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| The 11 Best Foods You Aren't Eating | |
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| Tweet Topic Started: Jan 13 2009, 12:14 AM (407 Views) | |
| lb1 | Jan 13 2009, 04:02 PM Post #26 |
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Fulla-Carp
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Had cooked cabbage for lunch today, and I made a big batch of forever slaw(two big heads) just this afternoon. We use the forever slaw on just about everything. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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| DivaDeb | Jan 13 2009, 04:09 PM Post #27 |
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HOLY CARP!!!
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may I have the recipe, lb?? I don't think I have it anymore. |
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| lb1 | Jan 13 2009, 05:26 PM Post #28 |
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Fulla-Carp
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Deb, I make most things in big batches, you can scale it down. 2- heads of cabbage 1- sleeve of celery 4- sweet onions 4- cups sugar 2- cups white vinegar 2- tbl spoons oil Salt & pepper A few carrots for color (optional) I shred all vegetables in my food processor, add salt and pepper, cover and put in fridge. Combine sugar, vinegar, and oil in a sauce pan. Cook on medium heat until sugar is disolved raise heat, and stirring constantly until mixture is crystal clear. I let mine come to a rolling boil. Set the sauce pan in a tub of ice water (continue stirring) until it is lukewarm. Pour this over the shredded vegetables and stir until well mixed. It is ready to eat but gets better the next day. It will keep for a couple weeks in the fridge but it doesnt usually last that long. The most important step is in the cooking of the sugar and vinegar, if the mixture doesn't reach the clear stage the sugar will be gritty in the slaw. lb |
| My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09 | |
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4:32 PM Jul 10