Oriental Coleslaw - This unusual mix of ingredients that combine to make a great tasting slaw comes from our former dock neighbors, Laura and Ben, aboard “Kemah”. Make a dressing of 1 Cup corn oil, 1/3 Cup white vinegar; ½ Cup sugar, and the 2 seasoning packets from the Ramen Noodles.  Refrigerate dressing for at least 3 hours to allow flavors to blend before tossing with coleslaw mix and other ingredients. Mix together:

1 – Cabbage, shredded (if a grocery store is handy, use a Package of coleslaw mix)        

1 – Finely chopped onion (or 2 - Bunches of chopped green onion if you have them)

1 – Cup sliced or slivered almonds

1 –Cup shelled Sunflower seeds                                                                   

2 - Packages chicken flavored Ramen Noodles (crumbled up raw)

Apple and Poppy Seed Slaw - Coleslaw is the perfect companion for spicy barbecue, particularly this refreshing version.  Jim’s aunt, Bunny, adds fruit to her coleslaw – whatever she has on hand. Grapes are a great-tasting addition to slaw that will make you wonder why you didn’t think of adding them before. Mix cabbage, carrots, apples and onions. Add vinegar and toss to coat. To make the dressing: Whisk sour cream, mayonnaise, thawed apple juice concentrate and poppy seeds. Add to cabbage mixture and toss to blend. Season with salt and pepper. Cover and refrigerate at least one hour. 

 1       Cabbage, shredded

3       Carrots, peel and grate

3       Green Apples, peel core, grate

4       Green onions, thinly sliced

2       Tablespoons Apple Cider Vinegar

2/3    Cup sour cream

½      Cup mayonnaise

¼      Cup frozen apple juice concentrate

2       Tablespoons poppy seeds

Waldorf Salad - Combine: cored and chopped up apples with skin on with celery and walnuts. Toss with dressing made of mayonnaise, whipping cream and sugar

 1/4 cup mayonnaise

1/4 cup whipped cream

2 teaspoons sugar

4 apples – 2 red and 2 green

1 cup chopped celery

1/2 cup chopped walnuts

Lettuce

Artichoke and Roasted Pepper Salad - When you get an invitation to join a fellow boater for dinner, it’s always nice to be able to contribute a little something to the menu – here is a marinated salad that would compliment most any meal – or that your host could store away for another time. Drain artichokes and peppers and mix with garlic, vinegar and spices in a fancy jar or container. Serve at room temperature.

 2 – 6 ounce jars of marinated artichoke 2 – 6 ounce jars of roasted red peppers 1 - finely chopped clove of garlic

 2 T. - red wine vinegar

 ½ - teaspoon dried oregano

4 T. - olive oil

2 T. - fresh or dried parsley

Carrot Salad - Peel and grate 6 large carrots. Add 1 Tablespoon fresh lemon juice, 4 Tablespoons fresh orange juice, 1 Tablespoon grated orange rind, 6 Tablespoons Olive oil, and ½ teaspoon of sugar. Sprinkle lightly with salt and Cayenne pepper. For variation, you can add raisins; finely sliced red onion, chopped nuts, or even some crumbled blue cheese.

Trash Bag Taco Salad - Our friends, Dana & Laurie make the best Taco Salad – this is not their exact recipe, but does a credible job for a crowd of hungry boaters.

3 pounds hamburger meat

3 packages taco seasoning mix

3 cups cheddar cheese, shredded

2 cups onion, chopped

2 cans ranch style beans, drained

3 heads lettuce, shredded

3 cups tomatoes, chopped

3 small cans Olive, chopped or sliced

1 16 oz bag frito Chips

1 16 oz bottle Catalina dressing

1 12 oz jar Picante sauce

Brown and Drain beef. Add taco seasoning according to package directions. Cool slightly. Toss with remaining ingredients in a large trash bag. Serve with chopped olives, corn chips, sour cream, salsa – and lots of beer and margaritas.