journey of life

finely chopped or shredded cabbage
shredded carrots (optional)
finely chopped or shredded onions (optional)
mayonnaise (I prefer Hellman’s, my grandmother uses Miracle Whip, but use whatever mayonnaise you have on hand)
salt and pepper
celery seed
apple cider vinegar

I am guilty. I’m like my grandmother. I make food without recipes, and this is one. My cole slaw never comes out the same and the ingredients vary greatly, but it always has cabbage, mayonnaise, celery seed, apple cider vinegar, salt and pepper. Sometimes you have really mild cabbage, sometimes it’s very strong, and it all depends on how much liquid the cabbage releases…and how I feel that day…so there is no real recipe for this. Sorry guys. If I get around to it I will concoct some sort of directions to follow.

1 small package orange Jello
1 (16-oz.) carton cottage cheese
1 (8-oz.) container Cool Whip
1/2 cup chopped walnuts
1 can mandarin oranges, drained

Mix dry Jello with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Cover and keep cold.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1 meaty ham bone or 1 large ham hock*
6 cups water
1 1/2 cups dried lentils
2 cups sliced carrots, about 3 to 4 medium carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

In a stock pot, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.
Take out ham bone or hock and remove meat.

Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.

*If you don’t have a ham bone, use leftover ham.

5 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth

Season meat with salt and pepper. Heat olive oil in large pot and brown meat.

Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.

Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.

Recipe courtesy of Nancy Greenwood.

1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
ground cayenne pepper to taste
ground black (or white) pepper to taste
3 (15 ounce) cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cayenne pepper to taste and black (or white) pepper to taste and saute for 5 more minutes.

Add cannelini beans and the chicken broth to the pot. Stir well and simmer for 10 minutes. Top with cheese and sour cream. Serve with cornbread or tortilla chips.

Notes: I usually double the batch and freeze the leftovers. You can also use dried cannellini beans, a 16 oz. bag that soaked overnight, cooked and drained.

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 tablespoon lemon juice
salt and pepper to taste

Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring until well combined.

Recipe courtesy of one of my roommate’s college boyfriends.

6 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired

Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1/2 head iceburg lettuce
1 large can of tuna, drained
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
1 small can of pickle relish

Break lettuce into small pieces.  Break up tuna, add to lettuce.  Add pickles, mayonnaise, salt, pepper and lemon juice.  Serve immediately.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1-1 1/2 pounds cooked stew beef
corn
tomatoes
stewed tomatoes or tomato juice
pinto beans
peeled and diced potatoes
salt and pepper
bay leaf (optional)
parsley (optional)

Combine ingredients and simmer until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1 head of lettuce
5 green onions
1 small bag of almonds
½ cup of sesame seeds
1 stick of margarine
2 packs of ramen noodles

Melt margarine.  Crumble noodles, seeds and almonds in margarine until brown.  Drain on paper towel and let cool.  Add to lettuce and onions.

Dressing:
1 cup of oil
½ cup of vinegar
1 teaspoon of soy sauce
1 cup of sugar
mix well and add to salad

Recipe courtesy of Laura’s maternal grandmother, Nana.