Sunday, November 18, 2007

Pool Room Slaw


This used to be one of my favorite fall traditions - making a big batch of pool room slaw to enjoy and share with others. It's yummy with lots of different meats and reminds me of my favorite bbq slaw. It's been a while since I've made it - maybe Mobile -? Possibly on Clovis - ? Just can't remember - but I do remember that the last time I made it I burned it terribly and ended up throwing it all out. Yuk! So the key is to begin timing from the time it's put on the stove - not from boil.... Here's the recipe:

Pool Room Slaw
Mix together:
3 cups sugar
3 carrots - grated
1 gallon cabbage - grated [apx 4-5 small cabbage heads]
2 large bell peppers - diced
3 onions - grated
1 cup white vinegar
1 tsp. pepper
1 TBLS salt
3 cups yellow mustard
1 tsp cayenne pepper
Mix together and cook 20 minutes - counting from the time it is placed on the stove. Put in pint jars and water bath to seal. [I used the food processor to make quick work of the prep.] Yummy!

So that was part of my day's work. Craig got out the leaf blower [a favorite thing of mine - truly] and started working on the leaves. Keep in mind that this is our first round. It really takes two of us to get it all to the street - so I helped a little with the raking. We'll NEED to do this every week until the end of January. But it will probably get done every other week... because there's just more to life than raking [blowing] leaves - mindless task that it is -
There's at least this many more at the street already! This is just a small price we pay to be able to enjoy this [and so glad the leaves are pretty this year - everyone was concerned that the drought would prevent these beautiful colors]:
Happy Fall Y'all!

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