Be sure cabbage and carrots are chopped up into very fine pieces (almost the size of rice).
Combine sugar, salt, pepper, milk, mayo, vinegar, and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrot and onion, mix well.
Cover and refrigerate at least 2 hours before serving.
Serves 10-12.
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; beat until smooth.
Pour over cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 4 hours before serving.
Spray pan with Pam or grease pan.
Coat chicken in flour mixture.
Brush with melted butter; let dry.
Bake at 350\u00b0 until done, about 45 minutes to an hour.
Mix sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; toss with cabbage and carrots.
Combine ingredients and chill 2 hours.
Heat oven to 500. Line baking sheet w aluminum foil.
Combine all spice mix ingredients in a plastic bag. Dip shrimp in butter then in spice mix. Place onto prepared baking dish. Baked 5-6 min or until bubbly.
Combine all sauce ingredients in bowl. To assemble stack 2 warmed tortilla onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 c coleslaw mix. Drizzle with sauce.
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
Mix cabbage and carrots together. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add to cabbage mixture; mix well. Cover and refrigerate for at least 2 hours before serving.
Mix together all ingredients.
Shape into biscuits.
Bake at 450\u00b0 for 16 to 18 minutes.
Makes 6 biscuits.
Pour the oil into a pressure cooker and heat over medium heat about 400\u00b0.
In a small bowl, combine the egg and milk; in a separate bowl, combine the remaining dry ingredients.
Dip chicken pieces into the milk until fully moistened.
Roll the moistened chicken into the flour mixture until completely coated.
In groups of 4 or 5, drop coated chicken into the oil and lock lid in place. When steam begins shooting through the pressure release, set timer for 10 minutes.
After 10 minutes, release the pressure and remove the chicken ...
Preheat oven to 450\u00b0. Combine ingredients; knead until smooth. Roll out dough to 3/4-inch thick. Cut out biscuits. Bake on greased baking sheet 12 minutes or until brown. Makes 18 biscuits.
Preheat oven to 450\u00b0.
Combine all of the ingredients.
Knead the dough by hand until smooth.
Flour your hands.
Pat the dough flat to 3/4-inch thickness on waxed paper and cut out biscuits with a biscuit cutter. Bake on a greased baking sheet for 12 minutes or until golden brown.
In large bowl, place cabbage and carrots.
Separately combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth.
Mix well with cabbage and carrots.
Cover and refrigerate at least 2 hours.
Place all dry ingredients in bag.
Moisten chicken in water; place in bag and shake.
Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
Beat until smooth.
Add the cabbage and carrots.
Mix well. Cover and refrigerate at least 2 hours before serving.
Preheat oven to 350\u00b0.
Mix dry ingredients together and put in plastic bag.
Wash chicken.
While wet, place in bag with dry mixture.
Coat well and place on greased baking pan.
Pour melted butter or margarine over chicken.
Bake at 350\u00b0 for 1 hour, uncovered.
Baste with juices every 15 minutes.
Sift flour, sugar, baking powder, soda and salt.
Cut in shortening.
Dissolve yeast in the 1/4 cup water; stir in buttermilk.
Add to dry mix and stir until blended.
Knead on floured board just to hold together on lightly floured surface; roll to 1/2-inch thickness.
Cut with biscuit cutter and place on greased cookie sheet; cover and let rise 45 minutes to 1 hour. Bake at 450\u00b0 for 10 minutes.
Makes 2 1/2 dozen.
Cut cabbage and carrots into small pieces about the size of rice kernels. The food processor is great for this. In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, vinegar and lemon juice. Beat until smooth. Add cabbage and carrots. Mix well. Cover and refrigerate.
Shred cabbage and carrots. Mix balance of ingredients well. Pour over cabbage and carrots. Chill.