Fabulous Coleslaw

Shred one medium carrot and mix with shredded cabbage and minced onion. In a separate bowl, combine sugar, salt, Nature's Seasonings, pepper, milk, buttermilk, vinegar, lemon juice, and mayonnaise and beat until smooth. Add cabbage mixture and mix well. Cover and refrigerate for at least 2 hours before serving.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

Green Bean Almondine

Wash fresh green beans and remove ends. Leave beans whole and put in saucepan with water, butter, and salt. Cover and cook on low heat for 20 to 25 minutes or until beans are tender. Toast almonds in a skillet over low heat until golden brown- be careful not to burn! Remove beans to bowl and sprinkle almonds over.

Bev's Beef Brisket

Combine all ingredients except the beef in a zip locked bag, shake to mix. Add beef and marinate for 3 hours in refrigerator or 1 hour at room temperature. Roast brisket covered in a 300 degree oven for 90 minutes with the marinade. Remove from oven, slice thinly across on bias and return to ovenproof pan. Skim fat off remaining juices, pour over meat and return, covered, to a 350 degree oven for2 hours. Serve with pan juices.

Great for large Sunday night gatherings.

Betty's Buttermilk Pie

Cream room temperature butter with sugar, vanilla, and salt. Add egg yolks and mix well. Add buttermilk and flour and beat until blended. Fold in stiffly beaten egg whites. Pour into 9 unbaked pie shell. Bake at 375 degrees for 15 minutes. Reduce oven temperature to 300 degrees and bake for 25 minutes. Cool and serve.

Note: Be sure to add the pie dough recipe to your shopping list.

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