Category Archives: Recipes-From Outside PLF

Pink Slaw For Breast Cancer Awareness Month #plfrecipe

Pink  Slaw For Breast Cancer Awareness Month

Blue is for boys and pink is for girls, usually. But Sunday football
has revealed an oxymoron of pink flashes donning professional
athletes. Why? October is Breast Cancer Awareness Month.

In 1943, Susan Goodman was born followed three years later by her
sister, Nancy. Did either of them realize the influence they would
have on professional football or even the impact they would have
on the world? Not likely. By age 33, Susan, now Mrs. Komen, was
diagnosed with breast cancer and died three years later in 1980.
Nancy, now Mrs. Brinker, felt the results might have been different
with better research and education. In 1982, to fulfill a promise to
her sister, Brinker founded the Susan G Komen Breast Cancer
Foundation in hopes to end the deadly disease. She was moved by
passion to take a step forward.

Nancy cared and acted. The world was changed.

The Susan G Komen for the Cure is the most widely known,
largest and best-funded breast cancer organization in the United States.
To date Komen has invested almost $2 billion in research, education,
advocacy, health services and social support programs in the
U.S., 100,000 volunteers and in partnership with 50 countries.

How will the world change because you care?

Is there something you have a passion about? Take your first
step if it has value and the world may be changed. Just do it! And,
keep doing it!

Now, on to the food! Pink, of course. Cole slaw.

In my new toy, the VitaMixer, I put 1/2 of a red cabbage
(chunked), 1/2 of a green cabbage (chunked), 1/2 onion and
water to cover all. On the #2 setting, pulse until the cabbage
is chopped to desired size. Drain off the water and place cabbage
mix in a glass bowl. (If you don’t have a VitaMixer, you can just
grate the cabbages and onion to desired size.)

Add 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, and 1/4 cup
granulated sugar (raw turbinado can be used). Sea salt and fresh
cracked pepper can be added to taste. Mix thoroughly, cover and
let it “marinate” in the refrigerator. (you might want to adjust the
amount of mayo, vinegar and sugar)

Share your story.

If you are a Cancer Survivor or have a loved one who is, please
share your victory in the comments below. If you want to honor a lost
one, please do that. This is a battle we must win. Work for a cure.

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This entry by Dea Irby is a guest post article and will be posted
at A Dollop and A Pinch – The Dea Irby Blog next week.

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Pink Slaw for Breast Cancer Awareness Month

EB Signature

Pumpkin Cookies – Dea Irby – #plfrecipe

Pumpkin Cookies

I have a friend online whom I met at The Social Media Examiner Clubs
who has written a darling cookbook (with great recipes too) that I have
perused to find new and fun things to prepare for my own family and
friends.

Dea adds a blip about herself at her blog —
“From a small Mississippi town and have lived my adult life in the south.
I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover
of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop
(7 years), cookbook writer, moderator of the Small Business forum on Social
Media Examiner, enjoy life and all the adventure God brings my way.”

I think this describes Dea to a T – she is a very sweet person and
although I don’t like to print recipes that can be found elsewhere
on the web, that’s almost impossible these days!

Two reasons to print Deas’ recipe – first, she gave permission :),
and second I love Deas’ cookbook and the great recipes I find that
add a twist to my own recipes.

I created an image you can right click and save and print —

Pumpkin Cookies Recipe

OR you can copy the recipe by right clicking and saving the text below.

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Pumpkin Cookies

Preheat oven to 350.

Sift together: 2 cups flour,1/2 cup sugar, 1/2 cup brown sugar,
1 tsp pumpkin spice, 1 tsp baking powder, 1 tsp of baking soda

Add dry mix with 2 sticks of soft butter,1 can of pumpkin, and
1 tsp vanilla extract

Drop by spoonfuls onto ungreased cookie sheet. Bake 11 minutes.

Remove from cookie sheet to cooling rack.

When cool, top with icing*: (store-bought sour cream icing can be used)

*Whip together: 4 oz soft cream cheese, 1 cup powdered sugar,
1 Tablespoon cream/milk/half and half
(or more to reach desired consistency)

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This recipe is a new one and was first posted 10-15-12 here:
http://thebaronyork.wordpress.com/2012/10/15/pumpkin-cookies/
along with a snippet about Pumpkins in fiction. Very cute. 🙂

Find more of Deas’ Recipes and words of wisdom at her blog,
A Dollop And A Pinch (http://thebaronyork.wordpress.com/)

Find information about the cookbook here:

http://www.kickstarter.com/projects/76008715/a-dollop-and-a-pinch-wants-to-get-cooking

As always, be truly thankful for the bounty at your own dinner table.

EB Signature

Keeping Your Berries Fresh

Keeping Your Berries Fresh

One of the Prairieland Food directors, June Glasgow found a great little gem of information on saving berries and we’d like to share that information as it is so welcome this time of year. Blueberries, strawberries and blackberries are favorites at our home but many people really prefer raspberries when berry season rolls around.

Aside from the pure joy of being visually appealing and energizing our taste centers, berries are a heart healthy food. Whatever berry you like best, it is full of anti-inflammatories, which reduce your risk of heart disease and cancer.

If you’re a berry lover too, you already know that berries don’t stay fresh long, and especially raspberries seem to grow mold overnight, even when just purchased. Whatever your favorite berries are, here is a great tip to keep them fresh longer when you get them home.

How to keep your berries fresh longer – a recipe for berry lovers!

Prepare in a large bowl
1 – 1 part vinegar – white or apple cider.
2 – 10 parts water and stir around until blended.
3 – Add berries and swirl in mixture.
4 – Drain, rinse if you want (however the mixture is so diluted you can’t taste the vinegar.)
5 – Place in container and keep in the fridge.

This would equate to —
5 cups of water and 1/2 cup vinegar or
10 cups water and 1 cup vinegar.

“The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.”

All credit for this berry gem recipe information goes to:
Simply Living Smart – Food Storage Videos and Healthy Recipes.
You folks at SLS have made our berry season brighter.

Berry Much Thanks! 😀

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Prairieland Food Strawberry Recipes

Strawberries and Cream  —  Strawberry Salsa

🙂

How To Frost A Cake

How To Frost A Cake

– Instructions From A Pro –

~~~  And Easter Recipes  ~~~

When we crave something sweet and there is nothing prepared already, I bake a cake.  Although there are only two of us in our household, I have relatives close by who can share with us, when the cake is still fresh and luscious.

I’m not the pro mentioned in the headline. Heh.

When I decided to write this article, I thought I’d check online and see how many articles like it there are. Turns out, there are not that many. Huh. There are tons of videos but not that many (really good) articles that give directions in writing.  Even with that, I read a few of the articles I did find and since they state exactly what I wanted to say, I thought I’d simply give you the best I found along with the link and credit to the website where it resides. AND who has the very best article? — (IMHO)

Paula Deen – People LOVE this southern bell.

We love her too, down to earth and gritty even, she is the epitome of the home based southern cook.  In her article on how to frost a cake, everything is in line and perfect.  Going by her directions at PaulaDeen.com you’ll be able to frost a beautiful home baked cake without any problems.  Nothing fancy, just reminds us of our own home kitchen and similar cake we like to make too.

More great finds at PaulaDeen.com

With Easter right around the corner here are a couple more things we found that we wanted to share with our baker friends.

Bunny Cupcakes – These are SO cute

Grandma Hieir’s Carrot Cake – Paula says “Not just any old carrot cake!” and from the photo it looks so unique I may be making this one for Easter dinner!

E is for EGGS and Eggs are for Easter 

Traditional Southern Deviled Eggs – I make some great deviled eggs but may have to try out Paula’s recipe as it is a tad different than my own.

Egg Casserole – A novel recipe and idea for Easter. The more eggs the better!  But best of all, with this recipe you have a way to use all the died eggs too.  Something to go with the leftover ham or lamb.

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That’s not all I found great about PaulaDeen.com but you can find all the great, good and yummy recipe stuff there for yourself.  Starting out to write the simple instructions for icing a cake tuned into a fun morning spent with Paula Deen.  Although we all know these celebrity people are online, how often do we think to go to their individual websites and take the time to seriously look around?  It really is worth the effort and time spent.

😀

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