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