Marinated Cole Slaw

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Marinated Cole Slaw

4 cups shredded cabbage (1-1/2 to 2 pounds)
2 tablespoons chopped pimientos
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sugar
1/2cup white vinegar
1/2 cup water
1 tablespoon mustard seed
1tablesappon celery seed
little salt and pepper.

Mx all together except vinegar, water, and spices. Now mix all this and pour over slaw and in and cover and sit in refrigerator at least 4 hours or overnight.It good good with everything.  Thanks for visiting and please come back soon.

 

 

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My SouthernFried Chicken Dinner

Mary's Country Kitchen

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This is one of the go meals we like to prepare here in the south, at my house anyway.

Fried Chicken

Skin on chicken parts ( we like breasts and wings)

2 cups flour

1 tsp. baking powder

1tsp. onion powder

1 tsp. garlic powder

salt and pepper

paprika

I soak my chicken in buttermilk and dip in batter and lay on a baking rack let sit for about 10 to 15 min. Have iron skillet hot with oil 1/2 way of chicken. Fried until one side is brown turn over and turn down the heat, cover and let cook about 30 minutes or until done, I test mine and take out when temp. reaches 160 degrees. But, last few minutes on frying add 1/4 cup water and put lid back on and let steam

Green Peas

1 bag frozen green peas

1 small onion chopped

2 or 3 slices bacon…

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Amazing Carrot Cake

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This has become a family favorite. Hope your family will enjoy as well.

I pkg. Yellow cake mix (without the pudding )

1 pkg. vanilla instant pudding

2/3 cup orange juice

1/2 cup oil

4 lg. eggs

1 1/2 tsp. cinnamon

1/2 tsp allspice

3 cup carrots ,grated

1/2 cup raisins or more if desired

1/2 cup coconut

1/2 cup nuts

2 tsp. vanilla

Mix all ingredients together except the nuts and carrots. mix well and add carrots and nuts and just mix in well  Pour into two 9 inch or 8 inch pans which have been buttered and floured  and before you add the raisins mix with a couple tsp flour so they want stick to the pan. bake in preheated oven 350 degrees 25 to 30 min . be careful not to overcook  cool completely and add cream cheese icing.Recipe following

Cream Cheese Icing

1- 8 oz. cream cheese

1 stick butter softened

Add 1./4 cup milk

You can add chopped nuts, or coconut if desired

4 cups powdered sugar (Or more if needed to get right consistency)

Please come back and visit again soon, see whats cooking here at Mary’s Country Kitchen

Have a great day, See you soon!

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Quiet Reflection – Making Pies from Scratch

WILL BE TRYING YOUR PIE CRUST. THE PIES LOOK AMAZING.

Eat, Play, Love

It has been a reflective week. Do you ever have those? The kind where your thoughts run a little slower. You have a feeling of nostalgia that you can’t quite pinpoint. You might even be a little more withdrawn and less talkative than normal. It’s not a wistful look back, a pitty party, or a time for dwelling on mistakes or regrets. It’s simpler than that. It’s calm. It’s peaceful. You could even call it a quiet acceptance – of what, I’m not sure. Maybe everything? Maybe nothing? Maybe it simply marks the closing of a chapter. A new one is afoot afterall.

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Simple Salmon Croquettes

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1 Lg. can salmon, drained

The bones has good benefit its a choice to or not to.

2 eggs

1/4 cup corn meal

1 tsp onion powder

garlic  Optitional

Roll in bread crumbs and fry in hot oil that covers the salmon.

fry until nice and golden and enjoy!

BENEFITS RELATED TO OMEGA-3 CONTENT

Salmon has earned its research reputation as a health-supportive food based largely on its unusual omega-3 fatty acid content. It’s very common for 4 ounces of baked or broiled salmon to contain at least 2 grams of omega-3 fats—more than the average U.S. adult gets from all food over the course of several days. (If we consider 4 grams of omega-3 fatty acids to be a daily goal for a person consuming a 2,000 calorie diet—based upon recommendations from the 1999 Workshop on the Essentiality of and Recommended Dietary Intakes (RDI) for Omega-6 and Omega-3 Fatty Acids sponsored by the National Institutes of Health (NIH)—then this would equal about 50% of this goal. For more on this, see our write-up on omega-3s.)

About half of this omega-3 fat is provided in the form of EPA (eicosapentaenoic acid) and a slightly lower amount is provided in the form of DHA (docosahexaenoic acid). The amounts of EPA and DHA contained in salmon are unusual among commonly-eaten foods. In addition to this high concentration of omega-3 fats is the relatively small amount of omega-6 fats in salmon and its outstanding ratio of omega-3 to omega-6. Four ounces of salmon will typically contain less than 1/2 gram of omega-6 fat, for an omega-3 to omega-6 ratio of approximately 5.5 to 1. In the average U.S. diet, this ratio has repeatedly been shown to be lop-sided in the opposite direction, with at least 4-5 times as much omega-6 fat as omega-3 fat, and in some studies, up to 12-20 times more. In our World’s Healthiest Foods rating system for food, only two foods provide more omega-3s per standard serving than salmon. Those two foods are walnuts and flaxseeds. Both of these plant foods are outstanding sources of omega-3s! However, they cannot be compared on an equal basis to salmon because their omega-3 fats come in the form of alpha-linolenic acid (ALA) rather than EPA or DHA.

The widely-studied benefits of omega-3 fatty acids are documented in our Omega-3 Fatty Acids profile in the Essential Nutrients section of our website. In general, these benefits involve improved control of the body’s inflammatory processes, better overall cell function, improved transfer of information between the body’s cells, and better brain function. When researchers look specifically at intake of omega-3-containing fish like salmon, they find health support in all of the above areas. However, some areas of omega-3 support are what we would call “standout” areas. These areas include:

 IMG_4028Dinner for one

Thanks for visiting Mary”s Country Kitchen, Come again soon.

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