ith foil after done.
Coleslaw.
Mix all the ingredients
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
ith a little whipped cream (recipe follows) or cinnamon on top
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
little. This is the best size for me, I like
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
or 5 minutes.
*Empty coleslaw mix into a separate bowl
auce and some of the coleslaw and finally catfish pieces.
it of water, so this recipe takes a little longer to
Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ...
BEST PANCAKE MIX: In large bowl,
In a large bowl, combine the coleslaw and onion.
Put aside.
In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
Pour over the coleslaw mix, stir gently to mix.
Refrigerate for 1 hour.
ith a copy of this recipe: http://www.guardian.co.uk
Shred the cabbage, add the green and red peppers.
Combine the vinegar, oil and seasonings and pour over cabbage.
Toss lightly. Serve immediately.
he pork. Top with the coleslaw then the bun tops and
In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.