Friday, January 22, 2010

Quilting Regreat 2010!

What a perfect trip! I am still on such a high from spending those days with all you amazing women. Here is a link to the photos I took. Too many to upload to the blog. I will post the highlights shortly. And, here are the recipes!
Black-Eyed Pea Salad
2 15.8 oz cans of peas, rinsed
1 2 oz jar pimento, drained
1/2 cup diced purple onion
1/4 c vinegar
1/4 c & 2 T red wine vinegar
1/4 c & 2 T sugar
1/4 c & 2 T vegetable oil
3/4 t red pepper (I use 1/2 t)
1/4 salt
Combine first 3 ingredients, toss gently. Combine dressing ingredients, mix well and pour over pea mixture. Cover and chill 3 hours. Makes 6-8 servings.

Creamy Coleslaw
1 small cabbage, shredded
1 small purple cabbage, shredded (about 1 ½ lbs combined green and purple cabbage)
½ cup diced green pepper
½ cup diced celery
¼ cup chopped scallions
½ cup mayo
½ cup sour cream
2 TB sugar
2 TB white vinegar
1 TB prepared mustard
½ tspn salt
½ tspn paprika
¼ tspn pepper
½ tspn celery seed
Combine vegetables, toss well. Set aside.
Combine dressing ingredients, stir well. Pour over vegetables and toss gently. Cover and chill for at least 2 hours.

Pimento Cheese - the BEST ever!
1 pound shredded sharp cheddar cheese
1/2 pound shredded Monterey Jack cheese
2 medium kosher dill pickles
2 or 3 cloves of garlic
1 4-ounce jar of pimentos, drained
Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)
Refrigerate, but set out for 20 to 30 minutes before use. Monica and I also added cayenne and honey to taste. If you want to create a grilled cheese, just layer with bacon and sliced tomato! Yum!

US Open Sandwiches
1 big fluffy croissant
about 3 slices brie with rind
3-4 slices good quality Black forest ham
Wrap in tin foil, bake in 350 degree oven until heated through - about 20 minutes.