CarsonsMimi wanted the coleslaw recipe. I didn't bring it, but here's my version:

TEXAS PANHANDLE CABBAGE SALAD

Chop and Mix together

1 head Chinese cabbage
8 to 10 fresh green onions
1 medium bell pepper (I use mushrooms instead)

Dressing

1 c vegetable oil
2/3 c sugar
1/2 c rice wine vinegar
1 tsp. salt
1 tsp. pepper

Brown together
2 pkg chicken flavor Ramen noodles
3/4 c slivered almonds
1/3 c sesame seeds

Brown crushed noodles, almonds and sesame seeds in 2 tablespoons margarine until lightly browned. Cool and sprinkle with seasoning packet. Refrigerate. Just before serving, toss all 3 mixtures together. If desired, you can mix half of each mixture and save the rest for a few days.

Excellent Lisa! This is a very forgiving recipe, as evidenced by the number of variations out there. I use regular cabbage, omit the seasoning packet because of MSG, and use pecans instead of almond. The dressing looks similar to mine. My friends have other variations. One thing is certain, all variations get rave reviews!

yes! This one and broccoli salad are among my most requested recipes.

Saturday's salad had sunflower seeds instead of sesame seeds.

Hint: It is actually MUCH cheaper to buy sesame seeds at Akins (or the health food store) than the grocery store.

Sesame seeds, and other large packages of spices are also very cheap at Rosa Blana on SE/SW? 29th street. Not a neighborhhod I visit after dark.

Lisa,

Thanks for posting your slaw recipe. I LUV fresh tasting stuff like that. With so many wonderful veggies available, I could easily become a vegetarian. However, since I grew up in Texas, I certainly enjoy a big 'ole juicy steak now and again.

Now who brought those homemade rolls and how about that recipe? They were simply delicious. Now that I think about it, I could easily become a breadatarian too!

Lynn

I'd like to put in official requests for the quinoa salad and the dressing used on the pasta salad. And, I shouldn't, but how about both cakes as well? Maybe I'll forget to write down the cake recipes so I won't eat them. :-D

Oh, and the apple pie recipe, pretty please!

(Are you sensing a sweet trend here?)

Diane

I'd like the recipe for the zucchini fritatta/quiche that was cut in cute little triangles. It was so much better than my own quiche.

I'll share cake directions at a later date. Instructions are long and detailed, so I'm passing while planting is underway. If anyone has an urgent need, email me.

Since Dorice (NormanSooner) doesn't log on often, I don't think she'll mind if I share her secret...(hehe!)...go to your local grocers, find the frozen bread aisle and look for the orange plastic package that says "Rhodes" and there you have it! Personally, I think she must have a special way with it because mine never come out quite that light. She'll have to fill in the blank on that one!

If Carsonsmimi doesn't post the zuchini recipe, I have it! She promised it to my mother and was so thought, she sent it as soon as she got home that evening!

Diane - I too want that quinoa salad and the dressing recipe for that pasta salad. I think my DH DID got back for 3rds!!

carsonsmimi was so "thoughtful"...(not thought) and DH DID GO" back for 3rds.

So maybe my head's still spinning a bit....?

I couldn't decide if Dana was referring to my zucchini appetizers or not.... so here's the recipe:

ZUCCHINI APPETIZERS

3 cups zucchini (thinly sliced or shreaded)
1 cup Bisquick
1/2 cup onion, chopped
1/2 cup parmesan cheese
2 Tbsp parsley
1/2 tsp each of salt, season salt, oregano, pepper
1 clove of garlic, chopped
1/2 cup oil
4 eggs, beaten
Optional: sprinkle of red pepper flakes to taste

Preheat oven to 350 degrees. Grease 13x9x2 pan. Mix all ingredients and pour into pan. Bake until golden brown (25-30 minutes depending on your oven).

Enjoy !
Lynn

Yes carsonsmimi, it was your recipe I wanted. I mislead you when I said triangles instead of rectangles. I was saying rectangles in my mind. I used to have an occasional oops, which I attributed to being blonde. I noticed a dramatic increase in frequency of oopses shortly after the brain tumor was discovered. I largely discount the fact that it was my mother's brain tumor, and not my own. I ignore the fact that her brain tumor coincided with the arrival of my first child, which couldn't possibly have anything to do with a distracted mind.

Thanks for the recipe!
Seedmama

Dana,

How funny. I'm too darn literal and wasn't sure it was my dish you were asking about. When you mentioned cute little triangles I asked my hubby, "did someone else bring a zucchini dish that I missed?". If so I was going to be miffed.... not because it wasn't my dish you thought was delish but because I missed trying out the other one!

Hey, I'm right there with you on the "oopses". I'm sure it's a sign of something but I just don't want to know what. lol

Lynn

I've decided that the longer my hair gets the more blond my brain gets!

Apple pie

Apples, peeled and slivered, enough to overflow a pie pan. Usually 6-8 and I usually use 2 of the following kinds: Gala, Fuji, Golden Delicious, Granny Smith, or whatever's on sale. This one was gala and fuji.

1c sugar
1/2t salt
2T flour
cinnamon, nutmeg, & cloves to taste (I feel the ground cloves are what gives this recipe so much popularity.)
Mix well. I like to put the apples in the oven by themselves while I make the pie crust so they get mushier before the crust burns.

Pie crust (2 crust pie)

2c flour
2t salt
2/3c butter flavored crisco (if substituting salted butter, cut salt to 1t)
ice water

Mix flour and salt, cut in crisco until mixture is crumbly. Add ice water 1T at a time and gently fluff together with a fork. The less you work the dough the better. When it barely sticks together, cut the dough in half. Roll 1 half out and make the bottom crust. Add the apple filling and try to make the apples fit together as well as possible. As they cook they'll shrink and there can be a pocket of air below the crust. It doesn't affect the flavor but it is suprising when your pie deflates when you cut into it.

Place slivers of butter over the apples, up to 2T. Roll out the top crust and gently place on the pie. Smush and roll the crusts together around the edges. Cut slits in the top for steam vents. Sprinkle milk over the pie and them sprinkle sugar.

Bake at 400 until apples are a good texture (poke with fork through a vent) and the crust is golden. Let pie cool as long as possible before eating. It is difficult but the filling will set up better.

Cloves?? Wow. I HATE cloves but I loved the pie. I'm still craving it. LOL

Thanks for the recipes! I loved the zuke squares, too. Yum!

Diane

I'm lovin' these - I like to try new recipes - thanks for sharing them.

These are the cookies I made to bring but had to eat all by myself (well DH and DD helped and there were so many I had to share with the neighbors before I got sick from eating them all) they are the softest cookies -

Double Chocolate Cookies by EAGLE BRAND

2 cups biscuit baking mix
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
8 (1 ounce) squares semi-sweet chocolate, melted
3 tablespoons butter or margarine, melted
1 egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup chopped nuts

Preheat oven to 350 degrees F. In large bowl, combine all ingredients except white chocolate chips and nuts; beat until smooth. Stir in remaining ingredients.
Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets.
Bake 10 minutes or until tops are slightly crusted (do not overbake). Cool. Store tightly covered at room temperature.

So who gave you the "bug"? I'm calling Guido...and his army of cutworms. This type of encroachment just can't be ignored!!!! ha!

Darn, not only did we miss getting to see you, we missed these yummy treats too!

Mmm. Those chocolate cookies look good. By the way, who made the no bake cookies? Those were absolutely the best I've ever had! Lisa, Ken and I were eating post-Fling, and I ate them until I was MISERABLE. It was so nice....

Hi Everyone,
Here is a link to the Italian Pasta Salad (the one with the pepperoni). The salad I brought is a derivative of that recipe but I usually add more veggies. You can add any additional veggies you like. Another way I like it is to mix fresh spinach in and it becomes more of a green salad with the pasta/veggies mixed in. Glad you liked it and glad to see that you've shared recipes I wanted too! Thanks!
Cindy

Here is a link that might be useful: Italian Pasta Salad

Cindy, what kind of dressing did you use? I often make pasta salad but have yet to find a dressing as wonderful as yours!

I made the no-bake cookies. They're nothing fancy but I didn't have to heat up the house. It's probably the same recipe everyone else has but I'll post it for comparison purposes later. Snoozing baby on my lap right now and my recipe box is in the kitchen.

Diane

Diane,
Glad you liked the dressing...I used Wish Bone's Robust Italian. I don't use many bottled dressings but it seems to work for that recipe.
Your cookies looked delicious but, unfortunately, I didnÂt get a chance to try them. I'll definitely have to make them for my family when you post the recipe.
You have a beautiful family and I enjoyed getting to meet you all. Please tell your little artist that the picture he gave me is on our refrigerator and I love it...sooo thoughtful of him to paint them for us!
Also, I was the lucky recipient of a dozen of your eggs and what a treat! I mentioned to your husband that they would be the first "real" eggs I've had since I was a kid at my Grandparent house. That's where I also became mesmerized with gardens (Lisa H, they were mostly flowers), compost, bees, etc. AhhhÂit was a wonderful place and just the real deal!
Cindy

Thanks, Cindy! I just passed on your thanks to Duke, the artist. He's really good with pens/pencils but he's just begun getting into watercolors so they're still a bit... abstract. LOL

Before I forget, here's the no-bake recipe:

2 cups sugar
1/2 cup milk
1/2 cup butter
1/2 tsp salt
1/2 cup cocoa powder

Bring the above to a boil. Boil for a few minutes (3-5? I'm always distracted so whenever I remember I'm making cookies. LOL) then remove from heat and add:

1 tsp vanilla
1 cup peanut butter
3-5 cups quick oats

Mix and spoon onto wax paper, then let cool & harden.

My mother uses only 3 cups of oats but I like more so I go up towards the 5 cups. Hubby likes coconut in his (blech!) and his grandmother used rice crispies in hers. There are all sorts of variations you can use. Some even omit the cocoa and just make it a PB cookie. For the swap cookies, I ran out of cocoa powder (gasp!) so subbed in a few chocolate chips for the cup of cocoa I was short on.

Diane

Diane - Yum, I love oatmeal...can't wait to make them! Thanks!

Everyone - I would also like to have the recipe for the slaw that had sweet red peppers in it..delicious!

Cindy

Okay, I woke up with the biggest craving for those tortilla-creme cheese thingies! Who made those and can I pretty please have the recipe?

By the way, I just bought the dressing for the pasta salad. FOUR bottles so I can make it over and over. Heh. I'm making it this afternoon.

Diane

TORTILLA ROUNDS

1 4oz. can of chopped black olives
1 4oz. can of chopped green chilies
1 cup sour cream
8 oz. cream cheese
1 cup grated cheddar cheese
1/2 cup chopped green onion
garlic salt & season salt to taste
flour tortillas

Mix everything and spread on 1/3 of a tortilla. Roll up tortilla and wrap in plastic. Refrigerate several hours or overnight for ease in slicing. Serve with your favorite salsa. Yum!

Helpful hints: allowing cream cheese to soften eases mixing. A short zap (10 seconds?) in the microwave makes tortillas easier to roll. I've made these up to 3 days in advance of serving; the refrigeration really helps flavor.

Enjoy!
Lynn

Diane,
Your explanation helped me know why I liked them so much. It was the texture. They were extra creamy. Adding chocolate chips and omiting coconut were the keys. I love coconut, but I can see where that is what gives no bakes a grainy texture. Yours were yummy.

Lynn, your Zucchini Appetizers were all the rage at our Mother's Day Celebration. I'm so glad you shared!

Lynn, thanks! I'm adding the ingredients I lack to my shopping list.

Seedmama, cool. I seem to have quite a stash of chocolate chips built up in the pantry so I'll have to stick with that modification for a while. Not that I need to make them because then I just eat the stupid things. And I don't even like chocolate. Or peanut butter. Yet, when combined with oatmeal into cookie form, I turn into a crack ho needing my next fix, not able to keep my oversized mouth free of them.

(Typed as I sit here stuffing my face uncontrollably with the pasta salad I made. Oink!)

Diane