"Calif Bill" wrote in message
ink.net...


I am a California boy and hated coleslaw until I went to the South.
Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably
black
strap molasses for the sugar.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.

On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
link.net...


I am a California boy and hated coleslaw until I went to the South.
Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably
black
strap molasses for the sugar.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams

On Sat, 08 Nov 2003 18:13:04 -0600, Maynard G. Krebbs
wrote:

On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
hlink.net...


I am a California boy and hated coleslaw until I went to the South.
Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably
black
strap molasses for the sugar.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams

I'm BBQ'ing a big ole pork shoulder roast tomorrow. Takes about 5 hours on the
Weber, but is really some good eatin'. Gonna try your recipe too. Thanks Mark!

John
On the 'Poco Loco' out of Deale, MD

On Sat, 08 Nov 2003 18:13:04 -0600, Maynard G. Krebbs
wrote:



Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams

Thanks Mark! This is a great recipe. Simple and good. Everyone enjoyed the hell
out of it, even my wife who normally won't touch cole slaw. This one is a
keeper!

The only change I made was to add about a teaspoon of coarse ground black
pepper, mainly for some color. Good Stuff!!

John
On the 'Poco Loco' out of Deale, MD

On Sun, 09 Nov 2003 19:26:58 -0500, JohnH
wrote:

On Sat, 08 Nov 2003 18:13:04 -0600, Maynard G. Krebbs
wrote:



Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams

Thanks Mark! This is a great recipe. Simple and good. Everyone enjoyed the hell
out of it, even my wife who normally won't touch cole slaw. This one is a
keeper!

The only change I made was to add about a teaspoon of coarse ground black
pepper, mainly for some color. Good Stuff!!

John
On the 'Poco Loco' out of Deale, MD


You're welcome.
Mark E. Willaims

What, no Mayonaise? Blasphemy!

"Maynard G. Krebbs" wrote in message
...
On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
link.net...


I am a California boy and hated coleslaw until I went to the South.
Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably
black
strap molasses for the sugar.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores
never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses
which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams

On Mon, 10 Nov 2003 06:43:00 -0600, "Keith" wrote:

What, no Mayonaise? Blasphemy!

"Maynard G. Krebbs" wrote in message
.. .
On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
link.net...


I am a California boy and hated coleslaw until I went to the South.
Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably
black
strap molasses for the sugar.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores
never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses
which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Try this "Old-Fashioned Sweet-Sour Cole Slaw" from the Brookville
Hotel (Since 1870) in Brookville, Kansas

1 1/2 pounds shredded green cabbage
1 teaspoon salt
2/3 cups sugar
1/3 cup vinegar
1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several
hours. Mix ingredients in order giver 30 minutes before serving.
Chill and serve.

I always hated Cole Slaw till I tried this recipe.

Mark E. Williams


Keith, try this stuff. Do exactly as the recipe says. It's great!

John
On the 'Poco Loco' out of Deale, MD

On Sat, 08 Nov 2003 13:46:36 GMT, "Doug Kanter"
wrote:

"Calif Bill" wrote in message
link.net...


I am a California boy and hated coleslaw until I went to the South.
Instead
of mayonnaise they fix it with a sugar and vinegar dressing. Probably
black
strap molasses for the sugar.



Marzetti makes a pretty good cole slaw dressing in a jar. But, stores never
put it right there with the other salad dressings. It's always off to the
side with the quirky stuff, with names like "Organic Sue's Stone Ground
Poppy Seed Dressing". There's also a dry mix that my ex's mother uses which
is spectacular. She says the stores keep it in the produce department.
Greenish packet. I think she just adds milk.


Also from the Brookville Hotel comes:

Fresh Frozen Country CREAMED STYLE CORN

2 1/2 Lb. box of frozen corn
1 teaspoon salt
3 teaspoons sugar
3/4 cup whipping cream or coffee cream
2 to 3 teaspoons cornstarch

Cook corn in a small amount of water. Add salt, sugar, and cream.
Bring to a boil and thicken with a mixture of cornstarch and a little
cream.
Serves 20 )

Mark E. Williams