Prepare Creamy Coleslaw as above, except substitute vinaigrette for dressing.
For vinaigrette, combine vinegar, sugar, water, salad oil and, if desired, hot pepper sauce in a screw-top jar. Cover and shake well.
Continue as above.
Serve with a slotted spoon.
owl, combine all of the coleslaw ingredients.
Add the cooled
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
For the coleslaw, toss all ingredients in a
Place coleslaw mix in a large bowl.
In a small bowl, combine the remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate until serving.
Note: I used less dressing.
Do not use metal bowls or spoons for any portion of recipe.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Combine coleslaw mix and diced onions in a large bowl.
In a separate bowl, combine remaining ingredients with a whisk until smooth.
Mix dressing into coleslaw and adjust seasonings as desired.
Refrigerate at least 1 hour.
Place coleslaw mix in a large bowl.
In a small bowl combine remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate untl serving.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Combine mayonnaise, milk, vinegar, sugar, bell pepper, onions, and pickle relish.
Add black pepper to taste.
Pour all ingredients over coleslaw mix.
Place cabbage in a very large bowl and set aside.
In medium bowl, stir together mayo, sugar and celery seeds.
Add to cabbage mixture and toss to coat.
Cover and chill at least 4 hours.
Tip: I use both bags of coleslaw, total 32oz. I just add a little more mayo, sugar and seeds. I also make mine the night before, and mix it every so often to blend.
Mix first six ingredients in a medium sized bowl until blended.
Stir in the bag of coleslaw blend.
Refrigerate for 30 min to 1 hour before serving.
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
ayo.
To make the coleslaw: In a large bowl combine
Put cabbage, carrots and bell pepper through food processor. Or you can grate with a hand grater.
Grate onion to ensure you have exactly 1/4 c onion. Any more onion and it will ruin the whole batch.
Place in a large bowl.
In a medium bowl, mix together miracle whip, salt, pepper, celery seed, sugar and enough milk to make mixture creamy.
Pour over cabbage mixture.
Best if put in fridge to allow the ingredients to mix together.
NOTE: real mayo don't work as well with this recipe.
ess up anything. When the Amish make it, they have every
*** Things I do with this recipe -- ****.
These do not really