KFC Cole Slaw

4 cup cabbage (1/2 head)
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice

Tomoko Johnson

Mesa Grill's Southwestern Potato Salad

Recipe courtesy Bobby Flay donated by Tomoko Johnson

prep time: 20 min.
cook time: 15 min.
serves 8

Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick

Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Pomegranate Salad

Large strawberry jello (wild strawberry best)
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip

Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.

Chicken Chutney Salad

2 cup diced chicken
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds


Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt



Toss together first 6 ingredients.
Combine and add the remaining ingredients.

Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.

Patricia Pomeroy Durrett, Audrey's sister

Pretzel Salad

3/4 cup margarine
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries

Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15

Fresh apple cake

4 cups shredded apple
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts
2 eggs, beaten
1 tsp. vanilla
2 cups flour
2 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 package butterscotch chips

Cream oil, sugar and eggs together. Stir or beat in apples, nuts and vanilla. Mix and add all the dry ingredients. Mix or beat well. Pour into well greased pan and bake at 350 for one hour. If using a Bundt pan, cool before removing from pan.

Swiss Chicken YUM-YUM!!!

5 Chicken breasts, split, skinned and boned
Salt
1 cup fine bread crumbs
2 beaten eggs
oil
3 Tbsp. butter
1 tsp. salt
1/4 cup flour
2 1/2 Milk
1/4 cup lemon juice
1 cup shredded Swiss cheese
1 avocado, sliced
1 tomato, sliced

Pound chicken 1/4 inch thick between waxed paper with mallet. Sprinkle with salt. Dip in beaten eggs and bread crumbs. Brown in 2 Tbsp. oil for two minutes on each side, (add more oil if needed) then set chicken aside. In pan melt butter. Add salt, pepper, and flour. Add milk, all at once and cook until thick. Remove from heat and add lemon juice. Pour half of sauce into 9 x 13 pan. Add chicken. Cover with remaining sauce. Bake, covered at 350 degrees for fifty minutes. Sprinkle with cheese, avocado, and tomato then cook for two minutes longer. Makes about ten servings.

Family's Favorite!

Best Yet Pot Roast

4-5 lb. beef surloin pot roast
3 Tbsp. lard or oil
1 Tbsp. salt
1/2 tsp. pepper
1 Tbsp. basil
1 tsp. oregano
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. cumin
1 Cup water

Brown pot roast on all sides in lard or oil. Pour off drippings. Mix salt and seasonings in a cup, add water and stir, then pour over roast. Add water, cover tightly and cook slowly for three to three and one half hours or until tender. Thicken liquid for gravy. Serves 8-10.

One of our very favorites!

Hawaiian Chicken

4 to 6 Chicken breasts (or any section of chicken)
1 Can cream of chicken soup
1 small can crushed pineapple
1 green pepper (Bell) cut in rings
1/4 cup flour
1/2 to 1 tsp. salt
dried onion flakes to taste

Shake chicken and flour mixture together in bag. Brown chicken in small amount of hot oil. Place chicken in baking dish. Mix cream soup, onion flakes and pineapple, then pour over chicken. Cover and seal baking dish with aluminum foil. Cook in 400 degree oven for twenty minutes. The last ten minutes of cooking, stir in the green pepper rings and return to oven. You can use a second can of soup if you want more gravy. You can also use a larger can of pineapple if you like a stronger pineapple flavor. Serve over mashed potatoes or noodles.

Chicken Cacciatore

1/2 cup flour
2 tsp. salt
3 lb. chicken
1/2 cup oil
1/4 cup chopped onion
1 Clove chopped garlic
1/4 cup chopped carrot
1/4 cup sherry or white wine
Few sprigs parsley
1 bay leaf
1 can whole tomatoes (28 oz.)
1 pkg. Rotelle noodles (12 oz.)
Salt and pepper to taste

Dredge cut up chicken in flour with 1 tsp. salt. Brown in oil. Saute onions, garlic, carrot, parsley and bay leaf in large saucepan. Add cut up tomatoes and juice, pepper and 1 tsp. salt. Bring to boil. Add chicken and wine. Simmer thirty to forty minutes until chicken is tender. Cook Rotelle as directed (14 minutes) and drain. Pour sauce over Rotelle and arrange chicken on top, or stir all together. Serves 6.

Vegetable Fiesta Skillet Supper

Prep Time: 25 minutes

1 cup chopped carrots
1/2 cup chopped onion
1 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1 small yellow summer squash, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1 (15.5-oz.) can Green Giant or Joan of Arc Kidney Beans, drained, rinsed
1 (11 oz.) can Green Giant Mexicorn whole Kernel Corn, Red and Green Peppers, undrained
1 (8oz.) can tomato sauce
1/2 cup Old El Paso Medium Thick 'n Chunky Picante
1/4 cup water
4 teaspoons Old El Paso Taco Seasoning
Mix (half of 11/4-oz. pkg.)
4 oz. (1 cup) shredded Cheddar Cheese

1. Sprayer large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8-10 min. or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.

2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted. 6 (1 cup) servings.

Wonderful! Even grand kids love this veggie Dish!

Southern White Beans and Ham

1 cup White Beans
1 yellow onion - diced
1 red Pepper - chopped
5-6 cloves of garlic
3 smoked pork chops or ham (as much as you like)

1. Partially cook beans

2. Add chopped onions, pepper and garlic

3. Cut shops or ham into small pieces and brown. Add to beans. Put a little water into hot browning pan and add to beans.

4. Simmer all until veggies are cooked and juice thickens

Serve with corn bread

Recipe by: Patricia Pomeroy Durrett (Audrey's sister)

Mother's Macaroni and Cheese Dish

1 Macaroni and cheese dinner (I use Kraft or Velveeta Deluxe)
1/2 Cup Milk
1/2 to 1 Cup Sour Cream
1 small can sliced olives
Dried onion flakes to taste
2 or 3 sliced green onions
3 or 4 slices bread, buttered and cubed
1/2 to 1 cup grated cheese
4 wieners, sliced and browned in a pan

Prepare macaroni and cheese dinner as instructed on box. Stir in milk, sour cream, olives, onions, and wieners. Pour into backing dish and cover with grated cheese. Cover cheese with cubed bread. Bake in 400 degree oven for twenty minutes.

Mexican Macaroni and Cheese

Prepare Macaroni and Cheese dinner as instructed. Stir in 1/2 cup chopped green or red Bell pepper, 1/2 cup sour cream, 1 small can sliced olives, 1/2 to 1 cup salsa. Serve Hot.

Persimmon Cookies

2 cups persimmon pulp
2 cups sugar
1 cup shortening
4 cups flour
2 eggs
2 tsp. soda, desolved in pulp
1 cup nuts
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. cloves
2 tsp. vanilla
1 tsp. salt
1 cup raisins (optional)

Cream together shortening and sugar, beat in eggs add pulp.
Stir in dry ingredients, nuts and raisins. Drop by tsp. on greased cookie sheet.
Bake at 350 degrees for 10-15 minutes

Hearty Soup

½-1 pound ground beef or turkey
2-3 cans Campbell’s Homestyle Minestrone Soup (19 oz. can chunky style)
1 can corned beef hash
2 cans pork and beans
15. can tomato sauce or canned tomatoes

Brown meat, drain excess grease. Add all ingredients into big pot, mix well. Heat 15 minutes to blend flavors. “Really good on a cold, winter day” -Audrey Johnson