Angie's Dad's Best Cabbage Coleslaw
aka...Tangy Coleslaw
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"An absolutely
delicious coleslaw, more tart and tangy than the creamy kind. It keeps well and
can be made ahead of time."
INGREDIENTS:
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1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar (Please feel free to cut back on sugar- William and I put 3 tblsp of
sugar or honey)
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1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
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DIRECTIONS:
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1.
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In a large bowl,
combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and
mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and
pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix
well.
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ALL RIGHTS RESERVED
© 2013 Allrecipes.com
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Printed
from Allrecipes.com 10/30/2013
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Fresh Gingered Beets
Adapted from
The Passionate Vegetarian, 2002.
Basic Cooking Method
1.
Wash beets well. Cut off and discard root tails
and all except 1 inch of stems. Do not
peel. Cook, covered in lightly salted
boiling water for 40 to 50 minutes or until just tender. Drain. Let cool until easy to handle.
2.
Slip skins off beets under running water. Carefully slice each beet into 1/4 inch thick
slices, removing and discarding remaining stem ends.
Once the beets are sliced, you may splash
them with a bit of olive oil and store for about 2 days before using or
creating them into a dish. I like to
store beets in Mason jars, so they don’t stain the Tupperware.
1 bunch of beets (approx 5
large beets or 10 golf ball size beets)
1 teaspoon butter
1 teaspoon vegetable oil
1-2 teaspoons finely diced
ginger
3 tablespoons brown sugar
2 tablespoons water
Recipe:
1.
Heat 1 teaspoon each butter and oil in a large
nonstick skillet over medium heat. When
the oils are sizzling hot, add the cooked beets and toss them in the hot
fat.
2.
Then add 1 to 2 teaspoons peeled very finely
dice ginger. Toss for about 30 seconds.
3.
Then add 3 tablespoons brown sugar and 2
tablespoons water. Cook, stirring, until
the water and brown sugar have bubbled into a glaze, about 30 seconds.
Orange-Beet
Salad
From Better Homes and Gardens annual Recipes 2001
Marie’s notes: I used olive oil instead of walnut oil and plain
chevre instead of feta cheese. I also omitted the orange peel (the peel of
conventional citrus have a high concentration of pesticides) and used 1 extra
tablespoon of orange juice.
Tip: Roll the plain goat chevre or feta cheese in a black
pepper and thyme mixture (coat the cheese in herbs) to keep the red juice of the beets from
staining the cheese. I let the beets
marinate overnight in the dressing, drained the beets, and then topped the
beets with the walnuts and cheese on the dinner plates. It was
delicious!
3 medium beets (about 9 oz)
3 Tbsp. walnut oil or salad oil
1 tsp. shredded orange peel
2 Tbsp. orange juice
1 Tbsp. white wine vinegar or white vinegar
2 Tbsp. broken walnuts toasted
3 Tbsp crumbled feta cheese
¼ coarsely ground pepper
1.
Wash beets well. Cut off and discard root
tails and all except 1 inch of stems. Do
not peel. Cook, covered in lightly
salted boiling water for 40 to 50 minutes or until just tender. Drain. Let cool until easy to handle.
2.
Slip skins off
beets under running water. Carefully
slice each beet into 1/4 inch thick slices, removing and discarding remaining
stem ends.
3.
Meanwhile, for
dressing, in a screw-top jar combine walnut oil or salad oil, orange peel,
orange juice, and vinegar. Cover and
shake well.
4.
In a medium
mixing bowl gently toss the beet slices with the dressing. Cover, and chill to
marinade for 2 to 24 hours.
5.
To serve, let
mixture come to room temperature. Gently stir walnuts into beets. Sprinkle with
feta cheese and pepper. Makes 4 servings.
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