There is something magical about this ratio of mayonnaise, sugar, and vinegar that just works perfectly. It’s 2 parts mayo to 1 part sugar, 1 part vinegar. From there your imagination is the only limitation. Different flavors of vinegar, different additions of herbs and spices. Even adding fruit such as in my strawberry dressing makes for an amazing flavor profile. This isn’t my prettiest slaw every. I tried a new attachment on the Cuisineart Charles found on an auction and it came out a bit fine and I was rushed for time so I didn’t add carrots but I figure you probably know what your favorite slaw type is so fix it your way!
1 cup mayonnaise
1/2 cup vinegar ~ I used rice vinegar but any flavor works great, even just plain old white vinegar
1/2 cup sugar
salt and pepper to taste
1/2 tsp celery seed
1/2 head cabbage ~ chopped
shredded carrots or other add in if desired
Mix mayo, vinegar, and sugar. Add celery seed and sprinkle with salt and pepper. Toss with cabbage and refrigerate until ready to serve.
Mom always made a version of this when we were kids. If I remember right she used lime jello and mandarin oranges. There are I am sure hundreds of versions out there. The measurements vary from recipe to recipe and the combinations of jello flavors and fruit are endless. Today I went with lime and pineapple, at work we call a similar combination pink parfait and use red jello instead. Pick your favorite color to compliment your picnic!
Jello Fluff Salad
1 cup cottage cheese
1 cup cool whip
1 can pineapple chunks or tidbits ~ 8 o.z. or larger
1 package lime jello ~ I used a 6 o.z. package most recipes call for the smaller 3 o.z. the more you use the fuller the flavor and brighter the color which may or may not be a good thing!
1 cup mini marshmallows
Mix together all ingredients and chill before serving. I like to mix the cottage cheese and jello package together first; I don’t know if it really makes a difference but it incorporates well this way. Like I mentioned before try different flavors of jello and your favorite fruit.
I can’t resist a good pork burger. I like mine simple. I don’t add fillers, just meat patties with seasonings. We love to grill too. Charcoal is our way to go. I didn’t used to think I cared for charcoal; lighter fluid is rather pungent; then I discovered the natural wood briquettes and I don’t buy anything else. No starters needed just a chimney or a nice mound will do. No matter your grill preference don’t hesitate to try pork next time the burger mood hits.
Pork Burgers for 4
about 2 pounds ground pork unseasoned
a grill and charcoal (or propane if desired)
toppings of choice ~ today I went with avocado
Begin by warming up grill; once nice and hot make sure grates are clean and ready to use.
Form pork into 4 equal sized patties. Season as desired; we used salt, pepper, and cayenne.
Place patties on hot grates; grill for about 7 – 10 minutes per side depending on size of patties and heat of grill. You want pork burgers on the medium well side but not dried out so adjust heat and time as needed.
Remove from grill when ready and allow to rest for a few minutes before digging in.