ith foil after done.
Coleslaw.
Mix all the ingredients
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
ith a little whipped cream (recipe follows) or cinnamon on top
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
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
irections for sauce:
This recipe makes enough sauce for about
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
little. This is the best size for me, I like
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
or 5 minutes.
*Empty coleslaw mix into a separate bowl
auce and some of the coleslaw and finally catfish pieces.
nd with corn.
This recipe can be expanded by using
BEST PANCAKE MIX: In large bowl,
In a large bowl, combine the coleslaw and onion.
Put aside.
In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
Pour over the coleslaw mix, stir gently to mix.
Refrigerate for 1 hour.
he pork. Top with the coleslaw then the bun tops and
In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.