My Granny Helens 9 Day Slaw Recipes

NINE-DAY COLESLAW

Steps:

• In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days.

SAUCY LITTLE MEAT LOAVES

Steps:

• 1. Combine all of the above ingredients and shape into 6 small loaves
• 2. Place in a baking dish that has been sprayed with pam
• 3. TOPPING 1/3 C Catsup 1 T Brown sugar 1 T prepared mustard
• 4. Combine topping ingredients and spread over the top of each meat loaf
• 5. Bake at 350 degrees for 30 minutes
• 6. Serve with mashed potatoes and My Granny Helens 9 day slaw. Enjoy

GRANDMA'S SWEET SLAW

Steps:

• In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.

GRANDMA HELEN'S MEATLOAF

Steps:

• 1. Crush 1 c of saltine crackers. Putting them in a ziploc bag and rolling them with a rolling pin works really well. Set aside.
• 2. Preheat oven to 350 degrees. Open can of tomatoes and squeeze them to get the juice out. It's wise to squeeze these into a deep bowl so you don't get squirted! Save the juice in that bowl and put the squeezed out tomatoes into the bowl you plan to mix your meatloaf in.
• 3. Finely dice your onion and your celery ribs. Then place your ground chuck, 3 eggs, celery, onions, saltines and tomatoes all together in a bowl. Add salt and pepper to taste and mix thoroughly with your hands.
• 4. Form into an oval loaf shape.Place into a casserole or roasting dish with enough room to contain drippings (I use a 9 x 13), preferably one with a top but you can use foil to cover as well.
• 5. Cover with a generous shaking of chili powder and pour reserved tomato juice over the top of the loaf. Put in the oven with a cover on it. Cooking time varies a little, but if you use around 2 to 2.25lbs. of chuck it should take 1 hour or so to cook (depending upon your oven, of course). Baste every 20 minutes or so. When the meatloaf is about 15 minutes from being done, take off the top and let it form a crust.
• 6. Take it out and let it rest about 10 minutes while you're making the gravy.
• 7. To make the gravy, place the pan drippings in a sauce pan and bring to a boil.
• 8. Take 2 tbsp. cornstarch dissolved in a little cold water and stir into boiling drippings. Stir until thickened. If you're having trouble getting it thick, you can always add another tbsp. of cornstarch. When it's thickened how you like it, serve over mashed potatoes and maybe add some sugar snap peas. This meal is great, hearty and the meatloaf makes great sandwiches the next day.

NINE-DAY SLAW RECIPE - (4.5/5)

Steps:

• In a large bowl, combine cabbage, onion, bell pepper and 2 cups of sugar. Allow to stand a few minutes until sugar is dissolved. In a small sauce pan, combine vinegar, oil, celery seed, 2 teaspoons sugar and salt. Bring to a boil over medium heat. Remove from stove and allow to cool. Pour over the cabbage mixture, mix well and refrigerate. This slaw will keep well in the refrigerator for nine days, but here's my little secret: It will keep even longer than that in the freezer.

NINE-DAY COLESLAW

Steps:

• Combine dressing ingredients in saucepan; bring to a boil. Cool.
• Combine the cabbage, onion, peppers and sugar. Let stand until sugar dissolves.
• Pour cooled dressing over cabbage mixture; chill. Coleslaw keeps well in the refrigerator.

HELEN'S HUNGARIAN COLESLAW

Steps:

• Mix dressing ingredients until smooth.
• place sliced cabbage in colander, sprinkle with salt and mix well.
• let drain for at least 1/2 hour.
• squeeze cabbage in colander with hands to remove excess water.
• mix onion and carrot into cabbage.
• add dressing, and mix well.
• cover and refrigerate for a few hours to let flavors develop.