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

Corny Dog Muffins

Sauerkraut Salad (recipe below)

Warm Sweet Potato Salad

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. 

This is part of Miz Helen's Full Plate Thursday.