Cole Slaw Recipe

INGREDIENTS:
1 Cabbage
1 tablespoon of Lemon juice
1 cup of Mayonnaise
1/2 teaspoon of Black pepper
1/2 cup of Onion, diced very fine
DIRECTIONS:
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor.ix the pepper and lemon juice and onion in with the cabbage. Add the
mayonnaise, mix well and refrigerate
Vary the amount of mayonnaise according to how much you are worried about
calories. Vary the amount of onion if you do or don't like raw onion
When I make coleslaw for my mother or sister, I leave out the onion and the
black pepper, and put in about 1 tablespoon of of sugar.

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Cole Slaw Recipe

INGREDIENTS:
5 tb Mayonnaise, (heaping)
2 tb Yellow mustard (heaping)
2 tb Olive oil
1 teaspoon of Garlic salt
1 Juice of mediums size lemon
4 Bell peppers, sliced
1 Large cabbage, shredded
1 teaspoon of Louisiana hot sauce
2 tb Ketchup
1 tb Wine vinegar
1 tb Lea & Perrins
3 teaspoon of Salt (to taste)
2 Onions, medium, shredded
DIRECTIONS:
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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