Archive for October, 2011


Gresilda’s Cole Slaw

8 cups finely chopped cabbage (about 1 head)

1/3 cup granulated sugar (or sugar substitute)

½ Teaspoon salt

1/8 Teaspoon pepper

¼ cup milk

½ cup mayonnaise

¼ cup buttermilk (

1 ½ Tablespoon white vinegar

2 ½ Tablespoons lemon juice

¼ cup shredded carrot (1 medium carrot)

2 Tablespoons minced onion

2 Tablespoons finely chopped green bell pepper

1 Tablespoon finely chopped celery


Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 

 Combine sugar, salt, pepper, milk, mayonnaise buttermilk, vinegar and lemon juice in a large bow and beat until smooth.

Add cabbage, carrots, pepper, celery and onion to and mix very well. 

Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12 


Pancetta is cured pork, similar in taste to bacon.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 8 ounces French bread
  • Cooking spray
  • 3/4 cup (3 ounces) chopped pancetta
  • 3/4 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 3 3/4 cups 2% reduced-fat milk, divided
  • 1/4 cup half-and-half
  • 6 cups chopped fresh spinach
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
  • 1/4 cup butter, melted

Preparation

  • Preheat oven to 425°.
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
  • Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
  • Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
  • Bake at 425° for 6 minutes or until crumbs are lightly browned.
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