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Aug 132014

Steamed Cole Slaw Au Gratin

This might not be what your thinking it is! I had some cabbage that I needed to use up and I have seen many recipe for casseroles that include cabbage and cheese and I didn’t want to turn on the oven as it was so gosh darn hot. So I took the veggies that I would use to make cole slaw, steamed them off and mixed them with a cheesy white sauce and we loved it! It’s a no-brainer recipe that is so simple but very tasty and you can mix and match other vegetables to your liking. The same goes for the cheese, as you can use any cheese that tickles your fancy but we really enjoyed the taste of the Swiss with the cabbage!

Tasty and easy! What more could you want?

Tasty and easy! What more could you want?


A funny little story about the cheese sauce. Before I added the veggies, husband came into the kitchen and stuck his finger in the sauce that had cooled of a little so it had thickened up quite a bit, and he said, good mashed potatoes! I burst into laughter as I told him he was cut off for the rest of the night and then proceeded to tell him that it was cheese sauce NOT mashed potatoes. Must have been one of those senior moments I guess!!!!!

Steamed Cole Slaw Au Gratin
  • 2 cups shredded cabbage
  • ¾ cup coarsely shredded carrots
  • ½ cup chopped onion
  • 2 tbsp butter
  • 3 tbsp flour
  • 1 teas dry mustard
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup shredded Swiss cheese (or cheese of your liking)
  1. Steam cabbage, carrots and onion until crisp-tender; drain and keep warm.
  2. Melt butter in a medium saucepan, whisk in the flour, dry mustard, salt and pepper.
  3. Slowly whisk in the milk and cook over low heat until thickened, stirring constantly; stir in the grated cheese.
  4. Add veggies to the sauce to reheat and serve.


This dish is an excellent compliment with a nice ham steak or pork chops on the grill or fried! Hope you enjoy…………..

Oops! I forgot to say that you can always fry up some bacon and sprinkle it over the top!!!

Mar 252014

Corned Beef Coney Style

With a few days under our belts now with our new family member, Jingles has adapted so well it’s almost scary! I guess she’s so glad to be out of the confines of the kennel, that she wants to make sure she’s here to stay. Of course my cats are another story as they pretty much only come around to fill their tummies and then it back out to the woods to hide from the beast that now occupies their old territory! I don’t think they’ll ever get used to Jingles as he likes to bark at them whenever he sees them, thinking they might want to play or something. Never being around a dog, they have pretty much disowned us except for feeding time. Of course, Kenny’s not upset as he is not overly fond of cats anyway, it’s more of a Regina thing!

Even though it’s been a week since St. Patty’s Day, I know I’m a day late and a dollar short… again! But I did want to get this recipe in for left-over corned beef. You could always buy a can and try it if you’re a corned beef lover like we are. It never had to be a holiday in my family for that tasty beef to grace our table in one form or another, such as corned beef hash, a big meal with all the trimmings or just some simple sandwiches! I was playing around the other night in the kitchen and already having cold sandwiches, wanted something hot but still easy instead. The following is what I came up with and you can serve it up on your favorite buns or even stuff biscuits and bake them in the oven like I did last month with the ground beef pocket sandwiches and probably where I got the idea from!



Corned Beef Coney Style
  • 1-1/2 cups chopped corned beef
  • 1-1/2 tbsp oil
  • 1-1/2 cups shredded cabbage
  • ⅓ cup chopped onions
  • ⅓ cup chopped bell peppers
  • ⅔ cup ketchup
  • 4 tbsp Worcestershire sauce
  • 1 cup shredded cheddar cheese, I used Kerry Gold Irish cheddar
  • Hot sauce to taste
  1. Preheat oil over medium heat and saute the cabbage, onion and peppers until cabbage is tender.
  2. Add the ketchup, Worcestershire sauce and desired amount of hot sauce and heat thoroughly.
  3. Place mixture in buns (about 10 to 12), top with cheese and place under the broiler for a few seconds to melt the cheese.
  4. For pocket sandwiches, the mixture with fill about 8 biscuits that have been rolled into circles about 5-inches in diameter. Top mixture with the cheese, fold and seal edges.
  5. Bake in a 350 degree oven until golden brown.


Gonna see the 30’s again tonight in upper Florida, have to get a fire going one more time! Enjoy………..

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