Reuben Slaw

 

Reuben Slaw

(6 servings)

Ingredients:

10 oz. Corned Beef, sliced thin

6 oz. Swiss Cheese, sliced

1pkg. (16 oz.) Slaw Mix

6 tbsp. Mayonnaise

½ cup Dill Pickles, diced

2 tsp. Apple Cider Vinegar

1-2 tsp. Sugar, to taste

Directions:

Take the corned beef and julienne it about ¼ inch wide and not more than 1½ inches long.  Do the same with the Swiss cheese.  Place both of these ingredients in a large bowl along with the slaw mix and set aside.  In a small bowl, combine the mayonnaise, dill pickles, vinegar and sugar.  Now add the mayonnaise mixture to the slaw mixture and combine well.  It can be served immediately or refrigerated and kept for 2 or 3 days.  Be sure to mix again just before serving if you refrigerate it.

Notes:              You could use a head of cabbage for this recipe.  If doing so, use about ½ a head of a medium sized cabbage.  Cut the half in half top to bottom and then julienne the two pieces following the suggested measurements above.

Ideas for Future Efforts

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Pineapple-Bacon Slaw

 

Pineapple-Bacon Slaw

(6 servings)

Ingredients:

4 slices Thick-cut Bacon, diced

1 can (20 oz.) Pineapple Chunks in Juice

6 tbsp. Mayonnaise

1 tsp. Salt

½ tsp. Black Pepper

1 pkg. (16 oz.) Cloe Slaw Mix

4 Green Onions, thinly sliced

Directions:

In a medium skillet over medium heat, cook bacon until crisp.  Remove from pan to paper towels and set aside.  Drain pineapple chunks, reserving 3 tbsp. of the juice.  In a small bowl, combine the juice with the mayonnaise, salt and pepper.  In a large bowl, combine the bacon, pineapple chunks, slaw mix and green onions.  Now add the mayonnaise mixture and combine well.  Refrigerate at least one hour to overnight.  Stir to mix well again before serving.

Notes:              If you like a little heat, add some diced jalapeno peppers to the mixture.  You can use fresh or jarred jalapenos.

Ideas for Future Efforts

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Different Slaws for the Summer

Summer time kicks off this coming Memorial Day Weekend.  With summer comes picnics and various get together events.

The side dishes of summer usually come with these meals.  Potato salad, baked beans, pasta salad and cole slaw are probably the top ones.

This week I have a couple of unusual cole slaw recipes for you.  Both of them have a meat as one of the ingredients.

Wednesday you can give “Pineapple-Bacon Slaw” a try.  Then on Thursday, give “Reuben Slaw” its due.  There is bacon in the first recipe and, of course, the Reuben has corned beef.  Although you could use pastrami.

So get your summer off to a great start this weekend and “Happy Cooking” until next time.  Please share with family and friends.  Thanks. 

Avocado Egg Salad

 

Avocado Egg Salad

(6 servings)

Ingredients:

2 medium Ripe Avocados, diced

8 large Fresh Eggs, hard boiled

½ cup Red Onion, small dice

2 stalks Celery, diced

3 tbsp. Plain Greek Yogurt

3 tbsp. Dijon Mustard

3 tbsp. Fresh Lemon Juice

to taste Salt, Pepper and Red Pepper Flakes

Directions:

In a medium bowl, add diced avocado and mash using a fork.  Set aside and peel and rough chop the boiled eggs.  Add them to the avocado.  Next add the onion and celery.  In a small bowl, mix the yogurt, mustard and lemon juice.  Now add the yogurt mixture to the other bowl and gently combine all ingredients.  Add salt, pepper and red pepper flakes (if using) to taste.  Chill at least an hour before serving.

Notes:              This salad goes well on a bagel, but any bread or bun of your choice works.

Ideas for Future Efforts

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Pineapple Chicken Salad

 

Pineapple Chicken Salad

(6 servings)

Ingredients:

2 cups Cooked Chicken Breast, cubed

½ cup Crushed Pineapple, drained

¼ cup Pecans, chopped

¼ cup Celery, chopped

2 tbsp. Onion, finely chopped

2 tbsp. Sweet Pickle Relish

½ cup Mayonnaise

¼ tsp. Onion Salt

¼ tsp. Garlic Salt

¼ tsp. Paprika

Directions:

In a medium bowl, combine the ingredients from chicken to pickle relish and set aside.  In a small bowl, combine the remaining ingredients.  Add the mayonnaise mixture to the chicken mixture and combine well.  Chill at least an hour before serving.  Mix again just before serving.

Notes:              This salad goes well on any type of bread or buns you prefer.  Lettuce of some type enhances the sandwich.  But the salad works well just serving it on a lettuce leaf with a side in season fruit too.

Ideas for Future Efforts

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Salad Sandwiches, Something Different

 Being that spring is here (although many places are seeing spring snows).  I thought it would be a good time to offer up some “Salad Sandwiches” but not the usual ones.

So I have found a couple of interesting and tasty recipes for you to try.

Wednesday’s recipe of “Pineapple Chicken Salad” is a good start.  The pineapple just ups the flavor in this one.

The “Avocado Egg Salad” on Thursday combines two of my favorite ingredients.  The avocado adds a creamy texture to the dish.

Both of these recipes work well on any bread or bun you choose, but they also work well in other ways.  Use your imagination but just serving them on a lettuce leaf with a side of the fruit that’s in season makes a delicious light meal.

Until next time, “Happy Cooking” and please be sure to share the link with others.  Thanks.