Hot slaw: creamy, with a bit of crunch

RECIPE FINDER

February 13, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Josephine C. Elsen of Wheaton, Ill., requested a recipe for "a wonderful comfort food which my mother made and which was called Hot Cabbage Slaw. Please help me find it."

Joyce Flynn of Hagerstown submitted a recipe that tester Laura Reiley chose. Flynn notes the recipe came from the 1950s' Betty Crocker Cookbook.

Hot Cabbage Slaw

Serves 6

2 tablespoons butter

2 eggs slightly beaten

1/4 cup white vinegar

1/2 cup milk

1/4 teaspoon dry mustard

1 1/2 to 2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon paprika

dash of pepper

5 cups shredded raw cabbage

Mix ingredients, minus cabbage, in a deep pan or skillet. Cook over low heat until slightly thickened, stirring constantly, about 5 minutes. Add cabbage. Heat but do not cook. Serve immediately.

Tester Reiley's comments: "The sweet, mayolike dressing just begins to wilt the cabbage, so the result is a creamy concoction that still has quite a bit of crunch. It loses something when it gets cold, and you can't keep it warm without overcooking the cabbage, so be sure to drop in the cabbage (red or green) right before you're ready to serve. A sprinkling of chopped parsley or cilantro or a bit of grated carrot might make the slaw more attractive."

Recipe requests

Barbara L. Hunt of Keizer, Ore., says she is seeking a recipe for "German Semel bread or rolls. Thank you."

Mary Maser of Johnstown, Pa., hopes for help in finding a lost recipe. "While we remodeled our kitchen, some favorite recipes were lost. One is a butterscotch cookie that my mother made with bacon grease."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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