Grandma Ogies Crunchy Coleslaw Recipes

GRANDMA'S COLESLAW

Steps:

• In a food processor, shred cabbage and carrot. Place in a medium bowl.
• Using a glass measuring cup, stir together the salad dressing, apple cider vinegar, granulated sugar, vegetable oil, minced onion, and celery seed. Whisk until well blended.
• Pour dressing over shredded cabbage mixture. Mix well. Refrigerate for several hours or overnight. Serves 8-10

HOMEMADE COLESLAW - MY MOM'S RECIPE

Steps:

• Wash and shred the cabbages.
• Wash and grate the carrots.
• Put all the shredded and grated vegetables in a large bowl.
• In a medium bowl, mix the mayonnaise, vinegar, sugar, parsley, celery salt and ground pepper together thoroughly with a whisk.
• Add the dressing to the shredded cabbages and grated carrots and toss thoroughly.
• Cover and place in the fridge for at least two hours or overnight.
• Toss again before serving.

GRANDMAS COLESLAW

Steps:

• Using a food processor or box grater shred cabbage and carrots. Place in a large bowl. Set aside.
• In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice salt and pepper. Mix until smooth and creamy.
• Pour over cabbage and carrots. Stir to thoroughly combine. Refrigerate until ready to serve.

GRANDMA'S COLESLAW

Steps:

• Prepare vegetables as directed.
• Combine in medium bowl.
• Set aside.
• In a small saucepan, combine vinegar, sugar and salt.
• Simmer until sugar is dissolved.
• Add celery seed and mustard seed.
• Cool.
• Pour vinegar mixture over vegetables.
• Stir until well coated.
• Chill and serve.

GRANDMA'S COLESLAW

Steps:

• Shred cabbage, carrots, green pepper, and onion set aside in large bowl.
• Mix mayonnaise, sugar, vinegar, salt, dry mustard, celery seed, pour over shredded cabbage mixture mix well.
• Cover and refrigerate at least 4 hours before serving.

CRUNCHY COLESLAW

Steps:

• In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. , Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.

GRANDMA'S POLISH PEROGIES

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.