My Wonderful World

W e l c o m e... And Enjoy!

Monday, September 6, 2010

The Labor Day Picnic 2010!


As the summer season winds down, we still are having mid summer weather and lots of sunshine.   Seems like every holiday in East Tennessee, we have a thunderstorm of major proportions.   

One of my all time favorites is Apple/Walnut Cole Slaw.   I will let you decide the proportions since everything in this salad is to taste!  After making...be sure you get three to four hours in the refrigerator to chill thoroughly and the flavors combine!  

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Apple Walnut Cole Slaw

1  Granny Smith apple; peel, cored, diced
1  orange
1/2 head cabbage; chopped fine
1/2 c walnuts; toasted
  Slaw Dressing:
1/2 c mayonnaise; or more, as needed
2 tb heavy cream
2 tb Splenda Brown Sugar; or to taste
1 tb poppy seeds
  salt & pepper; to taste


Peel and chop apple.   Slice orange and juice over apple to prevent turning brown.   This acid does the same as lemon juice but the orange juice added needed sweetness.

Chop cabbage to your preference.  I prefer small dice...some like long strands to cabbage.   Toast chopped walnuts in a small skillet until golden, releases the oils in the walnuts and make them more fragrant.

In small bowl, combine mayonnaise, cream, Splenda, (or use  superfine sugar), if desired, poppy seeds.   Whisk until smooth adding a little more cream if necessary.    You may find you need a little more dressing...and you can add extra to your taste.

Add salt and pepper, to taste and refrigerate three hours or until flavors combine.

Notes:  WHStoneman

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Along with the Cole Slaw, serving Grilled Chicken 
and Baked Sweet Potatoes. 



And for dessert....tart shells filled with pistachio filling!




Wishing Y'all a wonderful holiday and looking forward to the 
Fall Season here in East Tennessee!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017