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Recipe by: anceline
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See below ingredients and instructions of the recipe
8 c Finely chopped cabbage 1/4 c Milk
(1 head) 1/2 c Mayonnaise
1/4 c Shredded carrot (1 medium) 1/4 c Buttermilk
1/3 c Sugar 1 1/2 T White vinegar
1/2 t Salt 2 1/2 T Lemon juice
1/8 t Pepper
Be sure that the cabbage and carrots are chopped up into very fine
pieces (about the size of rice kernels). Combine the sugar, salt,
pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and
beat until smooth. Add the cabbage and carrots and mix well. Cover
and refrigerate for at least 2 hours before serving. Note: The
critical part of this coleslaw is the flavor- enhancement period
prior to eating. Be absolutely certain the coleslaw sits in the
refrigerator for at least a couple of hours prior to serving for a
great-tasting slew of slaw. Serves: 8 From: "Top Secret Recipes"
Cookbook Posted by: Debbie Carlson
Submitted By DEBBIE CARLSON On 12-01-94
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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