This kitchen hack came from my son. A simple solution to not having enough cookware lids.
A nice light spring dessert that I will be serving with dinner on Easter Sunday is Angel food cake and strawberries. If you are lucky enough to live in an area where you have local strawberries simply slice up a few and add them to a piece of cake. They are usually sweet enough by themselves.
If you live in an area, like I do, where the strawberries are shipped from California and tart, slice the strawberries, add a little sugar. Let the strawberries sit for about half an hour then enjoy with a piece of cake.
If you want a little more sweetness, though it is certainly not necessary, you can ice the cake with buttercream icing before serving.
I received this recipe from my mother in-law many years ago. I’m not sure where she got it but my husband and I have made some changes so it is not so sweet and is relatively easy to make.
1 pound pkg. broccoli slaw (lately I have only found 12 oz. packages)
1 pound pkg. Cole slaw
1 bunch green onions, washed and chopped
1/4 cup sunflower seeds
1 4 oz. pkg. sliced almonds
2 pkgs. Ramen noodles (chicken flavor) broken into smaller pieces
1 stick butter
- Mix together broccoli, Cole slaw and chopped green onions.
2. Place butter in a skillet. Once butter begins to melt add sunflower seeds, almonds and broken ramen noodles in a skillet. Cook until lightly brown. Place on a pad of paper towel to soak up some of the butter.
3. Mix together ingredients for the dressing. Add to the slaw and let stand.
1 cup oil
1/2 cup sugar
1/4 cup apple cider vinegar
flavor packages from ramen noodles
4. Add crunchies (step 2) and mix together and serve.