Homemade Coleslaw (KFC)

Ingredients:

1package cole slaw mix OR
8cups finely diced cabbage (about 1 head) and ¼ cup diced carrot
2tablespoons minced onions
⅓cup granulated sugar
½teaspoon salt
⅛teaspoon pepper
¼cup milk
½cup mayonnaise
¼cup buttermilk
1½tablespoons white vinegar
2½tablespoons lemon juice

Directions
           
1. Buy preshredded cole slaw mix( I use 1pkg) Mix with minced onions.

2.You can shred your own cabbage and carrots if you prefer, enough to toal 8 cups cabbage and 1/4 cup carrots.

3 Using regular blade on food processor process remaining ingredients until smooth.

4 Pour over vegetable mixture and mix thoroughly.

5 Cover bowl and refrigerate several hours or overnight before serving.

Meatloaf

Ingredients:

1 1/2 lbs ground beef
1 cup cracker crumbs
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce

Topping:

3/4 cup ketchup
2 tablespoons firmly packed brown sugar
3/4 cup water
2 tablespoons mustard
2 tablespoons vinegar

Directions:

Preheat oven to 325.
In a large mixing bowl combine ground beef, cracker crumbs, salt, pepper, egg, onion, and tomato sauce. Mix lightly. Shape into a loaf and place in 9x13 baking dish.

In a small mixing bowl combine the ketchup, brown sugar, water, mustard, and vinegar. Brush the loaf with this mixture.

Place meat loaf in oven and bake 1 1/2 hours, basting occasionally with sauce.

Baked Sweet and Sour Chicken

Ingredients:

The Chicken Coating

3-4 boneless chicken breasts

salt and pepper

2 eggs, beaten

1/4 cup canola oil

cornstarch

The Sweet and Sour Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup distilled white vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions:

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes (1 inch works best). Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Marinated Creamed Cucumber & Onion Salad

Ingredients:

2 lg. cucumbers

1 lg. white onion

1/4 c. white vinegar

2 tbsp. sugar

1/2 c. vegetable oil

1 1/2 c. sour cream

1 tsp. chopped fresh dill

2 tbsp. chopped fresh parsley

Salt & fresh ground pepper

1/2 c. water

Directions:

Thin slice scored cucumber and onion. Place in bowl and pour in vinegar, oil & water. Add sugar, salt, pepper, dill & parsley. Mix well. Let cool for 1/2 hour then drain off all liquid. Add sour cream. Mix well & refrigerate 1 hour.

Baked Sweet & Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Fresh Cucumber Salad

7 cups unpeeled cucumbers - sliced thin (I peeled mine)

1 cup sliced onions

1 cup sliced green peppers

1 tbsp salt

1 cup white vinegar

2 cups sugar

1 tsp celery seed

1 tsp mustard seed

Mix cucumbers, onions, peppers and salt; set aside.

Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.

Remove from heat and let cool for one hour.

Pour mixture over cucumbers.

Put in jars and store in refrigerator.

Will keep up to 2 months.

Makes 2 quart jars.