Sauce:
½ cup half-and-half
4 ounces cream cheese
2 cups shredded cheddar cheese
Salt to taste
Garnish: Paprika

Directions
Combine cauliflower and
water (about 2 cups) in a
large saucepan. Bring to
a boil over medium-high
heat, cover and cook until
the cauliflower is tender,
about 10-minutes. Drain
well in a colander.
Preheat oven to 350F.
Heat sauce ingredients
in a small saucepan over
medium heat. Whisk until
smooth.
Transfer the cauliflower
to a large bowl. Add the
sauce and use a rubber
spatula to gently toss until
covered. Adjust salt to
taste.
Transfer the mixture into
a small to medium baking
dish, sprinkle with papri-
ka and bake until bubbly,
about 30 minutes. Serve
hot. Makes 6 servings.

SWEET APPLE
AND CABBAGE
VINAIGRETTE SLAW

Ingredients
4 cups shredded cabbage (any
color)
1 cup shredded carrots
1 granny smith apple, unpeeled,
cut into matchsticks (about 1
cup)

Dressing:
¼ cup apple cider vinegar
¼ cup vegetable oil (any kind
that is not strong flavored)
¼ cup sugar
1 Tbsp. poppy seeds
Salt and pepper to taste

Directions
Place vegetables in a large

bowl.
Combine dressing
ingredients in a jar with a
tight-fitting lid. Shake well.
Pour half the dressing
over the cabbage and toss
well. Add salt and pepper
to taste.
Cover and chill until
ready to serve. Just before
serving, taste the slaw and
add more dressing to taste.
Store remaining dressing
for another time, refrigerat-
ed. Makes 6 servings.

GINGER AND SPICE
ROASTED CHICKEN
WINGS

Ingredients
Spice mix:
2 Tbsp. light brown sugar
1 Tbsp parsley flakes
1 Tbsp. medium Chili powder
1 Tbsp. paprika
1 tsp. onion powder
1 tsp. kosher salt
1 tsp. celery salt
1 tsp. onion powder
1 tsp. granulated garlic
¼ tsp. cayenne pepper

Wings:
2 pounds chicken wings, thawed
completely if using a frozen bag
1 Tbsp. minced ginger root

¼ cup vegetable oil (any kind
that is not strong flavored)

Directions

Preheat oven to 400ºF.
Line a large-rimmed
baking sheet with 2
large sheets of foil (or
1 heavy-duty sheet). Be
sure the foil goes over the
edges of the baking sheet.
Combine all dry spice
mix in a jar with a lid and
shake well.
Combine the chicken
wings and oil in a medium
bowl and toss well. Add
about half the spice mix-
ture and toss well.
Arrange chicken wings
on the prepared baking
sheet and bake for 30-45
minutes, turning once
during cooking. Serve
wings with additional spice
mixture on the side. Makes
6 servings.

PULLED BARBECUE
BRISKET
Although this is made in
the oven instead of slow
cooking on a barbecue,
the flavor is sweet and
spicy with a wonderful
combination of sweet

and spicy flavors. I make
my own barbecue sauce
(recipe below) or use your
favorite bottled barbecue
sauce. I serve these on
small French rolls, but buns
work well, too.

Ingredients
5-6 pounds beef brisket, most
visible fat removed
2 Tbsp. granulated garlic
1 tsp. ground pepper
2 Tbsp. kosher salt
3 Tbsp. brown sugar
2 Tbsp. chili powder

Sauce:
1-2 cups favorite barbecue sauce
2 Tbsp. red wine vinegar
1 Tbsp. hot pepper sauce, such
as Tabasco, optional

Directions
Preheat oven to 325ºF.
Place brisket in a roasting
pan or disposable alumi-
num pan and sprinkle with
the garlic, pepper, salt,
sugar and chili powder.
Cover the pan with foil and
cook for 5 hours.
Remove from the oven
and cool completely (you
may cook the beef up to a
day ahead). Use your fin-
gers to pull apart or shred
the beef with the grain to
very thin small pieces.
Place the pulled beef
in a pot with accumulated
juices. Add all the sauce
ingredients and stir to
combine. Cook over medi-
um heat until very hot and
saucy.
Keep warm until ready
to eat. Serve the beef on
small French rolls or burg-
er buns.
Serve with mustard
or other condiments, if
desired. Makes 8-12 sand-
wiches.

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