|Julian's Chili with Cornbread and Carolina Slaw|
Some folks in the north don't know what Carolina slaw is, but it's basically the same as creamy cole slaw but instead of the cream sauce, it uses a clear, less heavy and more tangy sauce. So I'll give you my simple recipe for that as well.
|Julian's Moist Corn Bread|
Moist Corn BreadIngredients
1 (15 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (16 ounce) package Trader Joe's corn muffin mix**
1 cup sour cream
4 Tablespoons butter, melted
1 cup shredded Cheddar
**This can be substituted with two 8 ounce Jiffy mixes.
Preheat oven to 350F degrees. Spray a 9 x 12 inch baking pan or a 2 quart casserole dish.
Mix together the corn, muffin mix, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and a pick inserted into the center comes out clean. Let stand 10 minutes before serving.
Carolina SlawIngredients (serves 4-6)
1 bag of pre-chopped cabbage for slaw OR
1/2 head of cabbage plus a carrot, shredded
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
freshly ground black pepper
1/2 cup cider vinegar
Place the cabbage/pre-made slaw in a mixing bowl. Over medium heat, combine the remaining ingredients and cook 2-3 minutes until the sugar is dissolved. Pour over the slaw and let the flavors combine for 30-60 minutes. Drain off excess liquid and serve.