If you are bored with the same old traditional coleslaw, and are looking for something more interesting and refreshing, you will enjoy this recipe.

At first I was skeptical about the combination of the ingredients for this coleslaw, especially the use of pickles, and grapes.

I had a discussion with my niece, who is a Food Scientist, and she felt that it actually sounded pretty good.

She would have excluded the raisins (she does not like them), but I kept them in, and would have loved to add the walnuts, but did not have any in my pantry.

Ingredients:

• 4 cups cabbage, shredded (about 1/2 of a medium head of cabbage)
• 2 medium red apples, cored and chopped (I used Gala, and shredded them)
• 1 cup red and green, seedless grapes, halved
• 1/2 cup onion, finely chopped (I used Vidalia onion)
• 3/4 cup raisins
• 1/4 cup walnuts , coarsely chopped
• 3 large dill pickles, peeled and shredded
• 1/3 cup low fat mayonnaise (I used Hellmann’s Light)
• 2 Tbs brown sugar
• 2 Tbs Apple Cider Vinegar
• 1 Tbs coarse grain brown mustard
• Salt and pepper to taste

Directions:

1. In a large bowl combine, cabbage, apples, onions, grapes, pickles, raisins, nuts.
2. In a small bowl mix together the mayonnaise, mustard, vinegar, and sugar.
3. Add to cabbage mixture and lightly toss to coat.
4. Add salt and pepper to taste, and toss lightly.
5. Cover and refrigerate overnight, or 2-6 hours, before serving.

Leftovers may be refrigerated in an airtight container, for 3 days or less.

Do you still have some of that Easter Ham hanging around in your fridge, and you’re getting tired of eating ham sandwiches, or omelets?   I have a great recipe for you to create a delish casserole, and use up your ham.

Simple, tasty, and different, describes this dish very well.

Easy family dinner, in a matter of minutes.

Ingredients:

• 3 cups cooked ham, sliced  (see tip below)
• 3 medium potatoes, cooked and sliced  (see tip below)
• 2 medium dill pickles, sliced to medalions
• 2 medium onions, chopped
• 1 clove garlic, chopped
• 3 Tbs. butter
• 2 Tbs. all purpose flour
• 1 ½ cup consommé (I made mine out of a bouillon and warm water)
• ½ cup sour cream
• 1 Tbs. Worcestershire Sauce (I use Reduced Sodium)
• 4 drops Tabasco Pepper Sauce
• ½ tsp Black Pepper
• 1 ½ cups Sharp Cheddar cheese, grated

Directions:

1. Arrange the ham on the bottom of a casserole dish.
2. Layer the sliced potatoes on top of the ham.
3. Scatter sliced pickles over the potatoes.
4. Sprinkle the onions on top of the pickles.
5. Sprinkle the chopped garlic over the top.
6. Melt butter in the sauce pan, add flour, and sauté for 1 minute, stirring often to prevent browning.
7. Add consommé to the flour mixture, and incorporate to a smooth paste.
8. Mix in Worcestershire Sauce, Tabasco Pepper Sauce, and Black Pepper.
9. Cook for 2-3 minutes, stirring frequently.
10. Temper the sour cream, by adding a little bit of the hot mixture into it and mixing it well.
11. Add sour cream to the sauce and incorporate it well into it, so it is smooth. Do not boil.
12. Pour sauce over the top of the casserole.
13. Sprinkle with Cheddar Cheese.
14. Bake uncovered, in a preheated oven, at 350° for 30 minutes.

Tip: My aunt sometimes would add 2 tsp of  horseradish instead of the Worcestershire Sauce, and sometimes use

1 cup of her leftover kobasie in addition to the 2 cups of leftover ham, plus leftover

mashed potatoes, instead of cooking and slicing new ones.  I personally do not care for the mashed potatoes,

since it makes the casserole kind of mushy.

Here we are again, planning another Super Bowl party, and searching for party food ideas.

Well, since you are reading this post, you’re already in the right place.  There is no better place than grandma’s kitchen, Suburbangrandma, that is!

All the recipes I post are either prepared by me personally, or I have sampled them elsewhere, loved them, and posted them for you to enjoy.

This time I decided to post a very simple recipe, but quite presentable, and very well liked by my family, for years .

These are open face sandwiches, canapes, also know to my family as “kanapky”.

Ingredients:

• 8 oz cream cheese, softened
• 2 Tbs butter, softened
• 1 Tbs Good Seasons Italian Dressing mix
• 2 large loves of rye bread (40 slices)
• 3 tomatoes,  sliced thin
• 4 pickles, sliced thin
• 6 eggs, boiled and sliced thin (use an egg slicer, for best results)
• 1 Lbs of ham, cooked, smoked, or your your choice – sliced on a thinner side as well
• 20 slices of American cheese, white or yellow
• Chives or scallions, chopped (to sprinkle on top for a fresh look, and to enhance the aroma)

Directions:

1. Mix the cream cheese, butter and salad dressing mix.
2. Set aside.
3. Remove the smaller end from the loaf of bread, if you are using bakery loaf.  If you are using a prepackaged bread without the ends, then you are all set.
4. Cut the cheese slices in half diagonally (forming triangles)
5. Fold each slice of ham in half, or cut in half it you plan to use only that much on each sandwich.
6. Get ready all the sliced ingredients: eggs, tomatoes, pickles.
7. Spread the cheese/butter mixture on each piece of rye bread (rather sparingly)
8. Place a piece of ham on top of the spread
9. Place a piece of cheese on top of ham
10. Arrange nicely a slice of pickle, slice of an egg, and slice of a tomato on top of the cheese slice.
11. Sprinkle lightly with chopped chives or scallions.

If you are looking for additional ideas, and recipes, you may check these out:

• Jalapeño Corn Dip
  

• Buffalo Chicken Wing Dip

• 7 Layer Guacamole Dip

• Swedish Meatballs

• Texas Caviar

• Mrs. Z’s Deviled Eggs

• Caramel Apple Dip

• Honey-Apple Brie Bites

• Turkey Taco Ring
  

There are many different recipes for potato salad, but one of my favorite ones is the Suburban Potato Salad.   I love the added color and texture created by the fruit and vegetables.  It makes a very nice addition to other party foods, as well as a side dish for lunch, dinner, picnic, or barbecue.  This recipe makes about 6 cups of salad.

Ingredients:

• 13 red skin potatoes (about 4lbs), cooked (aldente)
• 2 Tbs. onions, chopped
• 1 cup green peas, cooked (aldente)
• 1 cup carrots (cubed ¼ inch), cooked (aldente),
• 5 hard boiled eggs, chopped
• ½ green apple, peeled and cubed (¼ inch)
• 2 Tbs. minced Claussen Pickles
• 1 Tbs. chopped dill (optional)
• Salt and Pepper to taste
• 1 cup Hellmann’s Light Mayonnaise
• ½ cup Light Sour Cream (or Oikos Greek Organic Plain Fat Free Yogurt)
• 2 Tbs. Dijon mustard
• 2Tbs. Claussen Pickle brine

Directions:

1. Wash the potatoes, leave skin on, cover with cold water, bring to boil and cook until semi-cooked (they should feel firm, when testing the center with a toothpick).
2. Remove potatoes, drain, and cool off with cold water.
3. Peel the potatoes, by scraping the peel off, and removing all the eyes.
4. Cut into small (1/2 inch) cubes.
5. Add onions, green peas, carrots, eggs, pickles, apple, dill, salt and pepper.
6. Fold in gently.
7. Mix mayonnaise, sour cream, mustard and pickle brine.
8. Pour over potato salad and fold in gently (do not over mix, as not to break down the vegetables).

Tip:  Make sure not to over cook the potatoes, carrots and peas, so that the salad does not become mushy, during mixing time.

If you like deviled eggs, you will agree that every cook has his/her own special touch in making them.  The main recipe is basically always the same, but everyone adds something extra to make it their own. This particular recipe was created by me personally, and the men in our family enjoy these Deviled Eggs very much.

Ingredients:

• 8 extra large eggs
• 2 ½ Tbs. Hellmann’s Light Mayonnaise
• 2 tsp. Deli Style Mustard
• 1 ½ Tbs. Claussen Pickles, minced
• 1 ½ tsp. Claussen Pickle juice
• Paprika
• Salt and Pepper to taste

Directions:

1. Put the eggs in a pot of cold water.
2. Bring to boil, and cook for 15 minutes.
3. Drain the water.
4. Crack each egg shells with a spoon, and cover with cold water until eggs cool off (this helps the peel to come off with ease).
5. Peel the eggs, and rinse off (in case there are any remaining shell pieces).
6. Cut eggs in half lengthwise.
7. Scoop out the yolks into a bowl, and lay the hauled out egg white halves on a serving platter.
8. Press the yolks through a sieve, by using a spoon and a sweeping motion.
9. Add the remaining ingredients
10. Mix well
11. Fill a cake decorating bag fitted with your favorite tip, with the yolk mixture.
12. Fill the hauled out egg whites halves.
13. Sprinkle with Paprika (optional)
14. Decorate with Parsley, Celery, or Dill leaves (optional).

Any leftover Deviled Eggs are a wonderful snack the next day, or served for breakfast.