Friday, October 23, 2015

Refrigerator slaw

2-3 bags angel hair slaw or regular cole slaw mix  (you can also shred a head of cabbage with a food processor but the bag stuff is so easy)
1 medium onion sliced thin with a food processor
1 large green pepper sliced thin in a food processor
3/4 cup sugar
3/4 cup vegetable oil
1 cup white vinegar
1 tbs. dry mustard
1 tsp. celery seed
1 tsp. salt

Place cabbage, sliced onion and sliced pepper in a bowl.
In a medium saucepan, bring the rest of the ingredients to a boil.  Stir until sugar is dissolved.
Remove from heat and allow to cool 10 minutes.  Pour hot mixture over cabbage in bowl.  MIx well.  Cover and refrigerate 4 hours or overnight.  Will keep for 7 days in the refrigerator.  I like to add about half a bag of a third bag of  angel hair slaw to the bowl and mix in about an hour before serving.  It adds extra crunch. I do not recommend using the slaw mix with the carrots and/or red cabbage.  It gives the slaw a funky taste.  Just use regular cabbage or angel hair slaw in the bags.

Wednesday, June 24, 2015

Grilled Eggplant Salad

2 - 3 tablespoons olive oil
1 large or 2 medium sized eggplants cut into round slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled (or more if you love goat cheese like we do)
1/3 cup basil, thinly sliced
2 tablespoons chopped mint (optional) My family does not like the mint, only the basil)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 Preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper. Serve warm or at room temperature.

Thursday, June 18, 2015

Cheesy tomato cups

3 packages frozen filo dough cups
1 cup real mayonnase
1 cup chopped bacon (fried and crumbled)
1 1/2 cups shredded Monterrey jack and cheddar cheese blend
1 can Rotel tomatoes, well drained.

Mix all ingredients except filo cups together in a bowl.  Fill cups while they are still in their trays.  Remove cups and place on a sheet pan.  Bake at 350 degrees for 15-20 min or until bubbly and beginning to brown a little on top.    Serve warm.

Thursday, January 15, 2015

Brenda Cowley's Texas Pimento Cheese

3 cups grated cheddar cheese
1  1/2 cups of grated Monterrey Jack cheese
1/2 cup chopped pimentos
2 Tbls. chopped pickled jalapenos with juice
1 cup of Mayonnaise
1 cup Miracle Whip

This is best when made with block cheese that has been grated using a food processor or with a hand grater.  You can use shredded cheese in bags, but I think the fresh grated tastes better.  

Make sure you use regular mayonnaise and Miracle Whip, not the light or fat free versions.  It will not taste good. 
You may add more jalapenos and pimentos to your taste.  This makes a lot of cheese. I have divided this in half, leaving one container plain (without jalapenos)  for my "non-spicy" friends.