- 1. BAR ROOM SLAW
- Select vegetables according to season, personal preference and complementarity of colors, textures, and tastes. Shred fine in food processor, using ...
Ingredients: 12 (juice .. leaves .. mustard .. oil .. salt .. sprouts ...)
|
- 2. BAR-B-QUE SLAW
- Chop cabbage head. Bring vinegar, sugar and lemon juice to boil over medium heat. Pour over cabbage and add ketchup and Texas Pete. Mix well.
Ingredients: 6 (head .. juice .. ketchup .. sugar .. vinegar ...)
|
- 3. HOT SLAW FOR BAR-B-Q
- Shred cabbage. Mix above ingredients together and boil for about 2 or 3 minutes. Pour over cabbage and mix well. (This recipe can be reduced to 1/2 ...
Ingredients: 6 (head .. ketchup .. salt .. sugar ...)
|
- 4. BAR - B - CUE SLAW
- Mix all together. Put in large container and store in refrigerator or share with friends. This keeps for 3 to 4 weeks.
Ingredients: 6 (catsup .. sugar .. vinegar ...)
|
- 5. BAR - B - QUE SLAW
- Grate cabbage, chop green peppers and beat tomatoes with fork. Mix everything together and store in refrigerator. Will keep 6 weeks or longer.
Ingredients: 7 (cabbage .. peppers .. pickles .. salt .. sugar ...)
|
- 6. BAR B QUE SLAW
- Mix sauce and pour over cabbage. Will keep 2 or 3 days. Sauce may be made and kept in refrigerator 2 or 3 weeks and used as needed.
Ingredients: 6 (ketchup .. salt .. sugar .. vinegar ...)
|
- 7. BAR - B - Q SLAW
- (This is better as it ages, so make ahead of time.) 1 lg. green pepper, chopped 2 lg. onions, chopped 2 c. sugar Combine and let set for 2 hours. 1 ...
|
- 8. SLAW FOR BAR - B - Q
- Boil, cool, and pour over the following: 1/2 c. sweet green peppers, chopped 1/2 c. carrots, grated 1 tsp. salt 1/2 c. onion, chopped 1/2 c. ...
Ingredients: 2 (sugar .. vinegar)
|
- 9. BAR-B-Q II
- In roaster pan or ... until thickened. Serve with <B>slawB> made from shredded cabbage and Marzetti slaw dressing.
Ingredients: 9 (catsup .. celery .. juice .. oil .. perrins .. sugar ...)
|
