No Guilt Second Helping Slaw Recipes

NO GUILT 'SECOND HELPING' SLAW

Steps:

• in a large mixing bowl, add slaw mix, pepper, onion powder, celery seeds, red wine vinegar, white balsamic vinegar and the Marzetti's dressing.
• mix the slaw very well. It will seem like you do not have enough dressing, but you do (once it sets for several hours and you mix it up, it is plenty).
• refrigerate for at least 4 hours (all day or overnight is great).
• mix & serve.

TACO SOUP WITH VENISON

Steps:

• Brown meat & onion. Drain.
• In an 8 quart saucepan add cooked meat & the rest of the ingredients. Bring to a boil, reduce heat. Simmer for another 30-45 minutes.
• You can serve this with tortilla scoops. Delicious.

20 SECOND SALAD

Steps:

• Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.
• Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving.

MEATBALL FACTORY

Steps:

• In a skillet, heat oil and saute onions till soft and starting to carmelize. Add garlic, reduce heat and continue cooking until garlic is soft (mushy). Remove from heat and add rest of seasinings, allow to cool, refrigerate. (this may be done the day before, to allow the flavors to marry).
• Puree cooled seasonings mixture with blender (I use hand held variety), adding eggs, salt and 1c. liquid (milk, water or stock).
• In a large mixing bowl (or even your turkey roaster) blend together beef and pork adding breadcrumbs and romano cheese. Add seasoned egg miture mix well. (generally for this step I remove watch, scrub up to the elbows and knead using my hands) You should also work fast as to not allow your meat to spoil. If mixture seems dry or is hard to mix add more liguid, a bit at a time.
• Return meat to refrigerator if its warming up too much.
• Set a large stock pot 3/4 full of water on to Boil. Once this is at a rolling boil you may add your batches of meatballs.
• Start rolling like a mad person! Here I generally flatten out a large (1/4 of the batch) approx 15"x15" square about 1.5" thick then cut 1.5" strips then go crosswise cutting into 1.5" squares. This ensures same sized meatballs and they're much quicker to grab and roll.
• Carefully drop rolled meatballs into boiling water. They will come to the surface in approximately 7-8 minutes allow then to boil for 5 minutes longer.
• Remove from pot with large slotted spoon and place on tray (cookie sheet also works) to cool. As the meatballs cool, they turn brown as of baked or fried (yet they remain soft and moist).
• Keep doing this until all your meatballs are cooked and cooled.
• (Do NOT throw away that yucky water! As I usually have a bunch of little helpers with me in the kitchen, their favorite treat comes next. The last batch of meatballs rolled are mini ones. The Fat is skimmed from the water (which is now a broth of sorts) veggies and acini de pepe (small pasta)along with the mini meatballs are added a bit of fresh parsley. And Voila - "Meatball Soup")
• Set Trays in Freezer, and allow meatballs to freeze for a couple of hours.
• Remove. Tap trays to loosen meatballs. Package in ziplock storage bags. And return to freezer.

GRANDMA B'S SOUTHERN CAJUN MEATLOAF

Steps:

• Pre-heat oven to 350°F.
• Combine all ingredients in a large mixing bowl and mix well by hand (a requirement, so that you can work in all the love).
• Pat into ungreased loaf pan and bake for about 45 minutes, until done.

COD WITH MEDITERRANEAN SALSA

Steps:

• Mix all salsa ingredients together and adjust salt and pepper to taste.
• Pat fish dry and season with salt and lemon pepper.
• Spray a non-stick skillet with cooking spray and heat over medium high heat.
• Add olive oil to pan and heat until hot.
• Cook fillets 4 minutes on each side or until done. Do not overcook.
• Serve with salsa spooned over top.