Buster has placed a total of 57 MasterCook recipes in this file: 24 Hour Slaw Bbq Slaw Bear's Red Slaw Buttermilk Slaw Cajun Coleslaw Carolina Sandwich Slaw Chipotle Chile Slaw Cole Slaw Cole Slaw 1 Cole Slaw 2 Corky's Cole Slaw Crunchy Bacon Coleslaw Danny Gaulden's Cole Slaw Date Coleslaw With Orange-Ginger Vinaigrette Dave's Ersatz Slaw Deli Cole Slaw Doctored Kfc Cole Slaw Dressing For Slaw Eastern North Carolina Coleslaw Four Vinegar Cole Slaw Garlicky Fettucine With Pine Nuts Garry's Basic Sauce Goldy's Dungeon Bars Great Cole Slaw Jack's Coleslaw Jerry's Creamy Sweet And Green Cole Slaw Jerry's Trolley Bar Cole Slaw Karl Moser's Cole Slaw Kelly Koleslaw Kfc Cole Slaw Kfc Style Coleslaw Kit's Coleslaw Lexington Barbecue Cole-Slaw New England Oyster House Cole Slaw Dressing New Jerry's Cole Slaw North Carolina Pork Producers Cole Slaw North Carolina Style Slaw North Carolina: Eastern Style Slaw Old Jerry's Cole Slaw Philip's Cole Slaw Piedmont-Style Coleslaw Prather's Cole Slaw Purple Smoke Cole Slaw Red Cabbage Slaw (Ala North Woods Inn) Rockenwagner's Coleslaw Slaw - David's Sour Mango Slaw Southwest Coleslaw Spicy Coleslaw Steve Zinski's Slaw Sweet And Sour Coleslaw Thead Family Slaw Tidewater Coleslaw Walter Jetton's Texas Cole Slaw Walter Shore's Marinated Cole Slaw Weissgerber's Third Street Pier Coleslaw Yadkin County North Carolina Slaw ----------------------------------------------------------- * Exported from MasterCook Buster * 24 Hour Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he red cabbage -- shredded 2 onions -- shredded 3/4 cup sugar 1 teaspoon celery seed 1 teaspoon sugar 1 teaspoon dry mustard 1 1/2 teaspoons salt 1 cup vinegar Pour 3/4 cup sugar over cabbage and onion and toss. Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage 3 tablespoons sugar 4 tablespoons apple cider vinegar 1 tablespoon mustard 1/2 cup mayonnaise 1 cup ketchup 1/3 cup Heinz 57 sauce 1 dash Texas Pete hot sauce Recipes Editor: No directions were included by the poster with this recipe. Here's some generic slaw directions: Slice cabbage and add to a large salad bowl. Mix remaining ingredients in another bowl and pour over the cabbage and toss well. Cover and refrigerate for 3-4 hours before serving. Posted to BBQ List by smoker@bbs.roxboro.net on Aug 29, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bear's Red Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head of cabbage -- finely chopped 1 red bell pepper -- finely chopped ***FOR THE SAUCE*** 3/4 cup ketchup 1/2 cup Texas Pete hot sauce 3 cups apple cider vinegar 3 tablespoons salt 4 tablespoons fresh ground black pepper 1/2 cup dark brown sugar Dump the sauce ingredients into a blender and blend the piss outa it. Put the sauce and put on large finely chopped head of slaw and 1 red bell pepper 24 hours in advance. Ya got slaw. It's good to let it sit overnight, allows the flavors to meld. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Buttermilk Slaw Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plus 1 tbsp. sour cream 1/4 cup buttermilk 1 tablespoon cider vinegar 1 teaspoon Worcestershire sauce 2 dashes hot sauce -- up to 4 1 1/4 teaspoons sugar 1 teaspoon celery seed 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 pound cabbage -- (1 small head) 6 tablespoons chopped red onion 1/4 cup chopped parsley 2 tablespoons chopped fresh basil -- (OPT) In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper. Remove the tough outer leaves from the cabbage and discard. Quarter the cabbage; cut out the core. Using a mandolin or a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds. In a large bowl, toss the cabbage with the red onion, parsley, and the dressing. At this point the slaw can be refrigerated for up to 1 hour before serving. Add the basil, if desired, at the last minute. Nutritional info per serving: 59 calories; 1.9 G protein; 2.8 G fat; 7.4 G carbohydrate. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cajun Coleslaw Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons mayonnaise -- (heaping) 1 teaspoon Louisiana hot sauce 2 tablespoons yellow mustard -- (heaping) 2 tablespoons ketchup 2 tablespoons olive oil 1 tablespoon wine vinegar 1 teaspoon garlic salt 1 tablespoon Lea & Perrin's 1 each juice of mediums size lemon 3 teaspoons salt -- (to taste) 4 each bell peppers -- sliced 2 each onions -- medium, shredded 1 each large cabbage -- shredded 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" Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Carolina Sandwich Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cabbage -- shredded 2 tablespoons onions -- minced 2 tablespoons white vinegar 1 1/2 tablespoons mayonnaise 2 teaspoons sugar 1/4 teaspoon salt 1 bi black pepper -- freshly ground Mix. [Recipe Editor: Jeff, these are great directions] Posted to BBQ List by Jeff Lipsitt on Aug 4, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chipotle Chile Slaw Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chipotle chilies 1 garlic clove 1 cup mayonnaise salt and black pepper few drops lemon juice 1/2 cabbage -- coarsely shredded If using dried chipotles, rehydrate by soaking in hot water until softened. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cole Slaw Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons mayonnaise -- (heaping) 1 teaspoon Louisiana hot sauce 2 tablespoons yellow mustard -- (heaping) 2 tablespoons ketchup 2 tablespoons olive oil 1 tablespoon wine vinegar 1 teaspoon garlic salt 1 tablespoon lea & perrins 1 juice of medium-sized lemon 3 teaspoons salt -- (to taste) 4 bell peppers -- sliced 2 onions -- medium, shredded 1 large cabbage -- shredded 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" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cole Slaw 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 me cabbage 1 medium onion -- chopped 2 tablespoons vinegar 1/4 cup sour or heavy cream 1/4 cup salad dressing 1/4 teaspoon salt 1/2 teaspoon dry mustard 1 1/2 teaspoons sugar Mix all ingredients. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cole Slaw 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cabbage 1 Bell pepper 2 Onions 2 cups sugar 1 Cu oil 1 cup vinegar 2 tablespoons sugar 1 tablespoon celery seed 1 tablespoon salt Cut cabbage, pepper and onions. Sprinkle 2 cups sugar over mixture. Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan. Bring to a boil. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Corky's Cole Slaw Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head of green cabbage -- shredded 2 medium carrots -- grated 1 green pepper -- finely diced 2 tablespoons onion -- grated 2 cups mayonnaise 3/4 cup sugar 1/4 cup Dijon mustard 1/4 cup cider vinegar 2 tablespoons celery seeds 1 teaspoon salt 1/8 teaspoon white pepper 1/4 cup Franks or Texas Pete Hot Sauce -- optional Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours. By "Carey W. Starzinger" on Jul 10, 1997. 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. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Crunchy Bacon Coleslaw Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Miracle Whip or Miracle Whip Light Dressing 1 tablespoon sugar 4 cups shredded green cabbage 1 cup shredded red cabbage 1/2 cup chopped peanuts 4 slices bacon crisply cooked -- crumbled Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mix all e ng ingredients -- except for the garl Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage untill the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir. When it is at the wettness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better. The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if use properly, it would leave all of your guest wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it. However, if you are a garlic lover, then add as much of it as your little heart desires. I don't have to sleep with you (ha). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Date Coleslaw With Orange-Ginger Vinaigrette Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup California dates -- pitted 1/2 tablespoon orange zest -- grated 1/2 cup orange juice 3 tablespoons white wine or cider vinegar 2 centiliters garlic -- minced 1 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons olive oil or vegetable oil 1 package pre-cut coleslaw mix -- (16 oz.) or 7 cups green and red cabbage -- coarsely shredded 1 cup carrot -- coarsely shredded 1 cup green onion -- thinly sliced Coarsely chop the dates in 1/2-inch pieces; set aside. To make the dressing: whisk together the zest, the juice, wine or vinegar, garlic, ginger and the salt and pepper. Next, whisk in the oil. Combine the vegetables with the dressing. Per serving: about 116 calories and 4g fat. Posted to the BBQ List by Rock McNelly on Sep 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave's Ersatz Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cabbage 1 bo Kraft Cole Slaw Dressing 1/2 tablespoon celery seed Grate cabbage coarsely. Add the celery seed and dressing to taste. Thoroughly mix all ingredients and eat immediately. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deli Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 he -- (1 lb.) cabbage, -- shredded 1 medium carrot -- cut in short -- lengths 2 small green pepper 1/2 small onion 3 small parsley 1 cup mayonnaise 2 tablespoons vinegar 3 tablespoons sugar Slice or shred cabbage. Set aside. Shred carrot with shredding blade. Chop green pepper, onion and parsley in food processor (steel blade). Add vegetables to the cabbage. Put remaining ingredients in processor and with plastic blade blend until mixed. Pour dressing over vegetables and toss. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Doctored Kfc Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he green cabbage 2 st celery 1/4 cup shredded carrot 1/3 cup sugar 1/3 cup buttermilk 2/3 cup Miracle Whip 1 1/2 tablespoons lemon juice 1 1/2 tablespoons tarragon vinegar 1 tablespoon olive oil 1 tablespoon horseradish 2 tablespoons celery seed 1 teaspoon pepper 1 1/2 teaspoons dill weed 1/2 teaspoon salt Food process cabbage and carrot to fine pieces (rice size). Combine with remaining ingredients and chill for at least 2 hours before serving. Posted to the BBQ List by "Jerome Byanski" on Apr 12, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dressing For Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup vinegar 1 Cu oil 1 teaspoon mustard seed 1 teaspoon celery seed 1 teaspoon salt Combine above ingredients in pan and heat. Pour over cabbage mixture and let stand several hours or overnight. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head of cabbage 1 1/2 cups mayonnaise 1/3 cup mustard 3/4 cup sweet pickle cubes 2 tablespoons apple cider vinegar 1/2 cup sugar 1 tablespoon celery seed 1 1/2 teaspoons salt 1/8 teaspoon black pepper Remove outer leaves and core from cabbage. Cut head in half and grate fine. Combine all ingredients in a large bowl, add cabbage, and mix thoroughly. Chill for one hour before serving. NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Four Vinegar Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage -- chopped fine 1/2 large yellow onion -- chopped fine 1 cup celery -- chopped fine 2 tablespoons sugar 3 tablespoons basil vinegar 3 tablespoons balsamic vinegar 3 tablespoons malt vinegar 3 tablespoons red wine vinegar 1 tablespoon garlic powder 1 tablespoon honey 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce -- superior grade 1/2 tablespoon nuoc nam 2 tablespoons brown mustard seeds -- crushed black pepper crushed dried Tabasco peppers OR finely chopped jalapenos -- to taste Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain. Place a small cloth towel in the bottom of a bowl. Line the bowl with paper towels and put the cabbage in. Chill for another one to two hours, meanwhile mixing all the remaining ingredients together. Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let warm to room temperature, and serve. Posted to the BBQ List by Carey Starzinger on Apr 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlicky Fettucine With Pine Nuts Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 3 Dried chillies -- sliced* 4 Garlic cloves -- skinned and crushed 12 ounces Fettucine cooked 'al dente' 2 ounces Pine nuts -- browned under the -- grill 3 tablespoons Chopped fresh basil Heat the oil in a pan, add the chillies and gently infuse for 5 minutes. Set aside to cool, then remove the chillies. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavoured oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately. *I used about 10 Chili Japones, the small ones usually found in Chinese dishes. >From Veggie Heaven by Rosamund Richardson Posted to MC-Recipe Digest by "Montiel Arredondo" on Apr 20, 1998 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garry's Basic Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pa mustard 1 pa brown sugar 1 pa Worcestershire sauce 1 pa ketchup You just mix equal parts mustard, brown sugar, Worcestershire sauce, and ketchup. Cider vinegar instead of the Worcestershire should work just as well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Goldy's Dungeon Bars Recipe By : Serving Size : 32 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unsalted butter 1/2 cup Brown sugar 1/2 cup Granulated sugar 2 Eggs 2 teaspoons Vanilla extract 1 cup Flour 1/2 Salt 1/4 teaspoon Baking soda 1 cup Oats 1 cup Raisins Set oven to 350F. Grease a 9- by 13- inch pan. Cream butter and sugars together. Beat in eggs and vanilla. Add flour, salt and baking soda. Stir in oats and raisins. Spread in the prepared pan. Bake in preheated oven 30 minutes. Cool slightly and cut into 32 bars. [ Soak dry-ish raisins in hot water for about 15 minutes. Raisins draw moisture from batter. ] Posted to MC-Recipe Digest V1 #156 Date: Tue, 16 Jul 1996 08:38:27 -0700 (PDT) From: PatH Recipe By : Diane Mott Davidson. Catering to Nobody Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Great Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups finely chopped cabbage -- (about 1 head) 1/4 cup shredded carrot -- (1 medium carrot) 2 tablespoons minced onion 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice 1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. 3. Add the cabbage, carrots, and onion, and mix well. 4. Cover and refrigerate for at least 2 hours before serving. Posted to the BBQ list on July 04, 1998 by Karl E. Moser (KE3NF) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack's Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small head green cabbage -- shredded 1 each red bell pepper -- julienne 1 each yellow bell pepper -- julienne 2 tablespoons fresh dill 1 tablespoon dill seed 1/2 tablespoon chipotle powder 1/2 cup mayonnaise -- (good quality) salt and freshly ground pepper Combine all ingredients in a large bowl and toss well. Season to taste with salt and pepper. Chill until ready to serve. Source: Grillin' and Chillin' TV-FOOD Network Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerry's Creamy Sweet And Green Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PART A*** 1 he green cabbage 2 st celery 1 medium Size sweet onion -- (Vidalias are good) 1 Granny Smith apple ***PART B*** 1 cup Miracle Whip -- (do not substitute) 1/2 cup sugar 3 tablespoons vegetable oil 2 1/4 tablespoons white tarragon vinegar -- (do not substitute) 2 teaspoons celery seed -- (heaping) Dice the part "A" ingredients. Run them through a food processor and reduce in overall size to about a grain of rice. Combine the part "B" ingredients separately in a shallow mixing bowl. Pour into the slaw mix and fold well. Refrigerate in an air-tight covered dish. Posted to BBQ List by "Jerry Byanski" on Aug 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerry's Trolley Bar Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 ounce pack prepared slaw - diced medium -- (Dole brand fine, -- to 16 excellent) 1/2 cup Hellman's mayonnaise 1/2 cup white sugar 2 st celery - diced fine 3/4 Granny Smith apple - peeled and dic fine 1 tablespoon Tarragon Vinegar 1 tablespoon Dijon mustard 1 teaspoon celery seed 1 teaspoon chicken seasoning -- (NOT poultry -- seasoning) 1/2 teaspoon white pepper Dice the slaw before adding anything. Then, combine with wet and dry ingredients. Chill and serve. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl Moser's Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups finely chopped cabbage 1/4 cup shredded carrot 2 tablespoons minced onion 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice 1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. 3. Add the cabbage, carrots, and onion, and mix well. 4. Cover and refrigerate for at least 2 hours before serving. Posted to the BBQ List by "Karl E. Moser (KE3NF)" on Aug 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kelly Koleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup good mayonnaise 1 teaspoon lemon juice 1/2 cup white vinegar 1 tablespoon celery seed 1/2 teaspoon pepper 1/4 teaspoon salt 1 teaspoon sugar 1 small carrot -- shaved with a -- peeler 1/4 cup onion thinly sliced 8 cups cabbage Mix the first 7 ingredients with a wisk. Add to the vegetables and toss. Refrigerate for at least 4 hours. Eat with pulled pork or fish. Posted to BBQ List by Tom Kelly on Dec 27, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kfc Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons tarragon vinegar 6 1/2 tablespoons vegetable oil 3/4 cup chopped onion 2 1/2 cups Miracle Whip salad dressing 1 cup sugar 2 each carrots 2 each heads of cabbage Mix oil, onions and sugar. Add Tarragon vinegar. Fold in Miracle Whip. Pour over grated carrots and cabbage. Fold in well. Refrigerate in an air-tight covered dish. Best if made the night before serving. The tarragon is the secret seasoning. Enjoy. Shelly (Rusty's Wife) Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kfc Style Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups cabbage -- finely chopped 1/4 cup carrot -- shredded 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kit's Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces peanut oil 1/2 ounce lime juice 1/2 ounce cider vinegar 1/2 teaspoon mustard 1/4 teaspoon celery salt 1 ounce mayonnaise salt and pepper 1 dash paprika 1 he cabbage -- shredded 1 small onion -- minced 2 each jalapenos -- (or more) minced Mix first 8 ingredients and whisk. Pour over remaining ingredients. Better if made 12 hours ahead. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lexington Barbecue Cole-Slaw Recipe By : Serving Size : 100 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 pound med. chopped cabbage -- (1 lb.) 6 quarts ketchup -- (4 tbs.) 10 pounds sugar -- (3 tbs.) 1/2 ga vinegar -- (4%) (1 tbs.) 8 ounces salt -- (1/2 tsp.) 8 ounces pepper -- (1/2 tsp.) 1/4 teaspoon ground red pepper Lexington Barbecue, I thought I'd share their recipe for coleslaw (you know, the kind you put in the sandwich with the Q). Pam and I were fortunate enough to visit Lexington Barbecue back in July. We really liked the slaw. It was a nice alternative to the mayo/half-n-half/cream based slaws typical of other areas. I wrote to Allen H., and he kindly shared their recipe. I reduced the quantities listed if you don't want to follow Allan's recipe (in parentheses). Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. We've made this twice since getting home. Used it on pork BBQ sandwiches and as a side with ribs. Mmmmm good. Posted to BBQ List by gbirkhim@access.k12.wv.us on Aug 10, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New England Oyster House Cole Slaw Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mayonnaise 1/2 cup sugar 2 tablespoons white vinegar 2 tablespoons prepared horseradish 1/2 teaspoon celery seed shredded cabbage Blend ingredients thoroughly and chill. Makes about 2 1/2 cups. Use 1 cup of dressing for each 8 ounces of shredded cabbage, about 1/2 a small head or 2 cups. This may be refrigerated for up to a month. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Jerry's Cole Slaw Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SLAW MIX*** 1 pound coleslaw Mix -- Prepackaged 3/4 Granny Smith apple -- peeled and diced 2 st celery -- deveined and diced 3/4 cup sweet onions -- diced ***Secret Dressing**** 1 cup mayonnaise 1/3 cup sugar 2 tablespoons tarragon vinegar 2 tablespoons Dijon mustard 1 1/2 teaspoons celery seed 1 1/2 teaspoons poppy seeds 1 teaspoon dill weed 1 teaspoon poultry seasoning 1/2 teaspoon white pepper Place the pre-packaged (Dole is excellent) 1 lb. slaw mix in a large bowl, add the onion, apple and celery - dice to desired consistency. Combine with the following dressing recipe. Store in an air-tight container. Hint: Check the expire dates on pre-packaged slaw mixes. The grocer will often place his older stock in the front to "move it." Search around for the date furthest away from the day you shop. Posted to the BBQ List by Rock McNelly on Sep 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Pork Producers Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 medium cabbage heads -- chopped 1/4 cup minced green onion 2 cups mayonnaise 3 tablespoons sugar 3 tablespoons vinegar 1 3/4 tablespoons celery seed 1/2 tablespoon salt In a large bowl, combine the cabbage and green onion. In a small bowl, blend the mayonnaise, sugar, vinegar, celery seed, and salt. Mix well. Drizzle the mayonnaise mixture over the cabbage mixture and toss lightly to mix well. Refrigerate until serving. enjoy! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Style Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage -- shredded 2 red and green bell peppers -- finely chopped 1 cup cider vinegar 1 teaspoon salt 1 teaspoon pepper 1 teaspoon ground red pepper 1/4 cup brown sugar 1/4 cup ketchup mix everything but cabbage and peppers and taste!!!!! Add whatever you think you might want more of ( ketchup and sugar reduce bitterness). Dump it in with the vegetables and mix well. Let sit in refrigerator to chill and allow the flavor to shoot throughout. En joy on a sandwich next to it or with a pile of Q. NOTES : Now If you want BBQ slaw ( NC style ) to go on your pork BBQ sandwich (yes on, grossed me out till I tried it) here it is..... Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina: Eastern Style Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 each medium heads -- (about 36 cups) cabbage -- finely shredded 1 1/2 cups green onions -- sliced 1 1/2 quarts mayonnaise or salad dressing 3/4 cup vinegar 3 tablespoons celery seed 2 tablespoons salt -- (or to taste) Combine cabbage and onion in a large bowl. In a smaller bowl, blend mayonnaise, sugar, vinegar, celery seed and salt. Mix well and drizzle mayonnaise mixture over cabbage mix. Toss lightly to coat well. Refrigerate until serving. Source: North Carolina Pork Producers Association. Posted to the BBQ List by Carey Starzinger on Aug 12, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Jerry's Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 Lb. package prepared slaw (Dole's is excellent) OR 1 he cabbage -- shredded and 1 carrot -- shredded 1 st celery -- diced 1/2 medium sweet onion -- diced ***Sauce*** 1 cup Miracle Whip 1/2 cup sugar 3 tablespoons vegetable oil 2 1/4 tablespoons Tarragon Vinegar -- (do not substitute) 2 teaspoons celery seed Run the above slaw ingredients in a processor and chop until about 1/4 inch in size. Combine the sauce ingredients in a shallow mixing bowl. Use a wisk to mix. Pour into the slaw mix and fold well. Refrigerate 3 to 4 hours before serving. I usually go at it right away. Excellent. Posted to the BBQ List by Rock McNelly on Sep 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Philip's Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 he green cabbage -- shredded 2 tablespoons onion -- grated 3/4 cup Miracle Whip Salad dressing 1 package Equal sweetener 1 tablespoon yellow mustard 2 tablespoons Dijon mustard 1/3 cup apple cider vinegar 1 teaspoon celery seed 1 teaspoon salt 1/4 teaspoon pepper Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont-Style Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head of cabbage 1/2 cup apple cider vinegar 1/2 cup sugar 2/3 cup ketchup 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons Texas Pete hot sauce Remove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BB's. In a small mixing bowl, combine other ingredients and mix until well blended. Pour mixture over cabbage, and stir until well blended. Chill for one hour before serving. NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prather's Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Dressing*** 2 tablespoons Honey 2 teaspoons Spicy Mustard 1 teaspoon Celery Seed 1/4 teaspoon Black Pepper 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/4 cup Apple Vinegar ***Slaw*** 1 medium Green Cabbage -- (generous couple of -- pounds) 2 medium Red Bell Peppers 1 medium Red Onion 1 cup drained Pimento-stuffed Olives Bring dressing ingredients to a boil over medium high, stirring constantly Cool some Toss slaw ingredients, add dressing, toss again Cover and fridge for a day This is a novel looking Cole Slaw, be the first in your block. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Purple Smoke Cole Slaw Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mayonnaise 3 tablespoons sugar 1 1/2 tablespoons white wine vinegar 1/3 cup oil 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon dry mustard 1/8 teaspoon celery salt 1 dash black pepper 1 tablespoon lemon juice 1/2 cup half and half 1/4 teaspoon salt 1 large head cabbage -- finely shredded Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over cabbage in large bowl. Toss until cabbage is well coated. Posted to the BBQ List by Rock McNelly on Aug 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Cabbage Slaw (Ala North Woods Inn) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 he red cabbage 1/2 cup oil 1/2 cup plus 2-Tablespoons red wine vinegar 3 Ta sugar 4 teaspoons salt 1 teaspoon seasoned salt 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon paprika Shred cabbage irregular with some fine and some course shreds. Mix well in bowl with all other ingredients and let stand in fridge for several hours or overnight to allow flavors to mellow and slaw to achieve deep-red color... Makes 6 to 8 servings. You'll get addicted to this stuff! Posted to the BBQ List by RandeyeS@aol.com on Sep 6, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rockenwagner's Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 2 teaspoons all-purpose flour 2 teaspoons dry mustard powder 1/4 cup plus 1 tablespoon sugar 1 pinch ground cayenne pepper 1 heaping teaspoon salt 1/3 cup apple cider vinegar 2/3 cup heavy cream 2 large egg yolks 1 tablespoon caraway seeds 1 1/2 tablespoons prepared horseradish ***COLESLAW*** 6 cups white cabbage--about 1 1/4 pounds -- finely sliced 1 carrot -- grated 1 3/4 cups red cabbage--about 1/2 pound -- sliced very fine Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted. Dressing. In the top of a double boiler, off the heat, combine the flour, mustard powder, sugar, cayenne, and salt. Bring about 1 inch of water to a simmer in the bottom of the double boiler. In a small saucepan, combine the vinegar and cream and bring to a boil over high heat. Whisk the hot vinegar mixture into the dry ingredients, then place the top of the double boiler over the simmering water. Whisk in the egg yolks and stir until the mixture thickens slightly, about 3 to 4 minutes. Remove from the heat and stir in the caraway seeds and horseradish. Cool to room temperature, cover, and refrigerate until chilled. Posted to the BBQ List on July 05, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Slaw - David's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cabbage 1/2 medium red pepper minced 1/2 medium green pepper minced 1 medium onion -- Bermuda or red, -- finely chopped ***DRESSING*** 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon celery seed 1 teaspoon dry must. 1/2 cup cider vinegar 1/3 cup veg. oil Chop and mix cabbage, onion and peppers and put in bowl. Put dressing ingredients in pan and bring to boil over moderate heat until sugar dissolves. Pour over cabbage mix, toss and put in ice box to cool overnight. 15 minutes before serving add a heaping tablespoon of sour cream with some minced red bell pepper. Posted to BBQ List by "David Boyd" on Dec 28, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sour Mango Slaw Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons lime juice 1 tablespoon mayonnaise 2 tablespoons extra virgin olive oil 1 tablespoon grated fresh ginger 1 tablespoon minced garlic 1/2 cup julienne green mango 1/4 cup chiffonade green cabbage 1/4 cup chiffonade red cabbage 1/4 cup julienne carrot 1/4 cup julienne red onion Salt -- to taste Combine lime juice and mayonnaise in mixing bowl. Whisk in olive oil. Add ginger and garlic. Let dressing stand 5 to 10 minutes in order to combine flavors. Add remaining ingredients. Toss well to coat. Season with salt and keep refrigerated until ready to serve. Yield: 4 servings Posted to the BBQ List by Rock McNelly on Aug 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southwest Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups julienne -- cored green cabbage 2 cups julienne -- cored red cabbage 1/2 red bell pepper -- cut into julienne 1/2 yellow bell pepper -- cut into julienne 1/2 carrot -- cut into julienne 1 cup mayonnaise 2 jalapenos -- chopped 1 centiliter garlic -- chopped 1 tablespoon chopped fresh cilantro 1 tablespoon maple syrup 1/2 tablespoon vinegar 1/2 tablespoon Dijon mustard 1/2 tablespoon Worcestershire sauce 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Salt Fresh lime juice In a large bowl combine cabbages, red and yellow peppers and carrot. Process remaining ingredients in a blender until smooth. Adjust seasoning with salt and lime juice. Pour dressing over vegetables and toss to combine. Posted to the BBQ List by Rock McNelly on Aug 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Coleslaw Recipe By : Serving Size : 20 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cumin seeds -- minced 1 teaspoon coriander seeds 1 cup mayonnaise 4 small shallots -- coarsely chopped 1 or jalapenos with their seeds -- finely chopped 3 tablespoons canned green chilies -- finely chopped 2 centiliters garlic -- finely chopped 2 tablespoons fresh cilantro -- finely chopped 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard 1 tablespoon malt vinegar salt 2 tablespoons fresh lime juice -- (up to 3) 6 cups green cabbage -- shredded 3 cups red cabbage -- shredded 1 large red bell pepper -- in matchsticks 1 large yellow bell pepper -- in matchsticks 1 large green bell pepper -- in matchsticks 2 medium carrots -- coarsely shredded In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder. In a blender or food processor, combine the mayonnaise, shallots, jalapenos, canned chilies, garlic, cilantro, maple syrup. Worcestershire, mustard, vinegar and ground spices; process until smooth. Season with salt and the lime juice. In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving. Make Ahead: The dressing can be refrigerated for up to 1 day Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steve Zinski's Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage 1 carrot 1 1/2 cups mayonnaise -- (Hellman's) 1/4 cup sugar -- heaping 1/4 cup white vinegar 1 pinch celery seed Mix mayo, sugar, vinegar, and celery seed in a bowl. Set aside. Chop the cabbage into small pieces (I use the coarse cheese shredder attachment on my Kitchenaid mixer). Grate (or finely shred) the carrot and mix with the cabbage. Add the mayo mixture and mix well with a large spoon. Cover and refrigerate for 4 or more hours. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet And Sour Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup vinegar 6 tablespoons water 3/4 cup sugar 6 tablespoons oil 1 pound shredded cabbage OR packaged coleslaw mix pepper 2 1/2 teaspoons celery seed 1/4 cup minced onion diced pimento or sweet red bell pep -- optional 1 tablespoon 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 and hard-boiled eggs will start to taste very funky the next day! Posted to the BBQ List by chef.paul.g@altavista.net on Oct 14, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thead Family Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 he cabbage 1 large carrot mayonnaise 2 tablespoons sugar 1 tablespoon cider vinegar 2 tablespoons heavy cream 1 teaspoon celery seed 1 teaspoon seasoned salt 1 teaspoon black pepper Chop the cabbage. Shred the carrot. Mix with all ingredients except mayonnaise in large bowl. Add mayonnaise to desired consistency. Usually in the neighborhood of 3/4 to 1 cup. Refrigerate for at least 1 hour. It'll collapse significantly. NOTES : Well, this is kind of a family recipe, but I doubt if they'll find out I posted it. Growing up, I would only eat my mother's cole slaw. Then one day it occurred to me that I'd better get that recipe before it was too late. Here it is. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tidewater Coleslaw Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mayonnaise 1/2 cup white vinegar 1/3 cup sugar 1 tablespoon celery seed salt and pepper -- to taste 1 he green cabbage -- finely shredded 2 carrots -- finely grated In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed, and salt and pepper to taste, and mix well. In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time. Posted to the BBQ List by Garry Howard. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Walter Jetton's Texas Cole Slaw Recipe By : Serving Size : 20 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds fresh cabbage 2 large dill pickles -- chopped 1/2 cup mayonnaise 1/2 cup sugar 1 teaspoon salt Shred up the cabbage and add all the other ingredients. Mix well and let stand a while before serving so that the flavors blend. Compliments of Garry's Home Cooking - http://cooking.netrelief.com Garry Howard - Cambridge, MA - garry@netrelief.com Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Walter Shore's Marinated Cole Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cabbage 1 medium green pepper 1 small onion 2 carrots -- grated 1 tablespoon salt 1/2 cup oil 1 cup sugar 1 cup vinegar Grate carrots, cabbage onions and pepper. Mix all these together. Add 1 tablespoon of salt to vegetables. Heat vinegar and oil (can heat in microwave) so sugar will dissolve. Add sugar to this mixture and stir until dissolved. Cool slightly and pour over vegetables and stir well. Store in a glass or plastic container only. It may be served right away or it is better to let it stand overnight. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Weissgerber's Third Street Pier Coleslaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Head green cabbage -- finely shredded 1 Carrot -- shredded 1 1/4 teaspoons Salt 1 1/2 tablespoons Sugar 1 tablespoon White vinegar 1 cup Mayonnaise Cole slaw and potato salad are two of the fish fry go-withs on the menu at Third Street Pier. Photo/Jeffrey Phelps Combine cabbage and carrots in large bowl. Add salt, sugar and vinegar; marinate 10 minutes. Add mayonnaise and mix well. Chill. Makes 6 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998 Posted to MM-Recipes Digest V4 #120501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yadkin County North Carolina Slaw Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cabbage 1 large red pepper 1 large green pepper 1/2 tablespoon celery seed 1 cup vinegar 3/4 cup sugar salt to taste Preparation: Heat sugar and vinegar until sugar dissolves. Let the mixture get cold, preferably by refrigeration. Grate cabbage, add celery seed, salt and peppers cut up fine. Mix and pour cold mixture over cabbage. Thoroughly mix all ingredients and put in glass containers. Store in refrigerator to keep it cold. Let sit a minimum of 24 hours before serving. Slaw will keep for months. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -