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Books About Life on a Farm Written Especially for People Who Like to Read! "Highly recommended reading." The Midwest Book Review Reviews & Readers' Comments |
LeAnn R. Ralph Rural Route 2 Author E6689 970th Ave. Colfax, WI 54730 (715) 308-6336 |
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by LeAnn R. Ralph You can serve this recipe without freezing the coleslaw or you can make it up ahead of time (such as before Thanksgiving or Christmas dinner) and store it in the refrigerator or the freezer until you're ready to use it. 1 medium head of cabbage OR 2 to 3 packages of shredded cabbage (ever since I scraped my knuckles raw grating cabbage for 150 people for a church dinner, I have preferred to use the shredded cabbage you can buy at the grocery store. 3 sticks of celery chopped 1 teaspoon of celery seed 1/2 green pepper chopped (optional) Boil the following for 1 minute: 1/2 cup white vinegar 1/2 cup water 2 cups sugar 1/4 teaspoon salt Then: Pour over the cabbage, celery and green pepper mixture. (If it seems like it's way too soupy, which will depend a lot upon the moisture content of the cabbage you're using, add the third package of shredded cabbage. If you're going to freeze it, however, you do want the coleslaw to be covered with liquid.) At this point, you can let the coleslaw sit in the refrigerator for 1 to 2 hours or overnight and serve, or you can put it into containers and freeze. The coleslaw will keep in the refrigerator for 1 to 2 weeks. Note: this recipe works very well for red cabbage, which makes a pretty side dish. ************************ LeAnn R. Ralph is the author of the farm books: "Christmas in Dairyland (True Stories from a Wisconsin Farm) (trade paperback; 2003), "Give Me a Home Where the Dairy Cows Roam" (trade paperback; 2004), "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book; 2004). http://ruralroute2.com |
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