Broccoli Slaw with a Twist

I ate a slaw somewhat similar to this while growing up. I've actually never made this type of slaw for myself so I mixed this one up in head, scary I know. This particular recipe is great with any grilled meat. My husband who is not a big vinegar fan enjoyed this side dish too. Give this a try the next time you want a cool salad to go with your grilled dinner. This is What's Cookin on Beaty's Creek today.

Needed:
2 packages Ramen Noodles of your choice-crunched up
1/2 cup balsamic vinegar
1/4 cup canola oil
Or use 1 cup of Paul Newman's Balsamic Vinaigrette instead of the oil and vinegar
1 cup salted sunflower seeds
1 package broccoli slaw
1/4 cup white sugar
2 T soy sauce
2 T butter

Melt butter into a medium sauce pan. When melted, add in the crunched up noodles and toast in pan until slightly golden. Let noodles cool completely. Now mix together the balsamic vinegar, canola oil, sugar, Ramen noodle seasoning pack, and soy sauce. Place broccoli slaw in a bowl with a tight fitting lid and pour over dressing. Cover and place in fridge for at least 2 hours. Right before serving, add the sun flower seeds and noodles. The noodles are very crunchy and taste so good in this salad. A weird combo but a good one!

Greek Pasta Salad

I get tired of the same old pasta salads but I do love them in the Summer months along with our favorite grilled foods. This year I thought I had better come up with more recipes for pasta salad so...this was my first try and it's not bad. Raven loves anything Greek and this salad made for a nice cool dinner after a hot afternoon at the creek. This is What's Cookin on Beaty's Creek today. Will someone please shut the oven door, this heat is crazy!

Needed:

1 pound whole wheat pasta
2 jars artichoke hearts-chopped
1 can black olives-split in half
1 head of roasted garlic
1 T salt
1 T black pepper
1 cup mozzerella cheese-shredded
2 tomatoes-chopped
1 bottle Paul Newman's Own Family Recipe Italian Salad Dressing
1 bottle Paul Newman's Own Caesar Salad Dressing

Boil pasta al dente, pour hot water off and run cold water over til pasta is cool. Now toss in artichoke hearts, black olives, roasted garlic, salt, pepper, cheese, and tomatoes. Toss well and then pour in both dressings and stir to coat. Place in fridge for 3 hours.

3 Bean Salad

This is little Raine's favorite salad right now and it is super easy to throw together quickly. She ate it just about as fast as I could make it this weekend. It only takes a little planning to make sure it sits long enough for the flavors to mix well. This is What's Cookin on Beaty's Creek today.


Needed:

1 can green beans-drained
1 can cannellini beans-drained
1 can kidney beans-drained
1 cup Paul Newman's Balsamic Vinaigrette Salad Dressing
1/2 cup sugar
1 clove of garlic-minced
4 basil leaves-sliced

Mix Paul Newman's Balsamic Vinaigrette Salad Dressing, sugar, and garlic together until sugar dissolves. Place beans in a bowl and pour dressing over them and stir to mix. Refrigerate for at least 4 hours before serving.

Coleslaw KFC style

This is a Todd Wilbur copycat recipe and it sure is a good one. To me this tastes just like KFC’s coleslaw, in fact my MIL thought it was. The size of your cabbage and carrot pieces will make all the difference and they shouldn't be much larger than a rice kernel. I shredded mine with a food processor and it worked out perfectly. Give this recipe a try the next time you fry a chicken. This is What’s Cookin on Beaty’s Creek.



Needed:

½ cup mayo
1/3-cup sugar
¼ cup buttermilk
¼ cup milk
2-½ T lemon juice
1 ½ T white vinegar
½ t salt
1/8 t pepper
8 cups finely grated cabbage
¼ cup finely shredded carrot

In a large bowl mix all of the ingredients except the cabbage and carrot until very smooth. Now pour over cabbage and carrot mixture and stir very well. Cover and place in fridge for 2 hours before serving.

Quick Pickles

This a favorite around here. I used all garden produce but this is just as good made with store bought produce. It is great to have with almost any meal and there is no canning involved!! This is What's Cookin (not cookin) on Beaty's Creek.

Needed:

6 Cucumbers-peeled and sliced
1 purple onion-peeled and sliced
3 tomatoes-did not have tomatoes this time but we usually add them in
3 cups apple cider vinegar
1 cup sugar

Mix sugar into vinegar until completely dissolved. Now pour over cucumbers and onion slices. Place in fridge for a couple of hours. Just as good the next day.

Cole Slaw

This is a favorite side dish with many of my recipes. We like ours a little on the sweet side with a special ingredient you will learn about shortly. This is great eaten alone with some crackers too. This is What's Cookin on Beaty's Creek.

Needed:

1 head of cabbage-shredded and chopped really thin
1 T salt
2 T garlic powder
3/4 cup white sugar
3 cups mayo
1/2 cup milk

Mix mayo, salt, garlic powder, sugar, and milk together until mixed very well (or until sugar is disolved). Now pour this mixture over cabbage and stir until all of the cabbage is coated. Place in fridge for a couple of hours or overnight.

Macaroni Salad

I bet you have seen macaroni salad at every picnic you have ever been to. I think mine is different because it is not a sweet macaroni salad. I should say more savory than sweet anyway. I like this with fried chicken and homemade buttermilk biscuits. This is What’s Cookin on Beaty’s Creek today.


Needed:

1 pound elbow macaroni
3 cups mayo
5 green onion-chopped (I used ones from my garden.)
2 stalks of celery-peeled and chopped
3 boiled eggs-chopped
5 small gherkins sweet pickles-chopped
1-pound sharp cheddar cheese-cubed
½ cup milk
Salt and pepper-to taste
Ranch Seasoning (I get this from Country Life)

Boil pasta al dente and drain. Now run cold water over pasta until cooled. You want to drain your pasta very well. Once drained add green onions, boiled eggs, gherkins, and cheese. Stir until well mixed; now add your mayo, salt, pepper, ranch seasoning, and milk. You will really have to stir this pasta well so every piece of pasta gets covered in seasoning and dressing. Place in fridge for at least 4 hours and serve. I always mix in about ½ cup of mayo right before I serve this.

Pea Salad

This is a simple but good recipe to have in the spring. You can use frozen or canned peas, either one is fine.

Needed:

2 cans of peas-drained or 2 bags of frozen peas thawed and steamed for 3 minutes and then placed in an ice bath
3 cups mayo
1 small purple onion-diced
1 cups sharp cheddar cheese-cubed

Place peas of your choice in a bowl, add mayo, onion and cheese. Gently stir until mixed well. Chill overnight for best results.

Deviled Eggs

My dad jokes that he cannot eat "deviled eggs" because they are too evil. Well, I guess he has eaten plenty of the eggs to know this, hee hee. This is something I always make when we have a get together and they never come home with me. Ransome and Raine both like them so I am making 18 this Thanksgiving. Maybe I will get one.

Needed;
12 eggs-boiled and peeled. I use organic farm eggs from my folks farm. They are soo good!
2 cups of mayo
2 T Yellow mustard
salt and pepper to taste
Cayenne Pepper for topping

I boil my eggs with 1/2 a cup of salt in the water. Doing this makes for easy peeling. Really, I kid you not. Once eggs are peeled cut them in half. Remove yolks. With a fork, mash yolks, add mayo, mustard, salt, and pepper to taste. Once thoroughly mixed, spoon or pipe with a pastry bag and star tip into eggs halves. Sprinkle tops of yolk lightly with Cayenne pepper. Most people use paprika but we prefer the added spice of cayenne. Hope you give my eggs a try.