As I mentioned on Tuesday, Jeannie from Life on the Clothesline is visiting today to share one of her favourite old-fashioned recipes (with a bonus recipe for chicken strips thrown in too!) This is the second post in her series on recipes from her Gram’s cookbook (sound familiar?) You can check out the first post on her blog. Enjoy!
Hi! I’m Jeannie from over at Life on the Clothesline. My blog is about old timey things, clotheslines, old recipes, crafts… things that my great grandmother would have done.
Gram was my best friend for most of my childhood (always nice to be the favorite of someone isn’t it?) until she passed when I was 16. When I was little, we’d go and visit her at her house (my grandmother and her lived together for most of their lives… ) where she would always cook our favorite dinner – fried chicken, mashed potatoes, slaw and tapioca pudding with oreos for dessert. YUM. Well, grandma would make the pudding, but gram did the rest.
Gram always waited to start the slaw until I got there, so that I could help. We’d stand at her kitchen sink, looking out into the yard and driveway, cutting the cabbage up and then slowly shredding it by hand. She would give me the white cabbage cores to nibble on, always a special treat, and then later, after the slaw was put together, let me “test” it to make sure that it tasted OK. It was always fabulous and I loved it as much because it really was yummy and also because she made it just for me.
Recently, my mother gave me an old hand written cookbook that we determined was Gram’s wedding shower cookbook. On my blog, I have started a series of posts of the recipes from this nearly 100 year old book. The first post was this week, so if you’re into some funky old timey recipes, please stop by and visit.
Now, on to Gram’s Slaw recipe…
Layer, ending with cabbage:
1 head cabbage, shredded
1 sliced or chopped onion
6-9 large carrots, shredded
1 c. sugar
In a pan, boil:
1 c. sugar
1 c. white vinegar
1 c. canola oil
1 t. salt
1 t. celery seed
1 T. dry mustard
Pour over the cabbage and let sit in a crock for 24 hours. Stir after the day is up.
OK – so some things that I’ve learned over the years…
The bags of shredded cabbage that are next to the bags of pre-washed salad work well for this – you’ll need at least 2 bags. However, cabbage (and this recipe in general) is super cheap, and if you can stand it, shred it by hand or use a food processor. That’s what I used and it was super easy. To core a cabbage, cut the cabbage into quarters.
Then, cut out the center white part. It tastes good, but is tough and hard to chew…
I also used the processor to shred the carrots. The carrots were not in the original recipe, but don’t change the taste at all and add some pretty color and nutrition to the slaw. You can use green or purple cabbage, but purple has more nutritional value, so I always go for that.
Please only use white vinegar, apple cider does not taste good in this. Also, as it will have to sit in the fridge, canola oil is your best bet – not olive oil, which will congeal in the fridge and while taste OK, not look appetisingat all.
Have your cabbage layered in the bowl before starting the vinegar mix. You want to pour boiling hot vinegar/oil over the cabbage so that it wilts the cabbage as it cools down.
And, as Gram always had fried chicken, I made up some baked chicken strips to go along with the slaw… My 3 year old loved them…
Oven at 375.
Take 1 cup seasoned bread crumbs. Pour in 2 T olive oil and mix well with a fork. Dip the chicken strips into water, then into the bread crumb mix. Coat well. Place on a foil lined baking tray and bake for 15-20 minutes until the juices inside run clear.
Enjoy the slaw and the chicken and please let your kids eat the cabbage cores – they really are yummy!