Texas Slaw

I was quite taken with this hanging plant (a door prize at a luncheon-did not win). It was a new variety of petunias that I have never seen. The outer flower edge was a deep purple and it was quite a contrast to the lemony yellow center. A stunning array of flowers. I did an Internet search and came up with this name 2014 Spring Trials:Cohen Happy Magic Petunias 

Texas Slaw

Cook's Notes: I have been down South many times and enjoyed their variety of dishes and home style cooking. But it was Up North when I had my first taste of Texas Slaw. It is a adventuresome salad with a Tex-Mex twist. What a nice change from the traditional coleslaw and a perfect side for your next potluck, tailgate party or BBQ. The salad should sit several hours for flavors to meld before serving. 
recipe from allspice.com
Ingredients:

• 1-16 oz. package of coleslaw mix
• 2 cans each 7 oz. Mexicorn or 2 cups frozen fresh corn
• 2 fresh jalapenos peppers, seeded and diced
• 1/4 cup chopped cilantro
• 1 cup lite Ranch dressing
• 1/4-1/2 tsp. cumin
• 1/4-1/2 tsp. ground coriander
•  1/2 tsp. garlic powder
• 2 Tb. lime juice
• 2 cups shredded low-fat cheddar cheese
• 1/4 of a red onion, cut in strips 

Directions:

• Mix peppers, cilantro, Ranch dressing, spices and lime juice.
• Blend dressing mixture with corn, coleslaw mix, onion and cheese. 
• Refrigerate several hours before serving.

that an old ketchup bottle works great filled with batter so there is no mess. So simple why didn't I ever think of that idea!