August 31, 2011

Birthday Girl....Miss Irma's Special Day...SHHH! She Doesn't Wanna' Talk About It!

Yesterday was Miss Irma's birthday and when I spoke with her in the morning she said, "I don't like birthdays anymore! I don't wanna talk about birthdays!" I hear ya' sweet girl. Me either! But let's just say she is a most special girl today and everyday...yeah, that sounds better!

Ohio Grandma and Luke...enjoying happy hour!

 A perfect excuse to present Miss Irma with her own "special day" cake! I must say, I am also a tiny bit envious that she is spending the week in Atlanta with little Luka! Now that's a perfect birthday gift I believe! Ya'll have fun!!

Sharing cupcakes!

Here is another secret......Estelle's scrumptious, tried and true Birthday Cake! Everyone needs a killer yellow cake recipe. This is mine, and dare I say, it will quickly be on your list of favorites. Grandmother Estelle made this cake for every birthday, holiday and special occassion! Now not only was Grandmother Estelle a magnificent cook, she was a magnificent baker! So I have always followed her lead when it comes to baking. You know, it is such an art really and it sometimes has taken me several attempts to perfect the most delicious cake, pie or dessert recipe. I have had my share of failures. However, this one never fails to come out picture perfect, beautiful, moist and everyone ooh's and aah's!! Music to my ears!

Scrumptious Yellow Buttermilk Cake
4 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.) Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined. Add flour mixture in three batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.  Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Sour Cream Frosting
15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso
2 1/4 cups sour cream, ROOM TEMPERATURE
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract

Estelle's Sweet Tip:
 Be sure that your sour cream is at room temperature
before you make the frosting.

Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.

Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.

Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

Miss Irma and her sweet Jay!
Wishing you a very Special Day!

August 30, 2011

Shore is a Good Day for a Picnic!

There should always be something, everyday, that provides inspiration to us! Perhaps it is a walk in your garden and you happen to discover a beautiful new rose blooming, or a glimpse at a hummingbird in flight, or a good cup of coffee in a teacup which belonged to your mother that evokes sweet memories. I try to find these treasured moments each day.

Mae Mo Investigates

Today, it is the new picnic basket the children gave us for our birthdays this year. It is stunning and filled with everything you need for a picnic by the coastline. So, let's fill it with yummies and head to the shore! Only problem is, the children are not here to enjoy it with us. So perhaps this post will allow them to share in the adventure! Thank you darlings, for a most delightful gift!

Roasted Shrimp Salad
2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise (Estelle's uses Hellman's)
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Preheat the oven to 400 degrees F. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.


Estelle's Spicy Shrimp
24 Black Tiger Shrimp (16/20 size, shell on)
4 tablespoons Old Bay seasoning
4 tablespoons Cajun seasoning
1 1/2 cups beer
Lettuce Leaf
Lemon Wedges
Cocktail sauce

Toss shrimp with Old Bay and Cajun seasonings. Refrigerate for 1 hour. Bring the beer to a boil in a saucepan. Add the shrimp and boil until firm and pink, about 3 minutes. Drain. Arrange hot shrimp on a lettuce leaf on a salad plate. Garnish with lemon wedges. Serve with cocktail sauce

Tomato Feta Salad
6 cups cherry tomatoes
3/4 pound good feta cheese
1 small red onion, chopped
3 tablespoons white wine or Champagne vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley

Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.

This is a picnic basket, Mae Mo, not your cat carrier...silly girl!

August 29, 2011

Good Night Irene!

She's gone with the wind....Tropical Storm Irene blew quickly through Maine yesterday and we escaped with just a few scattered debri and a rather battered looking pear tree!

Poor Pear Tree

View out the front door. It was far winder than it appears!

We were much luckier than others in her path, being our Southern east coast states and our neighboring New England states. So many are still experiencing power outages, downed trees and flooding! We were ready however, to brace ourselves for having no electricity and going without the conveniences were are so accustomed to. Except for morning coffee! I have yet to figure out how to handle that issue! We watched anxiously as the winds blew in and howled throughout the night. Candles had been strategically placed in every room, along with a set of matches close by. Flashlights were ready with new batteries and we had a pretty good supply of bottled water. Next time, we are going to ensure we have that little coleman gas campfire stove handy...I did not remember that until yesterday. We were so anxious to see the beach and the tides coming in at tropical storm speed. So we decided to drive out to Pine Point Beach in Scarborough after dinner and it appeared that many others had the same need to experience the waves.

Darling on Pine Point Beach

Beautiful Coastal Homes Off Pine Point Beach
This is how close they are located to the ocean

Our hurricane dinner was considered a "pantry meal!"
Simple, yet filling....perfect for a stormy Sunday night!

Estelle's Garlic Fettuccine
4 cloves garlic. minced
1/2 cup olive oil
1 t. salt
1/2 t. Italian Seasoning
1/4 cup butter
1/2 cup hot water
16-ounce package of fettuccine pasta, cooked
Garnish: Parmesan Cheese

Saute garlic with oil in skillet over medium heat. Stir in salt and Italian seasoning and set aside. Melt butter in hot water and add to garlic mixture. Stir well to mix. Add garlic mixture to pasta and toss to blend. Garnish with Parmesan cheese.  We served this with sourdough rolls and a tossed buttery blend Italian salad!

High Tide in Saco, Maine

"Say It's Alright, Say It's Alright!
Everybody Have a Good Time, Cause It's Alright!"

August 28, 2011

Stormy Weather!




North Carolina

North Carolina

Montauk, NY



August 27, 2011

Makin' Whoopie!

The Whoopie Pie was invented in Maine back in the 1920s. However, residents of Pennsylvania say the first Whoopie Pie originated there. Then there are also those who give the Amish credit for making the original Whoopie Pie. Some believe it was the Amish who traveled to Maine and actually introduced this cake-like dessert. Regardless of the true origination, the delicious taste is almost always agreed upon.

 It is similar to a giant Oreo cookie, with two discs of chocolate cake sandwiching a creamy-sweet filling. They are made with vegetable shortening rather than with butter.

One thing that is significant about the Whoopie Pie is the name. It is clever and unforgettable, but where did they ever come up with it? If the Amish did indeed make the first of these cakes, they are most likely the ones who named them. An old Amish legend says that children would squeal with delight and yell "WHOOP-EE" when they saw they were getting one of these treats. 

This is the view when you are having a Lobster Roll at the Lobster Shack!

You can find them in most places in Maine with flavors such as pumpkin or red velvet for the cookies. The fluffy cream center can vary as well. Though vanilla is the most common flavor, chocolate, strawberry, mint or peanut butter fluff is just delicious!  The Maine House votes that The Lobster Shack has the best Whoopie Pies in Maine!

Noah and Abbie's Favorite Birthday Cake!

Maine "Makin' Whoopie" Cake

1 cup margarine
2 cups sugar
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
3 eggs
9 tablespoons cocoa powder

2 cups whole milk
3/4 cup white flour
2 cups granulated sugar
8 tablespoons butter
1 tablespoon vanilla
1 cup solid vegetable shortening

Preheat oven to 350 degrees. Grease 2 9" round cake pans. Beat together the margarine and sugar. Add flour, baking soda, and salt. Mix slowly, gradually adding buttermilk. Beat 2 full minutes. Add eggs, then gradually add cocoa, beating another 2 minutes, stopping occasionally to scrape the sides of the bowl.
Pour batter into prepared pans and bake about 40 minutes, until center springs back when gently pushed.
Cool the cake layers 5 minutes, then remove them from pans and cool them completely on a wire rack.
To make the icing, pour the milk into a stainless steel saucepan over medium heat. Gradually whisk in flour until a thick paste forms. Do not scorch! Remove from stove and cool this mixture in the refrigerator.
In a separate bowl, mix the sugar, butter, vanilla, and shortening. Add the cooled paste. Whip for at least 3 minutes until creamy. This makes enough icing to generously frost a 2-layer cake.

Why do we love Whoopie Pies so much?
It could be we love the taste or that the name makes us giggle.
 It could also be because they remind us of our youth when life was carefree.
Then again, it could be all of the above.
 As long as there are Whoopie Pies, there is still a child inside us who loves them!

August 25, 2011

Back To School....The Most Wonderful Time of the Year...or Is It?

Where are you going my little one...little one?

Baby Robbie and Me in Dothan

Oh lord..remember that song? Makes me cry every time I hear it! So true, so true! As the Divine Miss M and I were talking this morning, she commented that she was looking back at grandson Luke sitting in his car seat, and he just looked so big. He was chattering away about something, probably a digger, a cherry picker, an excavator or a brush-hog.....that child is obsessed with construction equipment and can describe every machine known to man. That's why he was Bob the Builder last Halloween. Anyway, she said, "Where did my baby go? It seems he was just a baby in his little crib last week, and now he is going to preschool!" Oh yes, my dear...been there, done that! Four times over.

Robbie at Walnut Creek Private School
Back Row far Left with his hat on

The last one to leave the nest was Robbie. I had Robbie at the age of 35. We always said it was like having two families. Robbie hates it when I say that but, we really did start over. Miss Melissa was a senior in high school when Rob started to kindergarten, and "the boys" were in middle school. Can you imagine that? We had all those ages of children under one roof...all of those back to school clothes, shoes, school supplies, sports did we do it all?

Robbie and Me on Mother and Daddy's Porch in Jackson

So it was probably the hardest to let go of the least I think it was. Maybe it was hard to let all of them go...but yes, I think it seems we had a harder time with the last baby..perhaps we are still holding on! It goes by in a  flash! Enjoy your toddlers, your kindergartners, preteens and even those stinky teenagers. You'll be singing that song, "Where are you going my little one, little one" before you know it! 

Darling and Rob High School Varsity Soccer

Rob Aggie Senior Ring Ceremony Texas A and M

Rob and Me in Kennebunkport

Bake these "Scrumptious Apple Pie Muffins" for your back-to-schoolers!
They always received rave reviews from Robbie!

 1/2 cup firmly packed brown sugar
 1/3 cup all-purpose flour
 1/4 cup unsalted butter, melted
1 teaspoon cinnamon

1 cup firmly packed brown sugar
1/2 cup white sugar
2/3 cup vegetable oil
 1 egg
 1 1/2 teaspoons vanilla
 2 1/2 cups all-purpose flour
 1 teaspoon baking soda
 1/4 teaspoon salt
1 cup buttermilk or 1 cup plain yogurt
2 cups shredded and peeled Granny Smith apples
1 t.  cinnamon
1/8 t. nutmeg

 Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk or yogurt.  Fold in apples, mixing just until combined.  Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly and place walnut half in the center. Bake at 350°F. for 25-30 minutes or until golden brown and tops spring back.

"If you bungle raising your children,
 I don't think whatever else you do well matters very much."
Jacqueline Kennedy

August 24, 2011

Summer Dinners...A Bounty of Color!

There’s no finer time for eating than late
 August in Maine!

We love to visit this local nursery in Scarborough! They not only have the most beautiful plantings, they feature a bounty of fresh summer produce of local farmers, including their own, of  fruits and vegetables. They even have Amish butter which I cannot wait to try! The nursery commented that the gardens in Maine were some of the best they have had in many years thanks to severe spring rains and these hot sunny days of July and August. We picked up some glorious eggplants, zucchini, crooknecks, vidalia's, tomatoes, and peppers!

I pulled out some of Estelle's best veggie dinners which are on the menu for the weekend. Even your children are gonna love these! So get into the kitchen and prepare this quick gratin, add a salad, a bottle of cold Chardonnay, a big bowl of linguine and crusty french bread....voila', you are transported to.......Positano perhaps!! Yeah....that's the ticket!

Estelle's Eggplant, Zucchini and Tomato Gratin
3 small to medium eggplant
¼ cup olive oil
2 small zucchini, thinly sliced
3 medium tomatoes, thinly sliced
1 pound fresh mozzarella, thinly sliced
2 cloves garlic, thinly sliced
3 scallions, thinly sliced
2 tablespoons very thinly sliced fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
Salt and freshly ground black pepper
About 1 cup grated Parmesan cheese
1/3 cup Panko or breadcrumbs

Preheat the oven to 400 degrees. Wrap each eggplant in foil and bake on the middle shelf for about 30 to 40 minutes (depending on the variety), or until just tender in the middle. Remove from the oven and let cool slightly. Cut the ends off the eggplant and cut into thin (about ½-inch) slices, and set aside.
Preheat the oven to 400 degrees. Wrap each eggplant in foil and bake on the middle shelf for about 30 to 40 minutes (depending on the variety), or until just tender when you touch it (or gently squeeze it) in the middle. Remove from the oven and let cool slightly. Cut the ends off the eggplant and cut into thin (about ½-inch) slices, and set aside. Lightly oil a large gratin dish, broiler pan, or cookie sheet with a rim. The idea is to create layers along each edge, alternating a slice of eggplant next to a slice of zucchini next to a slice of tomato next to a slice of mozzarella, in any order that appeals to you. Repeat with all the eggplant, zucchini, tomato and mozzarella creating two to three rows of alternating vegetables, depending on the size of your pan. Sprinkle the garlic, scallions, basil, thyme, rosemary, salt and pepper evenly on top. Drizzle 3/4 cup of the Parmesan on top and drizzle with the remaining oil. You can cover and refrigerate the gratin for up to 6 hours at this point. Preheat the oven to 425 degrees. Bake the gratin on the middle shelf for about 45 minutes, or until the cheese is bubbling and the zucchini feels tender when tested with a small, sharp knife. Sprinkle the top of the dish with the Panko or breadcrumbs, the remaining Parmesan, and spoon some of the juices from the bottom of the pan on top of the breadcrumbs. Bake another 5 to 10 minutes or until the vegetables are tender, the cheese is bubbling and the dish is very hot. Remove from the oven and serve hot with linguine and french bread!

My Favorite Barefoot Contessa Cauliflower Gratin
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

August 23, 2011

Spicy Mississippi Soul!

Everybody's talkin' bout' it........."The Help!" And to think I almost missed it! Now understand, as you know, I am very protective about my home state of magnolia's, pine trees, gardenias, the best southern food you will ever have and the softest of southern accents. My beloved Mississippi! Yes, I grew up in Jackson, Mississippi from the early 1950's through the mid 1970's. This is when Darling and I married and embarked on his Air Force career and we moved to Biloxi, then were required to relocate to Illinois. Talk about a culture shock! It's funny that when people ask where we are from and our reply is Jackson, Mississippi, the most perplexing expression comes across people's faces. Really! You can tell they are asking themselves the typical stereotype questions that arise from the volatile times of the 60's and the south.

Yes, once I read the novel, "The Help", I thought it was probably representative of the time. I was raised by Mary, our maid in Vicksburg, from birth until the age of three. Mother always said, "Why Betsy Jane, I did not even know you until we moved to Jackson!" That never bothered  me. I was well loved, happy and content with my beloved Mary. I can tell you my parents, brother and sister also loved Mary. She was part of our family. My parents took good care of her and her family. Mary came to visit us in Jackson, after Darling and I were married. I opened the front door and there she was! I could not believe my eyes after all that time had passed....she said, "Oh, is this my baby?" and we hugged each other like the bond had never been broken. Mary's daughter Gladys kept in touch with Daddy since Gladys was an x-ray tech at Baptist Hospital, where Daddy was a practicing physician.

Betsy Jane, Judy, and Steve

Bonita was our "help" in Jackson. I loved her also. She was part of our family for pretty much the entire time I grew up. She was a fabulous cook! I do remember that I had asked her if she would make a grilled cheese sandwich for my lunch one day, as she had been preparing one for herself. She said, "sure baby!" However, when we began to sit down at the kitchen table to eat, she said, "honey, you can't sit with me!" I remember feeling hurt by that...I didn't understand why not? I thought perhaps she just wanted to eat lunch alone. I have never forgotten that little incident. I also remember a very funny time when Mother wanted to relocate our piano from the lower den, into the living room. This meant the piano had to be moved across the den floor, up a single stair, across the upper den, maneuvered into the hallway, then into the living room. Are you serious? She had Bonita and my brother, Steve, trying to push and pull that heavy piano up that single stair and they all got tickled and pooled into a puddle of laughter because that piano was not budging!! Her idea was abandoned and the piano remained in the lower den.

Oh, I have stories, plenty of them. Darling's family in the Mississippi Delta all had "help!" It was the way life was. However, I never knew anyone like Hilly, who was extremely haughty and dismissive. My parents did not raise us to treat others in that manner. Bridge games were played just like what was filmed in the movie. I vividly remember the maids getting off the city bus and walking to their various employers in the neighborhood. And, yes, they took care of someone else's little children, while leaving their own babies to the care of their mother's.  Our "help" made a difference in our lives. They were loved. I only hope we made a difference in theirs.

 Anyway, I love Mississippi! Always have, always will.
They're good people! Just the best!

These are some of the best of my Mississippi Recipes!
Are they fattenning? Of course they are Baby Girl!

This salmon croquettes recipe is tasty and quick to make.
 Be sure to keep a couple of cans in your kitchen for a quick
 meal you can prepare in no time.

 Mississippi Salmon Croquettes
1 (15 oz) can of pink salmon, drained and bones taken out
1 egg
1 jalapeno pepper, finely diced
1 small red onion
1 small red bell pepper, finely diced
2 tablespoons of finely chopped fresh parsley
1 tsp of garlic powder
2 tsps of Goya Seasoning
2 tablespoons of Italian Style Bread Crumbs
¼ cup of all- purpose flour
6 tablespoons of olive oil

In a large bowl, combine the drained pink salmon, egg, red onion, red bell pepper, jalapeno pepper, fresh parsley, Goya seasoning and Italian style bread crumbs. Stir well. Divide the mixture and shape into 8 patties, about 4 inches each. Pour the ¼ cup of flour onto a large plate. Dredge each patty with flour on both sides. To a heated large cast iron skillet over medium heat, add the olive oil. Place croquettes in skillet and cook for about 3-5 minutes on each side. Cook the patties until they are golden brown in color. Be sure to turn often so they do not burn. Garnish with fresh parsley.

Mississippi Baked  Macaroni and Cheese
4 cans of Campbell's cheddar cheese soup
1 ½ pound of  macaroni
1 large bag of shredded mild cheddar cheese
1 large bag of shredded sharp cheddar cheese
1 large bag of shredded Monterey Jack Jalapeno cheese
1 large green bell pepper, finely chopped
½ small can of evaporated milk
1 egg
1 tablespoon of flour
1 tsp crushed black pepper
½ teaspoon of kosher salt

Preheat oven to 350 degrees. Lightly grease a large baking dish. Prepare macaroni according to package directions. While macaroni is cooking in a large bowl, combine the egg, milk and 1 tablespoon of flour and whisk together.Add to the bowl, the four cans of cheddar cheese soup, the three bags of shredded cheese, and the chopped green bell pepper. When macaroni is cooked, drain well and place into greased baking dish. Pour cheese mixture over macaroni and stir well until evenly coated. Sprinkle with salt and pepper. Bake uncovered for 40 minutes or until the top of macaroni is golden brown.

This tasty Lemon Coleslaw recipe is delicious.
Not your ordinary coleslaw, this recipe has the tartness from the
lemon juice and has some sweetness with red pepper.

Mississippi Lemon Coleslaw
1/2 cup of  Miracle Whip Salad Dressing
1/2 cup of sour cream
1/4 cup of lemon juice
2 tbs of Dijon mustard
2 tbs of olive oil
2 tbs of sugar
1 tbs of apple cider vinegar
1 tsp of kosher salt
1/2 tsp pepper
8 cups of shredded cabbage 
1 small red bell pepper sliced thinly
1 small green bell pepper, sliced thinly
1 small shredded carrot
1 small red onion, sliced thinly
2 tablespoons of chopped fresh parsley
2 tablespoons of grated lemon zest

Combine the first nine ingredients into a mixing bowl. Whisk until blended and put dressing into refrigerator until chilled. Combine cabbage, bell peppers, red onion, shredded carrot, parsley and lemon zest into a large bowl. Toss with the dressing.

Mississippi Rice Pudding With Raisins
1 large egg
1 cup of sugar
2 cups of cooked cold rice
2 tablespoons of unsalted butter, melted
2 cups of evaporated milk
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1 teaspoon of pure vanilla extract
¼ cup of dark raisins
¼ cup of golden raisins

Preheat your oven to 350 degrees. Coat a baking dish with cooking spray and put to the side. In a large mixing bowl, combine the egg and sugar and beat well. Stir in the 2 cups of cooked cold rice.
Pour in the two cups of evaporated milk, nutmeg, cinnamon, melted butter and vanilla extract. Stir until well blended. Add the dark and golden raisins. Pour into the coated baking dish and place in oven that has been preheated. Cook for about 35-40 minutes or until browned.