Southern Sweet and Sour Cole Slaw

Southern Sweet and Sour Cole Slaw

Ingredients:

Cabbage, shredded, about 1/2 a head

Celery, diced, about 1/2 cup

Onion, diced, about 1/2 cup

Green or Red pepper, or both, diced, about 1/2 cup

Optional: other green vegetables, this recipe lends itself to so many vegetables.

Marinade:

1/4 cup cider vinegar

1/4 cup water

1/2 cup sugar

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

1/4 teaspoon celery salt

In  a small saucepan combine Marinade ingredients and bring to a boil, lower heat and simmer for 5 minutes. Turn off to cool. Meanwhile, work cabbage, peppers, celery and onion into a large bowl with tight fitting lid.

After marinade has cooled pour over cabbage mixture, cover with lid and refrigerate for at least an hour.

Option:

I like to start off with a little bacon grease for my marinade, it helps the seasonings to stick to the slaw.

You can use 1/4 cup cooking oil if you like. As with any good cook, taste the marinade before you mix it together.

Yields: enough

Another recipe from Grandma:

`til next time,

wild clover

Drop Donuts

DROP DONUTS

1 cup sugar

2 eggs

1 cup milk

1Tbls* Vanilla

4 Tbls* oil

4 cups flour

4 tsp* baking powder

1/2 tsp* salt

1/2 tsp* cinnamon

In a large bowl. Combine all ingredients as given on list one at a time, mixing thoroughly after each ingredient addition. Let rest while you get the cooking oil up to temperature.

In a large cooking pot heat enough oil to (375*-400*) to float drop donuts.

Drop donuts by Tablespoonful, gently into hot oil, as to not burn yourself. Brown on both sides, they will turn themselves if they are cooked in enough oil, when brown, remove from oil and place on newspaper or paper towels to absorb extra oil.

When cooled, shake with powered sugar or ice with store bought icing.

Enjoy! ~;-)

*Tbls: Tablespoon

*tsp: teaspoon

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A gypsy grandma note:

A little bit about the recipe I have given to you.

My grandma gave this recipe to me when I left home. This was one she always used when she was raising her family. She passed it to me to use for my family. I'm thinking it came from the 1930's when America was going through one of the most difficult times in our history, "The Great Depression", I'm sure she has worked with the recipe to make it just right for her family.

She loved cooking, her "Lemon Squares" were featured, in Southern Living magazine, in the 1970's.

Missing you Grandma <3

Cookies for Christmas

COOKIES FOR CHRISTMAS

For real good Christmas cookies only a few ingredients are needed.

I got this recipe from a German lady. Just follow as directed.

 

1 cup soft butter - (butter the real stuff- not margarine- to much water in it these days.)

1/2 cup brown sugar - packed

2 1/4 cups flour, sifted

Preheat oven to 350*

Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blending thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about 1/8 inch thick and cut into desired shapes. Place onto ungreased cookie sheets and bake in a moderate oven (350*) about 12 minutes. When cold decorate with butter icing, candied fruit, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A gypsy grandma note:

These are wonderful cookies, I usually don't roll them as thin as they suggest. They have that wonderful butter cookie taste, from when I was a child.

Parsley Potatoes

PARSLEY POTATOES

Thought this up all by myself!

1 can potatoes, whole, diced or sliced

1 stick butter or margirine

2 Tbls parsley, fresh or dried

In a microwaveable dish place potatoes, cut stick of butter on top of potatoes, sprinkle with parsley. Cover dish with lid, place in microwave for couple minutes and check to see if butter has melted and potatoes are hot.

Serve hot with meatloaf, you'll be happy.

til next time

                                                          It's all up to you

                                                                                                                enjoy!~*

November 28, 2010

Iowa Meatloaf

IOWA MEATLOAF

This is from a church cookbook

"Cooking with Hope"

Hope United Church of Christ

Hiawatha, IA

MEATLOAF:

2/3 cup cracker or bread crumbs

1 cup milk

1 1/2 lb. hamburger

1/4 cup chopped onion

2 eggs

1 tsp salt

1/8 tsp pepper

SAUCE:

1/4 cup brown sugar

1/4 cup catsup

1/4 tsp nutmeg

1 tsp dry mustard

Soak crumbs in milk. Add the rest of the ingredients, execpt the sauce mixture. Shape into a large loaf, place in shallow pan, top with sauce. Bake at 350* for 1 hour.

*~*~* Here is how I do it~~~

Put everyting in a bowl, execpt the sauce mixture. Mix it all real well, add a envelope of cheap mushroom gravy mix to the hamburger mixture, shape into a loaf, and put it in a slow cooker (ha), bake about 4 to 6 hours or till you think it's done. Baste the top of the meatloaf with the sauce til it looks good. *~*~*~

I'm going to put some canned potatoes with butter and parsley on the menu.

Pineapple Sheet Cake

~ Pineapple Sheet Cake ~

2 eggs 1tsp vanilla

2 cups flour 1/2 tsp salt

2 cups sugar 2 tsp baking soda

1 #2 can crushed, pineapple

1 cup pecans, chopped

Combine all ingredients and mix well.

Spray, or grease and flour a 9x13" pan.

Pour mixture into pan.

Bake at 35o for 35 to 40 minutes.

~ ICING ~

1 8oz pkg Cream Cheese

1 1/4 sticks (3/4 cup) Oleo or margarine

(use butter, it'll be better)

1 box of powered sugar

(this is one pound)

1/2 cup chopped pecans

1 tsp vanilla

Mix well & spread on cooled cake.

DELICIOUS

this is a recipe from Edith South, my supervisior at work.

Chex Muddy Bubbies

CHEX MUDDY BUDDIES

9 cups Corn, Rice, Wheat or Chocolate Chex cereal (or combination equalling 9 cups)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cup powdered sugar




1. Into large bowl, measure cereal; set aside




2. In 1-quart bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute, stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food storage plastic bag.


3. Add powdered sugar. Seal bag, shake until well coated, Spread on waxed paper to cool. Store in airtight container in refrigerator.




Makes: 18 servings (1/2 cup each)

Gluten free CHEX snacks

GLUTEN FREE RECIPES

SNACKS

I have friends that can not eat gluten, it makes them ill.

Chex cereal claims to be GLUTEN FREE

www.Chex.com/GlutenFree

THE ORIGINAL CHEX PARTY MIX

3 cups Corn Chex cereal

3 cups Rice Chex cereal

3 cups Wheat Chex cereal

1 cup mixed nuts

1 cup bite-size pretzels-- gluten free, of coarse

1 cup garlic flavor bite-size bagel chips or regular bagel chips broken into pieces.

6 Tablespoons butter or margarine

2 Tablespoons Worcestershire sauce

1 1/2 teaspoon seasoned salt

3/4 teaspoon garlic salt

1/2 teaspoon onion powder

1. In a large microwavable bowl, mix cereals, nuts, pretzels and bagel chops, set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture, stir until evenly coated.


2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an air tight container.



Makes: 24 servings (1/2 cup each)