cole slaw....the easy way ;)

better late than never?  i hope so....its now great b-b-que time.  so i am finally sitting down to write out the cole slaw recipe.  cheese potatoes coming next! to read about the origins of this recipe, read here .

cole slaw

• 1 cup Hellmann's Real Mayonaise (i've never gotten brave enough to try another brand)
• 3 T. lemon juice (bottled works just fine, but fresh does take it a notch
• 2 T. sugar (can use honey)
• 1 t. salt
• 2 t. horseradish (the one of the secret ingredients)
• 3/4 t celery seed
• 6 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped find green pepper

whisk 1st 6 ingredients together.  combine vegetables and add sauce mix.  Stir well.

that's it.  so easy and so good.

now....i do take a short cut in that i purchase ready made shredded cabbage mix.  it does have carrots in it, although not 1 cup.  so, i just decide in the moment if i can make that happen or not.  the bell pepper is a non-negotiable.  it is the other secret ingredient.  i usually just put it through the food processor.

iii forks corn

once we had been to iii forks, we were on the hunt for their recipes...or at least trying to copy them.  a friend had overheard us talking about how much we loved it....and how we had broken the salad recipe, which you can find here and she gave us a copy of the creamed corn they serve.  wow.  jackpot!  we decided to make it for a holiday meal, and it has been a regular ever since.  i rarely make it outside of the holidays, but my kids--the ones out on their own--will call me to get the recipe every now and then.  it is so good!  it does taste better with fresh, off the cob corn, but during the holidays, fresh corn is hard to come by and pricey...so we use frozen.  I do try to find the best brand of frozen, which is usually birds eye or green giant.  this is one recipe i don't go for store brands.

III Forks Corn

• 10 ears fresh corn (we use frozen most of the time)
• 1 C. heavy cream
• 1 C. milk
• 2 T. Sugar
• 1 t. salt
• 1/2 t. white pepper
• 1/2 t. black pepper
• 1/4 t. accent (I have NEVER used)
• 1/2 t. garlic powder
• 1/2 t. thyme
• 4 oz butter
• 2 T. flour

In a stock pot, combine first 10 ingredients. Slowly bring to a boil. (if using frozen corn, I cook part way). Reduce to a simmer. Simmer 3 minutes.

In a separate sauce pan, bring the butter to a boil. Stir in flour. Ad this mixture to the simmering corn.

Stirring occasionally, simmer for 3 more minutes. Keep warm until serving.