Our oldest daughter joined us for dinner last. The rest of the family was busy elsewhere so it was a quiet day. I made a ham and a couple of dishes I will be sharing the recipes for this week.
This is the first time I have used PicMonkey to edit my photos. I decided that since it is only a week until Picnik is gone that I should try using a different online photo editor. I think that I am going to like PicMonkey very much. It is much like Picnik and was very easy to use. If you haven’t yet tried it, I recommend that you do.
For our salad yesterday, I wanted to make coleslaw. I took a couple of ideas from two of the recipes I listed in my Friday Finds last Friday and added my own touches. I used the Wicked Easy Slaw Dressing from A Pinch of Joy and the Caramelized Almonds from Pocked Change Gourmet, added some touches of my own and made Cranberry Orange Coleslaw. This was a very good and pretty salad and went very well with the ham.
1 (1 lb.) package coleslaw mix or equivalent in shredded cabbage
1 (11 oz.) can mandarin oranges, well drained
1/2 c. dried cranberries
1/3 c. chopped onion (red if you have it)
1/2 c. mayonnaise (low fat or fat-free is OK)
2 T. milk
2 T. sugar or sugar substitute
2 T. sugar
1/2 c. sliced almonds
Combine coleslaw mix, oranges, cranberries and onion in a mixing bowl. Toss to mix well. Combine mayonnaise, milk and sugar and mix well. Add to coleslaw mixture and mix well. Melt 2 T. sugar slowly in a small skillet. Add sliced almonds and heat until candied and brown, stirring often and watching very closely to prevent burning. Turn almonds out onto a piece of aluminum foil and let cool. Break into pieces and add to coleslaw just before serving. Mix well. Makes 6 servings.
Recipe Sharing Monday
Melt in Your Mouth Monday
Making Mondays Marvelous
Made by You Monday
Show Me What You Got