INGREDIENTS

INSTRUCTIONS

From:    Danny Heuman <dsheuman@INFORAMP.NET>  Date:    Tue, 9 Jul 1996
22:33:16 GMT I'm sorry to be so late  offering a recipe in response to
Rick's request for coleslaw.  Rick,  I do hope you still have plenty of
cabbages so you can give this a  try. This coleslaw is a favourite of
my family and I originally found  the recipe in a book called, The
Pleasures of Your Processor" by  Norene Gilletz.  Slicer:  Cut cabbage
into wedges to fit feed tube.  Discard core.  Slice, using very light
pressure.  Empty into a large bowl.  Grater:  Cut carrots to fit feed
tube crosswise.  Grate, using firm  pressure.  Add to cabbage.  Steel
Knife:  Drop green onions and garlic through feed tube while  machine
is running.  Process until minced.  Add green pepper and  process with
two or three very quick on/off turns, until chopped. do  not
overprocess. Add to cabbage mixture.  Combine ingredients for marinade
in a saucepan and bring to a boil.  Pour hot marinade over coleslaw
mixture and toss well.  Transfer to a  large jar or bowl, cover tightly
and refrigerate.  Yield:  about 12 to 16 servings.  Do not freeze.
Note:  This coleslaw will keep about three to four weeks in the
refriegerator without becoming soggy.  (Personal note:  it never  lasts
that long around here!)  For calorie counters, eliminate all or  part
of the sugar. Add artificial sweetener to taste to the boiled
marinade. If you boil the artificial sweetener, it may produce a
bitter after-taste. Coleslaw will NOT keep as well if made with
artificial sweetener.  EAT-L Digest  8 July 96  From the EAT-L recipe
list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Either Jesus pays or you do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 616
Calories From Fat: 419
Total Fat: 46.9g
Cholesterol: 79.5mg
Sodium: 363.6mg
Potassium: 341.5mg
Carbohydrates: 29.2g
Fiber: 1.4g
Sugar: 20.8g
Protein: 20.3g