ogether Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red
Mix and pour over slaw.
Combine dressing: zest, lemon juice, oil, honey,
Refrigerate until required.
For the winter slaw, separate leaves from sprouts
1. Combine cabbage, red pepper and carrots in large bowl. Mix well
2. Combine all dressing ingredients, except vinegar and oil, in a small saucepan. Gradually whisk in vinegar and oil to avoid lumps.
3. Bring to a boil over high heat and cook for one minute.
4. Pour hot dressing over slaw and toss well. Cover and refrigerate.
METHOD FOR DRESSING:.
In a small bowl,
b>recipes of cornbread according to the mix directions (amounts listed are for
To make slaw: Toss the cabbage, carrots, red
FOR THE TENDERLOIN:
Preheat oven
Blanch green beans in boiling salted water for 2 mins. Rinse under cold water until cool then drain.
In a skillet over medium heat, cook bacon until crisp. Drain on paper towels then crumble. Drain all but 1 tbsp bacon fat from pan. Return skillet to heat. Cook beans and remaining vegetables with dressing for 2 mins, or until heated through. Add bacon and toss to combine. Season.
Toss slaw ingredients.
Combine and mix well dressing ingredients (including seasoning packets from noodles).
Mix dressing and slaw-- refrigerate for 2 hours.
For dressing:.
In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside.
For slaw:.
Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside.
In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.
For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.
carrots and red pepper.
For dressing, combine water, pickle juice, vinegar
Pour dressing over broccoli slaw.
Add sunflower seeds and raisins.
Stir before serving.
Makes 6 to 8 servings.
Combine slaw ingredients in a large bowl.
Cover and chill.
Place dressing ingredients in a jar.
Cover.
When ready to serve, shake jar well to combine ingredients.
Pour dressing over slaw and toss to mix.
In a small saucepan, combine dressing ingredients, heat to a boil, stirring to mix, set dressing aside to cool.
In a large glass serving bowl, combine slaw mix, tossing to combine.
Pour cool dressing over slaw, tossing to coat.
Serve.
In a large resealable plastic bag combine the sugar, vinegar, oil and flavor packets, shaking well to mix.
Add the broccoli slaw, shaking well to coat.
Break the ramen noodles apart by hand into bite size pieces over the broccoli slaw mix. Shake well to mix the noodles with the dressing and slaw.
Refrigerate for at least 6 hours, shaking the bag occasionally to redistribute the mixture.
Just before serving transfer the salad to a serving bowl and toss in the almonds, sunflower seeds and mandarin oranges.
oak overnight.
To make dressing:
Stir paprika, season salt
Combine all ingredients and stir or beat briefly with rotary beater to blend smooth. Mix into crisp shredded cabbage just before serving. Makes a generous cup of dressing.