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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - May 25, 2007

Creamy Coleslaw

Serves: 8


        

  Download this recipe.

1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon style mustard
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)


1. Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated.

2. Cover and refrigerate at least 1 hour to blend flavors. Store covered in refrigerator.

To shred cabbage, place a flat side of 1/4 head of cabbage on a cutting board. Cut into thin slices with a large sharp knife. Cut slices several times to make smaller pieces.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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