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GREEN-EYED-LADY's Recent Blog Entries

The Way I Make Cole Slaw

Saturday, April 19, 2014


I like to put pineapple in my cole slaw. There was a Florida restaurant years ago called "SHELLS" that had pineapple in their cole slaw. It was terrific. Is that common in other parts of the country? I'm not sure.

Here's the recipe I came up with:
1 bag of shredded cabbage and carrots - You can shred cabbage yourself if you have a food processor
1 cup of mayonaise - I like Hellmann's the best
1/4 cup vinegar
2 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 can of pineapple tidbits, drained (Not the chunks and not the crushed. The in-between tidbits work best. Drain the liquid, but don't waste it. It is delicious to drink)

Marinate at least several hours or over night.
I'm serving it with ham and potato salad for Easter dinner. Also goes well with seafood like at the restaurant I used to go to.

  
  Member Comments About This Blog Post:

-WRKNG2ABTTRME- 4/19/2014 10:49PM

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BEWELL48 4/19/2014 10:47PM

    Sounds great! Enjoy! Happy Easter!

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RENATA144 4/19/2014 10:08PM

  Yummy !!!! emoticon emoticon

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Key Lime Pie - Simple and Delicious

Saturday, April 19, 2014


Like true Floridians, my sons' favorite pie is Key Lime. It is so simple to make. It only has 3 ingredients: Key Lime Juice, Egg Yolks, and Sweetened Condensed Milk. Thats it ! Easy. The recipe is on the bottle of Key Lime Juice. It is on the shelf here in Florida right next to the bottled lemon juice. I don't know if it's available all over the country. If you can find it, try making this pie. Of course, it's fattening. Just share it with your loved ones on a special occasion and only eat a little sliver.

Separate 3 eggs. Use an egg-separator if you have one. I don't so I do it the old fashioned way. I need video to show you how to do it. It can be a little tricky. Use the 3 yolks. The whites are not used in the pie - but don't waste them - they can make an egg-white omelet.

Combine one can of Eagle Brand Sweetened Condensed Milk, 1/2 cup of Key Lime Juice, and the 3 egg yolks with a hand-held mixer.

Pour the filling in a Graham Cracker Crust.
Bake at 350 degrees for only 15 minutes.

Serve with whipped cream atop each individual slice.
In Florida - that's how we do dessert !

  
  Member Comments About This Blog Post:

-WRKNG2ABTTRME- 4/19/2014 10:49PM

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RENATA144 4/19/2014 10:09PM

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JUST_BRENDA 4/19/2014 3:04PM

    I love your recipes... but I'll pass on this one since it's not my "thing". Worse yet, if I try it, it might be another vice I need to fight emoticon

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HAWKTHREE 4/19/2014 2:18PM

    I love Key Lime pie and yours looks so delish!

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Homemade Potato Salad for Easter

Saturday, April 19, 2014


I made homemade potato salad for Easter tomorrow. This is how I make it:
I use red potatoes as these add a little color to the salad and you don't have to go through all the work of peeling them. I used 1/2 of a 5-pound bag.

Leaving the skins on also adds fiber and vitamins. Some people call it "Dirty" potato salad.
Cut the small potatoes in 1/2 length-wise and then cut slices. Cut the larger potatoes in quarters length-wise before slicing. Place immediately in cold water with 1 Tablespoon of salt. This prevents the potatoes from turning brown and you don't have to add salt later.

Bring to a boil on HIGH and then reduce the temperature to MED-HIGH and boil gently for 10 minutes. I ALWAYS set a timer when I cook or bake. It's so easy to get distracted and let the potatoes or pasta turn to mush or something in the oven to burn. A TIMER is a MUST (for me at least). Check a piece of potato with a fork to make sure it is soft.

Drain the potatoes in a colander in the sink.

Dice up 1/2 onion. This might be a good spot to describe how I dice an onion:
Cut off the two ends of the onion
Cut in half length-wise
Remove the brown skin
Lay the cut side down on a cutting board
Make slices length-wise about 1/8 inch apart
Then make slices across the onion the opposite direction.
The onion all falls apart into little pieces.

Rinse the end of a bunch of celery and then just cut through the entire bunch for about 1/2 cup of celery. Some of the leaves are good.


Combine about 1-1/2 cups mayonaise, 1 Tablespoon spicy brown mustard, 1/2 teaspoon black pepper with the COOLED potatoes, celery, and onions.

Top the potato salad with slices of hard boiled egg.
I always use an egg-steamer to make hard-boiled eggs. They turn out PERFECT EVERY TIME. I LOVE IT. You've got to get one.

Then slice the cooled hard-boiled eggs with a little egg-slicer. I found this one at a thrift store. This was the first time I had ever used it - and it is SO COOL.
Arrange the egg slices on top of the potato salad.

Sprinkle with paprika.
That's my homemade potato salad ! It will go great with the Ham I'm serving and there's no last minute cooking. ENJOY !


  
  Member Comments About This Blog Post:

RENATA144 4/19/2014 10:11PM

  Delicious !!!! emoticon emoticon
I've made this several times & will again. Don't forget the bacon bits !

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JUST_BRENDA 4/19/2014 3:12PM

    Again, not my "thing" but definitely my husbands! and maybe one or two of the kids. I will try this recipe sometime (esp. since I just purchased 6 doz eggs on SALE!)
What is an egg steamer? Never heard of it (other than the $3000 cookware set an establishment tried to sell me - NO GO!!!)!

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RONNIEHUEY 4/19/2014 12:24PM

    Yum!

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MISSUSRIVERRAT 4/19/2014 12:15PM

    I love potato salad and make it like you do....except hardly any onions because they don't agree with my tummy.

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How to Make Homemade Applesauce

Saturday, April 19, 2014

Making homemade applesauce is really easy but a little time-consuming because you have to peel and dice up the apples. But then you just put the apples in a slow-cooker/crock pot on "LOW" for 2-3 hours until they are the desired consistency when you stir them. If you used very tart apples, you might want to add a little brown sugar. Sprinkle with a little cinnamon if desired. Simple and Delicious !


Use a "potato peeler" to peel the apples. I couldn't live without it.

After they are peeled, cut in quarters and remove the core/seeds. Then dice into "dice-size" pieces.

Place apples pieces in the slow cooker on "LOW" for 2-3 hours. Check them after 2 hours and stir. If they have turned to "mush" - they are done. If some pieces are still firm, allow to cook another hour.


Sprinkle with a little cinnamon.
I like my applesauce "unsweetened", but you can add a little brown sugar if you used tart apples and you want it sweeter.
Please note: Avoid using "Red Delicious" apples as these don't cook-up well. Any other kind of apple works fine: Macintosh, GALA, Granny Smith, etc.
Serve warm or cold.
Yummy !

  
  Member Comments About This Blog Post:

-WRKNG2ABTTRME- 4/19/2014 10:50PM

    Yum!

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RENATA144 4/19/2014 10:12PM

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JUST_BRENDA 4/19/2014 3:13PM

    Great idea, but I'm sure I'll just purchase the unsweetened stuff at the store - not enough demand for it at this household.

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GEMINICHIK 4/19/2014 1:28PM

    I am definitely going make this recipe. not only do I love apple sauce it is such a healthy alternative to fat when baking.thank you

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MISSUSRIVERRAT 4/19/2014 12:17PM

    Make this the same way that you do too (except I add white sugar because of my husband).
Agree that delicious don't work very well for cooking/baking. I had been getting apples for free off of neighbor's tree, but the tree came down in a storm!

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SEPTEMBERSPIRIT 4/19/2014 11:58AM

    I love your cooking/recipe posts : )

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GARDENCHRIS 4/19/2014 11:36AM

    my mom makes homemade apple sauce and it is good!

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MCFITZ2 4/19/2014 11:23AM

    We have two apple trees so applesauce is a fall staple. We peel and quarter and core. Sometime we don't peal. Just add cinnamon, a little water and cook to bubbling turn off cover and let the residual heat finish the cooking. Our new treat to our self was a round corer/slicer. Made it go much faster. emoticon

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DIANITAH 4/19/2014 11:09AM

    I love homemade applesauce!
I served in the Peace Corps in Moldova, the former Soviet Union. An apple was the only fruit we could get in winter.
This actually works really easily (and faster) on the stove top...but you have to stay close. I would have loved a crock pot in Moldova.



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GEORGE815 4/19/2014 11:08AM

    Go gala. Happy Easter to you!

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Grilled Veal Chop with Mushrooms and Seasoned Rice

Thursday, April 17, 2014


I found this beautiful piece of veal - thick and juicy. I only made one as my sweetheart doesn't care for veal, but he doesn't know what he was missing ! It was tender and delicious !

I marinated it for 15 minutes with Worchesershire Sauce and sprinkled with sea salt, fresh ground pepper, and garlic powder.

Meanwhile I chopped 1/4 cup of celery and 1/4 of onion to season the rice. I also added 3 beef bouillion cubes and 2 Tablespoons of soft margarine. Don't add any salt as the bouillion cubes are mainly salt.
For one cup of dry white rice use 2 cups of water. For brown rice use 2 1/2 cups water as it takes longer to cook. . Place everything in a rice cooker (rice, water, bouillion cubes, celery, onion, margarine) and turn it on. I love my rice cooker. My rice turns out perfect every time.

While the rice is cooking, fire up the grill.


You have to WAIT at least 10 minutes for the briquets to turn white. Be patient.

Grill with the cover closed but the vents open for 8-10 minutes on each side.
While the veal is grilling, and the rice is cooking, heat up the mushrooms in 1/2 cup of red cooking wine and 2 Tablespoons margarine. Again - don't add salt as salt is already added to cooking wine.


Spoon some of the mushrooms over the veal and serve with the seasoned rice and I added French style green beans drizzled with balsalmic vinegar. My sweetie is allergic to mushrooms, so this dinner was just for ME !

The veal was a little pink inside - just perfect. I loved it. You've got to treat yourself GOOD once in a while, RIGHT ?!

  
  Member Comments About This Blog Post:

CAPECODBABE 4/17/2014 8:30PM

    emoticon Yummy! emoticon emoticon emoticon

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