KFC Coleslaw

KFC Coleslaw

Ingredients:

4 1/2 teaspoons Tarragon Vinegar

6 1/2 tablespoons Vegetable oil

3/4 cup choped onion

2 1/2 cup Miracle Whip

1 cup sugar

2 carrots

2 heads cabbage

Directions:
Mix oil, onions and sugar.
Add tarragon vinegar.
Fold in Miracle Whip.
Pour over grated carrots and cabbage.
Fold in well.
Refrigerate in an air-tight covered dish.
Best if made the night before serving.
The tarragon is the secret seasoning.
Compare with the real KFC coleslaw.
Enjoy.

Rueben Sandwich, James Beard,

To make this popular variation, layer the hot meat on twice-baked rye bread, still warm from the oven and slathered with Russian dressing, and top it with Swiss cheese and a scoop of sweet-and-sour coleslaw.  Or you can do as I would and use a panini grill.

Ingredients

• 8 slices seeded rye bread
• 2 pounds pastrami, sliced
• 4 tablespoons Russian dressing 
• 4 slices Swiss cheese
• 1 cup coleslaw 

Directions:

Preheat the oven to 300°F. Wrap the bread in aluminum foil; bake for 10 to 12 minutes, until the bread is warmed through.

Meanwhile, to steam the pastrami, bring a pot of water fitted with a steamer basket to a boil. Wrap the pastrami in aluminum foil and place in the basket; cover and allow to steam for 15 to 20 minutes, until all the slices are thoroughly heated.

To assemble each sandwich, spread 1⁄2 tablespoon Russian dressing on one slice of warm rye bread. Add 1⁄2 pound of hot pastrami to the same slice, overlaying the Russian dressing. Top the hot pastrami with 1 slice of Swiss cheese and 1⁄4 cup coleslaw. Spread 1⁄2 tablespoon Russian dressing on another slice of rye bread and place it on the sandwich. Slice in half and serve.

Yield

Makes 4 sandwiches

BBQ Pork Burgers With Coleslaw Topping

BBQ Pork Burgers With Coleslaw Topping

Ingredients:
Barbecue sauce:
1/2 cup minced onion
2 garlic cloves, minced
2 T. unsalted butter
1 cup ketchup
3 T. Worcestershire sauce
2 tsp. dry mustard sauce
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 1/2 tsp. chili powder
1/2 tsp. Tabasco

1 1/2 lbs. ground pork
3 T. fresh bread crumbs
4 sesame hamburger buns, split and toasted

Coleslaw:
2 cups thinly shredded cabbage 
1/4 cup coarsely grated carrot 
1/4 cup thinly sliced red onion
2 tsp. fresh lemon juice
3 T. mayonnaise, or to taste

Serves 4.

*

Directions:

1. To make the barbecue sauce, in a heavy saucepan cook the onion and the garlic in butter over moderately low heat, stirring, until the onion is softened, add the ketchup, the Worcestershire sauce, the mustard, the vinegar, the brown sugar, the chili powder, and the Tabasco, and simmer the mixture, stirring occasionally, for 15 minutes. Transfer the sauce to a bowl and let it cool. The barbecue sauce may be made 4 days in advance and kept covered and chilled.

2. In a bowl combine the ground pork, the bread crumbs, and 1/3 cup of the barbecue sauce and form the mixture into four 1-inch-thick patties. Season the burgers with salt and pepper and grill them on an oiled rack set 5 to 6 inches over glowing coals, basting them often and turning them several times, for 8 to 9 minutes on each side, or until they are just cooked through.

3. To make the coleslaw while the burgers are grilling, in a bowl stir together the cabbage, the carrot, the onion, the lemon juice, the mayo, and salt and pepper to taste. Serve on burgers.

Creamy Coleslaw.

Creamy Coleslaw

Yesterday I posted a Sauerkraut Salad.  This recipe 

is an alternative if sauerkraut is not a favorite of yours.

Ingredients:

1/2 cup light mayonnaise

2 Tablespoons cider vinegar

2 teaspoons sugar

coarse salt and ground pepper

1/2 head green cabbage, (1 1/2 pounds) cut lengthwise into thirds and thinly sliced crosswise

2 medium carrots, sliced with a julienne peeler or a vegetable peeler

2 medium scallions, minced

Directions:

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots and scallions; Mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to one day.