Aint Your Mamas Slaw Food

AIN'T YOUR MAMA'S SLAW

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing and sugar until blended. Add to salad; toss to coat.
• Refrigerate 1 hour. Add nuts just before serving; mix lightly.

SLAP YO' MAMMA MEATLOAF

Steps:

• Mix all ingredients except 1/8 cup barbecue sauce together in a large mixing bowl.
• Press into a loaf pan.
• Top with 1/8 cup barbecue sauce.
• Bake at 350 for 60 minutes.

TANGY QUICK COLLARDS

Steps:

• Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
• Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
• Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.

JALAPEñO BLACK-EYED PEAS

Steps:

• Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
• Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
• Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

THE SHACKS BARBECUE SAUCE (LITTLE ROCK)

Steps:

• Combine first four ingredients and set aside. In large saucepan, combine combine ketchup, vinegar, water and onion. Stir in dry mixture. Bring to a rolling boil, reduce heat and cook uncovered 1 1/4 hours, stirring every ten minutes.
• The mixture will reduce to almost half, about 55 ounces. Pour into sterilized jars and let rest for a few days. When I make this, I just pour the mixture into the empty ketchup bottles and store in the refrigerator.