southern food

Southern Cole Slaw

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If you haven’t tried Southern Cole Slaw, you are missing out on the perfect pairing for hot dogs, barbeque (beef or pork), steak or whatever!. This recipe is from my Mom and I have used it for years–now I am sharing it with you.

I am also going to share a shortcut that I just picked up today at our local grocery store.  It will save you a LOT of time and probably some finger skin (gross, right?)–if you use a box grater, then you know what I’m talkin’ about.  You can also grate your cabbage in a food processor.  Here is the link to Chef Buddys Southern Slaw.  This is the already diced cabbage, green bell pepper, and onion.  

You will notice that my recipe does not have bell pepper or onion.  These were ingredients in the packaged slaw mix.  Personally, I prefer not to have those two ingredients but you might like it. My recipe includes carrots so I used Thrive Freeze-Dried Carrots to save time and my fingers.

Southern Cole Slaw
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Ingredients
  1. 1 head of cabbage, grated*
  2. 2 medium carrots or about 1/3 cup of Thrive Freeze-Dried Carrots
  3. 2/3 cup mayonnaise
  4. 1 1/2 T. apple cider vinegar
  5. 4 t. sugar
  6. 1 t. salt
  7. 3/4 t. celery seed
Instructions
  1. Combine cabbage and carrots in a large bowl and set aside.
  2. Combine remaining ingredients in a small bowl and mix well. Add to the cabbage and carrots and toss until well-blended.
  3. Refrigerate for at least an hour to let the flavors combine.
Notes
  1. * Here is where you substitute the Chef Buddys Southern Slaw pre-diced package.
Adapted from Patricia D. Brew
Adapted from Patricia D. Brew
Mormon Mavens https://www.mormonmavens.com/

Brunswick Stew

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When we were little and living in Northern Virginia, our summer vacations usually consisted of driving down to Wilmington, North Carolina and visiting my grandparents, on my Dad’s side of the family.  We would either rent a cottage for  the week on one of the beaches in the area or we would stay at Grandpa and Grandma Brew’s house in Leland.  

Always lots of stuff to do when visiting there like going down to Grandpa’s store and filling a small brown paper bag with whatever candy and treats we could fit into it from the old candy case–we each got our own bag!–and we could get a drink from the drink case, where we could use the attached bottle opener to open a cold Pepsi or Mountain Dew–you know, before flip tops and screw caps.

Another favorite must-do while there was to go to a local seafood restaurant (I would usually get fried shrimp) and to go to Skinner & Daniels BBQ. Here is where the recipe memory gets really tasty.  If my mind serves me right, I usually liked to get the BBQ chicken and ALWAYS the Brunswick Stew.  So good. So “d-wicious”, as my grandson would say.  This is not their recipe, but I think Mom got it from Grandma Brew.  That’s my guess, anyway.

Skinner & Daniels isn’t there anymore–long gone and probably replaced by an auto parts or mattress store, but the memories are still there.

Land sakes, (Grandma used to say that), look what I found on Google!  So glad someone thought to put this on Pinterest.

 

A little side-note:  I ran out of time between running to Walmart– because I didn’t have any Lima Beans– and a meeting that I had at 10:00 this morning, so I Googled cooking this in the slow cooker.  I found good instructions for doing this and saw that they had also included a pork tenderloin.  Well you know I didn’t have that on hand, but what I did have was Thrive Life Freeze-dried Pulled Pork .  Thanks goodness for my Thrive! Threw everything in my Crockpot for 4 hours and now my house is smelling so good.

 

Brunswick Stew
Serves 4
A tasty stew, often found in local BBQ restaurants in the South.
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Ingredients
  1. 2 T. olive oil
  2. 1 onion, chopped
  3. 12 oz. boneless chicken, cut into 1" cubes
  4. 1 1/2 c. THRIVE freeze-dried Pulled Pork
  5. 6 c. chicken broth (30-oz. can)
  6. 1 (16-oz.) can stewed tomatoes
  7. 1 c. baby lima beans
  8. 1 c. corn kernels
  9. 1 c. sliced okra (opt.)
  10. 1/2 c. raw rice
  11. 2 t. dried thyme
  12. 2-3 t. Worcestershire sauce (or to taste)
  13. 14 t. Tabasco sauce (or to taste)
Instructions
  1. In large soup pot, heat oil and saute onion over medium heat until softened, about 3 minutes.
  2. Add chicken, broth, pork, tomatoes, limas, corn, okra, rice and thyme.
  3. Bring to simmer, reduce heat, and cook, partially covered, for about 25 minutes, until rice is tender.
  4. Season with Worcestershire and Tabasco.
  5. Serve with cornbread, corn sticks, or hushpuppies (never heard of these? Stay tuned.)
Notes
  1. Can be made 2 days ahead.
  2. Leftover chicken would be fine in this soup. Add 2 c. cubed meat during last few minutes of cooking.
  3. This soup takes particularly well by doubling. Use an 8 qt. pot and make enough for at least 2 meals.
Adapted from Pat Brew, The Brew Family Cookbook, vol. 2 "Strange Brew"
Adapted from Pat Brew, The Brew Family Cookbook, vol. 2 "Strange Brew"
Mormon Mavens https://www.mormonmavens.com/