CKD's Oriental Slaw

Two years ago today, here is what we were eating! Yum!!




Remember when we had Oriental Slaw at our cookout and I wasn't sure what the exact recipe was. Well, Tossie sent it to me and it was a recipe of CKD. Not only can she cook, but she can create incredible flower arrangements. Sister, CKD and their numerous "crew" members were responsible for my gorgeous flowers at our wedding. Here is a sampling of their work:

Here is her recipe sent in an email from Tossie:

You were close but with a few changes:

1 lb. package shredded cabbage

1 bunch green onions, chopped

2 pkgs. Ramen noodles, uncooked and discard the seasoning

1/4 c. sesame seeds

2 1/2 ounces sliced almonds (mine were slivered)

1/2 stick butter

Sauce:

3/4 c. oil

1/2 c. white vinegar

3/4 to 1 c. sugar (to taste)

2 T. soy sauce

Mix cabbage and onions and refrigerate. Mix Ramen noodles, sesame seeds and almonds, saute in butter stirring constantly. Drain on paper towels, cool and refrigerate. When ready to serve, mix cabbage, sauteed mixture and sauce.

Sauce - mix together and refrigerate.

This can be prepared ahead of time by storing cabbage, noodles and sauce in separate containers. Just mix and serve.

Ft. Worth, Texas

The Dish Washer and I are having a great time in Cowtown! We are here for the Red Steagall Cowboy Gathering. It is taking place at the Historic Stockyards. We really wanted to stay at the hotel that The Dish Washer comes to every time he comes here on business, but Red rents the whole thing out to his folks, so we are staying a short drive away in Downtown Ft. Worth. I was pretty disappointed to not get to stay there, and the potty breaks we have taken there have made it that much worse. This place is a step back in time. The Dish Washer even says that they use the old turn keys to get into the door...none of this electronic key junk.

When we first got to town, our driver took us straight to eat at Joe T. Garcia's Mexican Restaurant. The food was very good, but nothing over the top special about it. The main thing, though, is that you CANNOT beat the atmosphere at this restaurant. We sat outside and it was a perfect night. We even got to hear a little Sweet Home Alabama playing at a private party.

Yesterday, we got started just in time to see the cattle drive down main street immediately followed up by the parade of chuck wagons that are competing in this year's competition.

We skipped breakfast since we were so full from Thursday night. We had lunch at Riscky's at the Stockyards. In Texas, the thing to eat is BBQ brisket, so The DishWasher and I both had a chopped BBQ brisket sandwich. I am such a PORK barbecue girl! It wasn't bad, but there is just something about that pork! Oink, oink! Right? Then we walked around all the chuck wagons, walked through the trade show, and went to listen to some old Texas swing music. It was great, and I am completely fascinated with chuck wagons. The Dish Washer's boss told us that a completely renovated and functioning chuck wagon costs $25,000. I'll just keep walking around them instead of buying one! I even met one of the teams that was featured on the Food Network when they had the chuck wagon cook off. They said I could come back and help them clean the dishes after all the cooking was over. I ran into them again today and offered, but they said they were done. Too bad, because as much as I hate to clean dishes by hand, I would have loved to clean chuck wagon dishes!

Friday evening we had dinner reservations at Lonesome Dove. I was very disappointed to be so full from lunch, so I wasn't ready to eat. I've heard great things from The Dish Washer about this place. They eat there just about every time he comes out here and it was even featured in my BFF Paula's magazine. Even though, I wasn't that hungry, I did order from the second course the Pork and Hatch Green Chili. Remember when I said The Dish Washer said my chili was the best? We have a new winner!! This was the best chili I have ever had and such a different version. It was made with ground pork and had chunks of green chilies throughout. The Dish Washer also got the hand cut beef tenderloin and I tried a bite of that. So tender...like butter, or "buttah". I'm never too full for dessert, so you know I had to have chocolate bread pudding. Mmm, Mmm!

We had such an early dinner reservation because we wanted to go the ranch rodeo. I've never been to a ranch rodeo before and these are very different than the rodeos that are so popular on TV. The events are very different and are things like calf branding, team doctoring, wild cow milking and my favorite, mutton bustin'. This is the cutest thing: tiny little cowboys and cowgirls get on helmets and protective chest gear and get on sheep and hold on tight for a wild ride. There was one particular fella that didn't want to go at all and it was the funniest thing! His daddy, I guess wanting his son to be "tough," picked him up and put him on that sheep anyway. You could hear that poor boy SCREAMING! Needless to say, he didn't go, but his disappointed daddy sure didn't comfort him! The Dish Washer and I agree that My Buddy would be good at mutton bustin'. He has such determination that he wouldn't let go if we told him not to. It was a full day, but really so much fun. This is a picture of the mutton bustin'.

We got started earlier today, because we wanted to see all the chuck wagons cooking. But before they got too far into their cooking, we had brunch at H3 Ranch. We had another early dinner reservation tonight because we couldn't miss a certain ballgame, so we planned to eat brunch to hold us over. It was very good and The Dish Washer's huevos rancheros were a favorite. After that, we headed back to the chuck wagons. I'll let the pictures do the talking for me.

Then, we watched the Cutting Horse finals and listened to the youth fiddle competition. We also took a stroll down the streets to find Cowtown Fudge & Creamery. We both enjoyed some ice cream cones. We ran into some more folks that The Dish Washer works with, which was so much fun.

This evening we had dinner with some other work folks at Del Frisco's Steakhouse. They have a place for you to hang your cowboy hats. His boss is such a regular that he has his own hook. The group started with calamari. I tried it, and I could actually eat it! I was proud, but it was fried and had yummy marinara sauce, so that probably helped. I had the filet and The Dish Washer had a ribeye. They have very good bread and sides. Their special tonight that we got to try was Jalapeno Macaroni and Cheese. I had an average cheesecake for dessert and The Dish Washer had bread pudding. (Diets go out the window when you are on vacation!! YIPEE!)

We'll wrap up our trip tomorrow. We plan to see as much of the ranch rodeo finals we can before having to go to the airport. There is also a junior chuck wagon cooking competition tomorrow, so you know I want to see that. I'll let you know if we eat at anymore fun places. I think we are planning to return to H3 Ranch. If you ever come to Fort Worth, you really should check out the places that we have eaten.

I've worn my Tony Lama's everyday and I even got to ride a Texas Longhorn! We have had a great time living the Old West lifestyle the past few days.

Happy trails to you...

Turkey Cutlets in Marsala Sauce

I have some new readers from my office. Welcome, Welcome! So glad to have you! One I have mentioned before for her Corn Casserole...Super Social Worker. The other is the one that sits right beside me every week. We'll call her Ms. Noodles because that is her real clown name! This is one of her family's favorite recipes and she said that I had to try it because it is so good and so easy. She was right! We loved it.

Turkey Cutlets in Marsala Sauce

turkey cutlets
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1/2 c. flour
1/4 c. grated Parmesan cheese
1/2 tsp. paprika
1/4 tsp. salt
pepper

Mix the above ingredients and dredge the turkey cutlets in flour mixture.

Cook about 2 minutes per side to brown in:
2 Tbsp. butter
2 Tbsp. olive oil

Remove cutlets and keep warm. Mix into pan with drippings the following:
1/2 c. Marsala cooking wine
(Be very careful around open flame!! Alcohol flames up!)
2 Tbsp. lemon juice
1/2 tsp. garlic powder

Stir well and add cutlets back to pan; cook til done.

I served this with No Crust Spinach Pie. I changed a few things to the original recipe, so click to see.

As you can see from the picture above, I have been a busy girl! It has turned cold at night and I have been a maniac in the kitchen. Friday night, I made Chili and Taco Soup. I put all the chili and half of the soup in the freezer for later, and we ate off of taco soup that evening, as well as, today after church. Tonight while I was making our turkey cutlets, I also made a pot of Black-Eyed Pea Gumbo. I love it the next day, and I am going to have company tomorrow night, so I thought I would go ahead and make it. So, y'all be sure to save room to try some even if you get here after dinner! I'll put the rest that we don't eat in the freezer. When you put things like soup in the freezer, everything that I have read suggests that you should eat it within a month. I probably have gone over before but not by too much just because we have always been ready to eat it. Just wanted to throw that out there!

Brew-Ha-Ha Punch

My Buddy (his mama and Deese, too!) just left my house for a quick visit. We had a little bit of time to buy wood from the lumber yard (aka Jinga blocks) and check them out with the cash register before he had to leave. I also fixed us a quick dinner (Reuben Casserole) that I had promised a while back. It was very good. Click on the recipe to see what change I would make for next time.

Halloween is just around the corner. When I was in high school, a group that I was a part of hosted a Halloween party for some kids. I can't remember now which group that would have been (maybe Key Club?), but I was assigned to make punch for the party and was given this recipe to use. It is really very good and I just love the name of it. Click here for some more cute Halloween treats over at Picky Palate.

Brew-Ha-Ha Punch

2 c. sugar
2 quarts water
2 envelopes lime drink mix
1 can pineapple juice
1 quart ginger ale

Stir sugar and water until sugar dissolves. Add other ingredients and chill.

Oriental Slaw

We had our big family cook-out yesterday! As promised, I took lots of pictures of food. I love taking pictures in mom's kitchen because she has great light. My kitchen seems so dark sometimes when I take pictures. We had lots and lots of good food. The "main event" is always the ribs. There is so much that my Granddaddy puts into those ribs (and Grandmama into the sauce!) that it isn't re-creatable! It's one of those "I'd tell you, but then I'd have to kill you" things! We also had Goody Girl Championship potatoes, corn salad, the above pictured slaw made by Tossie, s'mores bars, Sister's blueberry stack cake (modified version), baked beans (not these, but store bought), and lots and lots of buttered rolls. Go big or go home!

I'm not sure Tossie's exact recipe. It is very similar to the one that I make, but I know she put soy sauce in this one, so some of the other ingredients may be a little different too. As you can see in the picture, it was very good. Here's my recipe and I will post her's later if she will send it to me.

Oriental Slaw

2 bags Angel hair slaw
6 green onions
2 (3 oz.) pkgs. ramen noodles with seasoning packets (I've used beef or chicken)
1 (6 oz.) pkg. slivered almonds
1 c. vegetable oil
1/2 c. sugar
6 Tbsp. white vinegar
1/2 tsp. salt

Open bags of slaw and place in mixing bowl. Slice the onions and put in with slaw to combine. Crumble the noodles into a broiler pan, add almonds and broil for 2 minutes, being careful not to burn. Combine the oil, sugar, vinegar, and salt with the contents of the seasoning packets. Pour dressing over the slaw and mix. Refrigerate for about 30 minutes prior to serving.

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We also did something VERY FUN! You'll have to wait until Christmas time to find out what that was!

Chili

The Dish Washer loves my chili. He says it is the best that he has ever had. He doesn't have a very sophisticated pallet if that is what he thinks. I sure hate to disappoint you all, but there is nothing exciting about my chili. Really. Nothing that I do to it and no secrets that I add to it. Ready in about 15 minutes. I hate to be this way, but I am loyal to certain brands. For instance, the only peanut butter I buy is Jif! Some might say that is all in my head, but this recipe will give specific brands.

Chili

1-1/2 lbs. ground beef
onion, chopped
1 pkg. McCormick Original Chili Seasoning Mix
1 (15 oz.) can Hunt's tomato sauce
1 can Bush's chili beans

Brown beef and onions in pot; drain. Add remaining ingredients and cook until warmed through.

THAT'S IT!! Tomorrow is the big family cook-out again. I'll post what we eat and take pictures of new things - if I can remember.

Black-Eyed Pea Gumbo

I'm not a fan of traditional gumbo because it usually has shrimp and okra; two things I am not likely to eat. I received a cookbook from The Former Roomy's mom when I went down for her wedding. It was the local town's Presbyterian Church cookbook. I flipped through many times and had my eye on this recipe. I made it one night last year when my friend came over for dinner - we are big fans of it with some Jiffy corn muffins and lots of butter. I'm going to post the recipe as it is given, but then I will tell you one slight change that I made.

Black-Eyed Pea Gumbo

1 stick butter
1/2 c. flour
1 lb. Conecuh sausage, cooked, drained and cut into small pieces (I keep it sliced in rounds)
1 (15 oz.) can black-eyed peas, drained
1 (15 oz.) can diced tomatoes
1 pkg. frozen McKenzie's Blend (onion, celery and bell pepper)
Minced garlic to taste (1 to 3 cloves)
4 c. chicken broth
parsley
1/2 tsp. cayenne pepper
1/2 tsp. paprika
2 bay leaves (remove before serving)
Tabasco sauce to taste

Saute the garlic in 1 Tbsp. olive oil. In an 8-quart saucepan over medium heat, melt the butter. Sprinkle and stir in the flour and let brown until a light brown color. (This is called a roux.) Then add chicken broth, stirring while adding a little at a time. Add all remaining ingredients and simmer for 20 minutes.

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I couldn't find the McKenzie blend anywhere, so I chopped fresh onion, celery and bell pepper and started by sauteing in butter until tender. I removed from pot and continued with the other directions, although I did allow it to simmer closer to an hour. It is great as leftovers because the flavor really comes out.

Last one for the week tomorrow is my super simple Chili.

Brunswick Stew

When I lived with The Dish Washer's Granny, we had a major routine going. I would come in from work and we would get ready for supper. She usually overworked herself and made sure she cooked something for me that was ready when I got home, but sometimes I would insist on cooking so she wouldn't have to. We would get our TV trays ready and make our way into the den to eat supper. Every night we took turns saying the blessing (and she never forgot whose turn it was) and then we would watch Jeopardy while we ate. The two of us together would have made a very good team on that show!

After dinner, I would clean up the kitchen, take out the trash, water her outside plants and then it would be on to our other evening rituals...Dancing with the Stars, The Bachelor, Diagnosis Murder are a few we never missed! She loved those shows! We'd sometimes be off to bed by 9:00.

While we were watching TV in the evenings, I went through every recipe she had in that house. It was a long process because she had drawers and drawers of them. Some I had seen before and some I had not. This is her best friend's recipe for Brunswick Stew. It's another "dump" recipe - those are so easy.

Brunswick Stew

1 lb. ground beef, browned with large onion
2 cans Castleberry BBQ pork
2 cans Swanson chicken
2 cans stewed tomatoes
2 cans creamed white corn
1 small bottle Hot ketchup (regular will work too with dashes of hot sauce to taste)
1 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce

Mix and simmer 45 minutes.

Tomorrow is Black-Eyed Pea Gumbo. Very, very, very good!

Baked Potato Soup

I'm typing all of these warm food recipes in on Monday, and setting the timer (pun intended since this is a food blog) to automatically post each day so that you won't come back and NOTHING be posted for days and days like last week. (If anybody even checks this thing!)

Mom found this recipe several years ago. It's another easy recipe and very good.

Baked Potato Soup

4 lg. baking potatoes
4 slices bacon
6 c. milk
1/2 c. all-purpose flour
4 green onions, diced
1-1/4 c. shredded cheddar cheese
3/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) container sour cream

Pierce potatoes with fork; place on paper towel and microwave on high for 15-20 minutes or until tender, turning once halfway through cooking. (HEY, if you want to really bake the potatoes in the oven, no one is stopping you. In fact, it is probably very good - I just don't like waiting that long.) Fry bacon in a large pot, crumble, and set aside. In same pot used for bacon, combine milk and flour, blending very well. Cook over medium heat about 15 minutes or until thick and bubbly. (BE CAREFUL with the heat and stir frequently so your bottom doesn't burn.) Cut cooked potatoes in half and scoop out cooked potato from skin; place in medium bowl and mash well. Add potatoes, bacon, 2 Tbsp. onion, 1 c. cheese, salt and pepper to milk. Cook and stir until cheese melts. Add sour cream. Sprinkle each serving with remaining onion and cheese.

Tomorrow is Brunswick Stew.

Taco Soup

Long time, no blog! Since last post, I have been super busy at work training volunteers late into the evening and The Dish Washer was out of town all last week and flew out yesterday to be gone all this week, so there hasn't been much need for cooking. Here's what I have been eating off of all week. These are some of the easiest things when you need a quick meal and very good! Brings me back to the good old college days. I'm really in the mood for cooking warm Fall food right now, but this southern fall has been a little warmer than I like it to be before I start eating these meals. I'm going to post my favorite recipes for eating out of a bowl this week anyway, because they all freeze well and I can save them for later. Maybe I should wait until Bowl Season to be themed on my blog with "Bowl Food" but that would be too long to wait...and slightly ridiculous! :) I'll post pictures when I end up making them, because I will end up making them! First up...Taco Soup.

Everybody has had this or a variation of it. Some even call it Southwestern Soup or Santa Fe Soup. Whatever you call it and whatever you put in it - YUMMY! Here's the recipe I use...

Taco Soup

2 lbs. ground beef
1 small onion
2 pkgs. taco seasoning
1 pkg. hidden valley ranch mix
2 cans black beans, undrained (or ranch style beans...depends on what is in the pantry)
1 can Rotel tomatoes
1 can water
2 cans stewed tomatoes
2 cans shoe peg corn
1 small can tomato sauce

Brown beef and onion, drain off fat. Add next 8 ingredients and bring to a boil. Simmer on low heat 15-30 minutes. Serve with Frito's, cheese, sour cream, etc...

How easy is that?? Tomorrow is Baked Potato Soup.