Pepper Cabbage
Ingredients
- 2 cup shredded cabbage
- 1/2 cup hot salad dressing
- 1 large green pepper
- 1 teaspoon salt
- 1 tablespoon butter
- salt
- pepper
- 1 teaspoon flour
- 1 egg yolk
- 1/2 teaspoon dry mustard
- 1/2 cup vinegar
Directions
- Mix the cabbage, pepper, chopped fine and salt.
- Let stand 1 hour in cool place.
- Drain off all liquid.
- Make a hot dressing with rest of ingredients.
- Melt the butter and blend in the flour.
- Add vinegar and stir until mixture thickens.
- Mix mustard, salt and pepper and add to the liquid.
- Cool for 4 minutes, pour over the beaten egg yolk and mix well.
- Cook for 1 minute more.
- Pour this over the pepper cabbage and mix well.
Other Information
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: cabbage, salad dressing, green pepper, salt, butter, pepper, flour, egg yolk, mustard, vinegar
Equipment: measuring cups, measuring spoons, knife, egg beater, stove, pot
See Also
Cole Slaw
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Salad
Ingredients: sugar, mustard, salt, pepper, egg, butter, cream, vinegar, cabbage, paprika
Equipment: measuring spoons, measuring cups, egg beater, double boiler
Cooked Salad Dressing
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Sauce
Ingredients: flour, salt, mustard, sugar, cayenne pepper, egg yolk, butter, milk, vinegar
Equipment: double boiler, measuring spoons, measuring cups
Hot Slaw
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: mustard, egg, salt, milk, sugar, vinegar, flour, butter, pepper
Equipment: measuring cups, measuring spoons, knife, egg beater, stove, pot
Swedish Cold Salmon
Author: Mrs a H Lofgren
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, sugar, , spice, lemon juice, salt, egg yolk, butter, mustard, flour, salad dressing, milk, whipped cream
Equipment: measuring cups, measuring spoons, knife, stove, pot
Ham en Panier
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento
Equipment: measuring cups, measuring spoons, steamer, baking pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove