arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
Put all ingredients in a large pan and just bring to a boil.
Put slaw and burger on bun.
The traditional way of eating this is without any other condiments.
Put the rest of the slaw in jars and seal.
It does not have to be refrigerated until opened.
ou don't have a pool of liquid at the bottom
Mix together and bring to boil on low heat.
Simmer for 20 minutes and pack in hot jars.
Seal.
Makes 8 pints.
swiss cheese, cole slaw, & butter out to come to room temp, OR
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
Mix and simmer for 20 minutes.
Pack in hot jars and seal. This is good to eat on hot dogs.
Bring to a boil sugar, vinegar and black pepper.
Add mustard and vegetables.
Simmer, stirring constantly about 15 minutes. Cool.
Keeps in refrigerator several months.
Mix all the ingredients together.
Bring to heavy boil and then simmer 15 minutes, stir occasionally.
Pack in hot jars and seal. Very delicious on hot dogs or soup beans.
Mix together; bring to boil.
Put in sterilized jars and seal. Makes 8 to 10 pints.
Mix
all
ingredients together and boil for 20 minutes. Pack in jars and seal.
Mix sugar, vinegar, peppers and salt.
Heat to a boil in a large pot.
Add chopped vegetables and heat on low temperature (do not boil) for 20 minutes or until vegetables are done.
Add mustard and stir completely.
Pack in clean jars while hot.
Makes approximately 8 pints.
br>To use the following recipe, just add the recommended amounts
an and letting the fat pool at the bottom. Spoon the
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
To Make Cucumber Jalapeno Slaw: Place the sliced cucumbers, red
To make slaw: Toss the cabbage, carrots, red
Slice onions thin and mix with both bags of slaw.
Place in refrigerator.
Mix together vinegar, sugar, oil, accent and seasoning packet from noodles.
Add oil and let set for a while. Toast almonds and sesame seeds.
When ready to serve, pour dressing over salad mix.
Crush noodles and mix into salad mix, add almonds and sesame seeds.
Serve.
Recipe works well halved!
br>Chill or serve at room temperature. YUM!
repare the mayonnaise and the slaw.
SOY MAYONNAISE:
In