KFC Coleslaw
In a bowl Mix:
1/2 cup mayonnaise
5 tbsp. sugar
3 tbsp. apple cider vinegar
1/2 tsp. onion powder (not onion salt)
1/2 tsp. salt 1/2 tsp. pepper
Refrigerate for a few hours.
Chop up "really fine" about 3 and 1/2 cups cabbage and 1 whole carrot.
Mix in the dressing and let set in the refrigerator for about 1 hour... then enjoy your KFC Coleslaw! !
Twice Baked Potatoes
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6 medium baking potatoes
vegetable oil
1/2 cup butter or margarine, softened
2 cups shredded cheddar cheese
1 (8 oz.) carton sour cream
1/4 cup milk
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Wash potatoes, and rub with oil. Bake at 400F for 1 hour or until
done. Cut potatoes in half lengthwise. Carefully scoop out pulp,
leaving shells intact. Mash pulp; stir in butter, 1 1/2 c. cheese,
sour cream, milk, parsley, salt, and pepper. Stuff shells with
potato mixture and sprinkle with remaining cheese. Bake potatoes
at 350F for 20 minutes
White Chocolate Chip Cinnamon Bread
Mix 1 tablespoon of yeast
1 teaspoon of sugar
1/4 c warm water (105 F)
Set aside for 5 minutes until foamy
Whisk 2 cups warm buttermilk
1/3 c honey
1tsp salt
3/4 tsp. Baking soda
Together and add to yeast mixture
Add 3 cups of flour
Mix on low on a stand mixer
Pour in 1/4 c melted butter (warm)
Mix ( with a dough hook) in 3 more cups of flour one cup at a time mixing on low
Mix in 2 cups of white chocolate chips and 2 cups of cinnamon chips
When dough pulls away from sides place in a greased bowl - cover and rise about 1 1/2 hrs
Shape into loaves put in pans
Cover - let rise 45 minutes
Bake 350 for about 35 - 40 minutes
Makes 2 loaves
Golden Star Spanish Rice
Ingredients:
2 cups Long Grain Rice
2 cups Low sodium chicken broth
2 tbsp. olive oil
1/2 whole large onion, chopped
3 cloves garlic, minced
1 can diced tomatoes and chiles (10oz)
1 can whole tomatoes (14.5 oz.)
1 tsp cumin (more to taste)
1 tsp salt (more to taste)
Instructions:
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes.
Reduce heat and add rice and garlic. Stir and cook over low hat for 3 minutes,
making sure the rice doesn't burn. Add the canned whle tomatoes, diced tomatoes
and chile spices. Stir to combine and let cook for 2 minutes. Add both and bring to a boil.
Reduce heat to ow, cover, and simmer for 10 to 15 additional minutes or until rice is done.
Add more liquid as needed. Just before serving, sprinkle cilantro over the top and enjoy.