Small Batch Chow Chow
What a great recipe to make with those pintos! Start both recipes from scratch and they’ll be ready to serve together. What do you do when the garden begins to slow down? You throw a collections of vegetables together and make Chow Chow! I just didn’t have enough green tomatoes to follow my cousin Margaret Costa’s recipe. So I pulled together what I had in my garden to fill in. And because I wanted it today I changed the process a bit.
What you can do with Chow Chow is endless. Mix in with rice, add to deviled eggs or chicken salad, serve over meats, beans, black eyed peas, potatoes; or the way I like it …. over scrambled eggs. Just about anything!
Looking back, so many of the prepared foods eaten when I was a child are no longer considered a healthy choice. The main ingredient of this sandwich filling is a processed meat you can’t seem to find any longer in the grocer’s deli. Grandma’s recipe did incorporate cooked chicken if you preferred but it was the original that I loved. For a special treat I do go the bologna and pork loaf but cut the recipe way back from the 6 loaves of bread, etc, to a 4 serving proportion … Just enough for a treat but not for a full on wedding reception. Now I have to say my Grandmother was well known for this recipe by her family & friends. And I feel pretty lucky to have found it written down by her niece many years ago. Problem is Grandma was a change up artist. What she had in the pantry might find its way into the mix. My Mother too had a way of changing her Mother-in-law’s recipes. Mom made it tuna. It can even go just eggs. Or how about turning this into a salad instead. It all can be done with this recipe. Have you ever heard, ‘no one can make it like Grandma?’ Need I say more!
Not sure how or why but a friend and I got to talking about food. Ha. While eating and drinking last night Roselyn mentioned a salad (& the recipe) she frequently ate as a child. It sounded so simple and good I had to try it. She was absolutely right about this side salad! It’s delicious. Don’t tell her but I used pre-washed fresh spinach. She said it wouldn’t be the same without fresh bunches of spinach … not pre-washed. This was pretty darn good, Roselyn! Check out a few of her other recipes she has shared, 
Asiago Pasta Salad is one of my most popular on the blog. A meal in itself with chicken. It’s quite good as a vegetarian too. I actually love all these. The 24 Hour Salad really surprised me. The Bruschetta (not technically a salad) is also a winner even if you’re not a raw tomato fan like me.
A pasta salad to please … packed with delicious ingredients. This is the perfect main dish. It’s a salad I just can’t stop eating. Yikes! A great side to add to my 
What to do with those hardboiled eggs! Here are some recipe ideas. Not just sides but main dishes too. I can’t pick a favorite because I love them all.
A great little salad you can revise. You can refrigerate for the full 24 hours but it’s great after just a few. I bet you can eat it immediately too … well, if the peas are thawed. It’s just a convenient recipe. Who makes a green salad 24 hours ahead!
