|Mary Berry's Freezer Cookbook|
|by Mary Berry|
Packed with advice for all freezer owners, this classic cookery book provides over 150 excellent recipes for everyone who enjoys cooking ahead.
1 - 10 of 75 for freezer slaw
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Mix salt and cabbage. Let stand for one hour. Squeeze out excess water. Add carrot and pepper.
Cover with salt; let stand for 1 hour and drain. Let cool. Will hold nicely in the freezer for 3-4 months.
Mix and let ... Dressing over Cole Slaw and mix. Put ... Slaw, remove from freezer. Let thaw ... remove what you need. Refreeze unused portion if desired.
Shred cabbage and ... cooled dressing over slaw. Mix and put in freezer containers and freeze. Yields 3 ... can be refrigerated for use without freezing.
Mix salt with ... seed, celery and sugar. Let boil for 1 minute. Cool to lukewarm and pour over slaw. Store in containers in freezer until ready to use.
Grate vegetables and ... stand 1 hour - squeeze and drain. After liquid is cool, pour over vegetable mixture; keeps in freezer 1 year. (Pt. Philip-Zion)
Chop the cabbage ... as for cole slaw. Mix all ... Place vegetables in freezer containers. Pour cooled ... Freeze. To serve: Thaw and drain. Makes 7 pints.
Boil this syrup 1 minute and let get cool. Pour over cabbage and vegetables and freezer.
Mix first 4 ... heat, let cool. Combine shredded vegetables with liquid; mix well. Pack into freezer containers, freeze. Will keep for 1 year in freezer.
Shred cabbage, sprinkle with salt and let stand for 1 hour. Squeeze off liquid and then mix with celery and green pepper. Mix vinegar, water, sugar ...
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