Colorful Coleslaw

One of the church ladies brought this to Jerry McKenzie's funeral.

1 pkg. of coleslaw (diced), or chop up fresh cabbage (do not use shredded cabbage)

1 pkg. (or less) frozen peas, thawed 

1 cup shredded carrots 

1 small onion chopped 

Fresh chopped cilantro, to taste

           

Cole Slaw Dressing

Scant 1/2 cup Sugar

1/2 cup canola oil

1/3 cup cider vinegar

1/2 tsp prepared mustard

1 Tbs poppy seeds

Mix well.  Pour on salad. 

Just before serving, put 1 cup Spanish peanuts on top.

Star’s Caramel Sauce

This recipe is an old one from my cyber friend, Star.  It reminds me of a softer version of my Christmas caramels. It makes about 5-6 cups of decadent sauce for ice cream or other desserts. I'm using it on Pumpkin Squares.


2 sticks butter-No substitute
1 lb dark brown sugar
3/4 cup light corn syrup
14 oz can Sweetened Condensed Milk
1/2 tsp salt
1 tsp lemon juice
1/2 cup cream
1 tsp vanilla

In top of double boiler, combine all ingredients except cream and vanilla. Cook over boiling water for 1 hour. Stir in cream and vanilla and cook 30 minutes more. Store caramel sauce in refrigerator. 

It keeps indefinitely so you may make it several days in advance if desired.

Whole Foods Chicken Salad

We finally got a Whole Foods grocery store out here in the desert. In their deli counter was a real good looking chicken salad, so I decided to try it out. Oh my gosh, it was so good! I told BreeAnn, who was with me when we bought it, that I could make this easily. And easy it is! I have no actual ingredient amounts for this, just add as you feel you would like. I will, however, give you approximate amounts on some ingredients.

Rotisserie chicken from Costco, or wherever
Sliced celery
Sliced red seedless grapes
Whole or halved pecans
Mayonnaise (1/2 cup)
Fage non-fat plain Greek yogurt (1/2 cup)
Sugar (1-1/2 to 2 tsp)
Curry powder, to taste

Remove the skin before you dice up the chicken. I save it, along with the carcass and simmer it to make stock for soup. There is a lot of flavor in that baked chicken skin (and I always buy the darkest roasted chicken in the case, just for this reason). Obviously you can use as much chicken as you wish, and as much celery, grapes, and pecans also.

Toss all this in a bowl and set aside.

In a small bowl, blend the mayo, yogurt (must be Greek yogurt because it's thicker). Add sugar and curry powder to taste. Then just toss it with the chicken mixture.

At our Sam's Club they sell an outstanding multi-grain bread called Eureka. Oh my gosh, it is so darn good! So soft and tender. Just loaded with grains and nuts. And this chicken salad on some of this bread is EUREKA!  Everyone in this house is crazy for this combination in a sandwich, but the salad is just as good eaten plain.