ANGIE'S DAD'S BEST CABBAGE COLESLAW RECIPE | ALLRECIPES
An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
Provided by DOTMAYTRX
Categories Salad Vegetable Salad Recipes
Total Time 30 minutes
Prep Time 30 minutes
Yield 20 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Nutrition Facts : Calories 131 calories, CarbohydrateContent 14.1 g, FatContent 8.4 g, FiberContent 1.5 g, ProteinContent 0.9 g, SaturatedFatContent 1.3 g, SodiumContent 364.3 mg, SugarContent 12.1 g
DAD'S LEFTOVER TURKEY POT PIE | ALLRECIPES
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 2 9-inch pot pies
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 538.5 calories, CarbohydrateContent 39.5 g, CholesterolContent 64.7 mg, FatContent 33.2 g, FiberContent 4.2 g, ProteinContent 20.4 g, SaturatedFatContent 12.6 g, SodiumContent 650.7 mg, SugarContent 2.5 g
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