Southern Coleslaw

Southern Coleslaw

 

1 small head cabbage, finely shredded 2 carrots, finely shredded 2 tablespoons onion, minced 1/2 cup mayonnaise 1/3 cup white sugar 1/4 cup milk 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 teaspoon celery seeds 1/2 teaspoon salt 1/4 teaspoon black pepper Mix cabbage, carrots, and onion in a large bowl. Mix mayonnaise, sugar, milk, lemon juice, vinegar, celery seed, salt and black pepper in a separate bowl until smooth. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours. Mix again before serving. A bag of shredded cabbage and carrots may be substituted for cabbage and carrots. Printable Recipe

Barbecued Chip Chicken

• ½ cup buttermilk
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon paprika
• salt and pepper to taste
• 4 chicken breast
• 2 cups barbecued potato chips, coarsely crushed

 

Combine the milk, cheese, paprika, salt and pepper in a shallow dish.

Soak chicken in milk mixture 10 minutes.
Roll in the potato chips.

Place chicken on a greased baking pan, skin side up.

Bake in a 375 degree pre-heated oven for about 1 hour or internal temperature reaches 160 degrees.

Do not turn chicken during the baking time.

Tip: Can be made with boneless, skinless chicken breast.  Adjust cooking time.

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New Orleans Hot Sausage Po' Boy

New Orleans Hot Sausage Po' Boy

• Creole hot sausage
• 1/2 cup water
• mayonnaise
• shredded iceberg lettuce
• tomato slices
• crusty New Orleans French bread

Shape sausage into six inch oblong patties.
Brown sausage on both sides.
Add water to skillet and cover. Cook thoroughly.
Remove sausage and sauce from pan.  Set aside.
Slice French bread leaving a hinge on one side.
Place bread in skillet, cover and steam 2 minutes.
Brush bread with reserved sauce
Spread bread with mayonnaise.
Layer tomatoes, sausage and shredded lettuce.

Printable Recipe

Link to sausage recipe:
Creole Hot Sausage

Creole Hot Sausage

Creole Hot Sausage

This is a garlicky, hot sausage used to make Po' Boys in New Orleans. 

• 6 pounds Boston butt pork roast
• 2 teaspoons minced garlic
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 tablespoons salt
• 3 teaspoons ground bay leaves
• 3 tablespoons paprika
• 1/2 teaspoon sugar
• 1/2 cup ice water

Cut pork into cubes.
Grind with coarse disc of meat grinder.
Mix dry spices together.
Mix ground pork with garlic, dry seasonings, and ice water.
Grind sausage with fine disc of meat grinder.
Store in refrigerator or freeze up to 3 months.

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Chicken Liver Pate'

Chicken Liver Pate'

Garnish with sieved hard boiled eggs.

 

 

•      1 medium onion, chopped
• 4 tablespoons butter
• 1 1/2 pounds chicken livers
• 8 ounces cream cheese
• 1/2 cup chicken broth
• 1/2 tablespoon plain gelatin
• salt and pepper

 

Cook onions in the butter until translucent. 

Stir livers into onions and sauté until cooked through.

Dissolve gelatin in the hot chicken broth.

Add gelatin mixture to livers. 

Boil 3 minutes.

Puree in blender or food processor until smooth and creamy. 

Add salt and pepper to taste.

Pour into desired mold.

Chill until firm.

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Spring Baby Greens with Sliced Strawberries

Spring Strawberry Salad

• spring baby lettuce
• baby spinach
• sliced strawberries
• toasted slivered almond
• strawberry salad dressing

Toss all ingredients together.
Dress with Strawberry Salad Dressing .

Printable Recipe

Link for Strawberry Salad Dressing
http://mississippisupper.blogspot.com/2014/05/strawberry-salad-dressing.html

Strawberry Salad Dressing

 

• 1 cup sliced strawberries, fresh or frozen
• 1/4 cup frozen orange juice concentrate
• 1 tablespoon vinegar
• 3 tablespoons canola oil
• 3 tablespoons honey
• 1 tablespoon corn syrup
• 1/4 teaspoon salt

Blend all ingredients in blender or food processor until smooth and creamy.
Refrigerate.


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