Well look at that… when did July happen?? Summers usually go quicker than cheesecake at a wedding, but this year has flown especially fast! Despite my best attempts to plan for family dinners, something always comes up that requires a hurried meal or no meal at all! With everyone running out the door at various times, the phrase “fending for yourselves” has become a family mantra. Hopefully life will slow down during the next 3 weeks before the wildness of school starts again. In the mean time, here’s a fun recipe I whipped up for a recent picnic. Enjoy and stay cool!
Creamy Cold Coleslaw
(sorry, my pictures got lost in cyberspace!)
3 cups grated cabbage
1 carrot, peeled and grated
1 tbsp. white vinegar
2 tsp. sugar
1/2 c. mayonnaise
1/2 tsp. celery salt
1/2 tsp. salt
Combine cabbage and carrot in large mixing bowl. In a smaller bowl, combine the remaining ingredients, mixing well (yes, it’s really that simple). Pour over cabbage and carrot mixture and stir to mix. Refrigerate for an hour before serving.
Unbelievably easy, and a great side dish for any summer gathering. I usually serve this with grilled chicken and zucchini spears (hubby takes care of that), deviled eggs, and fresh-cut tomatoes for a healthy, filling meal. Absolutely no complaints from the picky eaters!
Saturdays are a tough day to plan an entire meal, especially when the kids are spread all over town and girlfriends or boyfriends are at the house and no one has a schedule that lines up with anyone else’s. A few people will still be eating breakfast when someone else is ready for lunch, so the usual weekend mantra is “fend for yourself”. The solution: we decided to make a new side dish every Saturday that can compliment whatever food is being thrown together between study breaks and meetings. For our first Side-Dish Saturday, we chose a deviled egg recipe from the Best of Country Cooking 2002 cookbook and added a few tweaks of our own..
Deviled Eggs with a Twist (or tweak, if you like)
12 hard-cooked eggs
1/3 cup plus 1 tbsp. mayonnaise
5 tsp. sugar
5 tsp. cider vinegar
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
Paprika and minced fresh parsley
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks with a fork. Add all ingredients except paprika and parsley and mix well with fork.
Spoon mixture into egg whites. Garnish with paprika and minced parsley.
Chill 1 hour and serve.
*If using medium sized eggs rather than large, cut back the vinegar to 3 tsp. instead of 5.