Mama's Slaw

 

OK, this is as close as I can get to a recipe for Mama’s Slaw. I started watching Mama make this slaw when I was little and graduated to helping. She never measured. It was always a splash of this or a sprinkle of that. So, I hope this describes enough for you to follow. It just takes practice to get the taste right… 

Mama's Slaw

1 Head Cabbage, grated
2 Carrots, grated
Mayonnaise, 1/2 cup or more to bind
Lemon Juice, 1 teaspoon or so
Sugar, 1 teaspoon or so
Salt & Pepper to taste

Grate the cabbage, then grate the carrots. I usually look at the color to know how many carrots to use. Sprinkle lightly with sugar. (Probably about a teaspoon or so) Sprinkle with lemon juice. I usually put two fingers over the mouth of the bottle and sprinkle about three or four shakes. Add salt and pepper to taste. Add enough mayo to bind it together. It will get soupier as it sits. Taste and adjust your seasonings.

Chicken Salad with a BLT Twist

I took my normal chicken salad recipe and added a twist. I added bacon and tomatoes and prepared a sandwich... your choice of bread or roll with a little mayo, chicken salad and topped with lettuce!

3 cups cubed, cooked chicken

4 Eggs, boiled and peeled

1 Tbsp. sweet pickle relish*

1/2 cup mayo (or more)

1/4 cup sour cream
1 teaspoon mustard

1 Tbsp. lemon juice

1/2 tsp. salt

1/2 tsp garlic powder

pepper, to taste

4 slices of bacon, cooked crispy and chopped
1 large tomato, seeded and chopped

Using my processor, I grind the chicken until no large lumps are visible. I process the eggs the same way. In a large bowl add relish, mayo, sour cream,  mustard, juice and seasonings. Mix well. Add the chicken and eggs. Last add the tomatoes and bacon.

Mix until well blended. Store in air tight container in the frig.

*I use pickle juice for those that are freaked out by the green specks in the salad. Add more of less for your taste. 

BLT Chicken Salad! 

Southern Cornbread Salad

This is a great way to use that leftover cornbread, if you have any. I know it sounds and looks strange, but trust me, it is delicious! Everyone that has tried it has asked for the recipe!

Prepared 8x8 pan of Cornbread (I use 1 Jiffy mix, 1 egg and 1/3 cup milk)
1 package Hidden Valley Ranch dip mix
2 cups Sour Cream (or 1 1/2 cups Sour Cream and 1/2 cup Mayonnaise)
1 - 16 oz diced Tomatoes, drained
1 - 16 oz Black Beans, drained
1 - 16 oz Corn, drained
1/4 cup Bacon crumbles
1 cup Cheddar Cheese

(optional) ½ cup each Green Onions, Red Bell Pepper, Green Bell Pepper

Make Cornbread, and cool completely. Stir together HVR dressing mix, sour cream and mayo. Crumble cornbread into a 9X13 casserole dish. Top with beans, tomatoes, (optional onion and peppers), corn, bacon and cheese. Finally top with dressing. Cover and chill at least 3 hrs. When it is time to serve, take a spoon and stir a little section at a time to mix the ingredients to get a nice moist salad.

* I use twice as much dressing for mine, so it's not too dry.

Fried Chicken Caesar Salad

I used leftover fried tenders and made myself a Fried Chicken Caesar Salad for lunch! I love Caesar Salad of all kinds. Adding fried chicken, shrimp or crab to a Caesar Salad is a real treat on a hot summer day! 

Fried Chicken Tenders

6-8 chicken Tenders 
2 eggs
1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside. 

Fried Chicken Caesar Salad

1/4 - 1/2 cup Classic Caesar Dressing, to taste

6 fried chicken tenders, sliced

6 cups torn romaine lettuce

1 cup seasoned croutons

1/4 cup Shredded Parmesan Cheese 

Toss lettuce, croutons and dressing in large serving bowl. Top with chicken and sprinkle with cheese. Serve immediately.

Wurstsalat... German Bologna Salad

A looooong time ago, I used to visit with a friend of the family. She was born in Germany and moved to the states with her father. Her brother stayed in Germany with her mother. Her brother would come to visit in the summer. I adored those visits, listening to them talk to each other, even though I couldn't understand much. One time, her brother brought along his (then) fiance. She made a salad that I loved! I asked her for a recipe, but she couldn't speak English well enough to translate it. So, we gave up. Well, through the help of a few friends, I found a few recipes, combined a few things that I remembered and here you have it! Finally, after all this time! I have a little tweeking to do, but this is IT!!! YAY!

4 oz German Bologna
1/4 cup Cheddar Cheese
1/4 cup German style Dill Pickles 

1/4 cup Bell peppers
1/4 cup Cucumber
1/4 cup Tomato

2 Boiled Eggs (Whites Only)

1 Tablespoon Vinaigrette Dressing
1 tablespoon juice from the pickle jar
2 tablespoons Mayonnaise

2 tablespoons Sour cream

Chop the bologna, cheese, pickles and vegetables into small cubes and add to a medium size bowl. Add the pickle juice and vinaigrette in a small bowl. Whisk in the mayo and sour cream. Add to the bologna and veggie mixture and toss. Let the mixture sit for a little bit or store in the frig. The longer it sits, the more the flavors will marry.

Many of the recipes call for onion. I wanted the flavor but not the bite of raw onion. So, I substituted some onion powder... just a sprinkle. Make it your own. Leave out what you don't want and add your favorites!

Seafood Caesar Salad

1/2 cup Cardini's Classic Caesar Dressing, divided

1 tbsp lemon juice 

1/2 tsp black pepper

1 lb. shrimp, peeled, de-veined and cooked
1 lb crab

6 cups torn romaine lettuce

1 cup seasoned croutons

1/4 cup Shredded Parmesan Cheese 

Heat the shrimp and crab in a sauté pan over medium heat. Off the heat, add the lemon and 1/4 dressing.

Toss lettuce, croutons and remaining dressing in large serving bowl. Top with shrimp and crab mixture. Sprinkle with cheese. Serve immediately. 

Simple Pasta Salad

1 lb Rotini or Ruffles Pasta, cooked and drained
6 oz can Black Olives, sliced
6 oz can Southwestern-Style Corn, drained
8 oz (or more) Zesty Italian Dressing*
1/4 cup Parmesan Cheese, shredded (not the powder stuff)

Combine the ingredients and toss. If refrigerating to serve later, reserve some of the dressing. The longer the pasta sits, the more dressing it absorbs. 

*Some people add pimento, but if you are using the Zesty Italian, it already has the pimento in it.

Seven Layer Pasta Salad

This salad has the taste of Mama's 7 Layer Salad topping... the part with the peas, bacon, mayo and Parmesan Cheese. It's very easy and tastes wonderful.

4 cups cooked elbow macaroni
1 can young sweet peas
1 small can yellow corn
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons bacon pieces
1/2 cup shredded Parmesan cheese
Salt, pepper and basil (to taste)

Toss ingredients together until mixed well. Cover and refrigerate or serve immediately.

Pork Loin Roast with Greek Seasoing

What started out as a plan of pork scallopini for the kids, turned into a roast when it thawed out! LOL  I thought I had pulled out a bag of pork chops. The hubby didn't label them before he stuck them in the freezer! No problem... I sprinkled it with Greek Seasoning and topped it with sliced lemon. I also baked potatoes sprayed with oil and sprinkled with Coarse Sea Salt. I finished the meal off with a side salad with carrots and cucumbers.

I like the end piece. It has more seasonings and flavor.

Pork Loin

Cavender's Greek Seasoning

Lemon slices

Preheat oven to 400. Place loin in a casserole dish. Sprinkle pork loin with Cavender's Greek Seasoning and top with slices of lemon. Bake for 1 hour to 1 1/2 hours or until center reaches 160 degrees. I prepared the potatoes and put them in the oven 15-30 minutes after the loin. Everything was done at the same time!