Warm Coleslaw

For many years now, my favorite coleslaw was a recipe from an old friend from my upstate New York days.  The other day, I was in the mood for something a little different.  I scoured my recipe file and found this one for a warm coleslaw that I had never tried before.  I modified it a bit -- left out the celery seed because I hate celery seed.  The original source escapes me.

Warm Coleslaw

2 cups shredded cabbage
1 red onion, cut in half and thinly sliced
2 - 4 slices of bacon, cut into small pieces (because everything is better with bacon)
1/4 cup sugar
3 TBSP white vinegar
1/8 tsp paprika
salt

Cook the bacon in a deep skillet until crispy.  Remove the bacon and saute the onion is the bacon fat (yes, I know this is not good for me).  Add the sugar, vinegar, paprika and salt.  Heat until sugar is dissolved.  Pour over the cabbage.  Top with bacon and toss.  Serve warm.

This recipe could easily be doubled, but I don't think you would need to double all of the dressing ingredients, as I had plenty of  "juice" left in the bowl.

Last Minute Dinner Guests!

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 onion
1 pepper (green or red)
2 carrots
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.