Recipe of the Week: Easy Coleslaw

I am a fan of quick-to-make foods.  Fresh, creamy sweet/tangy coleslaw is a great accompaniment to smoked, barbequed or grilled meats or fried fish (a once-every-few-years treat.)

My mother-in-law's family makes a peppery slaw dressing, but I prefer a bit of sweet in mine.  I've been asked for this recipe a few times, and I'm always a little embarrassed to give it out because it's so easy.  Then again, simple, fresh and good-tasting food is a gift that should be shared.

Creamy Coleslaw

Ingredients
1/2 head cabbage, sliced or shredded (or a bag of shredded slaw mix)
1 cup mayonnaise
1/4 cup sugar (approximately)
1-2 tablespoons red wine vinegar
Salt and pepper to taste

Directions:
Prepare cabbage by shredding or slicing; set aside.  In large bowl, mix together mayonnaise, sugar and vinegar.  Adjust to your own taste but I like my dressing to be slightly sweet with enough vinegar to cut through the thickness of the mayonnaise.   I usually do a taste-test with a strip of cabbage to make sure the flavors meld together well.  When the dressing is fully mixed, add shredded cabbage or slaw mix; toss to coat. Add a little more mayonnaise and other ingredients if necessary.  Season with salt and pepper; serve immediately or refrigerate for a few hours.  (I personally don't like it refrigerated for any longer than that, as the cabbage gets bitey.) Makes 4-6 servings.

Happy cooking!

Recipe of the Week: Fresh Cucumber Pickles

One of the most common summertime salads I enjoyed growing up was fresh pickles, which we called "bellyachers" (because if you eat too many servings, your stomach will protest.) When cucumbers are running out your ears, this is a good way to create a piquant side dish that goes well with beef, pork and chicken.

Grandma's "Bellyacher" Fresh PIckles

Ingredients
1 cucumber, peeled and sliced thin
1/2 small sweet onion, sliced thin
1/4 cup mild vinegar (I prefer red wine vinegar, but white will do)
1-2 teaspoons sugar
Salt and pepper to taste

Directions
Place vinegar and sugar in serving bowl. Stir until sugar is dissolved. Add cucumbers and onion, toss to coat. Adjust ratio of vinegar and sugar to taste; season with salt and pepper. Serve immediately or refrigerate for a few hours. You can also double or triple this recipe if serving a crowd. Leftovers may be refrigerated for up to a day.

Happy eating,

Recipe of the Week: Strawberry Salad with Pretzel Crust

This salad has made its way to our Easter dinner table more times than I can count. A few years, it's gone soggy with runny jello, but when it comes together correctly, it is a nice combination of crunchy and creamy, salty and sweet. And it's pretty as all get out when nestled in a holiday food spread (it's pretty at Christmas, too.)  I've seen a lot of versions of this popular dessert/salad, but over the years, I've added my own twists to the original recipe, from varying the filling ingredients to making a little extra crumbles for the top.   I hope you'll fix it and enjoy it however you like it!

Strawberry Salad with Pretzel Crust

Crust and topping ingredients:
1 1/2 cup crushed pretzels
1/2 cup melted butter
2 tablespoons sugar

Filling ingredients:
1 8-ounce package cream cheese, softened
1/4 cup sour cream
1 cup whipped cream
1 package strawberry jello
1 cup boiling water
3/4 cup ice cubes
1 pint fresh strawberries, cleaned and sliced or quartered

Whipped topping for garnish


Directions:
In bowl, mix together the crust ingredients. Set aside 1/3 cup for topping. Place remainder in bottom of 9x9 pan and press firmly. Bake at 375 for 5-10 minutes. Set aside to cool completely.

In mixing bowl, beat cream cheese until fluffy. Fold in sour cream and whipped cream. Smooth on top of crust, making sure it covers completely and all the way to the edges of the pan. (If you don't, the jello will seep under this layer and cause a soggy crust.) Place in refrigerator while preparing jello.

In medium-sized glass bowl, sprinkle jello over boiling water. Stir to completely dissolve. Add ice cubes and stir until cool and ice is nearly melted - quickly remove any remaining slivers of ice (you don't want runny or watery jello.)

Place strawberries on whipped topping/cream cheese layer. Carefully pour slightly thickened jello over top. Refrigerate until ready to serve. At serving time, spread with another thin layer of whipped topping and sprinkle with remaining pretzel mixture. Cut into squares to serve. Makes 9 squares.

Some recipes call for frozen berries, and in the winter that may be the best option.  But I would recommend eliminating the ice cubes and using the frozen berries instead to chill the jello as they will contain some water.  Either way, promptly refrigerate any leftovers and use up within 24-48 hours.  (The crust will get soggy the longer it stays in the refrigerator.)

Happy holidaying!


P.S. A shout out to my mom, since it's her birthday today. Hope it's great!