Coleslaw

This recipe was submitted by J.T. Maddock 

• 1/2 cup mayonnaise (use either store bought or make your own recipe below)
• 1/4 cup commercial sour cream
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 tablespoon white vinegar
• 1 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups finely shredded cabbage
• 8 green pepper rings
• 2 pimentos finely diced

Method

Combine mayonnaise, sour cream, lemon juice, sugar, vinegar, celery seed, mustard, salt and pepper. Chill well. Put shredded cabbage into large serving bowl, pour mayonnaise mixture over and toss lightly. Garnish with green pepper rings; sprinkle with diced pimento.

Yield: 6-8 servings

Mayonnaise

• 2 egg yolks or 1 egg
• 1 cup salad oil
• 1 teaspoon sugar (optional)
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 2 tablespoons vinegar or lemon juice
• 1 tablespoon hot water

Beat egg yolks until thick, and add salad oil, very gradually, 1 teaspoon at a time. Continue beating until mixture is very thick. Add remaining ingredients and beat until blended. Keep in a covered jar in refrigerator. All ingredients must be at room temperature Beat very hard, I use my blender or food processor (less chance of dressing curdling) If it does curdle reconstitute by placing an additional egg yolk in a bow and stir it constantly and slowly add the curdled dressing. Increase the flow as mixture thickens.