|If I Can Cook, God Can|
|by Ntozake Shange|
Award-winning playwright, novelist, and poet Ntozake Shange is author of many acclaimed books, including Liliane and Sassafrass, Cypress, and Indigo.
Results 41 - 50 of 54 for canned slaw
Rinse sauerkraut. Add remaining chopped ingredients. Pour dressing over this mixture and let stand overnight or longer in refrigerator. This will ...
Mix and store in glass or plastic container. Lasts several weeks in refrigerator.
Toss first 6 ingredients. Heat sugar and vinegar until sugar dissolves. Pour over slaw. Wait 24 hours to serve. Will keep in refrigerator for several weeks.
Grate cabbage and place in ice water 30 minutes or more. In saucepan, add 1 cup sugar, 1 1/2 cups vinegar, 3/4 cup Wesson oil, 1 tablespoon prepared ...
Cook bacon; drain, reserving 1/4 cup drippings. Set bacon aside. Saute onion in bacon drippings until tender; remove from heat. Stir in mayonnaise, ...
Combine in order given, stirring after each addition. Boil until thick. Cool; thin with cream or sour cream, if desired.
In medium mixing bowl, combine apple and lemon juice and turn to coat. Add remaining ingredients and toss to combine. Cover with plastic wrap and ...
Heat sugar, oil and vinegar. Pour over kraut mixture. Refrigerate.
Cut up vegetables ... until brown. Melt cheese. Add Miracle Whip and salad dressing mix. Spread on rolls. Sprinkle on slaw, add other vegetables in layers.
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