COLESLAW RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND COLESLAW 2 1/2 CUPS SHREDDED CABBAGE 1/2 CUP CHOPPED CELERY 1/4 CUP DICED GREEN PEPPER 1/4 CUP DICED CUCUMBER 3 TABLESPOONS MINCED ONION 1/4 TEASPOON SALT DASH PEPPER 1/2 CUP MAYONNAISE OR SALAD DRESSING 2 OR 3 TABLESPOONS LIGHT CREAM 1/2 CUP TOASTED SLIVERED ALMONDS COMBINE ALL INGREDIENTS EXCEPT MAYONNAISE, CREAM AND ALMONDS. CHILL. JUST BEFORE SERVING, BLEND MAYONNAISE AND CREAM. TOSS DRESSING AND ALMONDS WITH SALAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAJUN COLESLAW (08-14-93) (10:37) SERVINGS: 10 5 T MAYONNAISE, (HEAPING) 1 T LOUISIANA HOT SAUCE 2 T YELLOW MUSTARD (HEAPING) 2 T KETCHUP 2 T OLIVE OIL 1 T WINE VINEGAR 1 T GARLIC SALT 1 T LEA & PERRINS 1 EA JUICE OF MEDIUMS SIZE LEMON 3 T SALT (TO TASTE) 4 EA BELL PEPPERS, SLICED 2 EA ONIONS, MEDIUM, SHREDDED 1 EA LARGE CABBAGE, SHREDDED PUT MAYONNAISE AND MUSTARD IN A BOWL LARGE ENOUGH TO HOLD COMPLETE MIXTURE, BUT SHAPED SO THAT THE MIXTURE CAN BE BEATEN WITH A FORK. BEAT MAYONNAISE AND MUSTARD UNTIL COMBINED. ADD OLIVE OIL SLOWLY, BEATING ALL THE TIME. BEAT UNTIL MIXTURE HAS RETURNED TO THE THICKNESS OF ORIGINAL MAYONNAISE. ADD LOUISIANA HOT SAUCE, CONTINUING TO BEAT. ADD KETCHUP AND KEEP BEATING. ADD SALT AND GARLIC SALT, BEATING ALL THE TIME. ADD WINE VINEGAR (THIS WILL THIN THE SAUCE DOWN). BEAT THIS THOROUGHLY, ADDING THE LEMON JUICE AS YOU DO SO. TASTE FOR SALT AND PEPPER. PLACE SHREDDED CABBAGE, PEPPERS, AND ONIONS IN A LARGE SALAD BOWL. POUR SAUCE OVER AND TOSS WELL. THIS SHOULD BE DONE ABOUT AN HOUR BEFORE SERVING. TASTES EVEN BETTER THE NEXT DAY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE COLESLAW (01/24/94) (0:10) SERVINGS: 12 ----------------------CABBAGE MIXTURE---------------------- 1 HEAD OF GREEN CABBAGE 1 BN GREEN ONIONS -----------------------SPICE MIXTURE----------------------- 3/4 C SLICED ALMONDS 2 PK RAMEN NOODLES; SLIGHTLY -CRUSHED 1/2 C SESAME SEEDS 1/2 C BUTTER -------------------------DRESSING------------------------- 1 C OIL 1/4 C SUGAR 2 TB ACCENT 1/2 C VINEGAR 1 1/2 TS -SALT 1 TS -PEPPER CHOP UP CABBAGE AND GREEN ONIONS AND STORE IN A BAG PRIOR TO CONTINUING RECIPE. COMBINE SPICE MIXTURE INGREDIENTS. SAUTE LIGHTLY; SET ASIDE. COMBINE DRESSING INGREDIENTS. MIX CABBAGE MIXTURE, SPICE MIXTURE AND DRESSING TOGETHER JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSIC COLESLAW (01/11/93) (1:18) MSB 1 CUP MAYONNAISE 3 TABLESPOONS LEMON JUICE 2 TABLESPOONS SUGAR 1 TEASPOON SALT 6 CUPS SHREDDED CABBAGE 1 CUP SHREDDED CARROTS 1/2 CUP THINLY SLICED GREEN PEPPER COMBINE FIRST 4 INGREDIENTS. STIR IN REMAINING INGREDIENTS. COVER; CHILL. MAKES 6 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLESLAW 1 HEAD CABBAGE 1 CUP GRATED CARROT 1/4 CUP SLICED GREEN PEPPER 1 TEASPOON MINCED ONION 2 TABLESPOON CHOPPED PARSLEY 1 TABLESPOON LEMON JUICE 2 TABLESPOON SUGAR 1 TEASPOON CELERY SEED 1 CUP MAYONNAISE PLACE CABBAGE AND PEPPERS IN A LARGE BOWL. SPRINKLE WITH SUGAR. ADD REMAINING INGREDIENTS AND MIX WELL. CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLESLAW 1 SHRED 3 CUPS CABBAGE EXTRA FINE USING CHEF'S KNIFE OR GRATER. TO AVOID LAST MINUTE FUSS, TOSS CABBAGE WITH ICE CUBES; HOLD IN REFRIGERATOR 1 HOUR. REMOVE ICE; DRAIN. IF DESIRED, ADD 1/4 CUP CHOPPED GREEN PEPPER OR MINCED ONION, OR 1 CUP GRATED CARROT AND 1/2 CUP RAISINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLESLAW 2 (05-02-93) (20:57) SERVINGS: 10 5 T MAYONNAISE, (HEAPING) 1 T LOUISIANA HOT SAUCE 2 T YELLOW MUSTARD (HEAPING) 2 T KETCHUP 2 T OLIVE OIL 1 T WINE VINEGAR 1 T GARLIC SALT 1 T LEA & PERRINS 1 EA JUICE OF MEDIUMS SIZE LEMON 3 T SALT (TO TASTE) 4 EA BELL PEPPERS, SLICED 2 EA ONIONS, MEDIUM, SHREDDED 1 EA LARGE CABBAGE, SHREDDED PUT MAYONNAISE AND MUSTARD IN A BOWL LARGE ENOUGH TO HOLD COMPLETE MIXTURE, BUT SHAPED SO THAT THE MIXTURE CAN BE BEATEN WITH A FORK. BEAT MAYONNAISE AND MUSTARD UNTIL COMBINED. ADD OLIVE OIL SLOWLY, BEATING ALL THE TIME. BEAT UNTIL MIXTURE HAS RETURNED TO THE THICKNESS OF ORIGINAL MAYONNAISE. ADD LOUISIANA HOT SAUCE, CONTINUING TO BEAT. ADD KETCHUP AND KEEP BEATING. ADD SALT AND GARLIC SALT, BEATING ALL THE TIME. ADD WINE VINEGAR (THIS WILL THIN THE SAUCE DOWN). BEAT THIS THOROUGHLY, ADDING THE LEMON JUICE AS YOU DO SO. TASTE FOR SALT AND PEPPER. PLACE SHREDDED CABBAGE, PEPPERS, AND ONIONS IN A LARGE SALAD BOWL. POUR SAUCE OVER AND TOSS WELL. THIS SHOULD BE DONE ABOUT AN HOUR BEFORE SERVING. TASTES EVEN BETTER THE NEXT DAY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFETTI COLESLAW (04-27-92) (3:13) PEEL 1 MEDIUM CARROT AND CUT INTO 1 INCH PIECES. PUT IN FOOD PROCESSOR OR BLENDER AND PROCESS OR BLEND UNTIL WELL GRATED. CUT 1 POUND CABBAGE INTO CHUNKS. CUT 3 GREEN ONIONS INTO 1 INCH PIECES. ADD TO PROCESSOR AND PROCESS UNTIL CHOPPED. IF CONTAINED WILL NOT HOLD THE FULL AMOUNT, PROCESS IN BATCHES. EMPTY THE CHOPPED VEGETABLES INTO SMALL BOWL. TO PROCESSOR ADD 1/2 CUP SOUR CREAM, 1/2 CUP MAYONNAISE, THE JUICE OF 1/2 LEMON, 1 TABLESPOON SUGAR, 1 TEASPOON SALT AND A DASH OF RED PEPPER SAUCE. PROCESS UNTIL WELL MIXED. SPOON DRESSING OVER CHOPPED VEGETABLES; TOSS UNTIL WELL COATED. MAKES 3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY COLESLAW 1 SMALL GREEN CABBAGE, CUT INTO 1 INCH PIECES 1/2 GREEN PEPPER, CUT UP 1/2 CUP MAYONNAISE OR SALAD DRESSING 1/4 CUP DAIRY SOUR CREAM 2 TEASPOONS LEMON JUICE 1/2 TEASPOON SALT 1/4 TEASPOON DRY MUSTARD DASH PEPPER FILL BLENDER CONTAINER TO TOP CUP MARKING WITH VEGETABLES. COVER CONTAINER; FOLLOW MANUFACTURER'S INSTRUCTIONS OR RUN JUST LONG ENOUGH TO CHOP VEGETABLES, ABOUT 3 OR 4 SECONDS. POUR MIXTURE INTO STRAINER; DRAIN THOROUGHLY. REPEAT WITH REMAINING VEGETABLES. MIX MAYONNAISE, SOUR CREAM, LEMON JUICE,SALT, MUSTARD AND PEPPER; POUR OVER CHOPPED CABBAGE AND GREEN PEPPER AND MIX. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY YOGURT COLESLAW (08-30-92) (0:20) 3 TABLESPOONS LOW FAT YOGURT 2 TABLESPOONS SOUR CREAM 1 TEASPOON PREPARED DIJON MUSTARD 1/2 TEASPOON SUGAR 1 TEASPOON CIDER VINEGAR 1/2 TEASPOON CELERY SEEDS 1/8 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER 2 CUPS CABBAGE, COARSELY SHREDDED OR THINLY SLICED 1/4 CUP CARROT, COARSELY GRATED IN A MEDIUM SIZE BOWL COMBINE THE YOGURT, SOUR CREAM, MUSTARD, SUGAR, VINEGAR, CELERY SEEDS, SALT AND PEPPER. ADD THE CABBAGE AND CARROT AND TOSS WELL TO MIX. COVER AND CHILL IN THE REFRIGERATOR FOR 2 TO 3 HOURS, TOSSING OCCASIONALLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISPY CABBAGE SLAW (12/26/93) (2:00) 1 CABBAGE, FINELY SLICED 1 LARGE ONION, FINELY SLICED 1/2 CUP VINEGAR 1/2 CUP VEGETABLE OIL 1/3 CUP HONEY 3/4 TEASPOON DRY MUSTARD 3/4 TEASPOON SALT 1/2 TEASPOON CELERY SEED 2 CARROTS, GRATED (OPTIONAL) PLACE CABBAGE AND ONIONS IN A LARGE BOWL. MIX TOGETHER THE VINEGAR, VEGETABLE OIL, HONEY, DRY MUSTARD, SALT, AND CELERY SEED IN A LARGE PAN AND BRING TO A BOIL. SIMMER 1-2 MINUTES. POUR OVER CABBAGE MIXTURE AND MIX WELL. LET STAND FOR A FEW HOURS. WILL KEEP REFRIGERATED FOR SEVERAL DAYS. SERVES 10-12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN PATCH COLESLAW 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS 2 TABLESPOONS ITALIAN SALAD DRESSING 1 PINT COLESLAW (FROM DELICATESSEN) RINSE FROZEN PEAS UNDER RUNNING COLD WATER JUST UNTIL THAWED, ABOUT 1/2 MINUTE; DRAIN. PLACE IN BOWL. DRIZZLE DRESSING OVER PEAS; TOSS UNTIL COATED. IN LARGE SERVING DISH, MIX PEAS AND COLESLAW. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON COLESLAW (08-14-93) (10:57) SERVINGS: 6 1/2 C MAYONNAISE 1/2 C SOUR CREAM 1/4 C FRESH LEMON JUICE 2 T DIJON MUSTARD 2 T OLIVE OIL 2 T SUGAR 1 T WHITE WINE VINEGAR 1 T PREPARED HORSERADISH 1 T SALT 1/2 T CELERY SEEDS 1/2 T PEPPER 8 C SHREDDED CABBAGE (ABOUT 1 1/ 1/2 EA RED BELL PEPPER (CUT INTO MA 1/2 EA GREEN BELL PEPPER (CUT INTO 1/4 EA RED ONION (CUT INTO MATCHSTICKS) 1 EA CARROT, SHREDDED 2 T CHOPPED FRESH PARSLEY 2 T GRATED LEMON PEEL COMBINE FIRST 11 INGREDIENTS IN BOWL; WISK TO BLEND. REFRIGERATE DRESSING UNTIL COLD. (CAN BE PREPARED 1 DAY AHEAD). COMBINE CABBAGE, BELL PEPPERS, ONION, CARROT, PARSLEY AND LEMON PEEL IN LARGE BOWL. TOSS WITH ENOUGH DRESSING TO SEASON TO TASTE AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=