Dolly Parton Slaw Recipes

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DOLLY PARTON COLESLAW



Dolly Parton Coleslaw image

My grandma never cooked from recipes or even owned a cookbook. This is the one and only written recipe that anyone ever knew her to use, and it is delicious. Southern ladies know their coleslaw.

Provided by Garden Gate Kate

Categories     Greens

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 medium head cabbage, minced
1 medium onion, finely minced
1 carrot, minced (or grated)
1/2 bell pepper, finely minced
1/4 cup sweet pickle juice
1/4 cup white vinegar
1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
1 cup mayonnaise
2 tablespoons sugar
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Mix all ingredients in large bowl. Chill till ready to serve. Serves 10-12.
  • Note: I slightly change the amounts of ingredients for my personal preference and a tarter flavor. I use ½ medium sweet Vidalia onion instead of 1 medium onion and ¼ cup apple cider vinegar instead of ¼ cup white vinegar. Also, I increase other ingredients as follows: 2 carrots, ½ teaspoon black pepper, ¾ cup sweet pickle juice, 1 ½ cups of full fat mayonnaise. I strongly recommend using only full fat mayonnaise and not light mayonnaise because the acid in the pickle juice and vinegar break down the light mayonnaise into a watery consistency which is not desirable.

DOLLY PARTON'S PAN-FRIED CATFISH



Dolly Parton's Pan-Fried Catfish image

In this recipe from From "Dolly´s Dixie Fixin´s," she says "There was always catfish at the all day singing gatherings and it was mostly pan-fried." She suggests you serve this delicious and simply-prepared catfish with hush puppies, corn on the cob, and cole slaw.

Provided by Julesong

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

6 1/2 lbs catfish fillets
lard or shortening, for pan frying
1 cup white cornmeal
salt and black pepper, for seasoning
lemon wedge

Steps:

  • Wash the catfish fillets in cold water and pat dry.
  • Melt enough lard or shortening in a large cast iron skillet over medium heat to reach 3/4-inch deep.
  • While the lard/shortening is melting, pour the cornmeal into a large, shallow plate or dish.
  • Season both sides of the catfish fillets (remember to pat them dry, first) with salt and pepper, then dredge them in the cornmeal and shake off any excess.
  • When the melted fat is hot but not smoking, carefully slide the fillets into the pan (careful not to splatter, and don't crowd the pan because you want the fish to fry and not steam). Fry the fish in batches if necessary.
  • Fry the fillets about 4 minutes per side, until crisp and golden brown.
  • Put paper towels on a platter and transfer the fried fillets to the platter with a slotted spatula or spoon.
  • Serve with lemon wedges and your favorite catfish sauce (tartar, cocktail, etc). Make sure to have plenty of napkins, hush puppies, corn on the cob, and coleslaw, too!
  • Makes 6 servings.

DOLLY PARTON'S CABBAGE SOUP RECIPE - (4/5)



Dolly Parton's Cabbage Soup Recipe - (4/5) image

Provided by AutumnLady

Number Of Ingredients 8

1 small head cabbage
3 ribs of celery
2 green peppers
1 medium onion
1 large can diced tomatoes
1 can chicken broth
Water
Salt and pepper, to taste

Steps:

  • Cut all vegetables into bite size pieces. Put in large soup pot with the diced tomatoes and the can of chicken broth. Add just enough water to cover all of the vegetables, and cook until the cabbage is done, about 30 minutes. **Use more or less of each vegetable.

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