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Monthly Archives: June 2012

Cole Slaw

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As you know, it has been pretty warm here in Iowa so my oven is getting a little break from its usual workout. The grill on the other hand… well it is making up for a long winter hibernation. With all these steaks, burgers and other great grill treats you need some veggies and sides. Enter cole slaw. I know, I know, who makes cole slaw at home? I do! And being rather picky in the field of cole slaw that is no small thing. Cole slaw, like mashed potatoes, must be just so or it isn’t even worth my time.

This recipe is “supposedly” the same recipe as KFC. It tastes similar, in fact, I would argue better. But you decide. Just a couple of things: If you are lazy like me you might just buy bagged cabbage and carrots. If you do that, it is about two bags of cole slaw “mix” for this recipe. Also, this recipe gets better with time so keep that in mind when planning when to serve it.

Cole Slaw

  • 1/2 cup mayo
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely grated cabbage (about 1 head)
  • 1/4 cup shredded carrots (about 1 carrot)

Combine chopped cabbage and carrots in large bowl. Mix together mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. Pour over cabbage and carrots. Toss until coated. Cover and refrigerate for at least 2 hours.

Bread Machine Challah

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When we lived in Chicago I worked part-time as an on-call chaplain at a hospital downtown. On-call chaplaincy means you live in the hospital for a day and a night, wearing a pager and trolling around the hospital looking for trouble. I loved it! However, the hunger you feel after being on-call is unlike any other. Luckily, one of the perks of being the on-call chaplain was getting the leftover challah that a local bakery provided for the Jewish patients’ Sabbath. Challah is incredible. Every religion and denomination has their specialty. Lutherans have hot dishes and Jewish folks have bread. Heaven help me, it is delicious.

Depending on the religious holiday, challah is shaped into various kinds of loaves. Braiding is the traditional method and I think it is pretty easy so that’s what I go with. If you are in a pinch, put it in a loaf pan. Challah is a sweet, rich bread so if you have any left over use it in things like bread pudding and french toast. Also, slathered with Nutella this stuff will change your life. Note: this is not a traditional recipe (parve) as it has milk in it.

Bread Machine Challah

  •          3/4 cup buttermilk
  •          2 eggs
  •          3 tablespoons butter
  •          3 cups bread flour
  •          1/4 cup sugar
  •          1 1/2 teaspoons salt
  •          1 1/2 teaspoons active dry yeast

Place all ingredients into bread machine according to manufacturer’s instructions. Set to dough setting.

Remove from machine and cut into 3 separate pieces. Roll each piece into a rope and braid. Place on parchment covered baking sheet and allow to rest about an hour (until doubled in size). Brush egg wash from 1 egg beaten and 1 tablespoon water onto bread. Bake in oven at 350 for 20-30 minutes.