I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
almost never eat any commercially made because I'm spoiled by my own.
I am grateful to y'all for all the help you've been giving me lately
so I thought I'd post my coleslaw recipe. Here goes - GWE

Coleslaw

Salad Ingredients

one head of cabbage, grated in Cuisinart (6-8 cups)
1/3 c. raisins
2/3 c. chopped, unsalted peanuts
- OR -
1/2 cup slivered almonds, toasted at 350° 8-10 minutes until tan
dressing (see below)
OPTIONAL: grated carrot, shredded unsweetened coconut, grated jicama
OPTIONAL: 1 small can pineapple bits, drained

Coleslaw Dressing

2 egg yolks
1 cup vegetable oil
2 tablespoons white vinegar or juice of one small lemon
1/4 tsp sugar
1/2 tsp salt
OPTIONAL: 1/4 tsp celery seed

Put the yolks in the KitchenAid mixer bowl and whisk them on high speed for
a few seconds, then very slowly drizzle in the oil. When it is all absorbed
then slowly combine the vinegar/lemon juice, then whisk in the remaining
ingredients.

Combine the salad ingredients in the dressing bowl and toss. Remove to
a storage container and chill before serving -- the flavor improves with time.

--
Posted via a free Usenet account from http://www.teranews.com

On Thu 24 Jan 2008 09:28:58p, Grant Erwin told us...

> I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
> almost never eat any commercially made because I'm spoiled by my own.
> I am grateful to y'all for all the help you've been giving me lately
> so I thought I'd post my coleslaw recipe. Here goes - GWE
>
> Coleslaw
>
> Salad Ingredients
>
> one head of cabbage, grated in Cuisinart (6-8 cups)
> 1/3 c. raisins
> 2/3 c. chopped, unsalted peanuts
> - OR -
> 1/2 cup slivered almonds, toasted at 350° 8-10 minutes until tan
> dressing (see below)
> OPTIONAL: grated carrot, shredded unsweetened coconut, grated jicama
> OPTIONAL: 1 small can pineapple bits, drained
>
> Coleslaw Dressing
>
> 2 egg yolks
> 1 cup vegetable oil
> 2 tablespoons white vinegar or juice of one small lemon
> 1/4 tsp sugar
> 1/2 tsp salt
> OPTIONAL: 1/4 tsp celery seed
>
> Put the yolks in the KitchenAid mixer bowl and whisk them on high speed
> for a few seconds, then very slowly drizzle in the oil. When it is all
> absorbed then slowly combine the vinegar/lemon juice, then whisk in the
> remaining ingredients.
>
> Combine the salad ingredients in the dressing bowl and toss. Remove to
> a storage container and chill before serving -- the flavor improves with
> time.
>

Here's mine, although I make several different coleslaws. Friends really
seem to like this one...


* Exported from MasterCook *

Cranberry-walnut Cabbage Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mayonnaise
1 tb Sweet pickle relish
1 tb Honey-mustard
1 tb Honey
1/4 ts Black pepper
1/8 ts Salt
1/8 ts Celery seed
5 c Shredded green cabbage
1/3 c Chopped walnuts
1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/4 c Finely chopped red pepper
1/4 c Dried cranberries

In a small bowl stir together mayonnaise, pickle relish, honey-mustard,
honey, black pepper, salt, and celery seed.

In a large mixing bowl combine cabbage, walnuts, celery, onion, red
pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and
toss to coat. Cover and chill at least 4-5 hours prior to serving.

Note: I use Claussen's refrigerated sweet pickle relish and a coarse
grain honey-mustard.

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/24(XXIV)/08(MMVIII)
*******************************************
Foreign aid is the transfer of money
from poor people in rich countries to
rich people in poor countries.
*******************************************

Wayne Boatwright wrote:
> On Thu 24 Jan 2008 09:28:58p, Grant Erwin told us...
>
>> I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
>> almost never eat any commercially made because I'm spoiled by my own.
>> I am grateful to y'all for all the help you've been giving me lately
>> so I thought I'd post my coleslaw recipe. Here goes - GWE
>>
>> Coleslaw
>>
>> Salad Ingredients
>>
<snipped Waynes recipe, which looked good>
>

Basic but very good:

3 cups cabbage; shredded finely
1/3 cup mayonnaise
1 tablespoon vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1 carrot; shredded finely (optional)
Fresh ground pepper

Toss some onion and garlic if you want.

This part is important:

Excepting cabbage, combine all ingredients and let meld
overnight. The following day, toss all ingredients with
chilled cabbage.

Personal note: The last time I did this I decided that the
recipe needed "something" but I'll be damned if I can
remember what it was. Not to shabby the way it is though.

--
Steve

On Jan 25, 12:37 am, Wayne Boatwright >
wrote:
> On Thu 24 Jan 2008 09:28:58p, Grant Erwin told us...
>
>
>
> > I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
> > almost never eat any commercially made because I'm spoiled by my own.
> > I am grateful to y'all for all the help you've been giving me lately
> > so I thought I'd post my coleslaw recipe. Here goes - GWE
>
> > Coleslaw
>
> > Salad Ingredients
>
> > one head of cabbage, grated in Cuisinart (6-8 cups)
> > 1/3 c. raisins
> > 2/3 c. chopped, unsalted peanuts
> > - OR -
> > 1/2 cup slivered almonds, toasted at 350° 8-10 minutes until tan
> > dressing (see below)
> > OPTIONAL: grated carrot, shredded unsweetened coconut, grated jicama
> > OPTIONAL: 1 small can pineapple bits, drained
>
> > Coleslaw Dressing
>
> > 2 egg yolks
> > 1 cup vegetable oil
> > 2 tablespoons white vinegar or juice of one small lemon
> > 1/4 tsp sugar
> > 1/2 tsp salt
> > OPTIONAL: 1/4 tsp celery seed
>
> > Put the yolks in the KitchenAid mixer bowl and whisk them on high speed
> > for a few seconds, then very slowly drizzle in the oil. When it is all
> > absorbed then slowly combine the vinegar/lemon juice, then whisk in the
> > remaining ingredients.
>
> > Combine the salad ingredients in the dressing bowl and toss. Remove to
> > a storage container and chill before serving -- the flavor improves with
> > time.
>
> Here's mine, although I make several different coleslaws. Friends really
> seem to like this one...
>
> * Exported from MasterCook *
>
> Cranberry-walnut Cabbage Slaw
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories : Salads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 c Mayonnaise
> 1 tb Sweet pickle relish
> 1 tb Honey-mustard
> 1 tb Honey
> 1/4 ts Black pepper
> 1/8 ts Salt
> 1/8 ts Celery seed
> 5 c Shredded green cabbage
> 1/3 c Chopped walnuts
> 1/4 c Finely chopped celery
> 1/4 c Finely chopped onion
> 1/4 c Finely chopped red pepper
> 1/4 c Dried cranberries
>
> In a small bowl stir together mayonnaise, pickle relish, honey-mustard,
> honey, black pepper, salt, and celery seed.
>
> In a large mixing bowl combine cabbage, walnuts, celery, onion, red
> pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and
> toss to coat. Cover and chill at least 4-5 hours prior to serving.
>
> Note: I use Claussen's refrigerated sweet pickle relish and a coarse
> grain honey-mustard.
>
> --
> Wayne Boatwright
>
> *******************************************
> Date: Thursday, 01(I)/24(XXIV)/08(MMVIII)
> *******************************************
> Foreign aid is the transfer of money
> from poor people in rich countries to
> rich people in poor countries.
> *******************************************

I am making both of those tomorrow for the picnic.

Wayne Boatwright wrote:
> On Sat 26 Jan 2008 04:39:28a, Steve Calvin told us...
>
>> Wayne Boatwright wrote:

>
> Pretty much the way I make my basic slaw, Steve, which is very good. I
> usually about 1/2 teaspoon dry mustard for this quantity. Maybe that's
> what's missing?
>
> Do you use white or cider vinegar? I usually use cider vinegar.
>

I use cider as well. I'll have to try the mustard. I
can't remember what I said last summer that it needed but
I'll try the mustard, sounds good. Thanks

--
Steve

On Sat 26 Jan 2008 02:28:50p, gs told us...

> On Jan 25, 12:37 am, Wayne Boatwright >
> wrote:
>> On Thu 24 Jan 2008 09:28:58p, Grant Erwin told us...
>>
>>
>>
>> > I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
>> > almost never eat any commercially made because I'm spoiled by my own.
>> > I am grateful to y'all for all the help you've been giving me lately
so
>> > I thought I'd post my coleslaw recipe. Here goes - GWE
>>
>> > Coleslaw
>>
>> > Salad Ingredients
>>
>> > one head of cabbage, grated in Cuisinart (6-8 cups)
>> > 1/3 c. raisins
>> > 2/3 c. chopped, unsalted peanuts
>> > - OR -
>> > 1/2 cup slivered almonds, toasted at 350° 8-10 minutes until tan
>> > dressing (see below)
>> > OPTIONAL: grated carrot, shredded unsweetened coconut, grated jicama
>> > OPTIONAL: 1 small can pineapple bits, drained
>>
>> > Coleslaw Dressing
>>
>> > 2 egg yolks
>> > 1 cup vegetable oil
>> > 2 tablespoons white vinegar or juice of one small lemon
>> > 1/4 tsp sugar
>> > 1/2 tsp salt
>> > OPTIONAL: 1/4 tsp celery seed
>>
>> > Put the yolks in the KitchenAid mixer bowl and whisk them on high
speed
>> > for a few seconds, then very slowly drizzle in the oil. When it is all
>> > absorbed then slowly combine the vinegar/lemon juice, then whisk in
the
>> > remaining ingredients.
>>
>> > Combine the salad ingredients in the dressing bowl and toss. Remove to
a
>> > storage container and chill before serving -- the flavor improves with
>
>> > time.
>>
>> Here's mine, although I make several different coleslaws. Friends
really
>> seem to like this one...
>>
>> * Exported from MasterCook *
>>
>> Cranberry-walnut Cabbage Slaw
>>
>> Recipe By :
>> Serving Size : 8 Preparation Time :0:00
>> Categories : Salads
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1/4 c Mayonnaise
>> 1 tb Sweet pickle relish
>> 1 tb Honey-mustard
>> 1 tb Honey
>> 1/4 ts Black pepper
>> 1/8 ts Salt
>> 1/8 ts Celery seed
>> 5 c Shredded green cabbage
>> 1/3 c Chopped walnuts
>> 1/4 c Finely chopped celery
>> 1/4 c Finely chopped onion
>> 1/4 c Finely chopped red pepper
>> 1/4 c Dried cranberries
>>
>> In a small bowl stir together mayonnaise, pickle relish, honey-
mustard,
>> honey, black pepper, salt, and celery seed.
>>
>> In a large mixing bowl combine cabbage, walnuts, celery, onion, red
>> pepper, and cranberries. Add mayonnaise mixture to cabbage mixture
and
>> toss to coat. Cover and chill at least 4-5 hours prior to serving.
>>
>> Note: I use Claussen's refrigerated sweet pickle relish and a coarse
>> grain honey-mustard.
>>
>> --
>> Wayne Boatwright
>>
>> *******************************************
>> Date: Thursday, 01(I)/24(XXIV)/08(MMVIII)
>> *******************************************
>> Foreign aid is the transfer of money
>> from poor people in rich countries to
>> rich people in poor countries.
>> *******************************************
>
> I am making both of those tomorrow for the picnic.
>

Great! Enjoy and have fun!

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/26(XXVI)/08(MMVIII)
*******************************************
Didn't I meet you in some other
hallucination??
*******************************************

On Sat 26 Jan 2008 04:39:28a, Steve Calvin told us...

> Wayne Boatwright wrote:
>> On Thu 24 Jan 2008 09:28:58p, Grant Erwin told us...
>>
>>> I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
>>> almost never eat any commercially made because I'm spoiled by my own.
>>> I am grateful to y'all for all the help you've been giving me lately
>>> so I thought I'd post my coleslaw recipe. Here goes - GWE
>>>
>>> Coleslaw
>>>
>>> Salad Ingredients
>>>
> <snipped Waynes recipe, which looked good>
>>
>
> Basic but very good:
>
> 3 cups cabbage; shredded finely
> 1/3 cup mayonnaise
> 1 tablespoon vinegar
> 2 teaspoons sugar
> 1/2 teaspoon salt
> 1/2 teaspoon celery seed
> 1 carrot; shredded finely (optional)
> Fresh ground pepper
>
> Toss some onion and garlic if you want.
>
> This part is important:
>
> Excepting cabbage, combine all ingredients and let meld
> overnight. The following day, toss all ingredients with
> chilled cabbage.
>
> Personal note: The last time I did this I decided that the
> recipe needed "something" but I'll be damned if I can
> remember what it was. Not to shabby the way it is though.
>
> --
> Steve
>

Pretty much the way I make my basic slaw, Steve, which is very good. I
usually about 1/2 teaspoon dry mustard for this quantity. Maybe that's
what's missing?

Do you use white or cider vinegar? I usually use cider vinegar.

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/26(XXVI)/08(MMVIII)
*******************************************
Didn't I meet you in some other
hallucination??
*******************************************

"Wayne Boatwright" > wrote in message
3.184...
> On Sat 26 Jan 2008 02:28:50p, gs told us...
>
>> On Jan 25, 12:37 am, Wayne Boatwright >
>> wrote:
>>> On Thu 24 Jan 2008 09:28:58p, Grant Erwin told us...
>>>
>>>
>>>
>>> > I'm not too fond of overly sweet coleslaw, but I love coleslaw. I can
>>> > almost never eat any commercially made because I'm spoiled by my own.
>>> > I am grateful to y'all for all the help you've been giving me lately
> so
>>> > I thought I'd post my coleslaw recipe. Here goes - GWE
>>>
>>> > Coleslaw
>>>
>>> > Salad Ingredients
>>>
>>> > one head of cabbage, grated in Cuisinart (6-8 cups)
>>> > 1/3 c. raisins
>>> > 2/3 c. chopped, unsalted peanuts
>>> > - OR -
>>> > 1/2 cup slivered almonds, toasted at 350° 8-10 minutes until tan
>>> > dressing (see below)
>>> > OPTIONAL: grated carrot, shredded unsweetened coconut, grated jicama
>>> > OPTIONAL: 1 small can pineapple bits, drained
>>>
>>> > Coleslaw Dressing
>>>
>>> > 2 egg yolks
>>> > 1 cup vegetable oil
>>> > 2 tablespoons white vinegar or juice of one small lemon
>>> > 1/4 tsp sugar
>>> > 1/2 tsp salt
>>> > OPTIONAL: 1/4 tsp celery seed
>>>
>>> > Put the yolks in the KitchenAid mixer bowl and whisk them on high
> speed
>>> > for a few seconds, then very slowly drizzle in the oil. When it is all
>>> > absorbed then slowly combine the vinegar/lemon juice, then whisk in
> the
>>> > remaining ingredients.
>>>
>>> > Combine the salad ingredients in the dressing bowl and toss. Remove to
> a
>>> > storage container and chill before serving -- the flavor improves with
>>
>>> > time.
>>>
>>> Here's mine, although I make several different coleslaws. Friends
> really
>>> seem to like this one...
>>>
>>> * Exported from MasterCook *
>>>
>>> Cranberry-walnut Cabbage Slaw
>>>
>>> Recipe By :
>>> Serving Size : 8 Preparation Time :0:00
>>> Categories : Salads
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 1/4 c Mayonnaise
>>> 1 tb Sweet pickle relish
>>> 1 tb Honey-mustard
>>> 1 tb Honey
>>> 1/4 ts Black pepper
>>> 1/8 ts Salt
>>> 1/8 ts Celery seed
>>> 5 c Shredded green cabbage
>>> 1/3 c Chopped walnuts
>>> 1/4 c Finely chopped celery
>>> 1/4 c Finely chopped onion
>>> 1/4 c Finely chopped red pepper
>>> 1/4 c Dried cranberries
>>>
>>> In a small bowl stir together mayonnaise, pickle relish, honey-
> mustard,
>>> honey, black pepper, salt, and celery seed.
>>>
>>> In a large mixing bowl combine cabbage, walnuts, celery, onion, red
>>> pepper, and cranberries. Add mayonnaise mixture to cabbage mixture
> and
>>> toss to coat. Cover and chill at least 4-5 hours prior to serving.
>>>
>>> Note: I use Claussen's refrigerated sweet pickle relish and a coarse
>>> grain honey-mustard.
>>>
>>> --
>>> Wayne Boatwright
>>>
>>> *******************************************
>>> Date: Thursday, 01(I)/24(XXIV)/08(MMVIII)
>>> *******************************************
>>> Foreign aid is the transfer of money
>>> from poor people in rich countries to
>>> rich people in poor countries.
>>> *******************************************
>>
>> I am making both of those tomorrow for the picnic.
>>
>
> Great! Enjoy and have fun!
>
> --
> Wayne Boatwright
>
> *******************************************
> Date: Saturday, 01(I)/26(XXVI)/08(MMVIII)
> *******************************************
> Didn't I meet you in some other
> hallucination??
> *******************************************
> THE ORIGINAL PANTRY'S CREAMY COLESLAW

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, very finely shredded
Yields 8 to 10 servings.

Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion
powders, mustard, celery salt, pepper, lemon juice, half-and-half and salt.
Stir until smooth. Pour over cabbage in large bowl and toss until cabbage is
well-coated
>
>

Not another recipe, just a tip:

I make up the dressing in a small bowl. In order to get all the good
stuff out of the bowl, I put some of the slaw into the bowl and stir it
around. Gets it all out really well.

I just made a batch and stuck it in the fridge to go with our Super Bowl
menu for tomorrow. New York-style chili dogs, Boston baked beans, cole
slaw and oriental wings. Can't have Super Bowl without wings.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life