Kat Food

Things we like to eat.

Random

  • No Chop Cajun Coleslaw

    3 c shredded cabbage
    2 c shredded carrots
    1/2 c mayo
    1 T white wine or cider vinegar
    2 tsp prepared horseradish
    1/4 tsp onion powder
    1/8 tsp ground red pepper

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  • Taco Salad

    1 can kidney beans
    1 lb. ground beef
    1/4 c. chopped onion
    1 Tb. chopped green chilies
    8 oz. cheddar cheese, grated
    1 bag taco chips, crmbled
    8 oz. bottle Russian dressing
    2 tomatoes, diced
    1 head lettuce, shredded

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  • Fried Bahamian Bananas

    2 eggs, separated
    1/2 c. beer, at room temp
    2 tsps. corn oil
    1/2 c. flour
    1/2 tsp. dry mustard
    1/4 tsp. salt
    1/8 tsp. white pepper
    1/8 tsp. ground cinnamon
    Dash of ground allspice
    15 bananas
    Flour
    Oil for deep-fat frying
    Powdered sugar for dusting

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  • Family’s Favorite Peach Cobbler

    1 1/4 c. sugar
    1/4 c. sugar
    1/4 tsp. salt
    1/4 tsp. lemon juice
    Juice of 1 lemon
    1 1/2 c. waater
    1 9-inch baked pie shell
    3 oz. package cream cheese
    2 Tbs. milk
    2 c. sliced, ripe peaches
    1 c. heavy cream

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  • Vienna Bread

    1 loaf Italian or French bread
    8 oz Swiss cheese slices
    1/2 lb butter
    2 T chopped onion
    1 T dry mustard
    1/2 t seasoned salt
    1 T poppy seeds
    1 t lemon juice

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  • Halloween Crisp Candy Corn Treats

    1/2 cup (1 stick) butter
    9 cups miniature marshmallows
    10 cups crispy rice cereal
    2 cups mixed candy corn and Indian candy corn
    3/4 cup miniature chocolate chips
    2 or 3 squirts orange food coloring (optional)
    Butter for the pan
    Candy pumpkins for garnish

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  • Pina Colada Cake

    1 box white cake mix
    15 oz cream of coconut
    14 oz condensed milk
    8 oz. crushed pineapple
    12 oz frozen whipped topping
    6 oz frozen shredded coconut

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  • Perfect Pizza Dough

    1 package fresh or dry yeast
    1/4 c. warm water
    1 tsp. salt
    1 Tb. honey
    2 Tbs. olive oil
    3/4 c. cool water
    3 c. all-purpose flour

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  • Heaping Bowl & Brew’s Greens and Beans of Provence

    1/4 cup olive oil
    1 cup diced onion
    1 tablespoon minced garlic
    8 cups chicken or vegetable stock
    1 (14 1/2-ounce) can diced or crushed tomatoes
    1 teaspoon granulated sugar
    1/4 to 1/2 teaspoon red pepper flakes or to taste
    1/2 teaspoon salt or to taste
    1/2 teaspoon black pepper
    3/4 teaspoon herbes de Provence
    2 (15-ounce) cans Great Northern beans, drained
    2 (15-ounce) cans red kidney beans, drained
    2 bunches turnip greens or kale, cut into 2-inch pieces, washed and dried

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  • Cheese Pie Triangles (Mezze)

    1 lb. package egg roll wrappers
    1/2 lb. feta cheese
    Dried mint
    Red pepper
    Egg white to seal pastry
    Oil for frying

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