For tonight’s dinner we are enjoying:
(2) Roast Turkey Breast with Zesty Dry Rub
Observations: Turkey was moist and very flavorful! Will definitely keep this recipe.
Green Beans
(3) Coleslaw
Observations: The recipe does not mention draining liquid off so we tried it that way first. Way too strong. After allowing it to marinate in the fridge, we strained the liquid before serving and it was delicious. Too much salt for our taste and we will cut the salt in half in the future, but this is a keeper that will pair well with homemade barbecue.
Source: Vegetable and Pasta Salad Recipes
Copyright: © 2004 by Prentice-Hall, Inc.
- 1 1/2 pounds cabbage
- 2/3 cup cider vinegar
- 5 1/4 ounces granulated sugar
- 1/4 ounce salt (1 1/2 tbsp)
- 1/4 tablespoon celery seed
1. Shred or chop cabbage.
2. Combine vinegar, sugar, and seasonings. Add to cabbage. Mix lightly.
