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Mitford coleslaw


picture of Mitford Birthday

I mentioned a while back that my friend Kathy got me the Mitford cookbook for my birthday. The first recipe I have tried from it was called Ray's Coleslaw. We all agreed that it was delicious. I have heard of other recipes for slaw that ask you to salt the cabbage and then drain it, but this was the first time I had tried this technique. I did think that it was a little salty, so I have cut down on the salt a little in the following recipe.

Ray's Coleslaw (From Mitford Cookbook)
8-10 cups coarsely grated cabbage
2 tsps. salt (this is less than the original recipe)
5 green onions, sliced
1/2 cup sour cream
1/2 cup mayonnaise
3 Tbsps. cider vinegar
1 Tbsp. lemon juice
1/4 cup sugar
dash freshly ground black pepper

Toss the cabbage with the salt in a colander set in a medium bowl. Cover with plastic wrap and set a plate on top. Refrigerate for at least an hour to allow the water to drain from the cabbage. Mix together the cabbage and green onions in a large bowl. In another bowl combine sour cream, mayonnaise, vinegar, lemon juice, sugar, and pepper. Add the dressing to the cabbage and onions. Mix well and refrigerate until well chilled.

This is the blade I used to cut the cabbage in the food processor:

picture of Slaw Blade

picture of Cut Cabbage

This is how I drained the cabbage in the colandar in the fridge:

picture of DrainCabbage

The following pictures have nothing to do with cole slaw, but I think they are awfully cute:

picture of Happy Ryan 7-24-11

picture of Ryan 7-24-11

Becka


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Some fall favorites


Each fall we look forward to driving up to the North Carolina mountains to enjoy the changing scenery and to purchase some of our fall favorites. One of our favorite things to buy are the large heads of mountain cabbage. We eat coleslaw all year long and I have quite a few different recipes that we enjoy. Here are links to a few of them:

Ginger Bacon Slaw

Ray's Coleslaw

Mennonite Girls Cole Slaw
My son-in-law who does not care for mayonnaise liked this one. It also keeps very well.

We also enjoy cabbage soup, bierocks, and cabbage rolls. I tried something new when I made cabbage rolls and thought I would share the tip here in case it might be of help to someone else. I removed a few outer leaves from a head of cabbage that we purchased recently and steamed them for a couple of minutes in the microwave, cooled them, and then froze them. I removed them from the freezer a few days ago and used them to make cabbage rolls and they worked just fine. I like to use fairly lean ground beef in the cabbage rolls and I don't always have any on hand so it was good to know that the cabbage leaves freeze well and can be used at a later time. You can also prepare the cabbage rolls and freeze them to cook at a later time.

FrozenCabbageLeaves

Here's an idea for one of our more recent fall favorites. Did you know that if you mix peanuts and candy corn and eat them together it tastes like a Payday candy bar? It's really a good combination.

CandyCornPeanuts

I was also surprised when I went to purchase a bag of candy corn that there are quite a few flavors to choose from now. One of the most unusual that I saw was Carmel Macchiato. Have you tried any unusual flavors of candy corn? Do you have any favorite cabbage recipes?

Becka


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Fall is in the air


GingerBaconSlaw

I always get excited when the temperatures start to cool down a bit and I can anticipate baking all of our fall favorites. Usually by now we would have driven up to North Carolina at least once to get some mountain apples and cabbage. Unfortunately we haven't been able to make the trip yet but I did try a new cabbage recipe that I'm eager to share with you.

I posted this recipe for coleslaw and we have enjoyed it so much that I keep a bottle of the dressing in the refrigerator at all times so we can have slaw frequently. I saw this recipe for Ginger Bacon Slaw a while back and thought it sounded good so I printed out the recipe and finally got around to trying it. Let me tell you, it has become a new family favorite! It is delicious and I hope that you will try it if you enjoy coleslaw. This recipe is by Leila, who is the same blogger who posted another favorite of ours, the Egyptian Lasagna.

One thing I did differently than the recipe states is that I did not make the garlic ginger paste ahead of time. I just grated about four cloves of garlic and about 1/2 Tablespoon of fresh ginger on my microplane grater as I was making the dressing. It makes a very colorful and flavorful slaw and would be a nice choice if you want something a little special to round out a meal. Here is how I made the recipe:

Ginger Bacon Slaw

2-3 cups shredded cabbage
a large handful of dried cranberries
4 slices bacon, cooked and crumbled
2 sliced green onions or about 1/4 cup of chopped red onion
3 Tbsps. mayonnaise
4 cloves garlic, grated
about 1/2 Tablespoon fresh ginger, grated
2 Tbsps. rice vinegar
1 Tbsp. sugar
1/4 tsp. salt

Combine mayonnaise, grated garlic, grated ginger, rice vinegar, sugar, and salt with a whisk. Gently stir dressing into shredded cabbage, onion, cranberries, and bacon. Enjoy every last bite!

Becka


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A new cookbook


picture of Jan Karon Mitford Cookbook

Last week was a week of festivity. My co-workers feted me throughout the week in honor of my retirement and my birthday. I have a number of posts planned in the near future showing some of these events, but am unable to access my pictures at the moment. My friend, Kathy, gave me the Jan Karon Mitford Cookbook & Kitchen Reader for my birthday. If you have read any of the Jan Karon novels you might enjoy at least looking through this book.

It is a delightful book and I have enjoyed reading through it so far. I love cookbooks that have a lot of stories about the recipes. This is one of the best. The recipes are arranged in the cookbook according to the books they appeared in. The author includes the passage from the novel which describes the recipe and then the recipe itself. She also has included pictures and stories about her family.

I'm looking forward to spending more time reading this book and trying out some of the recipes. It should give me plenty to do in the weeks ahead before starting my new job as granny nanny.

Becka


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