I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 13, 2016

Ever Keeping Coleslaw

4 cups shredded cabbage
1/2 cup grated carrots
1/2 cup chopped bell pepper (green, red, yellow, as desired)
1 Tbsp. salt
1/2 cup sugar
1/2 cup each vinegar and water
1 tsp. prepared mustard 

Mix salt with 2 cups water.  Pour over vegetables. Refrigerate 1 hour.  Bring remaining ingredients to a boil.  Let cool.  Drain salt water from vegetables.  Do not rinse.  Add cooled dressing.  Keeps indefinitely in refrigerator.  This is a German type of coleslaw and is great to have in the refrigerator to add to meals or sandwiches. 
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