COLESLAW RECIPE – Like Port-O-Call
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 38). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
Years ago, the Chef at the Port-O-Call restaurant in Algonac, MI suggested to me that, if you make coleslaw often, you should reserve about a cup of the prepared coleslaw each day and add it to the 6 cups of a newly prepared batch the next day, using it like a starter.
INGREDIENTS:
6 cups prepared cabbage (minced, shredded, grated, or chopped)
1 cup milk (or as much as is needed to drench the cabbage thoroughly)
¼ cup granulated sugar
1 cup finely-shredded carrots
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons dry, minced onions
1 cup each: mayonnaise and Marzetti’s Slaw Dressing (or my version of it in this chapter)
½ cup buttermilk
½ teaspoon celery seed
INSTRUCTIONS:
Combine cabbage, milk, and sugar; then cover and refrigerate for an hour. Drain in a colander and combine with remaining ingredients. Re-cover and refrigerate for at least an hour before serving. Additional dressing may be added to taste. Serves 6 sufficiently. If you’re going to make more in the next two days, reserve 1 cup of this batch to add to the next prepared batch.
See also…
