Sunday afternoon, some friends called to invite us out for dinner. Well, neither one of us was in the mood for a drive into Anchorage, so we invited them to dinner at our house instead. Luckily, I had made a big bowl of coleslaw earlier in the day and there was a huge batch of chicken defrosting. The beginnings of a perfect meal! I roasted some cut-up potatoes, Rick grilled the chicken and I made a salad. Dinner was complete.
Here's one of my favorite coleslaw recipes. It was given to me by an old friend from Binghamton, New York that I have lost contact with. These things happen.
Linda Rosenberg's Coleslaw
1 small to medium head of cabbage
1 pepper (green or red)
3/4 cup sugar
1 tsp dry mustard
1 TBSP salt
1 cup white vinegar
3/4 cup oil
Grate or shred (I use my Cuisinart) the cabbage, onion, pepper and carrots into a large bowl. Sprinkle with the sugar.
Put the remaining ingredients in a small saucepan. Bring it to a boil and pour it over the shredded vegetables. Stir well. Cover and let sit in the refrigerator for several hours before serving.