Thursday, May 31, 2007

Overnight Coleslaw

My kids HATE coleslaw ... but they will eat this non-mayo recipe from their Grandma Betty.

3 C. shredded green cabbage
1/4 C. red onion, chopped
1/2 carrot, shredded
1/4 C. sugar

Place first three ingredients in a bowl; sprinkle sugar over the top.


1/2 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp salt
3 Tbls. oil (such as Wesson)
1/4 C. white vinegar

Bring the dressing just to a boil and while still warm (not hot) pour over the cabbage mixture. Stir and store in airtight container in the refrigerator overnight ... or at least four hours.

Orange Julius Style Shake

Another family favorite over the years.

Makes 4 servings (sometimes I make 1/2 a recipe)

1/2 of a 6-oz can of frozen orange juice
1/2 C evaporated milk
1/2 C water
2-3 T. sugar (to taste)
1/2 tsp. vanilla
5-6 ice cubes

Put all of the ingredients in a blender. Cover and blend until smooth.

Mrs. Mac's Quick Salsa

A family favorite for years!

Makes 2 cups

1 small sweet onion - chunky cut (about 1/2 cup)
1 Tbls. fresh chopped cilantro
1 small clove garlic, pressed
1 14-1/2 oz can of Mexican style stewed tomatoes
2 tsp. fresh lemon or lime juice
1/8 to 1/2 tsp. Tabasco type sauce (to taste)

Place onions, garlic and cilantro in a food processor for a few seconds until chopped med-fine; spoon into a medium size bowl. Add tomatoes to processor and chop to desired consistency (med. chunky?); add to onions. Add Tabasco, stirring well. Serve with tortilla chips and watch it disappear!

Tuesday, May 08, 2007

Easy Chicken Alfredo

My mom, Helen, sent me this recipe that we recently made for a Sunday dinner. We tripled the recipe to serve six; otherwise, it makes just enough for two.

3 ounces uncooked fettuccine
1/2 cup 1% cottage cheese
3 tablespoons evaporated milk
1 tablespoon butter-flavored sprinkles (I used real butter)
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/8 teaspoon coarsely ground pepper
3/4 cup cubed cooked chicken breast
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon sliced ripe olives

Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth.

Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture. Yield 2 servings

3/4 cup pasta with 2/3 cup chicken mixture = 343 cal