|Harvest of the Cold Months|
|by Elizabeth David|
Elizabeth David's social history of ice starts in 17th-century Italy, and Florence in particular.
Tip: Try cold slaw for more results.
1 - 10 of 19 for hot cold slaw
Result Page: 1
Bring the sugar, ... celery seed to a boil. Allow mixture to cool and pour over cabbage and onion. Refrigerate. Slaw will keep in refrigerator for 2 weeks.
Cook together until the thickness of cream. Pour over cole slaw and mix well.
Dissolve Jello and salt in hot water. Add cold water, vinegar, mayonnaise, ... bowl. Grated egg yolks make a very nice garnish. This makes 6-7 servings.
Dissolve gelatin in hot water. Add cold water and salt. ... vinegar, sugar and mustard together. Add to whipped gelatin. Stir in cabbage and refrigerate.
Combine finely shredded cabbage, water and butter in a saucepan; cover and steam over low flame for 15 to 20 minutes. Meanwhile, combine egg, sugar, ...
Dissolve Jello in hot water. Blend in mayonnaise, cold water, vinegar, and ... set, beat until fluffy. Add remaining ingredients. Mold, chill until set.
Dissolve Jello and salt in hot water. Add cold water, vinegar, mayonnaise, ... desired. Makes 6 or 7 servings. I have served this slaw on occasion for 30 years.
Prepare gelatin mixture using all ingredients except vegetables. Chill until slightly set. Add vegetables and chill to set.
Let sit a little. 1/4 tsp. salt Add and whip until fluffy. 1/2 c. red cabbage 1/2 c. celery 1 tbsp. onion Add all together.
Dissolve Jello in hot water. Blend in ... 1 quart mold or individual molds. Unmold and garnish with radish slices, lettuce leaves, etc. 6 to 8 servings.
Result Page: 1
top of page