Weekly Recipes For Your Inbox!

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Aug 302013

Kraut Slaw

If you’re having hot dogs and/or hamburgers on the grill this weekend, this is a wonderful dish to serve with them. We know we’re cooking out this weekend but not sure of just what we’ll be doing as yet, but husband did mention that Kielbasa sounded good and this salad would be de-lish with that too! We were asked to head over to Panama Beach to visit with Kenny’s son and family, however, we are not ones to travel very far on holiday weekends and even hate to head to town to deal with all the last minute shoppers so with that, we’ll just stay out in the woods where it’s quiet, lay out in the hammock and enjoy some good vittles on the grill and from our kitchen!


Lazy Labor Day coming soon!

Lazy Labor Day coming soon!


Kraut Slaw
  • 1 can (26 oz) sauerkraut, drained
  • 1 cup celery, finely chopped
  • ¾ cup sweet onion, finely chopped
  • 1 carrot, grated fine
  • 1 bell pepper, chopped small (you can use a mixture of green and red for this to make it more colorful)
  • 1 cup sugar
  • ½ cup vegetable oil
  • ½ cup white vinegar
  • 1 teas celery seeds (optional)
  1. Chop up the drained sauerkraut and combine with the remaining veggies in a bowl.
  2. In another bowl, combine sugar with the vinegar to dissolve and whisk in the oil; add celery seeds.
  3. Pour vinegar mixture over the veggies, cover and refrigerate several hours to meld flavors.
  4. When it's time to serve the salad, simply drain and serve either atop of the hot dogs or burgers or as a side dish.


This is also great with BBQ ribs or with some chopped ham added to it…………..enjoy and have a nice weekend!

Sep 262012

Veggie Sheppard Pie

Although Kenny and I love meat, we also like to go vegan for dinner once in awhile! This dish is the perfect example, like a Sheppard’s Pie without the meat and would also be a nice side dish if you were having a roast or ham steak. But it really is wonderful by it’s own self!

  • 1 carrot, scraped and diced
  • 6 oz cauliflower florets
  • 6 oz broccoli florets
  • 3 oz green beans, halved
  • 1 small onion, sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1-1/3 cups vegetable broth
  • ⅔ cup milk
  • 2 tbsp chopped fresh parsley
  • For the topping:
  • 2 lbs red potatoes, pared and diced
  • 2 tbsp butter
  • 4 tbsp plain yogurt
  • ¼ cup Parmesan cheese
  • Salt and pepper to taste
  1. Steam the carrots, cauliflower, broccoli, onions and beans until just tender; drain and set aside.
  2. Melt butter in a saucepan and stir in the flour and cook for 1 minute over low heat.
  3. Remove from heat and slowly stir in the vegetable broth and milk.
  4. Return to heat, bring to a boil, stirring constantly, until thickened.
  5. Stir in the veggies and parsley; pour into a 4-cup pie plate.
  6. To make the topping, cook the potatoes until tender; drain and mash with the butter, yogurt and half of the cheese; season to your liking with salt and pepper.
  7. Top veggies with the potatoes and sprinkle with remaining cheese.
  8. Bake in a 375 degree oven for 30-35 minutes or until golden brown on top.


Hope you enjoy this tasty veggie dish!

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