"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Memphis Style Slaw, by Mark Blohm, is from The Buhler Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. shredded green cabbage 1/2 red bell pepper chopped 1/2 red onion minced 1/4 c. yellow mustard 1/4 c. mayonnaise 1/4 c. sugar 1/4 c. white vinegar 1/2 tsp. celery seed 1/2 tsp. black pepper salt to taste
Mix all ingredients together. Let stand for 10 minutes. Reseason if needed.
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