Sunday, October 22, 2006

Memphis-Style Cole Slaw


1 head cabbage ; shredded
2 carrots, peeled and grated
1 green bell pepper ; cored, seeded and finely diced
2 tablespoons onions ; grated
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seed
1 teaspoon salt
1/8 teaspoon white pepper


Place cabbage, carrots, green pepper and onion in bowl. In another bowl mix all ingredients. Pour over the vegetables and toss well. Cover and refrigerate for at least 3 hours to meld the flavors.
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Saturday, October 21, 2006

Cactus Salad


1 can cactus tenders ; drained
1/2 onion ; chopped
1 can tomato ; drained
1/2 teaspoon salt


Combine cactus, onion, and tomatoes. Mix oil and vinegar to make a salad dressing. Add to cactus mixture to taste.
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Friday, October 6, 2006

Corn Souffle


3 Eggs,separated
1/4 cup All purpose flour
1 tablespoon Sugar
1 teaspoon Salt
1/4 teaspoon White pepper
1/2 teaspoon Worcestershire sauce
2 cups Half-and-half cream
4 ounce Pimento (4 ounce jar, diced)
2 tablespoon Butter, melted
dash Nutmeg ground
1 teaspoon Onion grated
dash Cayenne ground


Combine all ingredients except egg whites; mix well.

Beat egg whites until they form stiff peaks. Fold egg withes into mixture.

Pour into greased 2 quart baking dish.

Place baking dish in a large baking pan; fill pan with 1 inch hot water.

Bake uncovered at 325 degrees for 1 1/4 hours or until a knife inserted in center comes out clean. [See also Corn Pudding.]
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