If your garden or fridge is overflowing with fresh vegetables, then these two recipes are for you! Straight from the Packer family cookbook, I grew up on these summer staples and think they are such an easy way to cook up a delicious meal for your family or guests. Mom's Marinated Coleslaw
Serves: Many! And I am not kidding, this is an enormous recipe, but it is very easy to adjust. Just throw together what you think is a reasonable amount of vegetables and cut the marinade recipe by half or thirds.
Salad
Your Cuisinart is your best friend for this recipe, adjust the blades accordingly for:
1 medium to large cabbage, shredded – I like to use a mix of green and purple cabbage
2 large carrots, shredded
2 scored cucumbers, sliced thin
1 bell pepper, diced or sliced thin – any color will do!
1 medium red or yellow onion, in ¼ sliced rings
**Optional: 1 kohlrabi, peeled and shredded!**
Serves: Many! And I am not kidding, this is an enormous recipe, but it is very easy to adjust. Just throw together what you think is a reasonable amount of vegetables and cut the marinade recipe by half or thirds.
Salad
Your Cuisinart is your best friend for this recipe, adjust the blades accordingly for:
1 medium to large cabbage, shredded – I like to use a mix of green and purple cabbage
2 large carrots, shredded
2 scored cucumbers, sliced thin
1 bell pepper, diced or sliced thin – any color will do!
1 medium red or yellow onion, in ¼ sliced rings
**Optional: 1 kohlrabi, peeled and shredded!**
Marinade
¾ cup sugar
½ cup water
¾ cup white vinegar – I like to use white wine vinegar
1/8 cup salt
¾ cup salad oil – I like to use Saffola oil
Mix and pour over vegetables. Refrigerate for at least 4 hours or up to overnight, turning occasionally
¾ cup sugar
½ cup water
¾ cup white vinegar – I like to use white wine vinegar
1/8 cup salt
¾ cup salad oil – I like to use Saffola oil
Mix and pour over vegetables. Refrigerate for at least 4 hours or up to overnight, turning occasionally
Great Zucchini Casserole
Serves: 8 – 10
4 medium zucchini, sliced or cubed 1/3 inch thick
6 T butter (can be part olive oil)
½ cup chopped onion
¾ - 1 cup shredded carrots
1 can cream of mushroom soup
½ cup sour cream (can be part yoghurt)
3 cups herbed, cubed bread stuffing
Melt 4 T butter and sauté onions. Add carrots and zucchini and cook a few minutes.
Remove from heat and stir in 1 ½ cup stuffing, soup and sour cream
Turn into a 1 ½ quart casserole dish
Melt remaining butter and add remaining stuffing. Sprinkle over casserole
Bake at 350 ⁰F for 30 – 45 minutes, until browned and bubbling
Serves: 8 – 10
4 medium zucchini, sliced or cubed 1/3 inch thick
6 T butter (can be part olive oil)
½ cup chopped onion
¾ - 1 cup shredded carrots
1 can cream of mushroom soup
½ cup sour cream (can be part yoghurt)
3 cups herbed, cubed bread stuffing
Melt 4 T butter and sauté onions. Add carrots and zucchini and cook a few minutes.
Remove from heat and stir in 1 ½ cup stuffing, soup and sour cream
Turn into a 1 ½ quart casserole dish
Melt remaining butter and add remaining stuffing. Sprinkle over casserole
Bake at 350 ⁰F for 30 – 45 minutes, until browned and bubbling
I paired these two dishes with some Kansas City style pork spare ribs and an Oregon 2003 De Ferrari reserve Pinot Noir for my Labor Day weekend dinner. Hope you enjoy as much as we did!
Posts
No comments:
Post a Comment