|by Jacques Joubert|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
Results 1 - 10 of 40 for frozen cole slaw
Result Page: 1
Sprinkle salt over cabbage and let stand one hour - drain and mix in other vegetables. Boil dressing, then cool to lukewarm. Pour over vegetables in ...
Mix cabbage, carrot, ... to lukewarm and pour over slaw. Mix well. Put into containers and freeze. This will also keep in refrigerator for several weeks.
Sprinkle the cabbage with salt, toss well and let set for 1 hour. Drain off excess water. Add pepper and carrot, mix well. Combine sugar, vinegar, ...
Add 1 teaspoon salt, mix thoroughly with cabbage, let set 1 hour. Boil 1 minute, let cool. Add to cabbage, along with 1 green pepper and 1 carrot, ...
Add 1 teaspoon ... vinegar, 1/4 cup water, 1 teaspoon mustard, 1 teaspoon celery seed, and 2 cups sugar. Boil 1 minutes. Cool and add to cole slaw and freeze.
Combine cabbage and ... well. Place in freezer containers. Freeze. Makes 3 to 4 pints. To use, thaw cole slaw. Onion and mayonnaise may be added, if desired.
Add salt to cabbage and let stand 1 hour. Mix together sugar, vinegar, water and seeds; bring to boil for 1 minute. Let stand until lukewarm. Squeeze ...
Add 1 teaspoon ... Mix well. Place slaw in glass or ... 1 quart of cole slaw, depending on ... containers with lids to be used as needed. Very good. Keeps well.
Mix salt and ... DRESSING: Pour over cabbage and salt mixture. Put into containers and freeze. This thaws easily for serving. Leftover slaw can be frozen.
Sprinkle with 1 teaspoon salt. Let set 2 hours and squeeze dry. Add: Bring to boil: Cool and pour over cabbage, pepper and celery mixture. Add: ...
Result Page: 1
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