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Slaw |
![]() Mamie Kirk'sBased on a recipe from Mamie S. Kirk of East Bend, NC in a cookbook by the Yadkin County Homemakers Club. The book covers are worn off and the age of the cookbook is unknown. The addresses of local businesses in the ads have no ZIP codes. The service station sold Esso gasoline. But the telephone numbers do have seven digits.Ingredients: ![]() ![]() ![]() ![]() ![]() ![]() ![]() Preparation: Heat sugar and vinegar until sugar dissolves. Let the mixture get cold, preferably by refrigeration. Grate cabbage, add celery seed, salt and peppers cut up fine. Mix and pour cold mixture over cabbage. Thoroughly mix all ingredients and put in glass containers. Store in refrigerator to keep it cold. Let sit a minimum of 24 hours before serving. Slaw will keep for months. ![]() Lexington #1The slaw recipe from Wayne "Honey" Monk's famous barbecue joint in Lexington, NC!Ingredients: ![]() ![]() ![]() ![]() ![]() ![]() ![]() Preparation: Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. ![]() ErsatzWhat Dave does when he fails to make the slaw the day before. It ain't half bad!Ingredients: ![]() ![]() ![]() Preparation: Grate cabbage coursely. Add the celery seed and dressing to taste. Thoroughly mix all ingredients and eat immediately. ![]() "Stick me with a fork -- I'm done!" Smokey Pitts, BBQ philosopher |
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