Apr 182013

I went shopping on Saturday and I went a bit overboard. I’m not always able to buy much more than chicken and ground beef, but this time I picked up some really nice finds in the meat and seafood departments, thanks to the weekly sales and manager’s specials at Kroger.

So, here’s a list of meat that I purchased:

    2 Sirloin Tips, approx. 4 lbs. each – on sale (To be used for steaks, pot roast, beef tips, stew)
    1 Small sirloin tip (manager’s special)
    2-1/2 lb. chuck roast (another manager’s special)
    14 thin boneless pork loin chops (family size package for 2 nights)
    14 whole chicken wings (I split them for Buffalo wings)
    2 lbs ground beef (plus I already had 2-3 lbs. in the freezer)
    2 racks of pork back ribs – on sale
    1-1/2 lbs fresh cod fish filets – on sale
    10 sweet Italian sausage links (2 nights) – Kroger brand
    Beef hot dogs – Ball Park on sale

I didn’t buy chicken because I have a freezer full.

Following is a draft of meals that I will make in the next two weeks, plus the links to the recipes that I used/will use:

  1. My Mother’s Pork Loin Chops Simmered in Beef Gravy – http://susans-musings.com/my-mothers-pork-loin-chops-simmered-in-beef-gravy
    This one of my family’s favorites. I make these every other week for my son. When I say we’re having pork chops, he asks if they’re his pork chops or dad’s, who prefers my From Stove to Oven Baked Pork Chops. I like them both.

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Feb 072013

I went in search of a coleslaw recipe that resembles the sweet coleslaw at Red Lobster and KFC, two restaurants that make great sweet coleslaw. KFC’s might be a little tangy, but it’s my second favorite. I came up with the following recipe for a sweet creamy coleslaw, and it’s not tangy:


    3/4 cup mayonnaise (preferably regular Hellman’s, not canola*)
    3 tablespoons sugar
    1 1/2 tablespoons white wine vinegar
    1/3 cup vegetable oil*
    1/8 teaspoon onion powder
    1/8 teaspoon dry mustard
    1/8 teaspoon celery salt (can substitute with celery seed)
    1 dash black pepper
    1 tablespoon lemon juice
    1/2 cup half-and-half
    1/4 teaspoon salt
    1 large head green cabbage, finely shredded
    1 medium shredded carrot (optional)


Shred cabbage with a box grater over a large bowl. I cut the cabbage in quarters, remove the core and shred one quarter at a time. I prefer shredded cabbage rather than chopped. Set aside.

In a small bowl, whisk mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage, a little at a time, and toss until cabbage is well coated. Keep coleslaw refrigerated.

This is enough sauce for a large head of cabbage. Since cabbage size varies, add about half to the coleslaw and toss. Then, add more a little bit at a time until you get the consistency you like. I strain my after if it’s too liquidy.

Also, I don’t put carrots in my coleslaw, but you can add some shredded carrots to add some color.

*Note: One time, I made this with Hellman’s made with canola and though it was good when served right away, it didn’t refrigerate well and turned a dark color.

Tell us what you think!

Please leave a comment and let us know if you liked this recipe.

Do you have a favorite coleslaw recipe that you’d like to share? If so, please use the comment box below and leave a link that goes directly to your recipe. Also, please add a link back to Susan’s Musings.

Thank you!


Jan 242013

I bought my new 12″ Lodge Cast Iron Skillet and the first thing I made was Cast Iron Skillet Cornbread. The next thing I wanted to make in a cast iron skillet was fried chicken. That’s what we had for dinner the other night, and it was delicious!


  • 6 to 8 pieces or 1 whole chicken, cut-up
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 4 cups Oil or shortening

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 Posted by on January 24, 2013