1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
Note: Serve with buttered cornbread.
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened!
2 (15 ounce) cans coconut milk
2 tablespoons red curry paste
1/4 cup creamy peanut butter
4 teaspoons sugar
4 teaspoons fish sauce (or soy sauce if you prefer)
4 chicken breasts (tofu also works well)
1 tablespoon minced garlic
1 onion, chopped
1 In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
2 Set aside and cool adding cornstarch to thicken.
3 While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
4 Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
5 Combine the garlic, onion and chicken with the sauce and heat.
6 Spoon the chicken peanut curry over rice and enjoy.
Makes 6-8 servings
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.
1 Package Brownberry sandwich thins (any kind, white, wheat, etc)
1 Rotisserie Chicken Shredded
Favorite BBQ sauce (about 1/2cups. – 3/4cups)
1 cup. Shredded Cheddar Cheese
1 cup. Shredded Mozzarella
Green onions for garnish if you or your kids like them!
Separate the sandwich thins, place on cookie sheet.
Take a spoon and spread your BBQ sauce over each half.
Put as much Rotisserie Chicken on as you would like.
Sprinkle with both cheeses .
Finally top with green onions if you would like.
Bake in preheated oven at 350 till the cheese is melted
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired.
Prep: 25 min. Cook: 2 hours 50 min.
Yield: 8 Servings
•2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
•2 tablespoons canola oil
•4-1/4 cups water, divided
•1/2 cup tomato juice
•2 medium onions, cut in wedges
•2 celery ribs, sliced
•1 teaspoon Worcestershire sauce
•2 bay leaves
•2 to 3 teaspoons salt
•1/2 teaspoon pepper
•6 medium carrots, quartered
•1 large rutabaga, peeled and cubed
•6 medium potatoes, peeled and quartered
•1 cup frozen peas
•1 tablespoon cornstarch
•In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
• Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
• Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings.
Ready in about 2 1/2 hours
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1.Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2.When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3.Bake in preheated oven for 10 to 15 minutes, until golden.
Ready in 30 Mins
1 pound ground beef
1 medium onion, chopped
1/8 teaspoon garlic powder
1 (10.75 ounce) can Campbell’s® Condensed Golden Mushroom Soup
1 (10.5 ounce) can Campbell’s® Condensed Beef Broth
1/2 teaspoon dried thyme leaves, crushed
1 (14.5 ounce) can diced tomatoes
1 small zucchini, sliced
1 1/2 cups uncooked corkscrew-shaped pasta
1.Cook the beef, onion and garlic in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to separate the meat. Pour off any fat.
2.Stir the soup, broth, thyme, tomatoes and zucchini in the skillet. Heat to a boil. Stir in the pasta. Reduce the heat to low and cook for 15 minutes or until the pasta is tender.
•10 hard boiled eggs
•1 tsp vinegar for each color you are using
•½ cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)
1.Remove the shells from the hard boiled eggs and slice each egg in half.
2.Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
3.Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.
4.Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
5.Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
6.Remove whites from dye and drain on a plate lined with a couple of paper towels.
7.Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise with the mashed yolk.
8.Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.