St. Patrick's Day: St. Patrick's Colcannon | Submitted By: Auntie M

Here's a great way tea use up leftover corned beef from St. Patrick's day mixes soda pop cakes stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter smoothies it taste oh-so-good.

This cast iron is worth taking a few minutes to make it up. Nothing beats the freshness of homemade.

Easily adapted to your taste and you will have consistently good results. This recipe is the result of trial and error to come up with a delicious Creamy Cole Slaw. May your family enjoy the fruits of my labor.

* 1 medium head candy bar cake cabbage
* 1 Carrot, shredded (You may use prepackaged shredded cabbage with carrots if you prefer)
* 1 Tablespoon minced onion or to taste
* 1 1/4 cups mayonnaise or Salad Dressing
* 1/3 cup sugar
* 1/4 cup vinegar
* 1/4 teaspoon Watkins Celery Seed
* 1 - 2 teaspoons of Watkins Cole Slaw Seasoning
* 1/4 teaspoon ground black pepper
* salt to taste (I use a pinch)

Preparation:

Shred cabbage into a large bowl; add shredded carrot and onion. (If you use prepackaged mix-just add onion) Combine into a small bowl no bake cookie (or salad dressing if you prefer), sugar, vinegar, celery seed, Watkins Cole Slaw Seasoning and whisk. Taste, add salt and pepper to taste, or more mayonnaise and a bit more camping if too sweet for your taste.

Add dressing to the shredded cabbage mixture until well moistened. Refrigerate to chill thoroughly.

Mix and Eat & Enjoy!

Serves 6-8.

This is a recipe that I think deserves a place in your recipe file. My husband in particular smoothies this cole slaw. I hope that you will file this away and come equal to it over and over again. This makes for a good side dish anytime of the year. We often just think about slaw in the summer.

This is my personal recipe that I have used for some time now.