#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

#3402 - Double Tangy Coleslaw

(by Shirley McNevich)

8 cups shredded cabbage
2 TBSP malt vinegar
2/3 cup mayo
2 tsp. white sugar
2 tsp. French's yellow mustard

In a bowl add vinegar, mayo, white sugar and mustard--stir to mix. Taste--if too sweet add more vinegar and stir again. If too sour add a little more white sugar and stir again. In a large bowl add shredded cabbage and vinegar mixture--toss to coat. If you like your coleslaw more juicy, make a second batch of the vinegar mixture--pour it on the cabbage and toss again.

#3380 - Corned Beef Cabbage Dip

(by Shirley McNevich)

1 cup shredded green cabbage (more if you wish)
6oz. Philadelphia cream cheese (softened)
1/2 cup mayo
1/4 cup Breakstone's sour cream
2 tsp. Worcestershire sauce
salt and pepper to your taste
2 cups chopped/cooked corned beef
good quality crackers

In a bowl add cream cheese--beat with a spoon. Add mayo, sour cream, Worcestershire sauce, salt and pepper--stir to mix. Add shredded cabbage and corned beef pieces--stir to mix. Cover and refrigerate until cold. Serve with good quality crackers.

#3293 - Pickled Peppers and Cabbage

(by Shirley McNevich)

1/2 of a green bell pepper (washed, seeded and diced)
2 1/2 cups shredded cabbage
1 rib of celery (diced)
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add diced green bell peppers, shredded cabbage and diced celery--toss to mix. In a bowl add white sugar, vinegar, celery seed, salt and pepper--stir to mix. Taste--if too sour, add more white sugar and stir again. If too sweet, add more vinegar and stir again. Pour the vinegar mixture over cabbage mixture--toss to coat. If mixture seems to dry, make another batch of the vinegar mixture and add it to the cabbage mixture--toss to coat. Cover the bowl and refrigerate 3-4 hours. Optional: some people like sliced onions in this mixture.

#3188 - Bacon Slaw

(by Shirley McNevich)

6 slices thick cut bacon
1 TBSP olive oil
1/2 of a red onion (sliced and rings separated)
1/4 cup cider vinegar
1/4 cup water
2 TBSP Domino's dark brown sugar
1/2 tsp. celery seed
6 cups shredded green cabbage

Shred and measure the 6 cups of shredded cabbage and place it in a large bowl. In a cast iron skillet over medium heat add the olive oil and the bacon slices--fry the bacon until crisp. Use tongs to remove bacon slices one at a time and let any drippings drip back into the skillet. Crumble the bacon and add it to the shredded cabbage. Remove the skillet from the stove and place it on a pot holder. To the hot bacon drippings still in the skillet add the water and cider vinegar--stir well until mixed. Add the sliced onions, brown sugar and celery seeds to the vinegar mixture--stir well. Pour the cider mixture over the bacon/cabbage--toss well to coat. Serve immediately.

#3107 - Ham Slaw Sandwiches

(by Shirley McNevich)

1/2 cup mayo
2 TBSP cider vinegar
2 tsp. white sugar
1/2 tsp. salt
3 cups shredded cabbage
sliced ham
bread

In a bowl add mayo, cider vinegar, white sugar and salt--stir well. Taste--if too sweet, add a little more cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Add shredded cabbage--stir well until cabbage is coated. Place sliced ham on bread, top with a scoop of slaw and top with another piece of bread.

#2701 - Pork Chop Casserole

(by Aunt Faye [Herman] Minier)

4 thick pork chops (salt and pepper each side of each chop)
1 cup shredded cabbage
5 medium carrots (washed, peeled and cut into coin shaped pieces)
4 red potatoes (washed and sliced thin)
1 large onion (chopped)
1/2 cup water
canola oil

In a skillet add a little canola oil, pork chops and chopped onions--cook over medium heat until pork chops are browned. Grease a 2 qt. casserole dish. Layer the cabbage, carrots and potatoes in the casserole dish. Place the pork chops and fried onions on top. Slowly pour water over the top. Cover and bake at 350 degrees for 30 minutes, remove from oven, turn the pork chops, re-cover and bake for 30 more minutes. Remove the cover, return to oven uncovered and bake 15 minutes longer.

#2371 - Skillet Sausage and Noodles

(by Shirley McNevich)

1lb. loose sausage (removed from casing)
1 medium head of cabbage (shredded)
1 large onion (chopped)
2 chicken bouillon cubes
1/4 cup boiling water
2 cups Breakstone's sour cream
3/4 tsp. salt
1/2 tsp. pepper
8oz. egg noodles

Prepare egg noodles according to bag directions--drain but do NOT rinse. In a skillet over medium heat add loose sausage--cook/stir until browned. Add shredded cabbage and chopped onions--stir, then reduce heat to simmer. In a bowl add boiling water and chicken bouillon--stir until dissolved. Pour the chicken broth over the cabbage mixture--keep heat on simmer, cover the skillet and cook until cabbage and onions are tender. Open the sour cream--add salt and pepper--stir. Add sour cream and drained noodles to cabbage mixture--stir. Cook until hot before serving.

#2186 - Cabbage and Noodles

(by Shirley McNevich)

1 small head of cabbage (shredded)
1 small onion (chopped)
1/4 cup Parkay margarine
2 TBSP water
1 - 8oz. bag medium egg noodles (cooked according to bag directions and drained)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper

In a Dutch over medium heat add Parkay--melt. Add shredded cabbage and chopped onions--cook/stir for 10 minutes or until cabbage is lightly browned. Add water--cover and cook until water evaporates. Remove from heat--add drained noodles, sour cream, salt and pepper--stir until well mixed. Scoop mixture into a buttered 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes or until heated through.

#2176 - Deluxe Cole Slaw

(by Shirley McNevich)

8 cups finely shredded cabbage
1/4 cup finely shredded carrots
1/3 cup white sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

In a large bowl add white sugar, salt, pepper, milk, mayo, buttermilk, white vinegar and lemon juice--beat with a whisk until smooth. Add shredded cabbage and shredded carrots--mix well. Refrigerate until cold.

#2150 - Scalloped Cabbage

(by Shirley McNevich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1 head of cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)
paprika (for sprinkling)

In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Grease a 2 qt. casserole dish. Place half of the shredded cabbage into the dish. Spread half of the sauce over the cabbage. Place the other half of the cabbage over the top. Spread the rest of the sauce over the cabbage. Spread buttered bread pieces all over the top. Sprinkle paprika over the bread pieces. Cover with foil and bake at 350 degrees for 25 minutes, remove foil and bake 10 minutes longer or until bread pieces are brown and crispy.

#1537 - Sweet and Sour Cabbage

(by Shirley McNevich)

4 cups shredded cabbage
1 cup water
4 TBSP butter
1/2 to 1 tsp. salt
1/4 tsp. pepper
2 TBSP white sugar
2 TBSP cider vinegar
3 TBSP Breakstone's sour cream

In a bowl add cider vinegar, white sugar and sour cream--stir until mixed, then set aside. In a skillet over medium heat add butter, salt, pepper, and water--stir until butter is melted. Add cabbage--stir and cook until tender. Remove from heat and add sour cream mixture to cabbage--stir until mixed. Serve hot.