BONNIE'S SLICED SLAW WITH BACON
This is a very easy slaw to make. It is hand cut with a sharp knife which gives it a texture that you can't get with grated cabbage. It stays crisp longer, and it is the perfect side dish for a get together or BBQ because everyone loves it. Enjoy! The photo is my own, and so is this humble recipe.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Other Salads
Number Of Ingredients 11
Steps:
- Slice the cabbage very thin with a sharp knife. You will catch on to the technique as you slice. Discard the white core, using the green part of the cabbage as much as possible. Chop all the vegetables and add to the cabbage, then add the dressing, and gently mix until the cabbage is covered. Refrigerate for 4 or 5 hours before serving. Just before serving, add the crisp bacon crumbles and toss. Enjoy!
BONNIE'S EASTER SLAW
Easter slaw is so named for the many colors in this salad. It is very easy to prepare and can be eaten right away or made the night before serving. It is very tasty, and loaded with colorful vegetables and a tangy dressing that is seasoned just right! Enjoy!
Provided by BonniE !
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Combine all the prepared vegetables in a large mixing bowl.
- 2. DRESSING: Mix together, the mayonaise, sugar, vinegar, salt and pepper. Whisk well.
- 3. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Enjoy!
BONNIE'S BLUE CHEESE COLE SLAW
This is a different twist on an old favorite. This recipe for coleslaw has a whole new taste that my family really enjoys. The blue cheese gives it some zip, and the bacon just takes the flavor over the top. I am happy to share this recipe with you! Enjoy!
Provided by BonniE !
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Fry the bacon until crisp, drain on paper towel and when cool crumble and refrigerate, and add just before you serve the salad.
- 2. Wash the cabbage, carrots and red pepper. Grate the cabbage and carrots, slice the bell pepper thin. Set aside.
- 3. Make the dressing. This recipe makes around 2 1/2 cups of dressing; you will have some left over. Add the mayonaise, milk and ranch dressing to a large jar, shake to mix. Add the crumbled blue cheese and mix again. Add the amount of dressing to your taste to the cole slaw mix and toss well. Cover the coleslae and let it rest to blend flavors for at least an hour. Add bacon just before serving. Enjoy!
CABBAGE AND SAUSAGES -- BONNIE'S
This is one of my fast and easy meals. We love this dish, and the cabbage is such a versatile recipe that you can make it as a delicious side dish for other meats, too. Every time I serve it to someone, they always ask for the recipe. Enjoy! Photo is my own, and so is this humble recipe.
Provided by BonniE !
Categories Other Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. ABOUT CABBAGE Pick a nice firm head of cabbage.
- 2. FRY BACON Fry Bacon Crisp, let cool, then crumble and set aside. Remove bacon grease except for one tablespoon.
- 3. FRY SAUSAGES Fry the sausages in the bacon grease until nice and brown. Remove, drain on paper towels, set aside.
- 4. Knife-cut the cabbage; Add to the bacon grease in the pan. Add chopped onion and garlic to the grease in the pan. Add sugar, pepper flakes, seasoning salt, caraway seeds and the water. Stir to mix, then add the knife-cut cabbage and mix again. Saute with lid on. I prefer my cabbage cooked al dente, about 20 minutes. Bill likes his well done. So I remove mine early and continue cooking his a little longer.
- 5. The last 15 minutes of cooking time, add the browned sausages and mix with the cabbage. Cook over very low heat and let flavors blend, but don't overcook it. Add crumbled bacon to the dish. Serve immediately and enjoy!
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