| REFRIGERATOR COLE SLAW | |
1 lg. head cabbage
1 lg. onion 1 1/4 c. sugar 1 c. vinegar 3/4 c. salad oil 1 tbsp. dry mustard 1 tsp. celery seed 1 tsp. salt
Shred cabbage and onion. Put remaining ingredients into blender. Cover and process on "beat" until well mixed. Pour into small saucepan and cook over medium heat for 5 minutes. Pour over cabbage and onion and allow to set for 3 hours. Stir cole slaw and refrigerate. Will keep for 5-6 weeks if kept refrigerated. Yields 8-12 servings.
My dear friend loaded me up with vegetables this morning. (In exchange, I prayed for rain for their beautiful--but dry--garden.) I came home and shredded the onion and cabbage. I had the other ingredients on hand. I'd never tried this recipe before, but it tastes wonderful. Found it here.
Aren't garden-fresh vegetables wonderful?
What's your very favorite?  to dress up my "everyday" outfit and meet friends for lunch. I have matching earrings but I think it would have been a little much... Thirfted, of course! | |
(almost) free and (very) easy
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Oh very cute necklace that looks like one that I made not to long ago I love when there are all sorts of beads and things hanging off of them hehehe!! What a great way to dress up your outfit. Thanks for passing on the recipe Anna loves coleslaw!! She would probably sit and eat that whole container at once hehehe ~Wishing you a wonderful weekend Love Heather
ReplyDeleteDear Rebecca ~ That coleslaw sounds similar to a recipe from our dear aunt on DH's side,she calls it Endless Coleslaw and it is my favorite coleslaw recipe. Her recipe also called for chopped green bell pepper. I've also added shredded carrots and raisins. You could also add dried cranberries.
ReplyDeleteYou've got my mouth watering just thinking about it.
I love your necklace.
Have a wonderful weekend ~ FlowerLady
This looks so good! I will try it when I can...right now, I am doing as little in kitchen as posssible! Weatherman just said 90 for midnight and 89 for 8am in the morning. Yucky!!!
ReplyDeleteCool necklace, Rebecca. The coleslaw sounds yummy but,for me, that would be a lot of sugar. Bet it's good, though. Susan
ReplyDeleteSounds and looks delicious but I don't
ReplyDeletethink we could stand that much sugar.
I would definitely have to at least
half the measure and add carrots to
mine.
I liked this necklace the first time
you showed it. Very cool.
I figured out the sugar per serving (our serving sizes) and there would be about 2 t. sugar per serving). And that's before "run off". There is a lot of "juice" that doesn't "stick" on the cabbage! Because it's refrigerator cabbage, I'm not sure I'd add raisins or cranberries. (Maybe just at serving time...) Carrots and green pepper would probably be just fine!
ReplyDeleteFunny, I was just think coleslaw sounds good for lunch! Love your necklace.
ReplyDeleteLove the necklace... I don't think it's too much, but then, More is never enough for me! *winks* Thanks for stopping by my Tranquility Post... The House Of Joy is an old Bordello located in a previous Ghost Town of Jerome here in Arizona. Of coarse it is no longer a house of ill repute *LOL* but they have kept most of it in the original Bordello condition and the Name is original to the Glory Days when this was an Old Wild West Mining Town.
ReplyDeleteDawn... The Bohemian
The necklace is the perfect piece to dress up the outfit.
ReplyDeleteI'll have to try the cole slaw. I recently tried a recipe from a Williams Sonoma cookbook for slaw with a buttermilk dressing. It was awful! Tasted like I'd poured plain buttermild over a pile of cabbage. I need to make amends, LOL!
Darla
I really like cole-slaw....your recipe looks yummy. I think a carrot grated into it would make it pretty. My favorite garden treat would be a radish. I like to grow all different kinds....I think they're all beautiful.
ReplyDelete