sweet and sour slaw

A sweet and sour slaw recipe

‘Twas 1976

I was just a tot of 9 when this recipe was published.

Not that I remember or should remember, but I’ve developed a sixth sense affectionately termed “internet stalking.” Rather than use my acquired skills for ill will, I use my skills for the betterment of nostalgic foodie-ism. Which brings me to this recipe.

I really had no reason to turn over the “sweet and sour slaw” recipe (see the two-sided scan below) Mom had apparently torn from a magazine. But “curious me” did turn it over!

Reading the recipe’s back revealed an authors name “James Farrell.” And his book, “The Dunne Family.” In two clicks I found the book’s publish year of 1976, our nation’s bicentennial. Keying in a few words from the article – specifically “james farrell 1976 it was late afternoon when we picked up our boat in Newton Falls” and I was taken to this. A scan of the article which revealed it was from the May 2, 1976 issue of FAMILY WEEKLY.

A scan of the May 2, 1976 issue of FAMILY WEEKLY showing Melissa Gilbert and her two Moms.I then found this black and white of the original cover that was from Florida (I think each city just printed their name on the front). Little House on the Prairie star Melissa Gilbert was on the cover with her two Moms. Melissa was a kid-time favorite of mine – bonnet and all. <– Shakes head, but true!

This recipe was a great find! It’s a kissing-cousin of cole slaw and the dressing is what makes it truly unique. Pineapple and lemon juice are the key dressing ingredients that make this crunchy salad a reacquired family favorite.

Hopefully this story reminds us all that sometimes things are greater than their initial face value. Turning over a stone here and there can be a good thing. In this case, I discovered another publication my Mom read when I was too young to take notice … plus I was able to reignite fond memories of a childhood friend … in just a few clicks.

foodie tips ~

  Unless you’re feeding a small village or love cabbage, I’d suggest easily “halving” this recipe! There were easily 15-25 servings based on the original recipe. I was eating slaw for days! The hips do not lie.

♥  This stored extremely well in the fridge. I think the flavors were able to buddy-up and become BFFs. At least that’s what my taste buds say.

  Whenever possible, use fresh ingredients vs. canned – in this case use fresh bean sprouts as I’ve never seen fresh water chestnuts.

i. ingredients

2 ½ pounds | cabbage, shredded
2 cans (16 ounces) | bean sprouts, drained
2 cans (8.5 ounces) | water chestnuts, drained and thinly sliced
1 ½ cups | mayonnaise
6 tablespoons | lemon juice
 cups | unsweetened pineapple juice
2 teaspoons | salt
1 ½ cups | onion, finely chopped
2 cans (4 ounces) | pimiento, drained and diced

ii. what to do

1. In a large bowl mix cabbage, sprouts and chestnuts. Cover and chill in the fridge.

2. Combine mayo, pineapple juice, lemon juice, salt and onion.

3. Pour dressing over the chilled veggies and toss until well coated.

4. Stir in the pimientos and serve!

Yields: 4 Quarts. QUARTS!

A scan of Mom's original sweet and sour slaw recipe

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glazed ham balls

Glazed. Ham. Balls. Aloha!A handful of days after moving to my temporary apartment in August 2012, I christened my new kitchen with this “BCN” delight.

When I think of the popular duo of pineapple and ham, my thoughts turn to Hawaii. I’ve never been to Hawaii, but Mom and Dad honeymooned there in the 50s before Hawaii joined The Union. Aloha, Hawaii! They were married August 27, 1955 (see below).

During my early years Aloha, Glazed Ham Balls
of life, the Kiker family of 5 would watch Hawaii 5-0, a popular TV show that originally aired from 1968 – 1980. Hawaii-50 was named such because Hawaii was the 50th US state. Oh, the fabulous 50s!

So go on, strap on your coconut bra, grass skirt and lei. Get in the island spirit and make a batch of these glazed ham balls!

Book THAT, Danno!

pineapple + lei = glazed ham ballsi. ingredients

1 pound | ground cooked hamthe original glazed ham balls recipe
½ pound | ground beef
¾ cup | soft bread crumbs
½ cup | milk
¾ cup | unsweetened pineapple juice
½ cup | maple syrup
2 tablespoons | cornstarch
to serve | hot cooked rice
optional | chopped basil or parsley

ii. what to do

0. Preheat oven to 350°F.

1. Combine ham, ground beef, bread crumbs and milk; mix well.

2. Shape into eighteen 1½” meatballs.

3. Place meatballs in a 8″x8″x2″ baking dish.

4. Bake the meatballs, uncovered, in oven for 20 minutes.

craze the glaze!

5. Meanwhile, in a small saucepan, combine the pineapple juice, maple syrup and cornstarch. Cook and stir until thick and bubbly.

6. Pour sauce over meatballs.

7. Bake the meatballs 20 minutes more.

8. Spoon and serve over rice. Top with chopped basil or parley, if desired, and enjoy!

Makes: 6 servings

Foodie Tips ~

Mix the rice with a little snipped basil or parsley, for a burst of flavor and color.

Ground ham? Unsweetened pineapple juice? Soft bread crumbs? Not at my local grocery! I was forced to use ground pork, organic pineapple juice and bread crumbs from a can. It’s all good.

mom and dad's original wedding invite ~ the reception was at aunt sister and uncle bill's house in beautiful terrell hills (san antonio)