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I haven't tried this recipe, but it sounds delicious! This is from a

non-vegetarian cooking eletter which I receive everyday.

 

Lynn & Andy the real Spotted Dog

http://www.thepurplewalrus.com

http://www.aardvarkzoo.org

 

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DailyRecipe - New slaw in town

Fri, 5 Aug 2005 01:04:29

TheDailyRecipe <ezine

suzi <suzi

 

 

 

The Daily Recipe: Friday, August 5, 2005

 

*** A WORD FROM THE KITCHEN ***

 

 

I'm just hooked on the Saturday morning Farmer's Market out

here. Whether you frequent a Farmer's Market or even your

local grocery, I sure hope you're getting the opportunity

to savor some fresh summer produce. For example, have you any

idea how versatile vegetables can be? Now I'm not suggesting

you run out and purchase a large surplus of something (unless

you're planning on canning) or you might end up wasting them.

Instead buy just enough to last you the week and enjoy new

recipes until you know what you like. Cabbage isn't something

many people are comfortable with so I'm sending you this

great recipe for APPLE AND RAISIN SLAW since it is such a

salad time of year. Check out these helpful cabbage tips

I located too!

 

Enjoy!

Marzee

 

Have Comments? Email me at:

<a href= " marzee " >Email Marzee</a>

 

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RECIPE: APPLE AND RAISIN SLAW

 

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

 

INGREDIENTS:

5 cups coarsely chopped red cabbage (about 1/2 medium head)

5 cups coarsely chopped green cabbage (about 1/2 medium head)

1 cup coarsely grated carrots (about 2 medium)

1 large tart green apple (such as Granny Smith), cored,

coarsely chopped

1/2 cup raisins

1/2 cup raw unsalted sunflower seeds, toasted

1 1/2 cups plain nonfat yogurt

1/2 cup chopped fresh dill or 3 tablespoons dried dill weed

2 tablespoons vegetable oil

2 tablespoons apple cider vinegar

 

DIRECTIONS:

Combine cabbages, carrots, apple, raisins and sunflower seeds

in very large bowl. Whisk yogurt, dill, vegetable oil and

vinegar in medium bowl to blend. Add dressing to cabbage mixture

and toss to coat. Season to taste with salt and pepper. (Can be

prepared 3 hours ahead. Cover and refrigerate.)

 

Yield: 12 Servings

Categories: Salads, Vegetables

<a href= " http://www.thedailyrecipe.com " >http://www.thedailyrecipe.com</a>

 

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~*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*~

 

CABBAGE TIPS

 

* One pound cabbage equals 4 cups shredded or

2 cups cooked cabbage.

 

* Choose firm heads that feel heavy for their size. Outer

leaves should look fresh, have good color, and be free

of blemishes.

 

* A fast and easy way to remove leaves from cabbage is to

cut around the core at the base of the cabbage. Remove

the core and grasp each individual cabbage leaf at its

base, rather than at the leaf's outer edge. Gently lift

the cabbage leaf from the cabbage.

 

* To shred the cabbage by hand, quarter and then core

the cabbage. Separate the cabbage quarters into stacks

so leaves will flatten when pressed lightly. Use a large

knife to cut each stack of cabbage diagonally into thin

shreds. To chop the cabbage, turn the pile of shredded

cabbage widthwise, then cut the cabbage shreds into a

fine dice.

 

* For a crisper cabbage for cole slaws, shred the cabbage

and soak it in salted ice water for 15 minutes and then

drain.

 

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

 

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To to The Daily Recipe visit:

http://www.gophercentral.com/sub/sub-recipe.html

<a

href= " http://www.gophercentral.com/sub/sub-recipe.html " >Subscribe</a>

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You are d as: suzi

Un: http://news.gophercentral.com/s/?a=u & n=428 & s=30889460

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---------------------------

 

END OF THE DAILY RECIPE " Until we eat again! "

Copyright 2005 by PENN, LLC. All rights reserved.

http://www.thedailyrecipe.com

 

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