My Favorite Coleslaw

My Favorite Coleslaw
Recipe By : Louise
Serving Size : 6
Categories : Salads Vegetables
------------------------------
1 cabbage head
1 tablespoon chives, freeze-dried
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional
1 tablespoon horseradish sauce
------------------------------------
* Use only real mayonnaise, not salad dressing. This coleslaw must be allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.
-------------------------------------
1. Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.


2. Mix sour cream, mayonnaise, dry mustard (if desired), horseradish and salt. If using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.
--------------------------------
NOTES : This is very good for leftovers also. The secret is to make sure it is crisp and cold and never let it set at room temperature. Just before serving, sprinkle with paprika for color if desired.

Tommy's Favorite Cornish Hens

Tommy's Favorite Cornish Hens
Serving Size : 4
Categories : Holiday Poultry
-----------------------------
4 Rock Cornish game hens
1/2 teaspoon lemon pepper
2 oranges -- sliced
1/4 cup margarine -- melted
1/4 cup yellow onions -- minced
1 teaspoon fresh ginger root -- grated (or 1/2 teaspoon dry)
1 teaspoon Worcestershire sauce
1 1/2 teaspoons yellow mustard
1/3 cup chili sauce
1/4 cup soy sauce
6 ounces lemonade, frozen concentrate -- thawed
16 ounces plums in juice
1/4 cup dried coconut
-----------------------
* Mix yellow and brown mustard if you wish.
--------------------------
1. Have the Cornish hens split in half, then sprinkle with lemon-pepper seasoning and perhaps a dash of salt.
2. Arrange the orange slices in shallow roasting pan. Place the hens, skin side up, over oranges. Bake in preheated 350-degree oven for 45 minutes.
3. Combine margarine, onion, ginger (use ginger spice instead of fresh if preferred), Worcestershire sauce, mustard, chili sauce, soy sauce, thawed lemonade and drained and pureed plums in saucepan. Blend well. Simmer, stirring frequently, for 15 minutes.
4. Pour plum sauce over hens. Bake for 20-25 minutes longer, basting every 5 minutes.
5. Place hens on serving platter, top with the pan drippings and sprinkle with the coconut.


Serving Ideas : A very special entree for a very special brother (miss you kid!)

Pizza Burgers

Pizza Burgers
Recipe By : Louise
Serving Size : 6
Categories : Meats, Sandwiches, Quick And Easy Meals
------------------------------
1 pound lean ground beef
15 ounces pizza sauce -- canned
1 teaspoon dried oregano
1 Tablespoon chives
1/2 green bell pepper
1 ounce pepperoni slices
1/2 cup mozzarella cheese -- shredded
1/2 cup sliced mushrooms
6 hamburger buns -- split
----------------------------
1. In a skillet, brown ground beef; drain. Stir in pizza sauce and oregano. In a food processor, chop pepper, pepperoni; add to beef mixture. Simmer 20-25 minutes.
2. Spoon onto buns, top with cheese and mushrooms. Serve immediately.
-----------------------------
Serving Ideas : Make these for school pot-luck meetings -- kids love them.
--------------------------
NOTES : The sauce can be made ahead and reheated when needed. It will freeze well, up to three months.

Easy Scalloped Potatoes

Easy Scalloped Potatoes
Recipe By : Louise
Serving Size : 4
Categories : Side Dish
-------------------
1 teaspoon salt
1 teaspoon garlic Powder
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
4 large potatoes -- sliced
1 can cream of celery soup -- & water
1/4 cup margarine
parsley flakes
------------------------------------------
1. Prepare Casserole pan by spraying with nonstick spray.
2. Slice potatoes and arrange in pan.
3. Sprinkle with spices.  Thin soup with a little water and pour over potatoes.  Dot with margarine.
4. Sprinkle with a little parsley flakes and bake for 1-2 hours at 400.  Serve

Buttermilk Biscuits

Buttermilk Biscuits

Recipe By : Louise

Serving Size : 16 Large

Categories : Side Dish

--------------------------------

1 1/2 quarts all-purpose flour

3 tablespoons double-acting baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/4 cup sugar
1 1/2 cups butter -- cold
2 egg -- slightly beaten
1 1/2 cups buttermilk
-------------------------
1. Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal.
2. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball.
3. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4' thickness.
4. Cut into 2' rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 350 degrees for 15 minutes or until golden brown.
--------------------------
NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.
-------------------------

Split Pea with Ham Soup

Autumn Brings Soup!

Split Pea with Ham Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
-----------------
1 cup ham cubes -- meaty
2 cups split peas -- green or yellow
1/2 cup onion -- chopped
2 bay leaves
1 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon marjoram -- dried
1/8 teaspoon thyme -- dried
2 quarts hot water
------------------------------
1. Combine all ingredients and simmer until peas are tender.