While on our travels out west last year, a friend in Washington graciously sent home a portion of her sourdough starter with us. It survived the few weeks in our RV fridge until we landed back in Kansas. Then (after our kitchen was put back together) Annie & I commenced to trying it out. We prefer 100% whole wheat in our breads, so these sourdoughs are turning out a bit dense. However, the family really does like English muffins from this batter, so we double batch them every couple of weeks!
* Especially good toasted for breakfast with cream cheese and strawberry jam! *
I bought some egg roll wrappers on sale at the grocery, so one evening was deemed Chinese cuisine! Using the recipe on the package as a guide, Annie did the prep work while I advised. And took care of the laundry, other girls, and various household duties.
We gobbled the crispy, crunchy, greasy treats...ALL GONE!
Another new recipe Shannon really likes is called Company Coleslaw. I saved this thing from my high school Home Ec class and am just now -19 years later- trying it out!
1 small cabbage, coarsely chopped
1 20 oz can crushed pineapple, undrained
2 medium apples, diced
1 1/2 c. grated carrots
1 c. chopped celery
1/4 c. raisins
1/4 c. mayonnaise
Yield: 11 one cup servings
I substituted fresh pineapple for the canned. Our local Wal-Mart competitor prices Aldi (60 miles away) and a whole pineapple on sale is little more cost than a can, but much more quantity and nutrition and deliciousness !