Lemon butter carots and Pepper coleslaw

Ingredients: 2 packages of baby carrots, halved lengthwise (I used regular carrots and cut it lengthwise and then I cut in half again) ¾ teaspoon of salt divided, 1 tablespoon butter, 1 tablespoon of chopped parsley (optional), 1 tablespoon of fresh lemon juice, and ¼ teaspoon of ground black pepper.

In a sauce pan put ½ teaspoon of salt, carrots and water to cover it. Let it boil over medium high heat, then reduce the heat and let it simmer for 8 min. Then drain it and transfer the carrots to a skillet and add the butter, parsley, lemon juice, pepper, and the reaming salt tossing until coated. Enjoy!  My mom really liked it. I loved it and thought that it tasted good. (Hint be careful on the lemon juice don’t go overboard unless you really like lemon juice because it will taste lemony.) The recipe is found in Paula Deen magazine March/April 2016 pg 33.

Ingredients: 1 bag of angel hair coleslaw, 1 red pepper thinly sliced,  1 green pepper thinly sliced, 1 yellow pepper thinly sliced, 4 tablespoons of mayonnaise, 1 tablespoon of apple cider vinegar, ½ teaspoon of sugar, ½ teaspoon of  salt, and ½ teaspoon of celery salt. 

In a large bowl combine the coleslaw and the peppers together. Then, whisk together in a small bowl mayonnaise, apple cider vinegar, sugar, salt, and celery salt. Then pour over the peppers and the coleslaw and mix until well combined. (Hint: Make it the day before so that it let all the flavors to combine well.) My brother like it went well with meal that my mom made. The recipe is found in Paula Deen magazine July/August 2012 pg 54.