Coleslaw

I make this recipe by the bucket full for a church dinner every year and it's always a favorite.

Ingredients 

16 oz bag coleslaw mix

1/3 c sugar
1/2 t salt
1/2 c mayo
1/2 c buttermilk
1.5 T aged white wine vinegar
2.5 T lemon juice

Instructions

1. Combine all ingredient except coleslaw in small mixing bowl.

2. Combine sauce and coleslaw in medium mixing bowl.

3. Refrigerate in sealed container overnight before serving.

Sausage & Apple Pie

Ingredients 

2 pie crusts

1 lb pork breakfast sausage, browned

2 apples, chopped

1/2 c raisins

3 tbsp apple juice

Instructions

1. Place bottom crust in pie pan. Layer half of sausage, apples and raisins. Repeat. Drizzle with apple juice. Top with 2nd crust and slice for air release.

2. Bake at 350 deg for 45 min.

Notes:

-       This freezes well, just freeze a whole cooked pie.  To reheat thaw in fridge overnight and heat in 350 deg oven for 30 min.

-       I often used store bought pie crust but if I am making more than one pie I buy the frozen deep dish pie crusts and use the refrigerated pie crusts for the top of the top.

-       I have used gala, pink lady, jonathan and macintosh apples, so as long as you don’t use a sour apple feel free to use your favorite.

Baked Potato Soup

This recipe is only as good as the potatoes used, so I would recommend organic as we have often had potatoes tasting blah which makes the soup taste the same.

Ingredients 

2-1/2 lbs of red potatoes (cubed)

1 lb bacon (diced)

1/4 bunch of celery (diced)

1 medium yellow onion

4 c chicken broth

4 c milk

1 tsp salt

1 tsp pepper

1-1/2 sticks unsalted butter

1 c flour

1 c whipping cream

1 tsp dried parsley (optional)

Instructions

1. Boil potatoes for 10 minutes.

2. In a separate pan cook bacon about halfway then add celery and onion and cook until celery is soft and bacon is crispy.  Drain grease.

3. In large pot combine bacon mixture with milk, chicken broth, salt and pepper.  Heat until very hot. Do not boil

4. In a separate pan melt butter and mix with flour to make a roux.  Let bubble and stir constantly for 1 min.

5. Slowly add the roux to the large pot stirring constantly until it has thickened.

6. Add potatoes, cream and parsley to pot.

Serving suggestion: top with shredded cheese, fried bacon pieces and/or sour cream.

Serves 6 people.