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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
The Story of Spry!
The Microwave Story!
The old stand by! Always perfect. It's nice to make this kind once in awhile, rather than with mayo. Keeps 'em guessing!
ReplyDeleteThis is my favorite type of cole slaw! I never make it with mayo! But I only use 1/2 of the oil and sugar and add celery and mustard seeds. Yum!
ReplyDeleteMinus the green pepper, this is my favorite way to have cole slaw! Num!!
ReplyDeleteUnfortunately, Cole Slaw and I do not see eye to eye. On the brigher end, "it is excellent for freezing." I could do just that and, when in a pinch, I could use it for snowball-making. I love a good snowball fight, don't you? lol!
ReplyDeleteCellar Door
That sounds like enough dressing for 8 cups of cabbage. Sure sounds good. I like to put golden raisans in cole slaw. They plump up and add a sweet/tart touch. This sounds like the kind of slaw one would put on a pulled pork sandwich. I'll try mustard seeds next time I make slaw.
ReplyDeleteI've made slaw with cabbage, apples, golden raisans and a dressing of mayo, buttermilk, a touch of sugar, vinegar and horseradish. Good with roast pork.
My mom always put green pepper in her slaw. I usually just make the vinegar, oil and sugar variety with no add-ins.
ReplyDeleteI made this with one whole head of cabbage, one large onion, a yellow pepper, a red pepper and two carrots. One cup of vinegar and one cup of sugar was still a lot of dressing. It's a very colorful and tasty slaw - I've been eating it for three days now, sometimes stirring some buttermilk or sour cream into the bowl for variety. Next time I won't use so much sugar and vinegar. Definitely a winner.
ReplyDelete