What's Cooking?

The Little Pink House hosted the Ladies Wot Brunch on Saturday.  You may have read that we are in the middle of a pantry challenge, which is great when you are just feeding your family, but try feeding 13 hungry women a somewhat luxurious brunch from your pantry.  That's when it is game on.  :)

I started last week by using up some of the items in my laundry basket and made Chocolate Mocha Cranberry Muffins (adapted from this recipe) and 3 varieties of Amish Friendship Bread, Lemon, White Chocolate Apricot, and Mexican Chocolate.  I also Braised Radishes and made a mess of turnip and tender greens and put them in the fridge.

Our pantry challenge brunch menu for Saturday consisted of:

Gingerbread Cookie Coffee
Crab & Spinach Bisque
Sauerkraut Salad (recipe below)
White Chocolate Peppermint Cheesecake

Sauerkraut Salad

2 Jars of Homemade Sauerkraut (or 4 cans), drained
1 Jar Pimientos, drained
1 c. Scallions, chopped
1 c. Celery, chopped
1 Bell Pepper, Chopped
2 tsp. Celery Seeds
1 c. Sugar
1 c.Vinegar
1/2 c. Oil
1/2 c. Water

Stir the first six ingredients together.  Take the next four ingredients and put them in a saucepan and bring them to the boil.  Reduce heat and stir until sugar has dissolved.  Pour the dressing over the sauerkraut mixture.  Cover and chill the salad overnight. 


  1. I truly hope you have plans to share that cheesecake recipe!

    1. The cheesecake was a complete fluke, although tasty. I may share it... ;)

  2. Hi Pary,
    I just love that salad, we need to have again real soon and I will try your recipe, it looks wonderful! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Thanks Miz Helen! I had never had this salad before and it was so simple and good. It will be in the regular rotation file for sure.


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