11:45 PM 8/27/98
bbq list

Corky's Cole Slaw

Recipe By     : Kit Anderson
Serving Size  : 6    Preparation Time :0:00
Categories    : Slaw

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        head of green cabbage -- shredded (I just use a
knife)
   2      medium        carrots -- grated (I double the carrots)
   1                    green pepper -- finely diced
   2      tablespoons   onion -- grated (I use the whole damn onion)
   2      cups          mayonnaise (I've tried Miracle Whip and various
combos of it and mayo but I think straight Hellmann's is best)
     3/4  cup           sugar
     1/4  cup           dijon mustard
     1/4  cup           cider vinegar
   2      tablespoons   celery seeds (this much can almost be
over-powering, especially if it's fresh.  Try 1 Tablespoon and add up to
another if you like it)
   1      teaspoon      salt
     1/8  teaspoon      white pepper (I've never measured 1/8 of
anything and I don't have "white" pepper on my spice rack.... finely
ground Tellicherry is kinda grey!)
     1/4  cup           Franks or Texas Pete Hot Sauce -- optional (I
think I was the first to add hot sauce... but I really feel it adds some
"bottom" or something to it!)

(I run the onion, green pepper and carrots through the food processor. 
Save's me 15-20 minutes of chopping.  And if I have any "mild" green
chiles around, I usually add anywhere from 3-5 of them....  Terry)


Mix vegetables in a bowl. (Get the biggest bowl you've got in the
kitchen) Mix remaining ingredients in another. Mix together and toss
well. Cover and refigerate 3-4 hours. (Overnight's probably better)

                   - - - - - - - - - - - - - - - - - - 

NOTES : Here is the recipe for cole slaw from Corky's in Memphis. This
is the best I've tasted. Many ingredients are the same in other slaws-
the
difference must be the celery seeds, vinegar, and mustard. Don't leave
anything out. It is perfect.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

             "Gustafson, Paul" <GustafsP@augsburgfortress.org>

This coleslaw gets stronger with age, and is best when the dressing is mixed with the cabbage 1-3
hours before serving. 

                          Sweet & Sour Coleslaw  

3/4 C. vinegar
6 Tbsp. water
3/4 C. sugar
6 Tbsp. oil
1 lb. shredded cabbage or packaged coleslaw mix         scant 3/4 tsp. pepper
2 1/2 tsp. celery seed
1/4 C. minced onion
diced pimento or sweet red bell pepper, optional
 1scant Tbsp. salt     
             
             
             
             

Combine dry ingredients, except the cabbage, then mix in the water, followed by the vinegar, and finally
the oil. Place in a sealed container and refrigerate overnight. A few hours before serving, pour dressing
over the cabbage, mix well, and refrigerate until serving.

Notes - This coleslaw, even more than most, will cause a pronounced love/hate reaction. For that
reason, I usually prepare just a single batch because, although I love it, I can only eat so much. I would
rather run out, than have to bring some home. Also, I'm serious about the "covered container". Even if
you REALLY love this slaw, when you refrigerate it uncovered, things like cheese & hard-boiled eggs will
start to taste very funky the next day!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://www.ribidiot.com/bbq_recipes.html

THE BEST COLESLAW I EVER ATE 
Whats the use of going to all the effort to smoke a brisket, or ribs, or anything else for that matter, if you dont have all the fixins to go with it. Well last summer a bunch of us got together on the 4th of July to smoke meat, pop firecrackers, and see who could tell the biggest lie. And somebodys little lady brought some coleslaw fit for a king. Before I could get my wits about me, the little shin-dig was over and everybody had gone home till next time. I never did find out who made the coleslaw that day, but just like the Lone Ranger leavin behind a silver bullet, the little lady that made the coleslaw that day left behind a hand written recipe on my kitchen counter. To this day no one knows who it was and no one recognizes the hand writing, but weve enjoyed her coleslaw several times. So mam, if youre out there somewhere reading this, then all I can say is THANKS! for one heck of a coleslaw recipe. 1 large head of green cabbage, cored and shredded
3 medium sized carrots, peeled and grated
1 cup finely diced green bell pepper
A couple of heaping tablespoons of finely grated onion
2 cups mayonnaise ( DONT USE MIRACLE WHIP )
3/4cup sugar
1/4cup apple cider vinegar
1/4cup Dijon mustard
1 tablespoon celery seeds
1 teaspoon salt
dash of white pepper In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In another bowl mix everything else and pour into first bowl tossing and mixing well. Cover and store in ice box about 4 or 5 hours. Stir again before serving. 

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emily56@ibm.net Reply-To: muddy@ibm.net
         
 
MM: Garlic Coleslaw 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Garlic Coleslaw 
 Categories: Salads 
      Yield: 4 Servings 
  
      1 sm Head cabbage 
      2    Cloves fresh garlic 
    1/2 c  Plain yogurt ( or use 
    1/2 c  Sour cream) 
    1/4 c  Rice vinegar 
    1/2 ts Salt 
      1 ts Sugar 
           Fresh ground black pepper to 
           Taste 
  
  Shred cabbage, press garlic, (quantity to taste), add 
  other ingredients in stainless or ceramic bowl.  Toss 
  until well mixed. All quantities variable so it's best 
  to start with small amounts and add to taste. Better 
  on second day if stored cold and well sealed From: 
  Fred Towner Date: 06-21-96 Recipes 
  

       