From Judi Troyer
Grate cabbage to make 3 cups.
Sprinkle with 3T. sugar, then 2 T. vinegar.
Stir well. Taste to see if proportions are right.
If it tastes like too much vinegar, add a little more sugar to taste.
If the taste is right, add 1/2 cup mayonnaise and stir again. Serve immediately.
Tip from Mom: I notice that the taste is not as good if I used pre-grated cabbage from a bag at the grocery.
I think it tastes better with the natural juices from freshly-grated cabbage.
LOW CARB ZUCCHINI CASSEROLE*
From Kristin Troyer
2 medium zucchini, quartered and chopped (about 4 cups)
2 T. butter, cut into small pieces
3 large eggs
1/4 cup heavy cream
1/4 cup chopped onion
1/2 t. salt
1/2 t. pepper
1 1/2 cups shredded cheddar, divided
1/4 cup grated Parmesan cheese
1/4 cup finely crushed pork rinds or parmesan crisps
Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.
Bring a large pot of lightly salted water to boil.
Add the zucchini and cook until just tender, about 4 minutes.
Drain well in a colander.
Spread the zucchini in the dish and dot with pieces of butter.
In a large bowl, whisk together the eggs and cream.
Stir in onions, salt, pepper and half the cheddar cheese.
Pour mixture over zucchini.
Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.
Bake 35 minutes until bubbly and nicely browned.
Sprinkle with chopped basil, if desired.
*from the blog "All Day I Dream About Food"
SAVORY ROASTED SWEET POTATOES
From Kristin Troyer
2 large sweet potatoes
1 T. olive oil
1 t. paprika
1 t. thyme
1/2 t. parsley
1/4 t. salt or seasoned salt
Note: I usually season by feel so you can add more or less as you like. I also add a little garlic powder.
Preheat oven to 450.
Spray baking sheet with non-stick cooking spray (or just use foil on pan).
Dice sweet potatoes into bite-sized pieces.
Add potatoes to mixing bowl and toss with oil until coated.
Add in seasonings and toss again.
Place potatoes on baking sheet and bake 30-35 minutes or until tender. Note: I flip mine half way through baking.
From Niki Reid
Yields 2 loaves
2 cups warm water
1 T. yeast
1/4 cup sugar
2 t. salt
1/4 cup avocado oil
5 cups flour
1/2 cup powdered sugar
1 T. cinnamon
Place warm water in mixing bowl.
Sprinkle sugar and yeast over water and let stand 5 minutes.
Add flour, oil and salt.
Knead 2-5 minutes.
Let rise until doubled in size (about 1 hour).
Divide dough in half.
Roll each half out to about 9 x 15 (or wide as your bread pan x 15).
Sprinkle generously with powdered sugar and cinnamon.
Roll up tightly, place in greased pans seam side down. Note: I usually put a little square of parchment in the bottom of the pan, also.
Let rise until nearly doubled in size (30-40 minutes).
Bake at 350 for 30 minutes or until golden.
Turn onto cooling rack for about 30 minutes before slicing.
SKILLET SPANISH RICE
From Aunt Barbara Thompson
1/4 cup pure vegetable oil
1 medium onion, sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
1 cup regular rice, uncooked
2 (8 oz.) cans tomato sauce
1 3/4 cups hot water
1 t. prepared mustard
1 t. salt
dash pepper
Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned.
Add tomato sauce and other ingredients. Mix well,
Bring quickly to a boil. Cover tightly and simmer 25 minutes.
Makes 4 servings.
1/2 cup grated cheese may be added just before serving.
Note: If using packaged, pre-cooked rice, use only 1 1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.
This is one of those recipes that tastes better the next day!
FRENCH BREAD
1.15 cup warm water (1 cup plus 2 T. and 1 t. warm water)
1 T. sugar
1/2 T. active dry yeast
1 T. avocado oil
2 and 1/2 or 3 cups flour
Combine water, sugar and yeast. Let sit for 3-5 minutes.
Add salt, oil and 2 cups flour gradually.
Knead for 3-5 minutes.
Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.
Allow dough to rise for about an hour.
Flatten dough then roll long-ways, pressing out air bubbles and seams.
Pinch each end to seal the loaf.
Arrange seam side down on parchment-lined baking sheet.
Gash top of loaf 3-4 times.
Cover with pastry towel and let rise for about an hour.
Preheat oven to 375 degrees and use rack in center of oven.
TIP FOR CRISPIER CRUST:
Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.
Bake 25-35 minutes until golden.
Optional: slather loaf in butter!
AVOCADO TOAST
Slice loaf long-ways and drizzle with avocado oil.
Place back in the still hot oven for 5-10 minutes.
Mash 1-2 avocados and season with salt and pepper.
Spread avocado on toasted loaf.
Sprinkle with additional salt and pepper, to taste.
We also add red pepper flakes on top.
DEVILED EGGS "PICNIC EGGS"
From Judi Troyer
6 boiled eggs
salt to taste
1/2 t. dry mustard
1/4 t. pepper
3 T. mayo
Cut peeled eggs lengthwise into halves.
Remove yolks from boiled eggs and put them in a small mixing bowl. Use a fork to mash the yolks.
Add to the yolks - salt, mustard, pepper and mayo and blend together. Add more mayo to get the consistency desired (or Betty Crocker says half n half, or vinegar or salad dressing are other options).
Mix to the consistency desired and fill whites with the yolk mixture.
Chill a couple of hours and serve.
