I promised to post this so here it is in all its simplicity.

You will need:

1lb- bag of coleslaw
(ready shredded, if you want to go through all the work of shredding cabbage, carrots and everything else, be my guest)
4 tbls sugar
3 tbls white vinegar
4 tbls mayo
dash of caraway seed

Mix sugar, vinegar, mayo & caraway seed in a bowl and pour over coleslaw.
Toss and refrigerate for 45 minutes.
Done.
*awesome with Pulled Pork!

~Dad

This is a very simple recipe.
So simple, in fact,  it was given the above name.

You will need:

*Boneless Chicken Breast
*Ken’s Italian Salad Dressing
*Trader Joe’s Corn Flakes (they work the best)
*Spices (oregano, basil, red pepper flake . . . )
*Salt & fresh ground pepper

Marinate chicken for at least 4 hours in the fridge.
Crush Corn Flakes and add spices.
Roll chicken in flakes and place in a non-stick baking pan.
Bake at 375 for 45-60 minutes.
Goes great with mashed sweet potatoes & fresh steamed green beans.

~Dad

This was the restaurant where my wife and I had our wedding reception years ago (’83).
It was located on a hill overlooking the city of  Worcester and had some of the
most unbelievable lamb dishes in the world.
It closed years ago but has left a culinary legacy behind.
We loved the ‘El’ salad and I searched for years for the dressing.
The salad consisted of iceberg lettuce, thinly sliced onions, tomatoes, cucumbers and Kalamata olives.
Feta cheese was upon request. (betta with feta)
I’ve culled the dressing recipe over the years and use it on
baked kibbee sandwiches with lettuce and onion served in a syrian pocket.

1/4 cup of fresh lemon juice
1/2 cup extra virgin olive oil
2 garlic cloves, pressed (or a smidge of garlic powder to taste)
1 tsp. sugar
splash of vinegar
1 1/2 tsp. dried mint leaves
Combine and pour on salad.