Thursday, April 27, 2006

Bacon Coleslaw

(c) Home on the Range

Here is the post with better photos and a close up.

Start with the dressing. You will use 3/4 cup of the following:

Home made ranch dressing. (If you want to make it extra simple, use pre made ranch, but I'd recommend a refrigerated brand such as one I like, Marzetti's.). Make it ahead and keep in the refrigerator until you are ready to mix up the veggies and fry the burgers.

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • drop or two of Scoville Brothers Heavy Metal Heat hot sauce

    In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. To make coleslaw dressing. Use 3/4 cup of the ranch. Add two tablespoons red wine vinegar, one tablespoon of honey, and a dash of pepper (with the bacon it really doesn't need any salt).

    Coleslaw Mix -

    3/4 of a head of small cabbage (save rest for something else). I chopped fairly thick so it wasn't overpowered by the blue cheese bits.
    1/2 to 3/4 of a yellow pepper
    8-10 pieces of bacon fried, drained and broken up.
    1/2 cup crumbled blue cheese

    Add the dressing to the salad not more than a half hour before serving, so it stays crunchy. If you're not going to serve it all at once. Mix up half of the cabbage and dressing, and save the remainder for lunch with something the next day, mixing just before serving.  I like it as a topping to a hamburger, but it makes a great side dish for about any grilled meat.

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