Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Catfish & Coleslaw On A Roll Not A Bun

You can’t find a frankfurter roll in the south; only hot dog buns; similar to red hot dogs. Oh, you can get a red hot dog, but it’s not like the red hot dogs you get in New England … it’s not a Jordan’s red hot dog. Tall Cool One can make frankfurter rolls out of buns, but they just aren’t the same as a good Nissan’s frankfurter roll. We came across these Pepperidge Farms, soft hoagie rolls.

Tall Cool One says, “These are rolls, not buns”.
I say, “Okay, let’s try them.”

With these rolls you will need a honking big hot dog to go on them or you are eating all bread and no dog! Anyways, I was off on a tangent there for a minute.

For Catfish

1 lb catfish nuggets
1 egg
1 cup flour
¼ cup milk
½ tsp paprika
1 tsp fresh ground pepper
Dash hot sauce
1 cup Italian style bread crumbs

For Coleslaw

½ head green cabbage (shredded)
1 large carrot, shredded
¾ cup light mayonnaise
3 Tbsp cider vinegar
1 Tbsp fresh snipped dill
1 medium Vidalia onion, finely chopped
½ tsp celery seed
¼ tsp paprika
1 tsp fresh ground pepper

Prepare the Coleslaw first as it needs to chill. Combine cabbage, onion and carrot and mix well. In a separate bowl, stir the remaining ingredients together. Pour over cabbage mixture and toss to coat. Refrigerate for at least two hours to incorporate flavors.

Combine egg, milk, flour, paprika, hot sauce and fresh ground pepper. Dip the catfish nuggets in the egg batter mixture then dredge through the bread crumbs; deep fry in hot oil. Toast the hoagie rolls, if desired, and divide nuggets equally. Top with Coleslaw and serve with pickles and chips.

© Crackerberries 2009