ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Coleslaw, especially the pickled variety, is often served with Southwestern foods. This particular slaw is a wonderful “take-along” for campers and picnickers because it keeps very well without refrigeration. The story goes that it keeps for 9 days, but I’ve never had any last that long!
Yield: About 2 quarts
1 cup salad oil
1 cup white or cider vinegar
1 1/4 to 1 1/2 cups sugar
2 tablespoons celery seeds
3 pounds cabbage, chopped
1 medium green bell pepper, finely chopped
2 medium white onions, finely chopped
1 tablespoon salt
1/2 teaspoon freshly ground back pepper
1. Heat the oil, vinegar, sugar and celery seeds until the mixture boils and the sugar dissolves. Simmer for a few minutes.
2. Combine the chopped vegetables in a large bowl. Season with the salt and pepper and mix well. Pour hot dressing over the vegetables and let stand for at least 2 hours before serving. Better yet, chill overnight for best flavor.