I don’t have any room for me to chat with you about my exciting life. My good friend Fay Burke will take up this column. You’re welcome!
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I don’t know if you are in any Bunco groups, but I am in several of them. We also eat at these get togetheres and everyone brings a dish. One of my daytime groups is meeting tomorrow so I have been looking for something different to take. It also needs to be easy to fix and transport.
While searching, I ran across an interesting coleslaw recipe. Since I had most of the ingredients on hand, that’s what I chose to take. Oh my!
I am so excited. Can’t wait to share this with the ladies tomorrow. I’m never making any other coleslaw for the rest of my life! I’m having to fight the temptation of eating it all tonight. I am so excited! This is my “tweaked” version.
Jalapeno Corn Coleslaw
16-ounce package of shredded or chopped cabbage
1 can of whole kernel corn, drained well
1/4 cup diced, pickled jalapeno (used the candied variety)
1 bunch of cilantro, chopped
2 to 3 green onions, sliced thin
2 to 3 stalks of celery, sliced thin.
3/4 cup mayonnaise
3 tablespoons of sugar
2 tablespoons of Dijon mustard
2 tablespoons of lime juice (fresh is best)
1/2 teaspoon salt.
Combine the cabbage, corn, jalapeno, cilantro, green onions and celery in a large bowl.
In a smaller bowl or 2-cup measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice and salt until well blended.
Pour the dressing over the cabbage mixture and toss well. Can serve immediately or chill it until serving time. I could eat the entire bowl of this but I’m not sure what that quantity of raw cabbage might do to my “innards.”
FYI: I entered a new decade this past Sunday and it seems I now have an extremely strong need for a nap in the middle of the afternoon!
— Fay Burke
It’s about darn time you needed to nap in the afternoon. I have never known anyone like you before. You stay up half the night, rise early, cook a meal for 100 people and make the cutest stuff for parties, or for a joke on someone. I have personally been the butt of some of the things you made. Remember the one at a WGA golf tournament you had me open in front of all those women? Funny, funny, funny! And folks that’s every day!
And I only play Pokeno once a month. I don’t have a clue how to play Bunco. I am older than you remember, so keep on keeping on as long as you can. You will keep Vernon on his toes too!
Oh, the cabbage and your “innards” we won’t even think about. Not a pretty picture. But you must be excited about it, you mentioned how excited you are about this slaw twice. All I can say, folks, is Fay is one good cook, so try it and see if you get as excited as she does. And Fay, we don’t mention decades, OK!
Here is the sort of recipe for making Lemon Bark from Fay too. She can do it all — literally!
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I don’t have a written recipe for lemon bark. I always do it by feel. To the best of my memory, it was one 24-ounce package of vanilla almond bark and 8 or 9 ounces of the hard lemon drop candies that have been “smashed to smithereens.”
Melt white chocolate (almond bark) in microwave till liquid and smooth. You can also melt in a double boiler. Add smashed lemon drops and mix gently to combine.
Pour onto cookie sheet and spread to about 1/4-inch or so thickness (lining the pan with parchment makes it easier to remove, but isn’t necessary if the bark is well chilled).
Sometimes I will save back a bit of the lemon candies to sprinkle on top of the bark. Allow to cool until hardened and break into pieces. If I am in a rush, I will pop the pan in the fridge for a few minutes to harden. I have made many varieties of this recipe using the “chocolate” bark and smashed cherry Lifesavers, chocolate with the green and brown mints, chocolate with orange Lifesavers and on and on. Let your imagination run wild!
After all is said and done, lemon seems to be the most popular flavor.
Remember the fun we had at the Swing for a Cure wearing “our big girl panties?” I still have them if you ever want to borrow them!
Yep, I’m afraid I do remember. I remember the picture of both of us in one pair of our “big girl panties.” Folks, was not a pretty picture, but fun! You keep them for me okay! Miss you girlfriend.
We do have the memories ... Boy, do we ever! Thanks for the bark recipe. That’s the way I remember it too. And of course, lemon is the favorite! It’s certainly mine! One more recipe for wings from Fay in Wednesday’s paper. So stay tuned!