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.

COWBOY CORN SALAD

COWBOY CORN SALAD
We love this recipe and it is so pretty.  It is found in the Cowboy Cookbook pg 49.  Is super easy to double.

2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste

Combine all ingredients. Keep in fridge.  This is not only tasty, but festive looking.  Makes about 6 cups.

HEARTY BRUNCH POTATOES

HEARTY BRUNCH POTATOES
I have made this several times for the family and to take to people.  It always goes over very well.  Takes a while to prepare.  Plan on 1.5 hours total.  Found in Taste of Home Family Collection Cookbook pg 41.  If there are any leftovers they heat up really well in the oven.  Goes really well with Coconut Toast (same cookbook pg 37), eggs or strata.

Ingredients

• 7 medium potatoes, peeled and cut into 1/2-inch cubes

• 1/2 cup chopped green pepper

• 1/2 cup chopped sweet red pepper

• 1/2 cup fresh or frozen corn

• 1 small onion, chopped

• 1 to 2 garlic cloves, minced

• 1/2 pound smoked turkey sausage links

• 2 tablespoons olive oil

• 1/4 teaspoon pepper Directions Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cook, uncovered, just until tender, about 10 minutes. Meanwhile, in a skillet coated with cooking spray, saute peppers, corn, onion and garlic until tender. Cut sausage into small chunks; add to vegetable mixture. Cook, uncovered, for 6-8 minutes or until heated through. Drain potatoes; add to vegetable mixture. Add oil and pepper; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 12 servings.

PINEAPPLE PEPPER CHICKEN

PINEAPPLE PEPPER CHICKEN

This is so yummy! I seriously love this recipe. Perfect with rice and steamed broccoli. I love the sauce on rice with my fish. So good!

Got recipe from http://fabulesslyfrugal.com/2009/03/fabuless-freezer-cooking-pineapple.html

FabuLESS Freezer Cooking: Pineapple Pepper Chicken

March 3, 2009

PINEAPPLE PEPPER CHICKEN


FOR ONE FAMILY
2 cups unsweetened pineapple juice
1 cup sugar
1 cup vinegar
3/4 cup water
1/2 cup packed brown sugar
1/3 cup cornstarch
1/4 cup ketchup
3 Tbls soy sauce
1 tsp. chicken bouillon granules
1/2 tsp. ground ginger
4 chicken breasts
1 can (8 oz.) pineapple chunks, drained
1 medium green pepper, julienned (optional)

FOR SIX FAMILIES

12 cups unsweetened pineapple juice

6 cup sugar

6 cup vinegar

4 1/2 cups water

3 cups packed brown sugar

2 cups cornstarch

1 1/2 cups ketchup

18 Tbls soy sauce

6 tsp. chicken bouillon granules

3 tsp. ground ginger

24 chicken breasts

6 cans (8 oz.) pineapple chunks, drained

6 medium green pepper, julienned (optional)

TO PREPARE FOR FREEZING:
In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.

OR: Place chicken in a 13x 9 pan. Heat sauce on stove until it starts to thicken. Pour sauce over chicken. DO NOT over fill the pan. There will be extra sauce. Pour sauce in a container and freeze so you can make this dish again later! Place pan in oven at 350° and bake for 30 minutes. Remove from oven place peppers and pineapple on top and bake for an additional 15 minutes.

Click here to learn how to start your own freezer meal group and find more freezer meal recipes.