SaladsHorseradish Slaw 5 qts shredded green cabbage 5 qts shredded red cabbage 2.5 qts shredded carrot 1 cup finely sliced green scallions 8 Granny Smith green apples- cubed 1/4″ tossed into 3 T lemon juice before mixing with slaw mix Dressing 2 cups of apple cider vinegar 1 1/4 c of sugar 4 t black pepper Mix the above ingredient until sugar is dissolved. Combine with slaw mix and let sit for 30 minutes 1 qt mayonnaise 1 c sour cream 1 1/2 c horseradish- grated 1/4 spicy ground mustard Mix ingredient , thoroughly then mix in slaw and let sit for at least 1 hour
Salsa BarBlack Bean Cumin Dip 2 pounds of cooked black beans 1 1/2 t chopped garlic 1 1/2 t toasted cumin seed, ground fine 1/4 cup cilantro leaves 1/4 cup sour cream 1/2 jalapeno, chopped Salt and pepper to taste Mix all ingredients in food processor till smooth Grilled Corn Salsa 4 ears corn 2 jalapeno peppers 2 tomatoes, stemmed, seeded and cut into 1/2 cubes 1/2 cup diced red onion 1/2 t minced garlic 3 T minced cilantro leaves 1 T minced peppemint 1/4 c squeezed lime juice 2 T olive oil Salt and pepper to taste Peel corn and place on grill till cooked. Remove corn from cob. Grill japapenos for 5 minutes turning periodically and let cool. Stem and seed jalapenos then mince. Add all ingredients, stir to combine.. Will post more recipes as I get them from Grant.