Cole Slaw


Green cabbage – bagged, pre-cut cole slaw is okay
Lemon juice or apple cider vinegar


Cut cabbage and to your preferred size. I use a countertop chopper, which gets the pieces as tiny as Kentucky style.
Dump into a large bowl.

In a smaller bowl, blend mayo, sugar and lemon juice. I use about 1/2 cup mayo for 1/2 cabbage, start with 2 tbls sugar and 1 tsp lemon juice, but it all depends on your taste.
Stir, taste, add accordingly, repeat until you like it. 

Pour mayo mixture over chopped/grated cabbage and carrots and stir well.
Most folks think this is best served cold, so cover bowl with lid or plastic wrap and chill til you can wait no longer!

Thanks Mom!!!

As far as the mayo goes, my vote stands with Hellman’s. I grew up only knowing miracle whip, but once I discovered actual mayonnaise I was a fan! If you like salad dressing, by all means use it. If you aren’t accustomed to the flavor of mayonnaise you won’t like it in cole slaw.

Since I tried apple cider vinegar in this dressing, I actually like using it better than the lemon juice. I thought it would be overpowering but it had a nice, rich flavor.

Fried Green Tomatoes

4 large green tomatoes, washed and sliced (1/2″ thick or so)
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons salt
1/4 teaspoon black pepper
vegetable oil for frying


Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

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