Dutch Slaw Recipes

Steps:

• 1. Mix veggies together in large bowl.
• 2. Mix dressing ingredients together and pour over veggies.
• 3. Stir together gently, chill for at least 2 hours to let flavors blend together before serving.

Steps:

• 1. In a medium saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard.
• 2. Over medium-high heat bring to a boil, stirring constantly to dissolve sugar, then boil for 1 minute. Remove from heat and allow to cool to room temperature.
• 3. Using a food processor, finely grate the green cabbage, carrot and bell peppers.
• 4. Place the finely grated vegetables into a large bowl, stir in salt and set aside for 1 hour.
• 5. Drain vegetables but do not rinse. Add the cooled dressing, reserving 1/4 cup, and stir to combine. Cover and refrigerate overnight, both slaw and reserved dressing.
• 6. Before serving uncover slaw and give it a good stir. If it's swimming in juice drain it but keep it moist. Add the 1/4 cup reserved dressing to brighten it back up.

Steps:

• Combine the first six ingredients in saucepan and heat to boiling .
• Add some hot mixture to egg and add back into mixture.
• Cook until it thickens. Take from heat and beat in cream.
• Pour (while hot) over finely chopped cabbage.
• Chill and serve.

Steps:

• In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

Steps:

• For Dressing.
• Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
• Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
• Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
• Pour in milk and continue whisking until sauce begins to simmer.
• Cook,whisking constantly, about 5 minutes.
• Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
• Remove from heat and let cool;season to taste.
• Transfer to container, cover and refrigerate up to 5 days.
• For Coleslaw.
• Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
• Add dressing and toss again.
• Season with salt and pepper to taste.
• Cover and refrigerate 1 to 3 days.

Steps:

• Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
• Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
• Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
• Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.