Eats/Reads

  Notes: This was not my favourite. I'd used less mayo and perhaps oil and vinegar instead. Also less sugar.  It made more dressing than was needed for the amount of veg. I did triple the recipe cause it was for a potluck, maybe that affected it. I tend to prefer a lighter-dressed, less creamy coleslaw - something more sour and crunchy. That said, I have eaten a lot of this. It's still cole slaw.  FROM:  Southern Style Coleslaw (barefeetinthekitchen.com) 1   cup   mayonnaise 2   tablespoons   dijon mustard 2   tablespoons   apple cider vinegar 3   tablespoons   sugar 3/4   teaspoon   kosher salt 1   teaspoon   onion powder or 1 tablespoon finely grated onion 2   teaspoons   celery seeds 1 16   ounce   bag of coleslaw mix   plain cabbage or tri-color deli style In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredde...

 Granny Ada's Rolls Granny Ada worked a tobacco farm with her husband in East Texas in the 1900s. She fed her husband and the farm hands three times a day, and filled tables with food when family visited. She made these rolls at least once a day. When asked by her granddaughter to provide a recipe, she wrote what's on these index cards.  I tried to recreate them for a family Easter brunch, with mixed success. The dough wasn't as tender as I'd have liked. Perhaps I should have used more butter! I did notice after baking that I only used half of what was called for. Next time I'm also going to make a single batch, not the gigantic 1.4kg of flour I made for the big brunch (it was more than needed - I froze 1/4 of the dough and we brough home extra rolls).  Ada's Rolls  2 cups lukewarm water 1/2 c sugar 1.5 tsp salt 1/2 cup shortening 2 packages yeast 5-6 c flour (rise 1.5 hours each time) Add enough flour to make medium batter. Beat well with mixer, after adding ye...