cole slaw

Ingredients

* Cabbage, either green or purple or both
* Carrot
* Green onion

For the version with mayonnaise:

* Mayonnaise
* Yellow mustard
* Pepper

For the version without mayonnaise:

* Rice vinegar or white vinegar
* Sugar
* Salt and pepper

Method

1 Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.

1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Potato salad

Here is my favorite recipe for potato salad. I vary
this recipe from time to time based upon my mood and
encourage you to do the same.

Ingredients:

4 large baking potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonaise
4 oz sweet relish
paprika


Boil the potatoes until they are done but not overcooked
I use the test here where I stick the fork in and it
meets a little resistance but not too much. How long
you boil them depends upon how big they are. You do want
the potatoes done though since no further cooking is
involve. If you overcook them, they don't really hurt
the recipe since the extra potatoe just mixes in with
the creamy portion of the mixture.

Boil the eggs over medium high heat until hard boiled.

Allow the potatoes and eggs to cool. You can run cold water
over them in a strainer to speed up the process.

Peel the potatoes and then slice into chunks. If you aim
for 1 inch by 1 inch chunck you will do well.

Peel and slice the egg into 1/2 inch pieces.

Chop the onion into very small pieces. I made this optional
because you WILL be able to smell the onion on your breath.
Therefore, if a little close contact is planned anytime soon
you probable want to leave the onion out.

Stir all ingredients gently except for the paprika.

After all ingredients are well mixed, pour into a bowl.
Add the parika across the top. Store in the refrigerator
until ready to serve.

Chicken Drumstick

Ingredients

1 tablespoon polyunsaturated oil
12 chicken drumsticks, skin and visible fat removed
1 large onion, chopped
1 large carrot, sliced
2 sticks celery, sliced
1 tablespoon plain flour
1 small red capsicum, sliced
1 small yellow capsicum, sliced
1 green capsicum, sliced
1 tablespoon tomato paste, no-added-salt
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
425 g (14 oz) canned tomatoes, no-added-salt, undrained
1 cup (250 ml/8 fl.oz) chicken stock
2 tablespoons finely chopped fresh parsley
freshly ground black pepper

Method

Heat oil in a flameproof casserole dish and cook drumsticks, a few at a time, until brown. Remove and drain on absorbent paper.

Add onion, carrot and celery to casserole dish and cook for 2 minutes. Stir in flour and remove from the heat.

Return chicken to the casserole, mix in red, yellow and green capsicums, tomato paste, oregano, thyme, tomatoes and stock. Cover and bake at 180 C (350 F) for 1 hour or until chicken is tender, stirring occasionally. Remove lid during the last 10 minutes of cooking. Stir in the parsley and season to taste with pepper.

Mashed Potatoes and Gravy

Wash and peel 6 potatoes. Cut them in half and place in a 2 quart pot 1/2 filled with water. Add 1 teaspoon salt. Boil the potatoes about 20-25 minutes. Check at 20 minutes. Use a fork and carefully pierce the potato for softness. They should be soft and not too mushy. When done, drain the water. Add the butter, milk and a shake of pepper. Mash with potato masher until they are fluffy. Taste, and add more salt if needed. Pile lightly and high into a serving dish. Place 2 tablespoons of butter on top of potatoes.

GRAVY:

Thicken 2 tablespoons meat drippings or Minors Au Jus with 1 to 2 tablespoons flour. Slowly stir in 1 cup water and 1 cup milk. Season with salt and pepper.