Cole Slaw with Raisins

 

Cole Slaw with Raisins

Cabbage!  Carrots!  Raisins!  Each is tasty & nutritious by itself.  Put them together, add a few other ingredients & an easy salad can be enjoyed at dinner!  Cole Slaw with Raisins is so yummy!

Many years ago, my mother-in-law gave me her delicious, tangy Cole Slaw dressing recipe.  In the past I've purchased the cabbage & the carrots to peel/ shred, but these days a bag of these ready shredded veggies makes this side dish very easy to prep.

If you're waiting for the warmer days when the local salad ingredients will be available at roadside stands to be purchased, but still enjoy fresh salads, make this Cole Slaw.  It's great!  Add the raisins for that extra sweetness.

This dressing also tastes great in Carrot Salad.

Cole Slaw with Raisins

Ingredients:
1  bag shredded Cabbage & Carrots (16 ounce)
1/2 Cup Raisins
*  *  *  *
Dressing Ingredients:
6 Tablespoons Mayonnaise
2 Tablespoons Sugar
1/2 Cup Milk (I use Soy Milk.)
1/2 Cup Vinegar (I use Cider Vinegar.)

Method:

1. In a large bowl combine Mayonnaise and Sugar.
2. Add Milk & Vinegar and stir well.
3. Add shredded Cabbage & Carrots to mixture, stir.
4. Add Raisins.
5. Stir well, cover & refrigerate.
6. After 2- 3 hours, stir again & refrigerate.
7. Repeat again in 2- 3 hours.
8. Before serving, stir again.

This is a delicious easy to prepare side dish when serving seafood or any entree that has been prepared on the outdoor grill!

Spring is here!!!  Woohoo!!!

Enjoy!
Yummy!

  

Pan Seared Scallops, Yum!

Friday equals Fish Day! My local grocery store’s Fish Dept. will be quite busy today! Yesterday, as I was glancing through the new sales flyer from Big Y, “Fresh Wild Caught Sea Scallops” are featured. An extra temptation in purchasing Sea Scallops is the added fact that when using a Silver Coin the result will be an additional $2 discount. So, today’s dinner includes Pan Seared Scallops! Sweet!

For so many years the decision of what will be on our dinner table has been made around the Sales for the week at my grocery store. Unless, of course, there is a special occasion. Coupons and Specials are the way to shop. It has always been a way of life learned from my own childhood.

This afternoon the Sea Scallops will be purchased and dinner will be prepared quickly and easily!

Pan Seared Scallops
Serves two - three people

Ingredients:
1 tablespoon Olive Oil (Sauteing & Baking)
1 lb. Sea Scallops (can be about 10 large ones) I request the larger Scallops.
½ cup Flour
Sprinkle of Paprika (to taste)
* * * *
If needed, 1 additional tablespoon Olive Oil

Method:
1. Combine all dry ingredients in a Ziploc Bag or small bowl.
2. Rinse Scallops in cold water by placing in a bowl, rinse & drain.
3. Coat Scallops in Flour mixture and place on a plate.
4. Put Olive Oil in a skillet or a saute pan. Then turn heat to medium/high heat. (I use a non-stick pan.) Heat until hot but not quite smoking. Take pan off heat and add the Scallops to the pan. Place back on heat and cook Scallops for 2½ minutes on the first side.
5. Then, if needed, add the additional Olive Oil in the pan.
6. Turn the Scallops over and continue to cook for about 2½ minutes on the second side, or until golden brown and just cooked through.
7. Remove one Scallop from pan, cut with a knife and see if done. If not, then saute all for another 30 seconds.

In our fridge is some remaining Cole Slaw. Yams will be placed in our Microwave. This makes for a scrumptious dinner!

The Yams will be washed, cut into about 1/2" slices, and poked with a fork. Then, the slices of Yams will be placed in the rose colored 8” Pyrex Baking Dish. After adding 2 TBS. Water, cover with Glad Wrap, leaving one corner 1/2" open. Microwave about 6 Minutes on High, rotating the Baking Dish once. The total time depends on the individual Microwave Oven. For me, baking the Yams in the oven results in dry veggies. For that reason I always use the Microwave for Yams.

We always enjoy this tasty, colorful dinner! Do you like Sea Scallops?

Yummy!
We will enjoy dinner tonight!

Shredded Pork Rolls – Yum!

After having a yearn for and then making Cole Slaw, it brought back memories. A few years ago my family stopped in The Village Smokehouse in Brookline, MA (near Boston). My sons had Pulled Pork Sandwiches and Cole Slaw. Pulled Pork was new to me and it looked so good served on a bun. The aroma was great!

After returning home I located a recipe on-line that Sara Moulton had presented on her cooking show. Now, Sara Moulton has introduced me to some good recipes! After making her Shredded Pork I knew that I would surprise my sons!

The next time my younger son was home for a mini vacation, I made Sara’s recipe. On the afternoon he headed back to the city, we had Shredded Pork topped with a dollop of Sour Cream on a Water Roll. It was easy and it tasted so good before we got in our car and headed south for the train station. This became a tradition - the best!

Below is Sara Moulton’s recipe that my family has enjoyed now for many years. I use Garlic Powder and Dehydrated Onions, so I combine Step #1 and Step #2 and omit the Olive Oil.

Shredded Pork – Sara Moulton

Ingredients
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cider vinegar
1/4 cup ketchup
2 tablespoons ketchup-style chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) pork tenderloin, halved crosswise – ( I also cut in large chunks.)

Directions
1. Cook onion and garlic in oil in a 3 to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes.
2. Stir in remaining ingredients except pork, and simmer, covered, 10 minutes.
3. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
4. Transfer pork with tongs to a cutting board.
5. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
6. Serve on a Water Roll topped with Sour Cream.

Have you ever tried it? When everything is in the pot simmering, your kitchen will smell so good! An extra napkin or two is needed, but it is worth it! We will be enjoying this before the Super Bowl! I already made the Cole Slaw!

Enjoy!

Yummy!

I’ll Have a Side of …

Cole Slaw! The Cole Slaw with the Raisins, please! Ah, Raisins give Cole Slaw that extra bit of sweetness to a tangy dressing.

Earlier this week I pulled out a recipe that my mother-in-law gave me three decades ago. How time does fly by! And I thought this week zipped by quickly. My Hubby ate this salad often while growing up.

After locating and purchasing a 1 lb. bag of Cole Slaw at my local grocery store produce department, I was ready. The Cabbage, Carrots and Red Cabbage were pre-cut and ready to use. Raisins, Mayonnaise, Sugar, Milk and Vinegar are staples in my kitchen, so it was a matter of mixing the Dressing Ingredients and pouring them over the Veggies and Raisins. It’s easy. It’s quick. The result is just outstanding! Yummy!

Cole Slaw

(1) 16 oz. bag of Cole Slaw (in Produce Dept.)
½ Cup Raisins

Dressing
6 TBS. Mayonnaise
2 TBS. Sugar
½ Cup Milk
½ Cup Vinegar (I use Cider Vinegar.)

Method
1. In a large bowl combine Cole Slaw Veggies and Raisins.
2. In a small bowl combine Dressing Ingredients.
3. Pour Dressing over Veggies/Raisin Combo.
4. Stir well, cover and refrigerate.
5. After 2 - 3 hours stir again, then refrigerate.
6. Repeat #5.
7. Before serving, stir once again.

Sometimes, I prepare it one day before we enjoy this tangy, colorful, flavorful salad. It’s a great side dish for any gathering!

Does your family enjoy Cole Slaw? I’ll be making more this weekend!

Enjoy!
Yummy!