creamy cole slaw
Creamy Cole Slaw
Serves 100.
7 pounds cabbage, coarsely chopped
1 pound 6 ounces carrots, finely shredded
1/2 cup dehydrated onions
1 cup green bell peppers, chopped (optional)
2 pounds 3 1/2 ounces mayonnaise or salad dressing
1/4 cup granulated sugar
1 tablespoon plus 1 teaspoon celery seed
2 teaspoons dry mustard
1/4 cup vinegar
Place all vegetables in large bowl and toss lightly to mix. Combine mayonnaise or salad dressing, sugar, celery seed, dry mustard and vinegar. Pour dressing over vegetables. Mix thoroughly. Cover and refrigerate until ready to serve.
Mix lightly before serving. Portion with 1 1/4 cup scoop.
We are here on Earth to do good to others. What the others are here for, I don know. — W. H. Auden
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lil jakes coleslaw
Lil Jakes Coleslaw
Posted by Kevin Taylor, the BBQ GURU, at recipegoldmine.com
10 pounds cabbage, shredded
2 1/2 pounds Miracle Whip
3 cups granulated sugar
1 1/2 cups dill pickle juice
2 teaspoons celery seed
White pepper to taste
Mix everything together. I use a hand-operated salsa maker.
A great many college graduates come here thinking of lawyers as social engineers arguing the great Constitutional issues. — Archibald Cox
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hearts of palm salad
Hearts of Palm Salad
1 can hearts of palm
Spinach leaves, trimmed, washed and well dried
6 tablespoons vegetable oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
1/2 teaspoon aromatic bitters
1 tablespoon finely minced celery
2 tablespoons finely minced pimento-stuffed green olives
2 tablespoons finely minced scallions (with tops)
Pimento *for garnish)
Arrange hearts of palm, sliced lengthwise, on spinach leaves. Combine remaining ingredients except garnish and pour over the salad. Garnish with pimento.
Music washes away from the soul the dust of everyday life. — Berthold Auerbach
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vinegar boiled slaw
Vinegar Boiled Slaw
Shared with recipegoldmine.com by Jeannie
I have loved this recipe of my Moms for 25 plus years.
2 teaspoons butter
2 eggs
3 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon pepper ( hah - I love it so I add more)
1 teaspoon dry mustard
1/2 cup vinegar
1/4 to 1/2 cup milk
1 diced green pepper
Beat eggs lightly with sugar. Add mustard, salt and pepper. Mix lightly. Add vinegar and butter. Cook in a small saucepan over low heat stirring constantly. When it becomes a soft custard, remove from heat. Cool.
Add milk and chopped green pepper. Chill until ready to use. Thinly slice green cabbage. Pour dressing over and chill until ready to serve.
As long as there are human beings, there will be the idea of brotherhood — and an almost total inability to practice it. — Sydney Harris
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grilled potato salad
Grilled Potato Salad
Posted by kdipaolo at recipegoldmine.com May 24, 2001
2 pounds new potatoes, cut in half
2 red or green peppers cut in 2-inch chunks
Parsley, finely chopped
1/2 cup olive oil, divided (I used less by drizzling
on oil to coat as I tossed potatoes and
omitting it from the dressing)
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
Season to taste (fresh pepper, salt)
In medium bowl, toss potatoes and pepper with 2 tablespoons oil and the parsley. Thread vegetables onto wooden skewers and place on grill 4 - 6 inches from coals. Cook turning occasionally, until potatoes are lightly brown and tender (about 15 minutes).
Remove vegetables from skewers and set aside.
In bowl, blend mustard, vinegar, remaining oil and seasoning with whisk. Add in vegetables and toss to coat.
True love brings up everything - you
e allowing a mirror to be held up to you daily. — Jennifer Aniston
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mediterranean potato salad
Mediterranean Potato Salad
Posted by kdipaolo at recipegoldmine.com 7/10/01 8:33:45 pm
Notes: If making ahead, add enough chicken broth to moisten to desired texture before serving.
Makes: 6 servings
2 1/2 pounds red thin-skinned potatoes
(2 1/4 to 3 inch), scrubbed
1/2 cup thinly sliced green onions,
including green tops if desired
1 1/2 cups (2 3/4 ounces) crumbled feta cheese
1/4 cup minced fresh basil
6 ounces purchased peeled roasted
red peppers (not in oil), drained
1/2 cup nonfat cottage cheese
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 teaspoon ground pepper
Salt and pepper
In a 5- to 6-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes. Drain, and immerse in cold water When cool, cut into quarters, or eighths if large (about 1 1/2-inch chunks). In a large bowl, combine potatoes with green onions, feta cheese, and basil.
In a blender, whirl red peppers, cottage cheese, chicken broth, lemon juice, and ground pepper until smooth. Mix gently but thoroughly with potato mixture; season to taste with salt and more pepper. Serve, or if making ahead, chill up to 1 day.
Per serving: 220 cal., 14% (31 cal.) from fat; 8.4 g protein; 3.4 g fat (2 g sat.); 39 g carbo.; 299 mg sodium; 13 mg chol.
When we cannot get what we love, we must love what is within our reach. — French Proverb
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marinated carrots
Marinated Carrots
2 pounds carrots, peeled and sliced
1/2 medium bell pepper, diced
1 medium onion, diced
1 can tomato soup
1/2 cup oil
3/4 cup granulated sugar
1/2 cup vinegar
Cook carrots until fork tender. Drain; mix all ingredients. Chill overnight.
Under democracy one party always devotes its chief energies to trying to prove that the other party is unfit to rule - and both commonly succeed, and are right. — H.L. Mencken
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sweet and sour kraut salad
Sweet and Sour Kraut Salad
From the kitchen of Judy/AZ
1 quart Vlasic kraut
1 large onion
1 large bell pepper
1 cup diced celery
1 (2 ounce) jar pimento
Wash and drain kraut. Chop together all ingredients and add:
2 cups granulated sugar
1/4 cup water
1/2 cup cooking oil
3/4 cup vinegar
1 teaspoon celery seed
Let stand at least 24 hours in refrigerator. Will keep a week or so.
Suppose you were an idiot, and suppose you were a member of congress but I repeat myself. — Mark Twain
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calico salad
Calico Salad
1 (16 ounce) can green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can garbanzo beans
1/2 cup diced green bell pepper (optional)
1/3 cup chopped onion
Drain all the beans. Mix all ingredients together.
Dressing
1 cup granulated sugar blended with 1 1/3 cups vinegar
2/3 cup oil
2 teaspoons salt
1 teaspoon pepper
Place beans in a container which has a tight cover. Add diced pepper and onion. Pour dressing over all, and refrigerate several hours or overnight or for several days before serving. This salad keeps well in the refrigerator for at least a week.
Happiness a good bank account, a good cook and a good digestion. — Jean Jacques Rousseau
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jelled cucumber salad
Jelled Cucumber Salad
1 envelope unflavored gelatine
2 tablespoons cold water
2 tablespoons granulated sugar
3/4 teaspoon salt
2/3 cup hot water
3 to 4 tablespoons lemon juice
6 medium cucumbers, peeled, seeded and diced
8 ounces cream cheese
1 cup mayonnaise
1/4 cup minced onion
Soften gelatine in cold water. Blend in sugar and salt. Add hot water. Cool.
Add remaining ingredients. Pour into a 9-inch square dish. Refrigerate until firm.
All I want to do is to minister to someone, And if I do that, Then the Lords work in me has been done. — Unknown
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