Peachy Keen Hotlanta Cole Slaw Recipes

Steps:

• Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.
• Photograph courtesy of Andrew Mccaul

Steps:

• Preheat the grill to medium heat.
• Toss the peaches in some oil and grill until charred, about 2 minutes per side.
• In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
• Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.

Steps:

• Mix cabbage, carrots, peaches and green onions together in large bowl. Set aside.
• Mix together mayonnaise, 1/4 cup lemon juice, 1/4 cup vinegar and all other ingredients. This is a very thin, tart dressing. If you like it sweeter, add a tablespoon (or more) of sugar or juice from any canned fruit you may be using. Taste the dressing and add the 1/4 cup additonal lemon juice or vinegar if desired. Add more mayo if you want it thicker. (I happen to prefer it not so sweet and very tangy.).
• Toss dressing well with cabbage mixture.
• Refrigerate for at least 1 hour before serving to allow flavors to meld.
• Top with chopped pecans before serving.
• I sometimes substitute canned mandarin orange segments for the peaches. Canned or frozen peaches can also be used.
• If you have a farm style head of cabbage, use the large outer green leaves to line your serving bowl for a nice presentation.
• Recipe is easily cut in half.

Steps:

• Slice peaches. Mix peaches, blueberries and almonds in bowl.
• Combine vanilla, ginger, and honey in small bowl. Mix well. Pour over fruit and nut mixture and stir to combine. Enjoy!

Steps:

• Blend the peach slices with the ice cubes and milk first until slushy texture is formed.
• Add the yogurt and blend for another minute on low setting.
• You may substitute fresh peaches with canned peaches with the syrup in this smoothie recipe.

Steps:

• In a medium pan, boil sugar and 2 cups water for 3 minutes.
• Cool.
• In large non-metal container (a 1 gallon ice cream bucket works well), combine sugar-water mixture, concentrates, 3 cups water, schnapps, and lemon juice.
• Cover.
• Put in freezer until frozen. (about 4 hours).
• Before serviong, stir up.
• Spoon 1/2 cup slush mixture in a glass.
• Stir in 1/4 cup ginger ale, lemon lime soda, or slice. Or to taste.

Steps:

• Mix mayo and dressing until blended.
• Combine remaining ingredients in large bowl.
• Add mayo mixture; mix lightly.