Good Day Atlanta viewer information May 3, 2019
ATLANTA (FOX 5-ATLANTA) - Cole Slaw
Ingredients:
1 heads White cabbage
1 cups Shredded carrots
1/2 cup Green onions, finely diced
3 cups Just Mayo
3/4 cups Sugar
3/8 cup Rice wine Vinegar
1/4 cup Lemon juice
1 Tbls Granulated onion
1 Tbls Dry mustard
1 Tbls Salt and pepper
Procedure:
Whisk sugar, rice wine vinegar, lemon juice,
onion powder, dry mustard, salt, and pepper in a bowl to dissolve sugar and combine the dry ingredients
Add the mayo and combine
Fold the above mixture with the cabbage, carrots, and green onions
Chill for a minimum of 2 hours before serving
Yield: 8 servings
Fashion Funds The Cure event that the National Pediatric Cancer Foundation is hosting at Lenox Square. For more information click here.
Trace Barnett stops by with his Manchego cheese biscuits just in time for a perfect Mother's Day brunch. Trace Barnett is the author of Tracing Roots his debut book that focuses on a modern approach to living off the land. For more informaiton click here. For today's recipe see below.
MANCHEGO CHEESE BISCUITS
INGREDIENTS
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 tablespoons black pepper
1 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup whole milk or buttermilk
1 cup grated Manchego cheese
3 tablespoons chopped chives
6-8 thin slices of tomato
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Sift together the first 5 ingredients into a large bowl. Use a fork or pastry cutter to cut butter into into flour mixture until it resembles coarse crumbs. Add milk, cheese, and chives. Stir together until dough pulls away from the bowl and forms a ball.
3. Transfer dough to a floured surface. Fold the dough over 2–3 times and pat down into a rectangle that is roughly 1-inch thick. Use a biscuit cutter or floured glass to cut out biscuits. Place biscuits in a well-greased skillet or on a sheet pan. Top each with a tomato slice and transfer to oven. Bake for 18–20 minutes or until golden brown.
TOMATO JAM
Ingredients:
1 1/2 pounds good ripe tomatoes,
cored and coarsely chopped
1 cup brown sugar
1/3 cup chopped banana pepper
or sweet pepper
2 tablespoons freshly
squeezed Meyer lemon juice
1 tablespoon grated or
minced fresh ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon salt
1 jalapeño stemmed,
seeded, and minced
1. Combine all ingredients in a medium saucepan over medium heat, Bring to a
boil, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has a consistency
of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning; cool.
Refrigerate until ready to use; it will keep at least a week.