1 head of cauliflower
1 carrot
1 green pepper
1/2 small onion
2 stalks celery chopped fine
1 tomato diced
Dressing:
1 tbsp. sugar
1 tsp celery seed
1 tbsp cider vinegar
2 tbsp mayonnaise
Chop cauliflower, carrot, green pepper, and onion in food processor. Add celery and tomato and toss with dressing. Chill at least one hour before serving.
Jan's Spicy Black-eyed Pea Salsa
2 cans of black eyed peas. drained
1 can of Rotel tomatoes and chilies
1 can of corn drained
1/2 red onion minced
2 cloves of garlic minced
3 tablespoons of olive oil
1 tablespoon of vinegar
1 can of green chilies chopped and drained
sea salt and pepper to taste
2 tablespoons of cilantro or parsley chopped
Mix all and chill. Stir several times while chilling. Serve as a side dish over lettuce leaves or use as a dip for blue corn chips.
Patsy's Shrimp Creole1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 clove minced garlic
1 1lb can tomatoes (2 cups)
1 8oz can tomato sauce
1 1/2 tsp salt
1 tsp sugar
1/2 to 1 tsp chili powder
1 tbsp Worcestershire sauce
dash Tabasco or hot sauce
1 tsp cornstarch
2 tsp cold water
3/4 lb raw cleaned shrimp
Cook onions, celery, and garlic in oil until tender, but not brown. Add tomatoes, tomato sauce and seasonings. Simmer uncovered for 45 minutes. Mix cornstarch with water, stir into sauce. Cook and stir until mixture thickens. Add shrimp and green pepper. Cover and simmer until shrimp are opaque- about 5 minutes. Makes 5-6 servings.
Brittany's Oven Baked Chicken Tenders
1 lb chicken tenders or strips of chicken breast
1 cup whole wheat or panko bread crumbs
1 egg (or egg whites) beaten
¼ cup low fat cultured buttermilk
spray canola oil or other oil
natural all purpose seasoning
1/2 tsp mustard powder
1/2 tsp mustard powder
coarse sea salt
Preheat oven to 400
Combine egg and buttermilk in a bowl. Sprinkle all purpose seasoning and salt on chicken and allow to sit at room temp for about 5 minutes. In a shallow dish combine bread crumbs with all purpose seasoning and mustard. Spray each side with cooking spray and season with coarse sea salt. Cook around 10-12 minutes on each side or until center reaches 165 degrees.
For an Asian twist season with ginger powder, mix shredded coconut with the bread crumbs, and dip in sweet and sour sauce.
Great Aunt "Slick's" Carrot Cake with Orange Cream Cheese Frosting
1 1/2 cup vegetable oil
2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
4 eggs
1 tsp salt
2 tsp vanilla
3 cups grated carrots
1 cup finely chopped pecans
Combine wet ingredients and combine into dry ingredients. Beat until well combined and fold in carrots and pecans. Bake in a bundt pan at 325 for 1 hour and 10 minutes.
Orange Cream Cheese Frosting
3 oz cream cheese
2 tbsp fresh orange juice
1 tsp orange zest
3 cups confectioners sugar
pinch of salt
Combine ingredients and frost cooled cake. Sprinkle with extra pecans if desired.
Great Aunt "Slick's" Carrot Cake with Orange Cream Cheese Frosting
1 1/2 cup vegetable oil
2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
4 eggs
1 tsp salt
2 tsp vanilla
3 cups grated carrots
1 cup finely chopped pecans
Combine wet ingredients and combine into dry ingredients. Beat until well combined and fold in carrots and pecans. Bake in a bundt pan at 325 for 1 hour and 10 minutes.
Orange Cream Cheese Frosting
3 oz cream cheese
2 tbsp fresh orange juice
1 tsp orange zest
3 cups confectioners sugar
pinch of salt
Combine ingredients and frost cooled cake. Sprinkle with extra pecans if desired.
