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Dutch Hot Slaw
Shred the
cabbage in a food processor and add to 1" to 2" of water in a
saucepan. Cover and cook until tender, 5 to 8 minutes. Drain and keep
hot. Beat together all the rest of the ingredients except the cream or
milk. Melt butter in a medium saucepan and add the mixture. Cook until
thickened, stirring constantly. Remove from the heat and add the cream
or milk. Beat until smooth and pour over the hot cabbage.
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6
c. cabbage, shredded
2 eggs, beaten lightly
1½ t. sugar
1/4 c. vinegar
1/4 c. water
1/4 c. cream or milk
1 T. butter
1/2 t. dry mustard
1/2 t. salt
1/8 t. paprika
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The recipe above appears in:
Up-Home,
Down-Home represents the cultural development of recipes from the
most intimate, formal setting to the easy-going, spur-of -the-moment
family dinner. Quick, easy to prepare dishes include many favorites from
the Chefs at the Groff's Farm Restaurant. Fully
illustrated, some in color, 208 pages. Hard-cover edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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