Easy Overnight Coleslaw Recipe

Recipes, Salads, Cole Slaw and More, Side Dishes and Vegetables, Thrifty Budget Frugal Recipes No Responses »
May 162008

Cabbage is a great food budget extender, making this slaw inexpensive and easy to prepare. The dressing is on the sweet side.

Dressing:
2 cups sugar
1 teaspoon celery seed
2 teaspoons mustard seed
2 teaspoons salt
1/2 cup vinegar

Vegetables:
1 large head cabbage, finely chopped
1 bunch celery, chopped
1 medium onion, grated
1 green pepper, finely chopped
1 small carrot, grated

Use a mortar and pestle to lightly crush (do not grind) the celery seed and mustard seed. Alternately, you can place the celery seed and mustard seed in a heavy plastic bag and lightly crush by rolling over a few times with a heavy can. Whisk all of the dressing ingredients together until well incorporated.

Place the prepared vegetables in a large lidded bowl and add dressing. Toss to distribute dressing thoroughly. Cover and refrigerate overnight.

Yield: 3 – 4 quarts.

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Posted by Mrs. Magic at 6:30 am

Carrot with Raisins and Apple Slaw Recipe

Recipes, Salads, Cole Slaw and More, Side Dishes and Vegetables, Thrifty Budget Frugal Recipes No Responses »
May 142008

Another great food budget stretcher. Carrots, raisins and apples come together to create a naturally sweet slaw that make it easy to get kids to eat their veggies.

6 medium carrots
3/4 cup celery
1/4 cup onion
1/2 cup apple
1/3 cup raisins
1/2 cup mayonnaise
Salt
Pepper, freshly cracked and ground

Scrub the carrots, wash the apple and celery. Peel the onion. Grate the carrots, chop the onion, slice the celery and dice the apple. Place the carrots, onion, celery, apple and raisins in a large bowl. Add the mayonnaise and stir well to incorporate.

Cover and place in the refrigerator to chill thoroughly.

Yield: 6 servings

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Posted by Mrs. Magic at 9:09 am

Easy Blackberry Cake Recipe

Recipes, Sweet Treats and Desserts, Cakes and Desserts No Responses »
May 122008

We look forward to the abundant forage of plump, juicy blackberries that summer brings. This easy to make cake is a wonderful opportunity to appreciate the simple goodness and bounty of the season.

1/2 cup butter
1 cup all-purpose flour
1 cup plus 1 tablespoon sugar
1 teaspoon baking powder
2 large eggs
1 cup fresh or unsweetened frozen blackberries
1 tablespoon powdered sugar

Preheat oven to 350°. Prepare a 9-inch cake pan with a removable rim by buttering and dusting with flour.

Cut the butter into chunks. Combine 1 cup of sugar and butter in a bowl and beat on low speed with a mixer until blended. Increase the speed to high and beat for approximately 5 minutes; until well mixed.

Add the flour, baking powder and eggs. Stir by hand to combine and then beat on high speed until the batter is stiff and well blended, approximately 2 minutes.

Scrape the batter into the prepared cake pan; smooth the top of the cake. Scatter the berries evenly over the top of the batter. Sprinkle the fruit with the remaining 1 tablespoon of sugar.

Bake on a rack in the center of the preheated oven for 55 – 60 minutes; just until the cake begins to pull away from the sides of the pan. Remove the cake from the oven and run a thin-bladed knife between the edge of the cake and the pan. Allow to cool for 10 minutes or longer.

Remove the pan rim. Dust the cake with powdered sugar.

Yield: 8 servings.

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Posted by Mrs. Magic at 12:27 pm

Five Minute Barbecue Sauce Recipe

Recipes, Sauces, Dressings and Condiments No Responses »
May 112008

This pit bbq sauce recipe simmers for just 5 minutes and will keep in the refrigerator almost indefinitely. Great for summer grilling, and even oven barbecued spare ribs on the coldest winter evening.

3/4 cup catsup
3/4 cup water
2 medium onions
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper, freshly cracked and ground
1 teaspoon chili powder
1 teaspoon paprika
1 clove garlic
1 teaspoon liquid smoke
1 tablespoon brown sugar

Peel and grate the onions. Combine all ingredients in a saucepan over medium-low heat. Bring to a simmer and cook for 5 minutes. Place in a jar with a tight fitting lid to store in the refrigerator.

Yield: 2-1/2 to 3 cups.

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Posted by Mrs. Magic at 3:01 pm

Summer's Best Peach Cream Pie Recipe

Recipes, Sweet Treats and Desserts, Pies, Cobblers and Crisps No Responses »
May 092008

Fabulous with fresh peaches or excellent with frozen peaches, this peach cream pie recipe is a winner every time! The no-roll crust makes it easy for young cooks to help with preparation.

Crust:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter

Filling:
4 cups fresh or frozen unsweetened sliced peaches
1 cup sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream

Topping:
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter

Crust:
In a medium bowl combine flour and salt; cut in butter until the mixture is crumbly. Press into a 9-inch pie plate.

Filling:
Place peaches in a large bowl and sprinkle with 1/4 cup of the sugar. In another bowl combine flour, egg, vanilla, salt and the remaining 3/4 cup of sugar; fold in sour cream. Stir the sour cream mixture into the peaches and pour the peaches into the crust.

Topping:
In a small bowl combine sugar, flour and cinnamon. Cut in butter until the mixture is crumbly.

Bake:
Bake for 15 minutes at 400° and then reduce heat to 350° and bake for 20 minutes more. Sprinkle with topping and increase oven temperature back to 400° and bake for 15 minutes more.

Yield: 6 – 8 servings.

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Posted by Mrs. Magic at 7:30 am
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