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Tag Archive | "“1001 Ways to Cook Southern”"

Dress Up Your Leftover Ham


Ham-and-Pineapple Slaw

Do you have plenty of ham left over from Sunday and don’t know what to do with it? Try this nontraditional salad recipe, from Southern Living’s new cookbook, “101 Ways to Cook Southern” (Oxmoor House, $34.95) It gets a lively crunch from cabbage and a touch of sweetness from pineapple.

I found the pineapple a little too sweet for my tastes, so I added a half cup of chopped celery. It provided balance and a crisp texture. Onion would also work.

Cabbage for the slaw.

Ham-and-Pineapple Slaw Sandwiches

2 cups chopped cooked ham
3 cups shredded or chopped cabbage
1 (8-ounce) can pineapple tidbits, drained
2/3 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Lettuce or greens, optional
4 French sandwich rolls

Combine ham, cabbage, pineapple, mayonnaise, cheese, salt and pepper, stirring gently. Place lettuce or greens to bottoms of rolls, if using. Spoon on salad; cover with tops and serve immediately.

Makes 4 servings.

Adapted from Southern Living’s “1001 Ways to Cook Southern”

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Texas Pecan and Avocado Salad Mixes Two Favorites


Avocados go great with pecans in this salad.

Texans love pecans and avocados. So, why not use the two together? That’s the secret of this simple salad, which can be made any time of year, yet it has an appealing array of spring colors. It comes from Southern Living’s latest cookbook, “1001 Ways to Cook Southern” (Oxmoor House, $34.95).

Texas Pecan and Avocado Salad

1 head Bibb lettuce
2 avocados, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cup chopped toasted pecans
Tangy Dijon Dressing (recipe follows)

Arrange lettuce leaves on a serving platter. Top evenly with avocados and bell pepper slices; sprinkle with pecans. Drizzle with desired amount of dressing.

Makes 8 servings.

Tangy Dijon Dressing

1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon sugar, or to taste
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper

Whisk together olive oil, lemon juice, 2 tablespoons water, sugar, mustard, salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.

Makes about 2/3 cup dressing.

From Southern Living’s “1001 Ways to Cook Southern”

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