Cole Slaw

Ingredients

• 4 cups shredded cabbage
• 1 cup diced tomato
• 5 T. mayonnaise
• 1½ t. sugar
• 1 cup diced carrots
• 1½ cup diced cucumber pickles
• 1/3 t. salt

Method

1. 1

   Mix all ingredients in mixing bowl.

2. 2

   Fresh cucumbers may be used instead of pickles by adding about ½ t. vinegar.

3. 3

   Serves 4 to 6.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 59. The excerpt below is the record exactly as published.

1 qt. sugar 1 qt. vinegar 1 qt. mayonnaise Chop fine. Let set over night in salt. Drain all juice and cook 25 min- utes. Let cool and add sugar, vinegar, mustard and mayonnaise. Mix well. Put into jars. Mrs. DeWitt Wiles Mountain View Club SANDWICH SPREAD 9 green sweet peppers 6 green tomatoes 9 red sweet peppers Put through food chopper and let drain well. Add 2% cups vinegar, 1% cups water, 2% cups brown sugar. Let this cook 15 minutes. Add 6 T. flour and 2 T. salt. Add % pint jar may- onnaise and small jar of stuffed olives, 1 T. ground mustard, 2 T. prepared mustard, 2 or 3 diced pickles. Cook until thick and can while hot. Mrs. Wiley Brooks Fairplains Club DEVILED EGG SANDWCIHES 4 hard cooked eggs 2-3 cup diced celery Salt, pepper 1-83 cup chopped pickles 1-3 cup mayonnaise Chop eggs. Combine with celery and pickles. Moisten with mayon- naise to a spreading consistency. Sea- son to taste. Mrs. Don Gregory Mountain View Club RAISIN % cup raisins 1% cup cocoanut 14 cup shredded raw carrots %4 cup black walnuts 1-8 teaspoon salt Mayonnaise dressing Wash raisins. Drain. Chop. Com- bine raisins, cocoanut, carrots, chop- ped nuts, and salt. Moisten with mayonnaise to a spreading consis- tency. Use as a filling between thin, buttered slices of bread, Mrs. J. P. Hutchinson Mountain View Club HOME DEMONSTRATION CLUB COOK BOOK 123 is ORANGE JELLY 4% cup chopped dates 2 tablespoons orange juice 2 tablespoons chopped nuts 2 tablespoons tart jelly Combine ingredients. Mix thor- oughly. Spread on small buttered rounds of whole wheat or white bread. Mrs. Marshall Wills Mountain View Club | PINEAPPLE PEANUT 5 tablespoons crushed pineapple 3 tablespoons peanut butter Y% teaspoon salt Combine ingredients. Mix until well blended. thin, buttered slices of bread. Mrs. Claude R. Johnson Mountain View Club Use as a filling between VEGETABLES Gone is the stone age; We have to admire it; Here is the roughage— We mortals require it. DICED ORANGE AND COLE SLAW 2 cups shredded cabbage 1 orange, diced 2 T. vinegar imceonion; diced”. 1 t. sugar Salt and pepper 2 T. mayonnaise Mix all ingredients thoroughly. Place in refrigerator until ready to serve. Mrs. Dell Blevins Mountain View Club OLD FASHIONED VEGETABLE SOUP 4 T. beef or bacon fat 1 cup diced celery % cup diced potatoes 1 cup canned tomatoes 2 cups rice 1% cup minced onion 1 cup diced carrots 2 cups water 4 cups brown soup stock Salt, pepper Melt fat and add onions; cook until transparent. Add celery, carrots and potatoes. Cook over low heat, stirring for three minutes. Add water, cover and cook until vegetables are tender. Add tomatoes and stock. Season to taste with salt and pepper. Add rice when soup is served. Mrs. Clinard Johnson Ferguson Club SOUTHERN CORN PUDDING 3 cups uncooked corn itesalt 3 T. butter 1-8 cup scalded milk 3 eggs, slightly beaten 1-8 t. pepper 3 T.. sugar Combine corn and remaining in- gredients. Pour into greased baking dish and bake in a slow oven 30 to 40 minutes or until firm. Mrs. Ben H. Colvard Fairplains Club BAKED BEANS 2 cups dried beans 4 T. molasses 114 t. salt % cup catsup 4 lb. salt pork % t. mustard Little water Wash beans and soak overnight in 1% quarts lukewarm water. Cook beans in water in which they were soaked. Place half of salt pork in bottom of baking dish. Add beans and place remainder of pork on top. Mix seasonings and add boiling water. Pour over beans. Place cover on bean pot, bake for 3 or 4 hours. Remove cover last hour for pork to brown. Mrs. Ethel Hayes Fairplains Club 124 HOME DEMONSTRATION CLUB COOK BOOK COLE SLAW 4 cups shredded cabbage 1 cup diced tomato 5 T. mayonnaise 1% t. sugar 1 cup diced carrots 1% cup diced cucumber pickles 1-3 t. salt

Cook this with the app: pantry check, scaling, and the assistant.