This particular type of salad was never my personal favorite, however once I made it fresh, it took on a whole new meaning. Devin loves this salad and he calls it the apple pie of salads. It has a sweetness, combined with saltiness and takes only a few moments to make.  Since you do not need to make a large salad, it can be used to complement a meal and will not be leftover for days.

In all my recipes, I encourage anyone to try to use the substitutes they might prefer and to change a few things to meet dietary needs, as well. Since I actually lost my original recipe, I am just doing my best to remember the ingredients, despite the fact that I have made this so many times, it should not be a problem. I also switch it up from time to time, because variety is the spice of life.

1 small head of Cabbage, either white, red or purple.  If you want you can combine all the colors.

1 medium size carrot

1/3 cup mayonaisse

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Oil, (plain old vegetable oil will do, or Canola oil)

2 -21/2 T. Sugar

1 Teaspoon Celery Salt

Dash of Kosher or Sea Salt

Wash your head of cabbage and let it sit to dry a bit.

Cut the head of cabbage by slicing it and then cutting across the slices, the opposite way.  (Technically, you want slim shivers or small pieces, but not too small.)

Grate the carrot and add it to the shredded, sliced cabbage.

Add the salt and sugar and toss the cabbage and carrots together. ( I do this with my hands to get an even distribution)

Add the Oil and Vinegar and mix well.

Add your mayonnaise and mix it well, making sure all of the cabbage and carrots are covered.

Store in an airtight container until you are ready to serve. It the ingredients get a little runny, just pour off some of the liquid.

You want this to taste somewhat evenly salty and sweet.

Easy Bagel Pizza

These are small individual pizzas, that you can make ahead of time and bake within 20 minutes to serve. The ingredients can be changed to match any occasion or your own particular passions.

Since it is not always necessary to make an entire pizza, they are the perfect size to be an addition to soup and salad or for kids to make.

I have some particular items I used in this photo, however the brand is up to the cook.

Sara Lee Everything Bagels (2)
Johnsonville Irish O Garlic Brats or Sausage (2-3)
2 Cloves crushed garlic, sliced or minced, not shown in my photo
2 to 3 Scallions chopped
1 medium-sized firm tomato, chopped into small pieces or thin slices
1/2 -1 cup chopped mushrooms
1 cup grated, White Cheese, mozzarella, Provolone, Jack are some to choose from
1/4 – 1/2 cup grated Parmesan Cheese
Parsley (optional)
Olive Oil or Italian Salad Dressing

Pre-heat your oven to about 375-400 degrees
Halve your bagels and scoop out the extra bread in the middle. (put this bread in a bag and freeze to use in something else)
Place the bagel halves on a cooking sheet and drizzle lightly with olive oil or Italian Salad dressing.
Place the halves into the oven for about 5 min to lightly toast, then remove.
Brown the sausage, breaking it up into small pieces for about 5 min. Add the chopped garlic, scallions, mushrooms and saute for about 2 more minutes
Drain the grease off of the sausage mixture and set aside.

Add some of your choice of white grated cheese to the hollowed out bagels.
Next add your sausage mixture.
Add Parmesan covering the sausage mixture.
Add tomatoes to the top of the bagels and sprinkle with the parsley or extra garlic.

Bake for about 15 – 20 minutes until the cheese is bubbly. Let rest for about 2 minutes and serve.

(These are items in the fridge or in my cupboard, that can be used in a pinch to create both elaborate and simple meals, full of flavor)

The items I am listing here do not actually make up the full list of what I need on hand. This applies to making lunches, dinners or brunches and not necessarily, the more elaborate or baked items that I also create.  My underlying principle here is to make the point, that you do not have to have everything, however with a few items on hand, any meal can be above and beyond simple and plain.

Kosher Salt, regular salt, sea salt

Soy Sauce, Low Salt however not necessary
Minced Garlic (which can be found in jars)
Garlic Powder
Onion Powder
Nutmeg
Dry Mustard
Olive Oil
Vinegar
Different types of vinegar
Bay Seasoning
Dry Parsley
Other various Dried Herbs
Black, White, Cayenne Pepper

Bottle Hot Sauce
Italian Dressing
Package Gravy, Sauce and Seasoning Mixes
Sugars, Brown, White, Powdered
Bullion Cubes

Canned items such as:
Button Mushrooms
Tiny Corn
tomato Products
Pineapple
Soup Stock

I know there are several others that I will add to this, however with these items on hand, I can make just about anything.

As an example:
Quick Meat Marinade combines the Italian Dressing and Soy Sauce.
To balance out any extra acidity or saltness, add either brown sugar or just a Tablespoon of white sugar.

To add that little extra to any dish, button mushrooms are essential.

I prefer to stay away from using Bullion, due to the high sodium content, however in a situation when funds are low and I need to make a delicious soup or meal, the cubes come in handy. They can also be used to make a gravy.

In most any case, when I prepare a meal, I use all fresh ingredients. I like to know exactly what is in the food, I am creating as well as the fat content.

With the above statement in mind, I need to add, that during this ridiculously horrible economic time, I have had days, when we did not have money to spend on much of anything.
If I have canned items, dried items, frozen left overs, I can create a meal that no one would suspect came from any of these items.

During the winter, I use mixtures of meals to make soups, stews and gumbos. I have yet to hear a complaint, from anyone but me, about any of the meals I create.

Cooking is about adventure. In an ideal setting, I would have a pantry full of everything from simple to exotic, however I live in a small mountain home and live on a small amount of money.

When you need to stretch your funds to last a month, not only do the coupons matter, but the mixture of ideal ingredients.

We have salad every night and since I love-making things creatively, I rejoice in the fact that the one who eats my salad, never gets bored with the variety.

There are some things that I just cannot bring myself to use in any of the recipes I create or follow.
One of them is any form of dried cheese that comes in a can or similar items. I am not opposed to using something like a rice a roni, however I do not have the ability to not add something to that dish.

I also occasionally use a microwave main ingredient and also find that there are ways to make that taste special.

I probably go out to eat no more, no less than 3 times a year. This is a change for me, since there was a time, when it was brunch every Sunday and meals out at least 3 to 4 times a week.

Cooking never has to be hard or elaborate, however it should always be fun.

I call myself, the anti-Martha Stewart, cause anything she can do, I can do, except go to prison and make money.  I am not alone in that stated thought.  I really can do a lot, however there is a lot, that I choose to NOT do, as well.

So, on my upcoming list of want to do and not procrastinating, just no time, will be a ton of quick and easy meals. Sure you can think of them on your own, but sometimes it is nice to come across what you are searching for on the internet and maybe one day, it will be something I have suggested.

Today, in my effort to skip some hassle,  I cheated on my soup stew for dinner.

I used the frozen Salisbury steak in gravy and a packet of brown gravy to begin with.

Then I chopped up fresh vegis and added some fresh herbs and tossed it all in the crock pot for dinner tonight. It is a comfort meal for the man here, who loves meat, meat and more meat…..

I am going to make some fresh cole-slaw to go with it, all from scratch, cause he says it is as yummy as my apple pie.  In addition, warm fresh biscuits, from a mix.

Sometimes, I just do not want to cook……

Sometimes I am off creating on my sewing tables, in my work shop, gardening or trying to sell things on other sites.

If you are interested in other sites, where you can find items I create, you might want to check out this one:

http://www.zazzle.com/caliwildviolet*

Jack Waiting for Dad and His Cookies

See ya later!

1/2 pound trimmed Brussel Sprouts
1/4 Cup Chopped Onion
1/8 Cup Chopped Sweet Red Pepper
1/ Tsp. Garlic Salt or Garlic Powder
1/8 Cup Grated Parmesan Cheese
1/8 Tsp. Fresh Ground Pepper
2 Tblsp. Butter

Trim sprouts and cut in half. Steam approximately 10 min, along with onions and red pepper.

Remove from the steamer and toss together with cheese, butter and seasonings.

Place under the broiler and let them sizzle slightly to make sure cheese is melted.

Server immediately.

(As with any type of veggie recipe, you can add additional, use left over steamed veggies, change ingredients. This just gives you a basic idea of what to create. This is fun for children to make also, adding to family time and the joy of accomplishment, for the child/children.)

Ingredients:
2 Medium size zucchini (Italian Green Type) – Cut in half and scooped out to form a boat
(Save scooped out portion to add to vegetable mix for stuffing.)
1 Small Carrot – Diced
1 Green Onion or use Onion of choice – chopped fine
1 Medium Potato – your choice and not necessary to peel
2 Cloves Garlic – Minced or chopped
1 Tblsp Fresh or Dried Parsley – chopped
1/2 Cup Fresh or Grated Parmesan Cheese
1/2 Cup Cheddar Cheese – Grated or cubed
(With all cheeses, you can substitute your own choice.)
Salt and Pepper to taste
Butter or Olive Oil – substitute broth if desired to eliminate some fat content

Preheat oven to 375 degrees.

Saute onion and garlic in a small amount of butter or oil until golden.
Steam the veggies with zucchini halves on top of cut veggies, approximately 10 min, until slightly soft but still firm enough to be yummy and hold shape.
Place zucchini halves in a baking dish or on a cooky sheet. You may want to coat with cooking spray or oil slightly to prevent sticking.
Mix all the veggies, cheeses and seasonings in a bowl.

Spoon the veggies into the boats.

Place in the oven and bake for about 20 min until the cheese sizzles.

Additional:
Add bread crumbs to the top of the boats to create a crusty topping.

Bread:
Cut the loaf in half, lengthwise. Pull the bread in pieces out of the center of the loaf and either freeze for later use or give it to the birds.
Once you have hollowed out both halves of our loaf of bread, place them on a baking sheet. (You may want to spray with non-stick spray for easier clean up later.)
Brush the open sides of the bread with the Salad Dressing or Vinaigrette. Set Aside.

Preheat your oven to 400 degrees.

While the oven is preheating, cook your sausage completely, breaking it into small pieces and draining off the fat. If the fat is not spicy, you can add that to your dog’s food. (Remember dog’s need limited fat intake also.)

Set aside the sausage.
Brown the Bread in your oven for about 3 min., just enough to lightly toast the inside.

Begin adding the layers of your Bruschetta.
I layer first with the sausage,
adding some cheese, then mushrooms, then cheese and top portion has the green onions, tomatoes and parsley.
You can layer it any way you want to, and add any additions.

This is a fun activity for children to participate in. You can cut the bread into smaller sizes and give each child their own tray to choose from, to create individual meals.

Once all ingredients are layered, put back into oven and fully heat, until cheese is melted and the ingredients have absorbed all the flavors, about 5 to 8 minutes.

Serve with salad, fruit and a smoothie.