First time I ever had this was on first trip to AK. Former KT'er who lives in AK helped me find the recipe.
**I've learned to "eyeball" the ingredients cause it makes a lot.
*means I delete from recipe when making it

Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

This could really be served as a main course if you are vegetarian or just want a meatless meal now and then. Just add some nice crusty bread. I love orzo.

CREAMY ORZO W/ASPARAGUS

1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tbsp butter or margarine
1/4 to 1/2 cup cream
1/4 cup grated parmesan cheese (freshly grated is best)
Salt & Pepper, to taste

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper.

My DSis makes this and it is to die for!

Bavarian Sauerkraut Recipe
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients

1 16-oz can or jar of sauerkraut (best is fresh sauerkraut in jars, found in refrigerated section of grocery store)

1 cup white wine
1/2 cup chopped onion
1 cup peeled and chopped apple
1 tbsp brown sugar
10 juniper berries, cracked or 5 tsp of gin
Salt and pepper
1 Tbsp olive oil

Method

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

walnut that sounds like a great base for creamed chicken! and adding fresh peas to the rice makes a complete protein...main dish!

This recipe came from the Food Network. We sure do like it. It would probably make an awesome rice pudding, too.

Coconut Rice

2 c. rice (we like Basmati)
1-1/2 c. water
1 c/ canned unsweetened coconut milk
1 tsp. salt

Rinse and drain rice in cold water. Place in a saucepan with remaining ingredients. Cook over high heat and bring to a boil. Stir and reduce to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Fluff with a fork and serve.

patti, I've made that coconut rice and what makes it better is toast some coconut and put on top of the rice when serving.

I served it withi Jamaican jerk chicken and fried plantains

FRIED GREEN BELL PEPPERS

2 tablespoons EACH olive oil and butter
4 large green bell peppers, seeded and cut lengthwise into 1 ý inch strips
1 clove garlic, minced
1/8th teaspoon pepper
1 teaspoon oregano
Salt to taste

In a wide frying pan over medium heat, combine oil and butter. When butter is melted, add peppers and garlic; cook, stirring occasionally until lightly browned. Sprinkle with pepper and oregano. Cover and cook over low heat just until limp and tender, about 15 minutes. Salt to taste. Serve hot or at room temperature.
Serves 4 to 5

Glenda, I served the coconut rice with a Thai chicken curry. It was great. Next time, I'll serve it with Nita's pork roast with cherry sauce. Maybe this weekend--since I have a pork tenderlon roast and cherry preserves!

Here's another use for coconut milk. Luckygardnr posted this recipe and for taste, it beats all those calorie-laden sweet potato casseroles hands down.

MASHED SWEET POTATOES WITH COCONUT MILK (Luckygardnr)

1-1/2 lbs. sweet potatoes (about 3 medium)
3/4 c. coconut milk
1 Tbsp. minced fresh ginger
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

Prick sweet potatoes with a fork in several places. Microwave on HI until tender, about 10-15 minutes. When cool enough to handle, peel and mash. Add coconut milk and remaining spices. Reheat in the microwave another 1-2 minutes or in the oven for 8-10 minutes. Serves 4-6.

Note: This recipe is gluten-free, dairy-free and has no added sugar. It can be made ahead and refrigerated for up to 3 days. I have also made this using canned sweet potatoes. Just as yummy!

Triple Cheese Soft Polenta
Bon App�tit

yield: Serves 6

Ingredients

2 3/4 cups (or more) canned chicken broth
1 cup yellow cornmeal
1 5-ounce package soft garlic herb cheese (Boursin makes a good one)
2/3 to 3/4 cup grated Swiss cheese (about 3 ounces)
2/3 to 3/4 cup grated mozzarella cheese (about 3 1/4 ounces)
1/2 cup chopped fresh parsley

Preparation

Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes. Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.

Spinach and Roasted Garlic Custards

2 Cup heavy whipping cream
2 Cups (firmly packed) stemmed fresh spinach leaves (about 3 1/2 ounces)
1 Tsp coarse kosher salt
1/2 Tsp freshly ground white pepper
4 large eggs
1 Tbl finely mashed roasted garlic

Preheat oven to 325F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat.
Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.

Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.

Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.

Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.

Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

Makes 6 servings.

Lemony Mushroom Risotto

Gourmet : February 2001
This crowd-pleasing risotto works well as a main course-accompanied by green salad and crusty bread-or as a side dish for leftover chicken.

Active time: 45 min Start to finish: 45 min
Yield: Serves 6 to 8
2 2/3 cups boiling-hot water
1/2 oz dried porcini mushrooms
3 cups chicken broth
1/2 stick (1/4 cup) unsalted butter
1/2 lb small cremini mushrooms, quartered
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1/4 cup finely grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.

Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.

Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then saut� cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.

Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)

Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.

____________________________________

personal notes: add lemon juice to the porcini in the first step with the water, for extra lemon flavor. I also steeped the mushrooms in the lemon water overnight which worked well.

Here is a link that might be useful: from Epicurious' website

A former co-worker gave me this recipe several years ago. We like hominy and really love this dish.

Hominy and Jalapeño Bake

2 cans hominy, drained, one yellow and one white
1 can cream of chicken soup
3/4 cup sour cream
onion, chopped (however much you want)
jalapeños, from jar, diced (however much you want)
cheese shredded, a little mixed in (however much you want - we like cheddar)

Mix all of this together and put in a greased 9X13 baking dish. Bake at 350ð for 25-30 minutes or until hot and a bit bubbly.

Potatoes au Gratin:

Ingredients:

3 Tbl butter
1/4 cup white flour
3 Cups whole milk
salt & Pepper
2 cups grated cheddar

6 BIG russet potatoes

Sauce:

Melt 3 TBL butter in a sauce pan, whick in 1/4 cup white flour, whisk until lightly browned, making a rouge. Slowing add 3 cups milk, whisking briskly until thickened, do not boil. Add salt & pepper to taste.

Add 2 cups of grated cheese to the sauce, stir until blended.

Clean 6 big russet potatoes. Slice into 3/8" thick slices. In an 11" x 8" casserole dish arrange potatoes in a layer, then alternate with sauce until the casserole dish is full. Cover and bake @ 375 for 45 minutes, until potatoes are cooked and flavors are blended.

This would also be good for a meatless meal.

ITALIAN STUFFED ZUCCHINI BOATS

2 medium zucchini
2 garlic cloves, minced
1 medium tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 Tbsp. olive oil
3/4 cups shredded Parmesan cheese, divided
2 tsp. fresh basil, chopped

Preheat oven to 400 degrees F. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.

Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil. Serves 2-4.

Fried Pickles Elvis Style Recipe

Ingredients:
8 dill pickles -- sliced
1/2 cup flour
1/4 cup beer
1 1/4 tablespoon paprika
1 1/4 tablespoon cayenne
1 1/2 tablespoon black pepper
1/2 teaspoon salt
2 teaspoons garlic salt
3 dashes tabasco sauce

Directions:

Combine flour, beer, paprika, cayenne pepper, black pepper, salt, garlic salt and Tabasco. Dip the pickle slices into the batter and quickly fry in grease until the pickles float to top, about 4 minutes.

And I always use the round sliced ones NOT spears.. I like the really crunchy ones.
I usually use Bisquick instead of flour too.

I haven't tried this recipe yet, but I can't wait to try it. Just saw it on Pinterest and had to share. I love onion straws!

ONION STRAWS (Pioneer Woman)

1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.

Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone.

In her instructions, she said that after you put them in the hot oil to separate them with tongs. Doesn't say it in this printable version.

There are so many recipes here that I want to try.

Yesterday, I did not have the opportunity to post a sidedish recipe here is one we like as a side dish for grilled meats.

Instead of grilling the bread you can toast it a bit in the oven. Also, you don't have to bother to peel the tomatoes.

Panzanella
Recipe courtesy Giada De Laurentiis
Serves: 6 servings

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to 3 days old
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
2 tablespoons plus 2/3 cup extra-virgin olive oil
2 tablespoons plus 1/4 cup red wine vinegar
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.

Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.

Garnish with the basil sprigs and serve.

And here is a recipe for today. We love spinach in nearly any form. This can be served as a sidedish or a maindish.

Spinach Rice Casserole

1 box frozen chopped spinach, thawed
1/2 c. chopped onion
1 1/2 c. cheddar cheese, grated
1 stick butter, melted
1 c. minute rice, uncooked
1 tsp. salt
2 eggs, beaten
2 c. milk

Mix all ingredients together. Place in a greased 2 qt. casserole dish. Bake at 350 degrees for approximately 1 hour.