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Roasted Corn Grits

2 Cups Chicken Broth

2 Cups Heavy Whipping Cream

1 Cup Grilled Yellow Corn

1 Cup Yellow Corn Grits**

1 TBL Unsalted Butter

Salt, Black Pepper, Cayenne Pepper, to taste

Uncle’s Habanero Hot Sauce, to taste

In a 2 – Quart pot, saute’ corn in butter for several minutes.  Add broth, heavy cream and grits.  Bring to a boil whisking continually for 3 – 4 minutes.  Turn off fire, and continue to whisk until thickened.  Cover, and let set for 15 minutes.  Add seasonings to taste.

**Yellow corn grits are available at Whole Food Stores under the brand name Arrowhead Mills AM45650 Yellow Corn Grits.  Or, if not available, you can try ordering direct:  Arrowhead Mills, Inc., 110 S. Lawton, (P. O. Box 2059), Hereford, TX 79045.  Telephone:  (806) 364-0730.

Uncle's Parmesan Slaw with Walnuts and Fruit


1/2 Cup Mayonnaise

1/4 Cup Sour Cream

1/2 Cup Fresh Grated Parmesan Cheese

3 TBL Apple Cider Vinegar

3 TBL White Granulated Sugar

1 TSP Dill Weed (dry is acceptable, although fresh adds much stronger flavor)

Mix dressing and refrigerate.

1/2 Cup Chopped Walnuts, lightly roasted or toasted

1 Bag 10 ounce, Angel Hair Shred Cabbage

1 Cup Chopped Apples (Gala works well for this recipe), small pieces

1 Cup Red Seedless Grapes (halved lengthwise or quartered even)

1/2 Cup Green Onion, sliced thin

Cracked Black Pepper

Cayenne Pepper, to taste

Salt, to taste

Mix ingredients and toss well without dressing.  Add in approximately 3/4 of the dressing and toss well.  Salt and pepper to taste.   Adjust seasonings and sugar if needed.  Serves approximately 8 -10.   

Uncle's Pepper Jelly Slaw

½ Cup Uncle’s Honey Mustard Pepper Jelly Dressing

1 ½ Cup Mayonnaise

1 Tbl. Salt

2 tsp. black pepper

2 tsp. Granulated Garlic

3 Cups Shredded Green Cabbage

¼ Cup Shredded Purple Cabbage, for color, optional

¼ Cup Shredded Red and Yellow Bell Pepper, for color, optional

½ Cup Green Onions, Sliced/Chopped

¼ Cup Shredded Carrot

Combine cabbage, carrot, green onions and peppers.  Set aside.  Combine mayonnaise, dressing, salt, pepper and granulated garlic.  Whisk together and pour over vegetable mix.  Toss and check for seasoning.  Refrigerate for at least one hour and toss again before serving.  Serves 10.