Tuesday, July 11, 2006
It's just cole slaw
Holiday Gift of Recipes, 2005
½ cup mayonnaise
1 Tbs. vinegar
1 carrot, shredded
3 Tbs. sugar
½ head cabbage, shredded
salt to taste
Mix together mayonnaise, sugar and vinegar. Add to shredded cabbage and carrots. Add salt to taste.
I was in the mood for some good old-fashioned cole slaw. I tried a recipe last week that was awful - it ended up in the trash. The recipe was from a vintage cookbook and it seemed basic enough - evap milk, sugar, vinegar. It was an unexpected failure but I had half a head of cabbage left to try again. I considered a few fancier slaw recipes but I really just wanted a simple cole slaw, one with real Hellman's mayo this time. Here it is - simple, delicious, mildly-creamy cole slaw. Even using a hand grater I was able to put this together in just minutes and it's so much better than the cole slaw from the supermarket deli. I served it with sloppy joes and fries but I love it on pork barbecue sandwiches and also on turkey, roast beef or ham sandwiches too. I've even been known to scoop up cole slaw with Pringles. Actually, I do that when no one is looking so no one knows I do that. Well now you know, but I'm sure you won't tell anyone.
I made the sloppy joes using a jarred sauce from Del Grosso's and it was really good. They make spaghetti sauce, pizza sauce, sloppy joe sauce and they have their own amusement park, of course. Makes perfect sense, right? I can't believe Ragu never thought of that.
This 'cookbook' was actually a pamphlet with about 50 pages that a local Christian bookstore gifted to the public by including it as an insert in the local weekly newspaper around the holidays last year. What's special about this booklet is that it includes one of my husband's 'not-really-a-secret' family recipes. Every year at Christmastime, my mother-in-law makes 'dip'. That's all they call it, just 'dip'. Although, honestly, it's more of a spread but who am I to argue with family tradition? We get a container of it to take home on Christmas Eve and then sometimes, not every year, we get more about a week later. Then dip season is over. My mother-in-law is not so secretive as her mother so she would probably give me the recipe but as long as she keeps making it, I don't really need it. But I like knowing I have it 'just in case'. It seems the rest of the world calls this stuff Lulu paste. Without knowing that, I was never able to Google the recipe, but this little freebie cookbook unlocked the mystery. Now, if I could only find out why it's called 'Lulu paste'.
Question of the Day: Do you know anyone who is stingy about sharing recipes?