Coleslaw

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: THE PANTRY COLESLAW : -------------------------------------------------------------------------------- : 1 1/2 c. plus 2 Tbsp. : mayonnaise : 6 Tbsp. plus 1 tsp. sugar : 3 Tbsp. plus 1/2 tsp. wine : vinegar : 3/4 c. plus 1 Tbsp. oil : 1/8 tsp. each: garlic, onion, : mustard and celery powder : dash of black pepper : 1 Tbsp. plus 2 tsp. lemon : juice : 3/4 c. plus 1 Tbsp. half and : half : 1/2 tsp. salt : 2 heads cabbage, very finely : shredded : Blend together mayonnaise, sugar, vinegar and oil. Add : spice powders, pepper, lemon juice, half and half and salt. : Stir until smooth. Pour over coleslaw in a large bowl and toss : until cabbage is well coated. If wished, use only half the : dressing to a head of cabbage and save remaining to dress fruit : salad or other salads. Dressing keeps well, covered tightly, : in the refrigerator for several days. Makes about 1 quart : dressing. : Note: The Pantry is a small eating place in Los Ange- : les, known for its coleslaw. : -------------------------------------------------------------------------------- : CALIFORNIA COLESLAW : -------------------------------------------------------------------------------- : 1 small head cabbage : 1 small white onion : 1 small carrot, grated : 1 green pepper : 1 red pepper : 3 Tbsp. minced parsley : Combine cabbage, onion, green and red pepper (chopped) : and carrot. Add parsley; toss to mix. : Coleslaw Dressing: : 1/2 c. cider vinegar : 1/2 tsp. salt : 1/2 c. salad oil : 3 Tbsp. sugar : 1/4 tsp. white pepper : Combine the vinegar, sugar, salt, pepper and oil in a : jar. Shake to blend. Pour mixed dressing over slaw. Cover : and chill. Gently toss at serving time. : -------------------------------------------------------------------------------- : ETERNAL COLESLAW : -------------------------------------------------------------------------------- : 1 c. wine vinegar (cider : vinegar may be used) : 1 c. salad oil : 1 Tbsp. salt : 3/4 c. sugar : 2 tsp. celery seed : 2 c. finely chopped onion : 3 grated carrots : 1 (3 lb.) cabbage, shredded : finely : 1 medium green pepper, chopped : 1 medium red pepper, chopped : Bring vinegar, salad oil and salt to a boil. Add sugar, : celery seed and chopped onion. Cool to room temperature. Pour : mixture over carrots, cabbage, green pepper and red pepper. : Stir to coat cabbage with dressing. Store in refrigerator in : tightly sealed jar. Drain well before serving. This coleslaw : keeps for weeks and stays crisp. : ------------------------------------------------------ : GRANDMA'S COLESLAW AND DRESSING : Coleslaw: : -------------------------------------------------------------------------------- : 1 medium head cabbage : 1 carrot : 1/2 green pepper : 1/2 tsp. celery seed : Dressing: : 1 egg, well beaten : 1/2 c. granulated sugar : 1/3 c. cider vinegar : 1 tsp. butter : salt and pepper : Prepare dressing. While it cools, chop vegetables. : Dressing: In a small saucepan, beat egg with fork. Add : sugar and vinegar. Stir to combine and cook over very low : heat, stirring constantly (10 minutes). When thickened, remove : pan from heat. Add butter, salt and pepper to taste. Stir : until butter is melted. Cool before pouring over cabbage. : Refrigerate until ready to serve. Makes 1/2 cup. : -------------------------------------------------------------------------------- : MARINATED COLESLAW : -------------------------------------------------------------------------------- : 1 1/2 lb. cabbage, shredded : 1 large onion, minced : 1 large green or red pepper, : thinly sliced : 3/4 c. oil : 1/2 c. sugar : 1/2 c. cider vinegar : 1 tsp. salt : 1 tsp. dry mustard : 1/2 tsp. celery seed : 1/2 tsp. turmeric : Place cabbage (can mix green and purple cabbage), onion : and pepper in large bowl. In saucepan mix oil, sugar, vinegar : and seasonings. Bring to a boil. Pour hot over salad in bowl. : Mix and cover tightly. Refrigerate 1 day before serving. : Keeps well. Good for hot weather picnics as has no mayonnaise. : -------------------------------------------------------------------------------- : COLESLAW "ITALIAN STYLE" : -------------------------------------------------------------------------------- : 1 medium head cabbage, : shredded very fine : 1 medium purple onion, sliced : 3 Tbsp. brown sugar : 2/3 c. red apple cider vinegar : 3/4 c. safflower oil : 1 tsp. each of salt, celery : seed and dry mustard : Put shredded cabbage and onion in large bowl. Place the : remaining ingredients in a saucepan and heat until flavors are : blended to your taste; then pour over cabbage and onion. Mix : well, cover and let stand until cool. Taste and add : additional seasonings to suit your taste. Will keep up to 2 : weeks in the refrigerator. Leftover sauce may be used for : other fresh greens and tomatoes. : -------------------------------------------------------------------------------- : COLESLAW WITH JELLO : -------------------------------------------------------------------------------- : 1 head cabbage : 1 tsp. salt : 3/4 c. vegetable oil : 1 tsp. celery seed : 1/3 c. water : 2 carrots : 1 green pepper : 1 onion : 1/3 c. vinegar : 1 c. sugar : 1 (3 oz.) lemon jello : Mix oil, celery seed and vegetables. Mix well. Bring : vinegar, sugar, water and salt to a boil. Remove from heat and : add jello to dissolve. Cool and stir in vegetables. Keeps : well in refrigerator (10 days or more). : -------------------------------------------------------------------------------- : COLESLAW : (Used At 4-H Camp) : -------------------------------------------------------------------------------- : 2 qt. shredded cabbage : 2 green peppers : 1 red pepper or pimiento : 4 medium size onions, cut up : Mix together. Put in crock and pour over it the follow- : ing dressing. : 1 pt. vinegar : 1 tsp. salt : 1/2 tsp. turmeric : 2 1/2 c. sugar : 1 1/2 tsp. mustard seed : 1 tsp. celery seed : Mix together in pan. Bring to a boil; pour over cabbage : mixture. Let stand at least 12 hours before using. May be : kept indefinitely in refrigerator.

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