Thursday, May 26, 2011

Hawaiian Slaw

Hawaiian Slaw Recipe

Original Recipe Yield 6 - 8 servings
  • 4 cups Cabbage, shredded
  • 1 (8 ounce) can Pineapple, drained and crushed
  • 1/4 cup Raisins
  • 1/4 cup Nuts, chopped
  • 1/4 cup Coconut, flaked
  • 3/4 cup Slaw Dressing


  1. In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Thursday, May 19, 2011

Red Pepper Hummus

  • 1 (15-ounce) can navy beans, rinsed and drained
  • 2 garlic cloves, chopped
  • 1/2 cup roasted red bell peppers, drained and chopped
  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • Garnishes: lettuce, toasted sesame seeds, chopped green onions
  • Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips

Baked Corned Beef

Found this recipe on the web and it looked so good I am going to try it.

Baked Corned Beef

1 corned beef (5 lbs)
1/2 to 1 C. Dijon mustard
1/2 C. brown sugar
Preheat oven to 375 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.