This week: Country Cookbooks; Slaw; and a very different recipe for Hummus!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
That slaw recipe sounds pretty good, might have to try it. I have a large batch of oxtail stew going in the crock pot today and it smells great.
My favorite slaw is a recipe I got in Mississippi. Cabbage, onions and a dressing of mayonnaise, dill pickle juice and dill and celery seed. It puckers.
Lucky you-—adding those wonderful retro cookbooks to your collection. The slaw recipe is a must-try.
I happened onto your new thread as I was about to ping Miss M to a Nigella recipe....still on my clipboard.....cont below.
THE BEST recipe for cole slaw is below. I’ve moved it from cookbook to cookbook to weight watchers notebooks to low carb notebooks to finally taping it on the kitchen cabinet. Not that I need it written out anymore but it’s there anyway.
Cole Slaw
In a large bowl, stir together:
1/2 C sour cream
1/2 C mayo
1 shredded carrot
2 T sugar or splenda
1 T vinegar
a couple sprinkles of onion powder
1 t celery seed optional (I rarely have it)
Toss in:
1/2 head of cabbage shredded or cut thin
Cover and refrigerate for several hours or overnight. Stir it up a couple of times to make sure the cabbage gets seasoned well with the dressing.
I’d rather sit down with an old cookbook than any reading material. The older, the better. I’ve downloaded free internet old cookbooks and that’s what I shop for at garage sales and thrift stores. On vacation at Williamsburg, you know what I bought. Our German exchange student’s mom sent a cookbook but it was in German before the age of google translate but it has nice pictures, lol. Even old home economics textbooks are fun. Many times, community published cookbooks have the person’s picture or an interesting write up on why they submitted the recipe. There are 4 generations of such in the kitchen cabinet. Others may come and go but my grandmother’s old Betty Crocker will always be with me.
Everyone, go download amazon’s and bdalton’s free download cookbooks (or whatever subject) now before they put all the free books into their subscriber “not so free” program.
I find most hummus recipes end up too thick for my tastes. For some reason. I always add extra water (extra oil makes it too greasy).
I have her Christmas book.
It is not only a fun read, (any cook book that has a poem by Ogden Nash is a hoot) but it has a number of good recipes that do not require fancy or unavailable ingredient.
She teaches that if you master six basic herb you are a good cook, master all twenty five and you are a master cook.
I disagree with her on bay leaf though. I think it is worth it to grow a small bay tree for the fresh leaves and I love the flavor so where she recommends a half leaf I generally add a whole leaf or sometimes two. A matter of taste.
This is an old fashion cook book published in 1939 and has recipes for things like rabbit (yum) and tripe (Never again!). I am now looking for her other cookbook "Accent on Seasoning".
Here is her "Herb Brandy" which is used in several of her recipes. It makes a lovely addition to any meat sauce or soup but really shines in a clear bone broth.
One cup each of several herbs. Any "sweet herbs". I used the basic six (basil, marjoram, mint, rosemary, sage and thyme) leaving out the mint and adding in bay leaf.
One quart brandy.
Crush the herbs and pour the brandy over the herbs.
Place in cool dark spot and let seep for one week.
Strain out the brandy and repeat with a fresh batch of the same herbs. Let seep for another week.
Strain, bottle and cork.
I just now found out about Ranch Flavored Sunflower Seeds. Yeah, we’re behind the times here. Anyway, I did a search to see if there were recipes online before having to experiment. Sure enough, here’s some notes and ideas:
spiced sunflower seeds. combining 3 T brown sugar, 1 T chili powder, 1 t ground cumin, 1/2 t cinnamon, pinch of ground cloves, 1/2 t cayenne pepper, 3/4 t salt and 3/4 t dried chili flakes. First toss the hulled sunflower seeds in one beaten egg white (this will help the spices to stick to the seeds) then add the spices and toss to coat. Roast at 350 for 8-10 mins
ranch flavored sunflower seeds. mix 3 T melted butter with 1 1/2 T dry Ranch dressing mix. Toss in 2 C in-shell sunflower seeds to coat, then roast at 350 for 8-10 mins.
lime toasted sunflower seeds. make an excellent addition to salads, noodle dishes and soups. Just toss the hulled sunflower seeds in a mix of 2 T lime juice, 2 T soy sauce, 1 t agave syrup, 1/2 t hot chili powder, 1/2 t paprika powder and 1/2 t canola or olive oil. Roast as normal.
honey roasted sunflower seeds. melt 3 T honey in a small saucepan over a low heat. Add 1 1/2 t sunflower oil and 1/2 t salt. Toss in hulled sunflower seeds to coat and roast as normal.
salt and vinegar sunflower seeds. toss hulled sunflower seeds in 1 Tapple cider vinegar and 1 t salt and roast as normal.
sweet cinnamon sunflower seeds. toss sunflower seeds in 1/4 t cinnamon, 1/4 t coconut oil and 1/4 t artificial sweetener
Maybe sprinkle on popcorn seasoning.
Also, Cajun or Old Bay seasoning.
Chex Mix seasoning?
Ramen Noodle spice packet.
Any salad dressing mix.
Onion soup mix or bullion or chicken stock seasoning.
Came late, but am so hungry reading everyone’s posts.