Apple Cole Slaw

Apple Cole Slaw

For the dressing, whisk together:

1/4 c. plain Greek yogurt
1/2 c. Miracle Whip light (or mayonnaise)
the zest of one lemon
the juice of one lemon (about 2 tablespoons)

1 to 2 tsp. of sugar

1 tsp. of Mrs. Dash 

1 to 2 tsp dried parsley

a pinch of garlic powder

a pinch of onion powder

salt and pepper to taste

Taste the dressing mix. Add more seasoning or lemon juice to your taste. 

For the slaw:

14 oz coleslaw mix (with cabbage and carrots)
1 large Fuji apple, julienne cut or grated

2 scallions, sliced thinly

I usually make the dressing in the bowl I will put the slaw in. Toss to coat the vegetables. Refrigerate 30 min or more for the flavors to meld. Top with parsley to serve. Serves 8.

Momma's Fried Cabbage

Growing up, I didn’t have a problem eating most veggies. I think it’s because my mom gave everything a good dose of butter (OK, I’ll admit it, margarine…), microscopically diced onions, and seasoning.

This was one of her go to recipes, that’s not really a recipe. Just one of those things you throw together to feed your mob of hungry children. A quick and easy side dish.

Step One: Melt some butter in a pan … oh how much? Mom would say “A lot!” I think I used 2-3 tablespoons… Shh… don’t tell her! I’m sure she used a stick…lol

Step two: sauté a little bit of finely chopped onion. No, I don’t know how much a tablespoon or two. Depends on how much you like onion.

Step three: Add in some sliced mushrooms, and a sliced yellow squash or zucchini. Give it a stir. Cook it a minute or two before proceeding to step 4.

Step Four: Add in some chopped cabbage. Stir every now and then until it cooks down. Add some salt and pepper. Taste it. Do you need more butter?

Voilà you are ready to serve it.