Dang Good Pie

 

3 large eggs

1 1/2 cups sugar

1 cup shredded coconut

3 tablespoons all-purpose flour

1 cup pineapple, crushed undrained (about an 8 oz can)

3/4 stick butter (6 Tbsp)

1 prepared pie crust

Directions:

Bake prepared pie crust at 350 for 10 minutes.

Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.

Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

Mei's 74th birthday is today! She loves pineapple and coconut- when I saw this recipe I knew I HAD to make it for her😀

MEXICAN COLESLAW

 

¾ cup mayonnaise

½ cup sour cream

2 tbsp taco seasoning

2 tbsp fresh lime juice

½ tsp salt

¼ tsp black pepper

2 coleslaw mix

1 cup diced red bell pepper

1 can black beans

1 can fire-roasted corn

3 tbsp fresh jalapeno pepper

⅓ cup chopped fresh cilantro

Directions:

make the dressing, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper in a small bowl until smooth.

In a large bowl, combine the coleslaw mix, red bell pepper, black beans, fire-roasted corn, jalapeno pepper, fresh cilantro, and prepared dressing. Using a large spoon, stir to combine all the ingredients until evenly coated with the dressing mixture.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill and allow the flavors of the dressing to meld with the other ingredients.

Transfer to a serving bowl and garnish with additional chopped fresh cilantro.

Sweet Potato Patties

 

Ingredients:

 2 1/2 cups sweet potatoes

1 can of chickpeas  (1 1/2 cups)

1 small onion 

2 garlic cloves

3 tablespoons oats

2 tbsp chickpea flour *

 1 tsp paprika

Salt and pepper to taste

Some chopped parsley

 2 tbsp olive oil 

Directions

Peel and cook sweet potatoes in salted water

Chop onions and garlic, saute in olive oil until soft

 making sure the garlic doesn't burn

Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)

Add Chickpeas to onion in garlic which has been placed in a med. size bowl

Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .

Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.

Once combined salt and pepper to taste.

Chop parsley -add to mixture and combine

Shape into patties and place on baking pan

( I air fried them)

Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.

*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months. 

NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier! 

Chilled Cucumber Ranch Crack Salad

 Ingredients:

4 large cucumbers, sliced

1 cup sour cream or Greek yogurt

1 packet ranch seasoning 1 oz

1 cup shredded sharp cheddar

8 slices bacon, cooked + crumbled

¼ cup green onions, chopped

1 tbsp fresh dill, chopped

Salt, pepper to taste

Directions:

Wash, peel cucumber.

Combine ingredients

Cover and refrigerate

Mei is growing fresh dill and chives. I didn't add the cheese due that she doesn't eat it.

Would make it again.

1905 Salad- Columbia Restaurant

 Gabe and I enjoyed dinner at the Columbia in January for my birthday. We were going to celebrate  our 50th  anniversary there but realized it was spring break. We can go back another time.

In the meantime I made this salad which was really good.

We all know what salad looks like and the recipe is the only important part.

Cabbage Carbonara

 

Ingredients:

½ medium head of cabbage

Olive oil, for roasting

1 medium onion

2 garlic cloves minced

1/4 cup cooked ham chopped

½ cup heavy cream

1/4 cup Parmesan cheese

1/4 tsp black pepper

Salt, to taste

Directions:

Preheat the oven to 400°

Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.

Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.

Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.

Make the sauce. Heat a large pan over medium heat. Add the chopped ham and cook for 2 to 3 minutes.

Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the heavy cream, then add the Parmesan cheese and black pepper.

Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.

Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.

I picked up cabbage around St. Patricks day when they were 39 cents a pound. Haven't done anything with them until today.

This recipe is delicious!

Carrots au Gratin

 Ingredients:

4 tablespoons melted butter, divided

1/4 cup saltine cracker crumbs

2 Tablespoons grated parmesan cheese

3 cups sliced carrots

1/4 chopped pepper- I used a yellow one

3 tablespoons chopped red onion

Directions:

In a small bowl, toss 2 tablespoons of the melted butter with cracker crumbs, parmesan cheese- set aside.

Cook carrots, pepper and onion in salted boiling water just until tender.

Drain

Stir in remaining 2 tablespoon butter. Top carrots with buttered crumbs

I made this recipe in 2006 for my dear friend Elsie. I remember she liked it.

It's from my collection of TOH recipes that I printed .