August has been a bad month for getting my act together. What with vacation and many weekends out of town most meals have been whatever we need to get rid of thrown in a pan. Here's the best of this month from what I can remember. These were not served together!
The Best Fresh Tomato Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
* Recipe from Allrecipes.com by Cheryl Dressler
Sweet Restaurant Slaw
1 (16 ounce) bag coleslaw mix (or a fresh head of cabbage shredded)
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
* Recipe from Allrecipes.com by Sandi Johnson
Brown Sugar-Rum Pound Cakes
1/2 cup chopped pecans
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons light rum
2 tablespoons water
Sweetened whipped cream (optional)
GREASE and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans. BEAT 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. COMBINE milk, dark rum, and vanilla. COMBINE flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans. BAKE at 325 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans. BRING remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.
* Recipe from Allrecipes.com via Southern Living magazine
