Pool Room Slaw 1 gallon cabbage (16 cups) 3 large carrots 2 bell

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Instructions. Combine the mustard, vinegar, sugar, salt and cayenne pepper in a large bowl. Blend well. Stir in the cabbage and carrots until well coated. Cover and refrigerate until chilled. Muscle Shoals hot slaw W.C. Handy Museum pool room slaw mustard slaw fayetteville tenn Alabama hot slaw yellow mustard Florence Alabama barbecue Florence.

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1 head cabbage. 1 sweet onion. 1/4 cup sugar. 3 teaspons mustard. 1/2 teaspoon salt. 1/2 teaspoon celery seed. Sweet pickle juice to taste (I use the juice from my homemade Bread and Butter pickles) First things first. Cut the cabbage into big chunks and then finely chop it.

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4 teaspoons paprika. 2 teaspoons salt. 2 teaspoons onion powder. 2 teaspoons fresh ground black pepper. 1 teaspoons cayenne. Combine all spices and rub into meat very well. Let sit overnight in refrigerator. Prepare grill by heating to about 225 degrees. It is key that the temperature not get above 250 and not below 200.

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Grate cabbage, chop other vegetables. Mix together all ingredients with vegetables in a large pot. Stir over low heat. Boil 20 minutes. Put in jar and seal. Yields approximately 8 pints.

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Recipes fun! Chop cabbage and peppers, onions. Mix this with the sugar, vinegar, salt and pepper. Bring to a boil. Add the mustard. Bring to a boil again. Simmer for 15 minutes. Place in jars and seal. Makes 6 to 8 pints.

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Mixing the Salad. Add the shredded carrots and sliced onions to a large mixing bowl. Pour the dressing over the vegetables and toss to coat the ingredients evenly. Sprinkle salt, pepper, and chopped parsley over the salad to taste, and toss again to mix the seasoning in.

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Directions. In a large stock pot, combine vinegar, mustard, white sugar, and brown sugar. Season with turmeric, salt, black pepper, and red pepper flakes. Stir to dissolve sugar and bring to a boil. Add cabbage, carrots, peppers, and onions. Return to a boil, then reduce the heat to medium-low and simmer for 20 to 25 minutes, frequently stirring.

Pool Room Slaw 1 gallon cabbage (16 cups) 3 large carrots 2 bell

Place the onion, vinegar, sugar, and salt in a saucepan over medium-high heat. Cook until the onion is tender and the liquid is reduced by half (approximately 5 minutes total cooking time). Set aside and let it steep for a few minutes. Add the mayonnaise and stir. Take the mixture and fold in with the cabbage.

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Put all ingredients in a large pan and just bring to a boil. Put slaw and burger on bun. The traditional way of eating this is without any other condiments. Put the rest of the slaw in jars and seal. It does not have to be refrigerated until opened. How to Peel Peaches, 3 Ways. In the little southern town of Fayetteville, Tennessee, people come.

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In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium. Add the shredded vegetables to the hot liquid, stirring gently to combine. Cook for 5 minutes, stirring occasionally.

Southern Slaw

Shred the carrots, green cabbage, and purple cabbage. Clean, remove the seeds, and dice the jalapenos. Place in a medium sized bowl. Prepare the coleslaw dressing by combining the apple cider vinegar, mayo, mustard, sugar, cayenne pepper, salt, black pepper, and cumin in a bowl. Add the dressing to the vegetables and stir well.

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POOL ROOM SLAW. 1 gal. shredded cabbage, do not pack. 1 qt. prepared mustard. 1 tbsp. pepper. 6 onions. 1 c. vinegar. 1 tbsp. salt. 2 c. sugar. Add cabbage and onions to other ingredients and simmer for 20 minutes.

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Save this Pool room coleslaw recipe and more from The Southerner's Cookbook: Recipes, Wisdom, and Stories to your own online collection at EatYourBooks.com. Toggle navigation..

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Transfer each batch to the bowl with the cabbage; set aside. In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium.

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1 gal. shredded cabbage 3 chopped bell peppers 3 lg. grated carrots 3 chopped onions 1 c. vinegar 1 pt. mustard 1 tsp. cayenne pepper 1 tsp. black pepper

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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