|by Joseph Aimar|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 49 for frozen slaw
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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 salt to cabbage and let stand for 1 hour. At the end of the hour, squeeze out and add carrots and pepper. While cabbage is standing, ...
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: ...
Mix together and boil for 5 minutes vinegar, sugar, mustard seed, pepper and water. Cool. Pour over vegetables and mix well. Freeze in individual or ...
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 ...
Add 1 teaspoon ... Mix well. Place slaw in glass or ... immediately or put into smaller containers with lids to be used as needed. Very good. Keeps well.
Shred and mix together the peppers, cabbage, carrot, and onion; drain for 1 hour. Mix remaining ingredients and bring to a boil. Cool and pour over ...
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.
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 ...
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.
Result Page: 1
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