mix. Top with croutons.
4 cups shredded cabbage
2 apples, cored and chopped
6 tablespoons raisins or craisins
2 ounces peanuts
1/2 cup mayonnaise
1/2 cup plain yogurt
Mix cabbage, apples, raisins (or craisins) and peanuts together. Blend together the mayonnaise and yogurt then toss into salad mix. Chill at least 2 hours before serving.
one head of cabbage
1/4 cup sugar
1/2 cup cream
salt
Shred or chop the head of cabbage.
Chill the chopped cabbage in cold or ice water until crisp.
Combine 1/4 cup sugar and 1/2 cup cream. Pour over drained cabbage.
Salt to taste.
4 medium potatoes
1 can corn
1/8 teasp pepper
1 cup milk
1 teas salt
1/4 teas paprika
butter
Pare and slice potatoes. Grease a casserole dish and arrange sliced potatoes on the bottom, folowed by a layer of corn, sprinkle with salt, pepper, bits of butter and paprika. repeat the layers. Pour the milk over the top.
Bake 400 °: 1 3/4 hours
1 can (drained) corn
1 can (drained) chopped tomatoes
Mix together 1 can (drained) corn and 1 can (drained) chopped tomatoes. Add two teaspoons salt, 1 tablespoon sugar, 3 tablespoons butter and pepper to taste.
Pour into non-stick or greased casserole pan and cover the mixture with buttered bread crumbs. 400 ° 1 1/2 hours.
4 cups raw diced potatoes
1 green pepper, chopped fine
1 small onion, chopped fine
pepper, salt to taste
Chop potatoes, pepper and onion. Heat approximately 2 tablespoons oil or bacon grease in regular or non-stick frying pan. Carefully add potatoes, onion and pepper to the hot oil. Sprinkle with salt and pepper.
Cover and let cook on medium for 5 minutes or so. Remove cover and flip potato mixture over. Cover and let cook on low until potatoes are tender. Stir to ensure mixture is well browned.
Hint: a dash or two of lemon pepper is a good addition. Also I use red, orange and green peppers for more colorful appearance.