Some Classics From My Recipe Box: Asian Coleslaw and Sausage Pinwheels

These two items were made for a potluck graduation party I went to the other day and am just not getting around to putting them up.  The coleslaw is perfect for picnics and grill-outs.  The sausage pinwheels are perfect for breakfast, teas, and appetizers. I have been making both of these recipes since high school. I made the coleslaw and my friend Anna made the pinwheels.

ASIAN COLESLAW

1/2 head of green cabbage shredded

1/2 head of purple cabbage shredded

2 carrots grated

4 stems green onion finely sliced

1/4 cup toasted sliced almonds

1 package of ramen noodles, broken up and toasted

1 tablespoon sesame seeds toasted

1 tablespoon sugar

1/4 cup rice wine vinegar

1/4 cup soy sauce

2 tablespoons peanut oil

I prefer to buy whole cabbage and slice it myself instead of buying packaged pre-shredded coleslaw mix.  It is fresher, cheaper and you get a lot more of it.  If you are in a hurry, the package kind is fine.  Mix last four ingredients together first, and then toss all ingredients together.  This is best if allowed to sit in the refrigerator for an hour before serving.  Eat within two days or the cabbage breaks down from the vinegar.  There are several variations of this recipe on the internet.  Some people like to use the ramen seasoning packet that comes with the noodles.  I have done that before and it is good, just different. 

SAUSAGE PINWHEELS

1 roll hot sausage
2 rolls low fat crescent roll dough
1 container 1/3 fat cream cheese (bring to room temperature)

Brown and finely chop the sausage in a skillet.  Drain on paper towels.  Roll your sheet of crescent dough out onto wax paper.  Luckily, they now make crescent roll dough without the perforated creases to separate them.  If you can only find a classic roll.... pinch all the seams together to create a solid sheet.  Spread half of the cream cheese mixture evenly over the dough.  Once cooled, sprinkle half of the browned sausage over the roll. Using the wax paper as a guide, roll the dough length wise tightly and seal the edges. Wrap the wax paper around it and twist the ends closed.  Store in the freezer for about 10 minutes in order to stiffen the dough so that it can be cut easily.  Cut into pinwheels and bake in a 350* oven for 12-15 minutes until brown (this depends on how small of pinwheels you cut, I cut large ones for breakfast and very small ones to serve as appetizers).  Once they have baked, use a spatula to immediately remove them from the pan, they can stick if they sit too long.  The hot sausage and the cooling cream cheese go great together!  This is probably one of my most requested recipes and it is soooooooooooooo easy to make.

This pinwheel can be made into several recipes using the same method. Here are some of my favorites. You can also make these with puffed pastry just as easily as crescent dough.
1. roast beef slices, sharp cheddar cheese, and prepared horseradish sauce
2. chive and onion cream cheese, swiss cheese, and sliced ham
3. roasted chicken slices, provalone, and pesto or sun dried tomatoes
4. cream cheese, gorganzola, chopped walnuts
5. spinach and feta