Sweet and Sour Cabbage Salad

 Sweet and Sour Cabbage Salad

        Recipes You Can Bank On A Branson Cookbook, published in 2010 is a "community cookbook". I love this kind of cookbook and seeing the recipes people share.  You know if you share a recipe to a cookbook, it's one of your favorites.  This recipe is based on the Amish Sweet And Sour Cabbage Salad recipe on page 43. The original calls for 2 16oz bags of shredded cabbage or coleslaw mix; I used one bag and did not use the optional sweet pepper strips.  I also did not use a dash of seasoned salt which is called for in the original. I halved the rest of the ingredients since I was only using one bag of cabbage/coleslaw mix. I liked this cabbage salad; it's nice and simple. Try it as a side dish or add a scoop to a pulled pork or barbecue sandwich. 

Ingredients:

1/2 cup sugar (I used Stevia)

1/4 cup vinegar

1/4 tsp salt

1/4 cup salad oil (I used avocado oil)

1 tbsp chopped pimiento 

1 tbsp finely chopped sweet red pepper

Dash celery salt1 16oz bag shredded cabbage or coleslaw mix (I used a tri-color blend)

Directions:

Combine sugar (or Stevia), vinegar, salt, oil, pimiento, red pepper in a jar or container with a tight lid and shake well. Into a large bowl, add 3/4 of your cabbage/coleslaw and pour dressing over. Stir, cover and chill for 3 to 24 hours. Mix in the final 1/4 of cabbage/coleslaw when ready to serve.  

Sweet and Sour Cabbage Salad

Macaroni Ring

 Macaroni Ring

I came across this recipe while looking for the last Meat/Fish Entree for #FiftyTwoInTwentyTwo. It is from a 1933 Bond Bread Recipe Cookbook. I wanted to try this, because it sounded "unique" and, the finished product is definitely unique. It's like having macaroni squashed together with stuffing.  The recipe recommends serving with vegetables in the middle of the un-molded ring and/or serving with a mushroom or tomato sauce. I had cream of chicken soup, so I used that.  I have to say I am glad I tried it and I'm glad I got to use my Pyrex ring mold, because I've had it for years and years, and never gotten to use it. I do not plan to make it again. If I do, I would definitely serve with hot cream of mushroom/chicken soup, cheese sauce or gravy.  I recommend you do that also.  Give it a try, because you may like it.  

Ingredients:

1 1/2 cups scaled milk

1 1/2 cups soft bread crumbs

1/2 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped onion

1 tablespoon chopped parsley

1 tablespoon chopped pimiento

1/4 cup grated American cheese (I used finely shredded Monterrey Jack cheese)

2 eggs, well beaten

1 1/2 cups cooked macaroni

1/4 cup butter

Directions:

Pre-heat oven to 350 degrees. Heat milk and pour over bread crumbs. Stir in the rest of the ingredients (except butter) one at a time, stirring after each addition. Add the macaroni last. Add your mixture to a buttered ring mold. Dot bits of butter on top of the filled ring mold. Set in a pan of hot water and bake for 40 to 45 minutes. Remove from oven and cool slightly. Run a knife around the mold to loosen. Turn a plate on top of the mold; hold the plate tightly to the mold and flip over. Gently shake the mold to remove the macaroni ring. Fill the middle of the ring with vegetables if you wish. Serve with hot cream of mushroom/chicken soup, cheese sauce or gravy.

Macroni Ring Prior To Unmolding

Macaroni Ring Unmolded

Macaroni Ring Served With a Nice Salad

Week 34 - Salami-Cheese Pie

 Salami-Cheese Pie

Week 34 of 52

Meat/Fish Entree #5

    Well, this was something I never thought of making. I've never even made anything with salami. This recipe comes from the 1979 seventh printing of Better Homes and Gardens All-Time Favorite Casserole Recipes published in 1977. The recipe is on page 12, in the "home-style casseroles" chapter. I don't understand how it qualifies as a casserole and a number of recipes in this section are not casseroles. But, one of my goals of this year's Fifty-Two In Twenty-Two project, was to use recipes from cookbooks in my collection, which I haven't used. The other goal was to try things I've never had before. I couldn't remember if I had used any recipe from this cookbook, but I didn't think I had, so I kept it in the mix of books to choose this week's recipe from. And like I said, I've never made anything with salami. I am really glad I tried this and I'm very, pleasantly surprised at how much I liked it. 

    Would I make this recipe again? Yes. Is it partly also because I bought the biggest sized package of salami at the store yesterday? Also, yes. The recipe calls for 1 1/2 cups of chopped salami and 1 cub cooked & cubed potatoes. You could probably do a 1/2 cup less of the salami and add a 1/2 cup more of potato.  I used fresh basil as a garnish, which isn't called for in the recipe, but I wanted a garnish, Fresh parsley would be lovely also. Serve with a side salad or vegetable and hot bread or rolls. My notes in italics. 

Ingredients:

Plain Pastry (below)

1 tablespoon all-purpose flour

1/8 teaspoon pepper

1 cup evaporated milk

1/2 cup shredded American cheese (I used my standard Colby-Jack)

1/2 pound salami, chopped (1 1/2 cups)

1 cup cubed cooked potato

1/4 cup chopped onion

2 tablespoons chopped pimiento (I drained juice before measuring)

Directions:

Preheat oven to 400 degrees (You will turn the oven down to 350 degrees when you take the pie shell and cutouts out). In a saucepan combine flour and pepper. Blend in milk. Cook, stirring continuously until thickened and bubbly. Remove from heat. Stir in cheese until melted, then salami, potato onion and pimiento. Turn into pie shell and decorate the top with the baked cutouts. Bake at 350 degrees for 35 to 40 minutes (I did 40 minutes). You want the center to be nearly set. Cool for at least 5 minutes. Serve with a garden salad or side of vegetables (I had cauliflower), with hot french bread or rolls and butter. It's a pie, so you could get six nice servings.

Plain Pastry

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening

3 to 4 tablespoons cold water (I used 4 tablespoons)

Directions:

Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle a tablespoon of water at a time over the mixture and toss with a fork. You want it all moistened. Form a ball and roll out on a lightly floured baking mat, until you have a 9-inch round or if you are like me and your pastry rolling skills are sub-par, you have a large enough piece to entirely cover your pie pan). Gently lay your pastry in your 9-inch pie pan. Prick the bottom and sides with a fork (I forgot to do this before baking the pie shell by itself, but did when it came out of the oven before adding the filling, and it turned out fine). Mash the trimmings together into a ball, roll out and use mini or regular size cookie cutters (I used a mini heart cookie cutter from Pampered Chef) and set aside on a small baking sheet. Bake the pie shell for 10 minutes and the cutouts for 5 minutes. Remove the pie shell and cutouts, setting aside while you finish making the filling.

Salami-Cheese Pie

Salami-Cheese Pie - Take Two

Salami-Cheese Pie w/Fresh Basil Garnish and Cauliflower