August Kitchen
Posted
Tue, 08/21/07
Here are some of the latest dishes coming from my kitchen:
Niagara Coleslaw
1 large cabbage, shredded
Place prepared ingredients in large bowl; sprinkle with 1/4 cup white sugar. Let stand for thirty minutes, and then mix ingredients together.
Dressing for Niagara Coleslaw
Mix sugar, salt, vinegar, mustard and celery seed into a small pot. Bring to a boil; add the vegetable oil and bring to another boil for thirty seconds. Pour hot over cabbage mixture and mix well. Cover and refrigerate. When serving, toss the ingredients again to blend flavorings.
The dish comes from my mother's cousin Jackie Labrecque-Daigle, who lives in Niagara-on-the-Lake, Canada. I prepared it for my husband's office party recently and everyone wanted the recipe.
I created this one last week:
Salami Salad
One serving
Dressing
Combine salad ingredients in a bowl. Drizzle olive oil to coat, and then add red wine vinegar to taste. Add spices and then toss. Serve.
Very simple, yet full of flavor.
Finally, a co-worker of my husband's brought her lunch to work the other day and the following was her meal. I gave it the name:
Zucchini Griddle Cakes
In a bowl, beat eggs together with liquid non-dairy Coffee Mate (non-flavored), salt and pepper. Add more Coffee Mate if batter appears too dry. Peel and grate zucchini; add to egg mixture. Sprinkle in Lawry's Seasoned Salt. Stir in Bisquick Baking Mix and Parmesan cheese. Mix well. Coat electric skillet or frying pan with nonstick cooking spray. Over medium heat, drop batter by large spoonfuls to form the size of a hotcake. Cook to a golden brown on each side; serve hot.
Another simple recipe, but quite delicious.
Tags: New Recipes;
Salads;
Side Dishes; Vegetables
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