"If the Amish
make it, you'll find it at Amish Pleasures."
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.
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:
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
info. and/or Buy
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