Chunky Applesauce

I offered to take applesauce to serve alongside the pork loin my mom served for Thanksgiving dinner this year. She suggested a chunky applesauce and I thought it would be nice to make it myself for this special dinner. Having never made it before, I did my usual on-line recipe hunt and also checked a few of our cookbooks on the shelves. Finally, I decided to create my own recipe. I chose apples on the sweet side to eliminate the need for added sugar, but I added just a little brown sugar for flavor. The result was delicious! It was a big hit and a perfect side for the delicious pork loin.
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Coleslaw with Peanuts

In her single and child-free years, my friend Martine would invite all of her friends for a nice lunch or dinner. After the meal we’d all take a seat in the living room, where she’d catch up with each of us — one by one, and all at once. These were special times that gave her friends a chance to meet and get acquainted with someone new.

At one of these occasions she served this coleslaw salad and graciously shared the recipe. It probably originated from Lawry’s California Center, where she worked many years ago. The recipe she shared calls for Lawry’s Italian Salad Dressing, made from mix, prepared according to package directions. I have not been able to find that dressing mix, so I substitute with the same amount of seasoned rice vinegar. The result is a light, refreshing, and lower-fat alternative to the typical creamy coleslaw salad. It is especially popular at summer potlucks and barbeques.
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Salmon Patties

These are my mom’s salmon patties. As she says, they’re something she “just throws together, they’re so easy!”. She threw them together one night when I visited after work, and I really enjoyed them. With the exception of the salmon and the eggs, she doesn’t measure. As I said, she “just throws them together”. If possible, use Trader Joe’s Wild Alaskan Pink Salmon.
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Machaca Burrito

This is another “My Best Recipe” printed in the Food section of the Los Angeles Times, some time in the mid-80s. The meat can be also cooked in a crock pot on low setting for several hours or until it shreds with a fork.
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Mexican Corn

This is a delicious side dish to serve with enchiladas or another Mexican main course. Published in Bon Appetit, July 1995.
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