Tangy Coleslaw

Tangy Coleslaw

A recipe from Darlene Hasenoehrl

½ head cabbage, shredded

1 pkg Chicken Top Ramen noodles (noodles only-uncooked))

4 green onions, chopped

½ c slivered almonds

2 Tbsp sunflower seeds

Dressing

½ c. canola oil

3 Tbsp. sugar

Seasoning packet from Top Ramen noodles

3 Tbsp vinegar

¼ tsp salt

¼ tsp pepper

1)        Mix together salad ingredients except for the Top Ramen noodles.

2)        Mix together dressing ingredients.

3)        Pour dressing over salad and mix well.

4)        Top with Top Ramen noodles just before serving.

Mormon Muffins from the Greenery Restaurant

Recently while visiting my sister and nephews, I tried these muffins at the Greenery Restaurant at Rainbow Gardens in Ogden, Utah. Well, actually I stole a hunk from my sister’s muffin and fell in love with the flavor! Luckily, she purchased a six-pack of the heavenly treats (along with some honey butter) to bring home for the next morning’s breakfast. Yummmm.

So, in a nutshell, the Greenery Restaurant is famous for these muffins and kind enough to share the recipe with all of us. You can find it online at the restaurant’s Web site, www.rainbowgardens.com, or simply use the recipe I typed up below.

Thanks, Greenery Restaurant, for a delicious meal and a great breakfast treat!

Mormon Muffins from The Greenery Restaurant

2 cups boiling water

5 teaspoons baking soda

1 cup shortening

2 cups sugar

4 eggs

1 quart buttermilk

5 cups flour

1 teaspoon salt

4 cups All Bran Cereal

2 cups 40% Bran Flakes

1 cup chopped walnuts

Directions:

1)      Add soda to boiling water and set aside.

2)      Whip shortening and sugar until light and fluffy.

3)      Add the eggs slowly. Mix well.

4)      Add the buttermilk, flour, salt and mix again.

5)      Add the soda water very slowly.

6)      Gently fold the cereals and the walnuts into the mix.

7)      Cover with plastic and store in the refrigerator overnight before baking.

8)      Spoon 1/8 cup into greased muffin tins.

9)      Bake at 350 degrees for 30 minutes. Let cool 5 minutes before serving. Serve with honey butter, if desired.

NOTE: Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.

Cocoa Lentil Cake with Creamy Chocolate Frosting

Moist Cocoa Lentil Cake

2 cups boiling water

1/4 tsp salt

2/3 cup washed lentils

1 cup oil

4 large eggs or powdered eggs equivalent

1 tsp vanilla

2 cups sifted flour

1 ½ cups granulated sugar

4 tbsp cocoa

½ tsp salt

1 ½ tsp baking soda

Creamy Chocolate Frosting (recipe follows)

1) Add lentils and 1/4 tsp salt to boiling

water. Cover & simmer for 40 minutes.

Drain, reserving liquid.

2) Add 1/4 cup liquid back to lentils and

make puree in blender or food processor.

3) Preheat oven to 350. Grease & flour a

9x12-inch pan.

4) Mix sugar, oil, and eggs & beat well for

2 minutes.

5) Add vanilla & pureed lentils to creamed

mixture. Sift & add remaining ingredients.

6) Beat for an additional 2 minutes.

7) Pour into prepared cake pan. Bake for

30-35 minutes. Cool and frost.

Creamy Chocolate Frosting

9 Tbsp butter or margarine, softened

7 Tbsp cocoa, sifted

3 Tbsp light corn syrup or honey

1 teaspoon vanilla

3 cups powdered sugar

3-4 Tbsp milk

In small mixer bowl, beat butter, cocoa, corn

syrup and vanilla until blended. Add powdered

sugar and milk; beat until smooth and of

spreading consistency. Add additional milk,

½ tsp at a time, if needed.

Pulled Pork

I served this recipe to friends and family at our daughter’s graduation. It was definitely worth the extra effort to brine the meat first—it adds amazing flavor, texture and moistness. And since I’m not a fan of fennel, I used a different herb in its place.

I’ve revised this recipe a bit to make it more user friendly for those of us who don’t have all the professional chef tools. Make up a batch of this and toss meal-sized servings into freezer bags for future use. I also make single-serving freezer packs of the meat for my husband’s lunches. It’s the perfect recipe for a crowd and can be made ahead to serve at a family reunion or summer party.

Alton Brown’s Pulled Pork

Ingredients

Brine:

·         8 ounces or ¾ cup molasses

·         12 ounces pickling salt

·         2 quarts water

·         6 to 8 pound Boston butt

Rub:

·         1 teaspoon whole cumin seed

·         1 teaspoon whole fennel seed

·         1 teaspoon coriander

·         1 tablespoon chili powder

·         1 tablespoon onion powder

·         1 tablespoon paprika

Directions

Combine molasses, pickling salt, and water in 6 quart bowl. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine (I didn’t grind mine—you can also substitute your favorite seasonings for the ones listed). Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

If you are roasting the meat in an oven, place it in a large roaster and cover with foil or a lid.

Preheat oven to 225 degrees F or preheat smoker to 210 degrees F. Place butt in oven/smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

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And remember…

Keep your friends close, but your recipes closer.