Well it’s the last week to put the final touches on the 4th of July gathering. I did some interviewing this week, friends voted I should include a good Cole slaw recipe for the festivities. Rosie’s Fruity Cole Slaw is hands down one of my favorite recipes. It is truly unique and will provide plenty of positive conversation at the table.
As you probably are aware Cole slaw comes from a Dutch word, ‘Koolsia’ which is the short version of ‘Koolsalade’ meaning ‘Cabbage Salad’. There were many types of Cole slaws starting with the vinegar based style. The American version with cream based dressings didn’t come about until the 18th century when mayonnaise was invented.
The only Cole slaws I don’t like are boring ones! This would be the type where you take a pair of scissors and cut the top off a mixed cabbage bag. You then proceed to pour a bottle of store bought dressing over the contents and call it Cole slaw! I must admit I sometimes use purchased dressings, if I’m in a hurry. Which ones you say? Well, usually poppy seed dressings. BUT I put additional ingredients into the dish. The only other issue for me is when the cabbage pieces are too large. Angel hair cabbage is a nice touch, but it often takes a great deal more than the average shred.
Should you end up with Cole slaw left over you might consider making fish tacos or a pulled pork sandwich. First I would drain the recipe and remove the extra juice, but it’s just perfect with the tacos and pork.
Speaking of removing extra juice, remember to use a light hand on the dressing. It may look like you need more, but many times you can end up with way too much.
By the time most of you read this column I will have returned from Little Rock, AR and the taping of a cooking segment. You could probably view this by going to KATZ, Channel 7 network and typing in Silver Dollar City and/or my name to view and download recipes. I’m looking forward to the short jaunt, the drive through Arkansas is so beautiful.
Next week I’ll start with several new recipes that I just finished from the spring series at Silver Dollar City. Now I’m off on a whole new collection of dishes. Do stop by and see me Wednesday-Sunday, 11 am and 2pm classes, cost $15.00.
Happy Fourth of July, The Covered Dish www.thecovereddish.com
Rosie’s Fruity Coleslaw
(The inspiration for this interesting coleslaw came from Rose Schwarte.)
2 (10 ounce) bags angel hair coleslaw or comparable blend
3-4 ounces toasted walnut pieces
4 slices, cooked & chopped bacon pieces, well drained
1/2 – 1 cup raisins of choice
8 green onions, chopped into small pieces
1 cup of optional fresh fruit, i.e.: strawberries, blueberries or oranges
Sweet Poppy Seed Dressing
1 (14 ounce) can sweet condensed milk
1/4 cup plus 2 tablespoons white wine vinegar
1 teaspoon dry mustard
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon black kettle seasoning *
Prepare all salad ingredients and place in a large bowl. Stir together salad dressing ingredients until smooth. Pour only 3/4ths of the dressing over the salad ingredients and coat evenly. As with most dressings this will thin down as it sits on the leftover salad in the refrigerator. Be sure to save any extra dressing as it will last at least a week in the refrigerator. This will easily serve 10- 12 people.
I enjoy writing dishes that can be altered by very simple steps. On the salad ingredients consider different types of nutmeats, sunflower seeds or cilantro. In the summer this would be a perfect fit for barbecued chicken. If you use fat free condensed milk be careful as it is a bit thinner than the regular.
*Black Kettle is a multi-use seasoning spice. Something like Lawry’s would work, but consider using a bit less because it is high on sodium.