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| thriller thirsty state legend | 01/06/06 |
| scarlet violent chapel | 05/13/06 |
| cowardly gunner | 05/13/06 |
Poast new message in this thread
Date: January 6th, 2006 2:43 AM Author: thriller thirsty state legend ESPECIALLY COLE (https://autoadmit.com/thread.php?thread_id=334029&forum_id=2#4747410) |
Date: May 13th, 2006 4:01 PM Author: scarlet violent chapel I appreciate this. (https://autoadmit.com/thread.php?thread_id=334029&forum_id=2#5776437) |
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Date: May 13th, 2006 4:03 PM Author: cowardly gunner TANGY COLESLAW There's Carolina Red Barbecue Sauce in this, a "must" with the pork.
1 cup mayonnaise 1/2 cup Carolina Red Barbecue Sauce 1 2 1/2-pound green cabbage, quartered, cored, very thinly sliced
Whisk 1 cup mayonnaise and 1/2 cup barbecue sauce in large bowl to blend. Mix in sliced cabbage. Season slaw to taste with salt and pepper. Refrigerate 3 to 8 hours, tossing occasionally.
Serves 12.
CAROLINA RED BARBECUE SAUCE
Unlike sauces from Texas and Kansas City, this sauce from South Carolina's Piedmont area is thin and vinegary. Note that it is not cooked. To tone down the tartness, add more ketchup and brown sugar to taste.
1 1/2 cups apple cider vinegar 1/2 cup ketchup 1 tablespoon (packed) brown sugar 1 teaspoon salt 1/2 teaspoon dried crushed red pepper
Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)
Makes about 2 cups. |