Tuesday, March 1, 2011

"Just Like KFC" Coleslaw, suggested by Amy

from Food.com

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
2 Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3 Using regular blade on food processor process remaining ingredients until smooth.
4 Pour over vegetable mixture and mix thoroughly.
5 Cover bowl and refrigerate several hours or overnight before serving.

I added some broccoli stalks, extra carrots, extra red onion, and some celery to it. I didn't have buttermilk, so I "made" some by adding some lemon juice to milk. I also added some tarragon to it. It was really, really good!

Banana and Chocolate Chip Bread, from Clair

1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 TB sour cream (or mayo)
3 ripe bananas, mashed
1 1/2 c. flour
1/4 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp. cinnamon
1 tsp. vanilla
1 c. chocolate chips (I used milk, but semi-sweet is fine - you can also sub out 1/3 c. of chocolate chips for nuts of your choice)

1. Pre-heat oven to 350. Grease & flour a 9x5 baking dish. Instead of flour, I actually dusted it with cinnamon.

2. Cream together the sugar and butter in a large bowl. Add the egg & stir well. Add the sour cream (or mayo), bananas and vanilla and mix well.

3. In another bowl combine the flour, salt, baking soda, baking powder and cinnamon.

4. Add the dry ingredients to the banana mixture & stir just enough to combine all the ingredients evenly.

5. Fold in the chocolate chips. Pour batter into the baking dish and cook for about 60-70 minutes. If the top starts to brown too quickly, you can cover it with foil about half way through baking.

Red Cabbage Salad, suggested by Clair

From www.allrecipes.com


  • 1/2 cup canola oil
  • 2/3 cup red wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1 head red cabbage, cored and shredded


  1. In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

Wilted Cabbage with Toasted Cumin, from Heather

Wilted Cabbage with Toasted Cumin

Savoy cabbage has crinkled, pale green leaves and mellow flavor; you can also use napa (Chinese) cabbage, which has a similarly mild taste. Look for sherry vinegar in specialty or gourmet stores; if you can't find it, substitute cider vinegar. *NOTE: I used plain ol' green cabbage and cider vinegar.

Yield: 6 servings (serving size: 1 cup)

• 2 teaspoons olive oil
• 12 cups coarsely chopped Savoy cabbage (about 2 pounds)
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon cumin seeds
• 1 tablespoon sherry vinegar


Heat the olive oil in a Dutch oven over medium heat. Add cabbage and water; cook 6 minutes or until cabbage wilts, stirring occasionally. Stir in salt and black pepper.

Place cumin seeds in a small nonstick skillet; cook over medium heat 1 minute or until seeds are toasted and fragrant, shaking pan frequently. Add the toasted cumin seeds and vinegar to cabbage; cook 6 minutes or until tender, stirring mixture occasionally.

Fajita Stuffed Peppers, from Shelli

Fajita Stuffed Peppers

4 Bell Peppers
Leftover fajita meat (I had steak) 9 oz
Cilantro lime rice (recipe posted a few days ago) 8 oz
1 cup salsa
leftover grilled onions and peppers 5 oz

Slice tops off of peppers, carefully cut out ribs and seeds. Bring large pot of water to boil. Boil peppers for 3-4 minutes. Meanwhile, chop the meat into smallish pieces. Mix in a bowl with rice, salsa, and peppers. You could really throw anything in here. Cheese, black beans, etc...

Once peppers are done, remove from water and drain. Stuff each pepper generously with the mixture, packing down. Bake in a 375* oven for 20ish minutes. I put some shredded cheddar on top and then baked for another 5 minutes.

Easy Cheesy Chicken, suggested by Tami

From www.allrecipes.com


  • 6 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (11 ounce) can condensed cream of Cheddar cheese soup
  • 1 (8 ounce) container sour cream


  1. Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
  2. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
  3. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Creamy Chicken Enchilada Lasagna, from Cara

Mix 8oz. of cream cheese with 2/3 of a 16 oz container of light sour cream. Add garlic powder, cumin, oregano, chili powder, cayenne, cilantro... like a LOT of this stuff to make it super tasty.

Saute chicken breasts or tenders in a pan with olive oil, salt, and pepper. Shred with 2 forks in pan and add 1 diced red bell pepper, 1 can of diced green chilis, and 1 can of diced tomatoes. Cook until peppers are tender.

Spray a 9 x 13 pan with non-stick spray. Layer taco sized whole wheat tortillas with the sauce and the chicken mixture in any order you see fit. When you're done with that dump an ass-load of sharp cheddar on top and bake until it is all melty, about 20 minutes.

Chicken Comfort Casserole, from Kris

2 cans green beans, drained
breasts of 2 rotisserie chickens shredded
1 can mushroom soup
1 pint sour cream
1 envelope onion soup mix
1 bag/box cubed stuffing mix, preseasoned
1 cup hot chicken broth
1 cup sharp cheddar, grated

In 9x13 pan that has been lightly sprayed, add both cans of green beans. Top the green beans with shredded chicken. Mix together sour cream, mushroom soup and onion soup mix. Spread over chicken layer. Mix together chicken broth and cube stuffing, place in pan as top layer. Cover with foil and bake for 45 minutes at 350 degrees. Remove cover, sprinkle cheese on top of stuffing and bake additional 15 - 20 minutes until cheese is melted and bubbly. Serve with a crisp green salad.