9 DAY CABBAGE SLAW

9 DAY CABBAGE SLAW

We really liked.  Stuffed green olives would be a good addition.  This was found in the Pima cookbook pg. 22.

1 large head cabbage, shredded or chopped
1 (4 oz) can pimento, chopped
1 green pepper, chopped
1 onion, chopped
1-2 cups sugar (I did only 1)

DRESSING:
1 cup oil
1 cup vinegar
2 T celery seed  (1 did 1 T really full)
1 T salt
2 T sugar

Mix first 4 ingredients together and pour sugar over them.  Let stand until moisture forms.

Dressing: Mix all ingredients and bring to a boil and pour over veggies.  Mix well and store in airtight bottle in fridge (I just did in a tuberware container).  Keeps well and disappears fast.

BBQ CHICKEN SANDWICHES & SLAW

BBQ CHICKEN SANDWICHES & SLAW
Abagail requested BBQ chicken sandwiches for dinner.  I went to Pioneer Woman to see how she would do it.  I was telling my co-workers about it and how you do it before I did it.  They were like wow that seems like a lot of work.  It was but so worth it.  Yum!  Everyone loved it!  I bought a whole chicken and cut it up because I wanted to try doing it.  Next time I will buy one already cut up.  The slaw was okay.  Liked it a lot better about three days later.  I had a small bottle of the BBQ sauce we like so I made a 1/2 batch of the best bbq sauce on this blog and mixed them together.  Thought it was just the right amount of sauce.  It took about 3.5 hours from start to finish.  Would be faster next time if I didn't need to cut up the chicken.  Used my red pan.

http://thepioneerwoman.com/cooking/barbecue-chicken-sandwiches/

• 1 whole Cut Up Fryer Chicken
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil
• 1 bottle (large) Barbecue Sauce
• 1 whole Onion, Sliced
• 8 whole Cloves Garlic (more To Taste)
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 1 bunch Cilantro, Roughly Chopped

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves. 

CHICKEN

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease. 

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot. 

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone. 

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks. 

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.

Spread butter on kaiser rolls and toast on the griddle. 

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

VEGETABLE CHOW MEIN

VEGETABLE CHOW MEIN
We loved!  Easy!  Have everything ready before starting to prepare on stove.  Goes together fast once things prepped.  Sugar snap peas or broccoli would be a good addition.

http://www.dish-ditty.com/recipe/vegetable-chow-mein-recipe/

• 1 tablespoon Vegetable Oil
• 4 cups Napa Cabbage (shredded, more to taste) (Napa was so spendy used regular cabbage)
• 1 cup Carrots (shredded)
• 1/2 bunch Green Onions (sliced in long thin strips)
• 1lb Fresh Steamed Thin Chow Mein Noodles** 
• 1 cup Chicken Broth
• 1/4 cup Soy Sauce (Light)
• 1/8 - 1/4 cup Pure Sesame Oil (To taste)
• 1/4 cup Panda Brand Lo Mein Sauce (oyster sauce, 1 tsp Better than Bouillon Chicken base, and 1/2 tsp sugar.)
• 2 cups Bean Sprouts (cleaned and trimmed)
• 2 cups Baby Bok Choy (sliced thin)

**used 3 pkgs ramen - cooked 2 min in boiling water or Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water

Step 1

In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside. Step 2 In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir-fry for about 2-4 minutes, or until the cabbage is wilted. Step 3 Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved. Step 4 Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce. Continue to cook for another 2-4 minutes. Remove from heat and serve. Step 5 Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve.

RUTH'S CABBAGE SOUP

RUTH'S CABBAGE SOUP
This is from the Cowboy Cookbook (pg 75).  The description says Stubbornly good!  We totally agree.  So good with fresh bread or biscuits.

32 oz tomato sauce
32 oz water
2 (16 oz) stewed tomatoes, blend in blender with 2 onions
1 bay leaf
1/2 tsp seasoning salt
1/2 tsp celery salt
2-3# short ribs or neck bones (can also use large picnic pack)
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1 medium or 1/2 large cabbage
1 cup packed brown sugar
juice of 2 lemons

Combine tomato sauce, water, tomatoes and onions in large heavy pot.  Add bay leaf, seasoning salt, celery salt and ribs.  Bring to a boil, lower heat and simmer for 2 hours.  Shred cabbage and add to pot with brown sugar and lemon juice.  Continue to cook for 2 more hours. 

CHICKEN YAKISOBA

CHICKEN YAKISOBA

http://www.budgetbytes.com/2012/03/chicken-yakisoba/

I need to make these kind of meals more often.  My family really likes them and it is a great way to get in veggies.  Also added some leftover rice.  Next time I think it would be good with soba noodles (think they are called that).

• ½ head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 2 inches fresh ginger $0.52
• 1 large chicken breast $1.66
• 2 Tbsp vegetable oil $0.08
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded $0.50
• 1 tsp sesame oil  $0.19
• ¼ cup soy sauce $0.24
• ¼ cup worcestershire sauce $0.20
• 2 Tbsp ketchup $0.05
• (up to) 1 Tbsp sriracha hot sauce $0.26 - didn't add
• 1 Tbsp sugar $0.02

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

CRISPY BUFFALO CHICKEN SALAD AND SLAW

CRISPY BUFFALO CHICKEN SALAD AND SLAW
(I had in the freeze Tyson Buffalo Chicken - used that instead of doing below chicken, was spicy by good)

**update: the kids LOVE this chicken.
2 cups buttermilk
2 Tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken break halves, about 6 ounces each, cut into fingers
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs (can also add wheat germ, flaxseeds or both to mixture before frying)

1/2 cup vegetable oil
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1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese (was too expensive too buy, so I bought a small packet (they had in the deli) and did 1/4 cup may and sour cream instead of 1/2 cup of each - worked out well because Scott doesn't like the blue cheese taste anyways)

I have also done 1/4 cup mayo, 1/4 cup sour cream, 1/8 cup ranch and some dry ranch dressing mix. Yum!

---1/2 small heal green cabbage, shredded (4 cups)
3-4 large carrots, coarsely grated
2 celery ribs, thinly sliced

Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 mintues - 1 hour.

Meanwhile, prepare the slaw. Combine the mayo, sour cream and blue cheese in a processor blender until smooth. Season with the remaining half of the hot sauce and salt & pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup for serving (I didn't do this, since I made less of the dressing I just put all of it on - it was enough for us.)

Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.

Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6-8 mintues. Repeat with remaining oil and chicken.

SALADS

CONFETTI CORN SALAD

Scott was looking at this salad very suspiciously, but he was surprisingly liked it. I really liked it. I liked it more than I like Cowboy Corn Salad. I doubled the recipe just because of the can sizes.

1 can (7 oz) whole kernel corn, drained

1 can (2 1/4 oz) slice ripe olives (can add whole olives too)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

2 radishes, sliced

1/4 cup prepared Italian salad dressing*

*I made my own: 1/4 c. basalmic vinegar, 1/2 cup olive oil, 1 tsp honey, 2 garlic cloves (or 1 big one) smashed. Add all together and shake.

Add all the ingredients and toss to coat.

GREEN TREASURE SALAD

This tasted really good and it was fun to have the kids help make.

1 cup green apple

1 cup green grapes

1/2 cup marshmallows

1/2 cup lemon yogurt

2 T slivered almonds

Mix everything together.

for more 5 a day recipes go to: www.5aday.gov

COOKIE SALAD

This recipe comes from Melody. It is very yummy! The kids loved helping me make it. A definite crowd pleaser. It is also good without the cookies.

1 pint strawberries
2 cups seedless grapes
1 small can pineapple tidbits, drained
2 bananas, sliced
1 12 oz carton Cool Whip
1 3 oz package instant vanilla or cheesecake pudding (sugar free works too)
1 cup buttermilk
1 pkg fudge striped cookies, broken

Combine fruit. Mix Cool Whip, buttermilk, & dry pudding mix in a separate bowl. Fold into fruit. Just before serving, fold in broken cookies. Serves 20. (I doubled it for the blessing.)

You can vary the fruit. If you want it just like I made it, use 2 lbs. strawberries, 5 bananas, 1 can pineapple chunks (drained), and 1 can mandarin oranges (drained). (That's just for the single recipe, not doubled.) Oh, and I found that I much prefer the store brand fudge-striped cookies (I used Kroger brand) to the Keebler variety. Cheaper and not as waxy.

ASIAN SALAD

Scott didn't like this salad, but I did. It reminded me of the one from Costco that I really like.

2 1/2 cups cooked chicken, cut into bite size pieces

1 (10 oz) bag shredded cabbage with carrots (if it doesn't have shred 2 carrots)

1 cup sliced mushrooms

2 T chopped cilantro (I didn't add)

1 cucumber, thinly sliced

1/2 cup non-fat Asian or Oriental salad dressing (next time I would use an expensive good kind instead of Kraft)

black pepper

---

1 tangerine (I used canned mandarian oranges)

3 green onions, thinly sliced

Mix everything together except green onions and tangerines. Put them on the top at the end.

HOT CABBAGE MEALS

RUTH'S CABBAGE SOUP
One of my favorite soups - Cowboy cookbook pg 75.

LEON'S EASY FRIED CABBAGE
Cowboy Cookbook pg. 44.

G&G MANER FRIED CABBAGE
This is how my mom makes her fried cabbage. Grandpa Maner said he can eat the whole dish all by himself :-)  My family was suspicious but it sure did get eaten up.  Great summer meal.

1# bacon
1 head of cabbage, cut up into small pieces
salt & pepper

I cooked the bacon on the griddle.  Took bacon off when crisp and tore into pieces.  Cooked cabbage on griddle with grease (poured a little of the grease from the reserve over it).  Salt and pepper cabbage when almost cooked.  Cook until soft.  Put on a serving platter or bowl with bacon and toss.  Yum!

QUICK CABBAGE WITH TOMATOES

I really liked this, but Scott said it was just okay. Found in Martha Stewart everyday food magazine.

In a large skillet (with a lid) melt 2 T unsalted butter over medium-high heat. Add 1 small green cabbage, halved, cored and cut lengthwise into 1/2" wedges, and cook, stirring occasionally, until cabbage begins to soften and brown around the edges, 4 minutes. Add 1/2 cup water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with coarse salt (I used Kosher) and pepper. Add 1 pint cherry tomatoes, halved (I cut up 2-3 tomatoes) and cook, uncovered, until tomatoes soften, 3 minutes. Stir in 2 T red-wine vinegar. Season to taste with salt and pepper and top with 1/4 cup roughly chopped fresh parsley (I just used parsley flakes, would be better with the real stuff).

Serves 4 (per serving 105 calories; 6g fat; 2g protein; 11g carb; 4g fiber)

SAUSAGE 'N' NOODLE DINNER
Taste of Home pg. 125
This is one of my favorite meals. Takes about 1 hour to prepare.

1# bulk pork sausage
1 medium head cabbage (about 1 1/2#) thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 tsp. chicken bouillon granules
1/4 cup boiling water
2 cups (16 oz) sour cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion andn carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.

CABBAGE SALADS

One of my favorite lunch/dinners is salad with a good bread (pugliese or something like that). I also love cabbage salads because cabbage is a power food. During the summer Scott's parents give us cabbage out of their garden - it is the best and makes the best salads. So much better than store bought.


Scott use to make at Izzy's:
1 head of cabbage
1 pkg ramen noodles (crushed)
1/2 -1 onion
1 cup of rice vinegar
1/2 cup oil
2-3 chicken breast (cut-up) canned chicken works too
2 Tablespoons of sugar
1 teaspoon of salt and pepper

CITRUS-MANGO SLAW

This came from the FOOD Magazine Martha Stewart.  It is light and yummy - both kids liked it too.

In a large bowl, whisk together:

2 tsp sugar

1/3 cup rice vinegar

1/3 cup oil

With a sharp knife, cut away orange peel from 2 oranges and discard.  Working over bowl, cut out segments, then squeeze juice from membranes (I used small can of mandarin oranges).

Cut/shred:

1 large mango, peeled, pitted and cut into matchsticks

1 small green cabbage, shredded (note to self use smallest blade on food processor)

Add everything together and stir.  Refrigerate for at least 4 hours.  

Can serve with 1/2 cup fresh cilantro leaves. (I didn't add cilantro)

SWEET 'N' SOUR COLESLAW

A nice change.

Taste of Home Quick Cooking 2009 pg. 14.

5 1/2 cups coleslaw mix (if using fresh cabbage, shred 2-3 carrots)

---

1/2 cup heavy whipping cream

1/3 cup sugar

3 T white vinegar

1/2 tsp salt

Place coleslaw mix in a serving bowl. In a jar with a tight fitting lid, combine rest of ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.

SPECTACULAR OVERNIGHT SLAW
Taste of Home pg. 51 or Lemon cookbook.

Have taken to a couple of luncheons - goes over really well.

1 medium head cabbage, shredded

1 medium red onion, thinly sliced (white works okay too, just add less)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup sliced stuffed olives

---

1/2 cup white wine vinegar

1/2 cup vegetable oil

1/2 cup sugar

2 tsp Dijon mustard (honey works too)

1 tsp EACH salt, celery seed and mustard seed

In a 4-qt bowl, combine cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 12-16 servings.

KFC COLESLAW

This did taste like KFC coleslaw. I didn't have buttermilk, so I added more mayo and vinegar to compensate.
8 cups finely diced cabbage (about 1 head) - can shred in food processor
1/4 cup diced carrots - use small holes on cheese grader
2 T minced onions
1/3 cup sugar (next time try not adding)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
1 1/2 T lemon juice

Mix cabbage, carrots and minced onions. Mix remaining ingredients until smooth. Pour over veggies and refrigerate for several hours or overnight.


ORIENTAL SALAD
Taylor Relief Society pg. 26
lots of nuts - uses Chinese noodles
*doesn't call for chicken, but it would be good in it.


APPLE-CABBAGE SALAD
McCleve cookbook (2nd edition) pg. 49
just like coleslaw but with apples, good variation