Yield: 4 Servings
|1 \N||Cabbage head|
|\N \N||Good white vinegar|
|\N \N||Oil, peanut or corn is fine|
|\N \N||Salt and pepper|
|½ small||Onion Mince and add to bowl.|
|2 tablespoons||White vinegar.|
|½ teaspoon||Salt, about|
|\N If||you try one of my recipes please tell me what you think.|
|\N \N||E-Mail me at: firstname.lastname@example.org|
SLICE CABBAGE HEAD INTO SLAW
PLACE SLAW INTO BOWL
I find it amusing that in my kitchen, I have all the latest culinary gadgets, from coffee bean grinders, cusinarts, can openers, coffee makers, juicers, and so on, to aid me in my cooking adventures, yet when I want cole slaw I get out my hand held "Rapid Slaw Cutter" (cica 1950). Made by the Bluffton Slaw Cutter Co. Bluffton, Ohio. This non-technical hand held cutter sold for about 39 cents way back then. It cuts the cabbage into delicate strands of slaw. Better than any Cusinart can. If you frequent garage sales, or estate sales, you may be lucky enough to find a used one.
Frequent use will keep it sharp. My cutter is willed to my son. Regards, June Meyer.
Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp.
Taste, add more salt if needed. Refrigerate till serving time. Good the next day also. Serves 4 to 6.
Posted to EAT-L Digest 11 Dec 96 From: Walt Gray <waltgray@...> Date: Wed, 11 Dec 1996 23:21:53 -0500