Red Cabbage Slaw

I made this for my sister-in-law, Kelly's, 40th birthday garden party. I changed the original recipe to make it a little sweeter, but it was so pretty! Recipe originally from Anne Burrell

1 head purple cabbage, tough bottom ribs discarded, leaves shredded

3 carrots, peeled and grated

1 red onion, peeled and very thinly sliced

1 cup malt vinegar

Kosher salt

1 1/2 to 2 cups mayonnaise

2 Tablespoons Dijon mustard

1/4 cup to 1/2 cup sugar

Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let set for at least an hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.

Stir in the remaining ingredients and taste for seasoning. Serve cold or at room temperature. Refrigerate leftovers. 

Homemade Taco Seasoning

I was asked to make the food for IF:Gathering this year. We had decided on a nacho bar for our Friday night "heavy" snack. We also had someone coming who was gluten free/dairy free and, y'all, gluten is in everything. So, I decided that I needed to make a from scratch taco seasoning and this is perfect. It is not too mild and it is not too spicy. The recipe below is for one pound of meat. So x30 that thing and put it in a container in your pantry! 

Ingredients

1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper

Instructions

Combine all seasonings together and store in an airtight container.
I used one recipe in one pound of meat. Recipe can easily be doubled and use more or less to taste. I also like to add ½ cup of water to the meat and seasonings to make the meat more moist. 

This is super good on shredded chicken, if you like chicken tacos. 

Red Skinned Potato Salad

I've been making this for a couple of years, but haven't typed it up for posterity. I made it this past weekend for the family reunion and got lots of compliments from non-potato salad eaters. I could just eat plates of this at a BBQ and be very happy. I doubled the recipe, but didn't measure the mayo out. I just used a regular sized jar. I also like to add a sprinkle of smoked paprika when I serve it.

2 lbs clean red potatoes
6 hardboiled eggs
1 lb bacon cooked and crispy
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayo
salt and pepper to taste

Cube your potatoes into bite sized chunks, leaving the skin on, and boil in salted water. Cook until tender, but still firm. About five to ten minutes once your water is boiling. I just poke them with a fork and see if they're done.

Drain and put into fridge to cool.

While your taters are cooling, chop the other ingredients.

Note for hardboiling eggs, just in case: Put your eggs in a pot and just cover with water, salt the water. On high heat, bring to a rolling boil. Then turn off heat and leave on burner for 25 minutes. Then peel and you're good to go.

Put all of your chopped ingredients (eggs, bacon, onion, celery and potatoes once cooled) into a bowl. Add your mayo and salt and pepper to taste. Chill for at least an hour before serving.

Banana Quick Bread and Muffins

This is a recipe that came with Aaron. He had a cookbook that his mother gave him when he went off to do his internship in California. In it she had dates and her thoughts on a recipe. Next to this one is 7/92 and "very good!" It is one that we also think is "very good" and want to keep using! We usually double this recipe and get around 2 dozen muffins. We always leave the nuts out because our people are allergic.

1 3/4 cup all purpose flour
2/3 cup of sugar
2 teaspoons of baking powder
1//2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana( we usually use 2 bananas for each recipe)
1/3 cup butter
2 tablespoons milk
2 eggs
1/4 cup chopped nuts, optional


In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter and milk. Beat on low speed till blended. Then on high speed for two minutes. Add eggs and remaining flour; beat till blended. Stir in nuts if using.

Pour batter into greased loaf pan and bake at 350 degrees for 55 to 60 minutes. Or, if making muffins, pour into greased muffin pans and bake at the same temp for about 25-30 minutes, or until golden brown. Cool for ten minutes on wire rack before removing from pan. Cool thoroughly on wire rack before storing in a closed container.

Spinach Artichoke Dip

A friend of ours brought this over for the Super Bowl party we had here... it is delicious!!! She got the recipe from Shondra at Cooks.com.

Spinach and Artichoke Dip

1 pkg. frozen spinach thawed1 jar marinated artichokes, chopped8 oz. Philly cream cheese8 oz. sour cream3/4 c. shredded Parmesan cheese8 oz. shredded Monterey Jack cheese1/2 onion finely chopped1 stick butterred pepper flakes to taste

~Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.

~Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
~Serve hot with chips or bread.
***May also add Mozzarella Cheese on top and lightly brown.

Zucchini Quick Bread

This recipe also comes from Grandma Hazel Redwine. You should also check out her chocolate zucchini recipe. In fact, why are you looking at this one. Go make the chocolate one.

3 eggs
2 cups of sugar
1/2 cup of nuts; walnuts or pecans ( I leave them out)
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 cup oil
3 teaspoons of vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon


Bake at 350 for about an hour. Makes two loaf pans.

Mix wet and dry ingredients separately and then mix together. Sprinkle with cinnamon sugar before baking. Immediately remove from pan and cool on rack.

Chocolate Pie

Recipe put together by Grace Redwine Hall who Grandma taught personally how to make this pie. :)

Chocolate Pie by Hazel Redwine

1 ½ c Sugar

½ c Hershey’s Cocoa powder

½ t Salt

3 T Cornstarch

3 c Milk - divided 

3 Eggs

2 T Butter

2 t Vanilla

1. In a large bowl mix the sugar, cocoa powder, salt and cornstarch. 

2. In a small bowl mix 1 cup of the milk and the eggs. Pour into the large bowl of dry ingredients and mix well.

3. Place the remaining 2 cups of milk in a medium pot on the stove and bring to a rolling boil.

4. Once the milk is boiling pour the mixture in your large bowl into the pot, stirring with a whisk as you pour. *Your sugar mixture may have settled a bit so give it a quick whisk before you add it*

5. Stir the mixture on the stove continuously for about 5 minutes, it should be boiling but you can turn it down to a low boil so that hot pudding doesn’t splatter everywhere.

6. Once the pudding is no longer frothing and making bubbles when you stir, it is thickened properly.

7. Remove from heat and add the butter and vanilla. Stir until the butter is melted.

8. Pour into a prepared and baked pie crust.

9. Enjoy! 

Notes: This makes enough mixture for a deep dish pie. If you only have regular sized pie pans you’ll have a bit of filling left over which is delicious on it’s own!

I do not recommend doubling this recipe. If you want more than one pie (And why wouldn’t you?!) just make it twice. 

Make sure you buy Hershey’s Cocoa Powder, the off brands just aren’t the same.