My Best Coleslaw
March 15, 2014
From Sallye H., Kauai 2014
- 1 C Mayonnaise
- 3 TB seasoned vinegar (or apple cider vinegar)
- 2 pkgs splenda (or equivalent sugar)
- 1 “danger” spoon creamy mustard
- 1 ‘danger” spoon Aromat Knorr seasoning
- 1 “danger” dried chopped onions
- 1 “danger” spoon fennel
- 1 “danger” spoon dill
- dash paprika
- dash cayenne
- dash coarse black pepper
Mix ingredients well and pour over:
shredded carrot,
red and white shredded cabbage
thinly sliced red onion
apple sticks (add just before serving)
Glazed Corned Beef
February 12, 2012
San Francisco a la Carte. Serves 8-12. Cook time 4 hours.
- 6-10 lbs corned beef brisket, trimmed of fat.
- 12 peppercorns lightly crushed
- 2 bay leaves
- 1 large onion studded with 8 whole cloves
- 2 cloves garlic bruised
Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).
Glazing: preheat oven 300°.
- 3/4 C firmly packed dark brown sugar
- 1 TB dry mustard
- 1 Tb cider vinegar
Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.
VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.
- small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.
Cole Slaw
February 5, 2012
Bobby flay(?) Nice tangy slaw
Shred or slice fine:
- 1 med head cabbage (slice very fine)
- 2 large carrots (shred)
Mix dressing
- 3/4 C mayo
- 2 TB sour cream
- 2 TB minced red onion
- 2 TB sugar
- 2 TB cider vinegar
- 1 TB dry mustard
- 2 tsp celery salt
Olsson Recipes 