CABBAGE-KOHLRABI SLAW
Steps:
- Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.
MORAVIAN COLESLAW
from the new southern cook book
Provided by Jackie Brink
Categories Vegetables
Number Of Ingredients 9
Steps:
- 1. Combine the water, vinegar and sugar in a saucepan and bring to a boil. Set aside to cool. When cool, pour over the remaining ingredients. Mix well and refrigerate for at least 24 hours before serving.
TANGY AND SWEET DINER SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
- In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.
RED AND GREEN COLE SLAW
Provided by Food Network
Time 10m
Yield 8 to12 servings
Number Of Ingredients 5
Steps:
- Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.
FAT DADDY'S FANCY SLAW
Steps:
- Combine the vinegar, lemon juice and zest, if using, in a large mixing bowl. Cut the apple into a very small dice (brunoise) and immediately add it to the bowl to avoid browning. Add the mayonnaise, blue cheese, mustard, thyme, black pepper and sea salt to the bowl, and mix thoroughly. Set aside.
- Combine the carrots, green cabbage and red cabbage in a separate large bowl.
- Dress the cabbage mixture with the mayonnaise dressing until evenly coated, but not drowning in dressing.
MORAVIAN CHICKEN PIE
This is a local favorite from the Piedmont of North Carolina. Though many recipes these days use all white meat, older recipes call for white and dark meat. To cook the chicken and make the broth, cooks typically simmer a whole chicken in water until it is almost falling off the bone. The broth is strained and simmered some more as needed to concentrate the flavor. The chicken skin and bones are discarded and the meat finely chopped.
Provided by peg_lyn
Categories Savory Pies
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Pie Crust, combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse cornmeal. Stir in water just until dough forms. Divide dough into two equal pieces. Cover and chill 30 minutes, or until ready to use.
- Preheat oven to 375 degrees. Roll out one piece of dough to cover bottom and sides of a 9-inch pie plate and place in the plate. Roll out second piece of dough for top crust and set aside.
- Place chicken on bottom crust in pie plate. Sprinkle with salt, pepper, and flour, and pour in broth. Dot with butter, if desired. Cover with top crust, moisten edges with a little flour and crimp to seal.
- For Crumb Topping, rub butter into flour until mixture resembles bread crumbs. Sprinkle over top crust of pie. Cut a few slits in top crust to allow steam to escape. (Unbaked pies may be frozen at this point.)
- Place pie plate on a cookie sheet for easier handling and better browning of the bottom crust. Bake pie 45 minutes to 1 hour, until golden brown and bubbly. (If pie is frozen, bake at 400 degrees for 1 to 1 1/2 hours.) If desired, stir a mixture of flour and water into any extra chicken broth, plus salt and pepper to taste, and simmer until thickened to make a gravy to serve with the pie.
- Makes one 9-inch pie.
- Note: Many Moravians make chicken pies with a 10-inch pie plate. To adapt this recipe for a 10-inch pie plate, increase the filling ingredients to 3 cups chopped chicken, 1/4 cup flour and 1 1/4 cups chicken broth, but use the same amounts of all the other ingredients.
Nutrition Facts : Calories 533.2, Fat 32.1, SaturatedFat 8.8, Cholesterol 48.8, Sodium 961.8, Carbohydrate 39.1, Fiber 1.5, Sugar 0.3, Protein 20.7
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