Marzetti Slaw Dressing Cake Food
ALMOST MARZETTI'S SLAW DRESSING
Did you ever just start cooking without really having a clue where you were going to end up? My kids have gotten used to it by now. "Mom, what's for dinner?" "I don't know, it's not DONE yet. Let's wait and see what it turns out to be, okay?" Sometimes I let them name it. I really had absolutely NO idea how this would taste, but sometimes I come up with pretty decent stuff that way. Over the Memorial Day weekend, I thought I'd just whip up some coleslaw to go with my Bobbie-Q Beef (recipe for that may follow...eventually) But instead of reaching for a coleslaw recipe in a cookbook, I whipped out my handy-dandy Palm Pilot (how did I EVER get along without it?) and looked up the recipe for "Amish Macaroni Salad." I took that as my leaping-off point. First, I changed it from Miracle Whip to mayonnaise, then reduced the sugar. Also I added the celery salt, because, well, if it's good enough for a Chicago Style Hot Dog, it's good enough for me. Turned out that it tasted almost-but-not-quite exactly like Marzetti's Brand Slaw Dressing which comes in a glass jar from Your Grocer's Refrigerator Case. Which I just happen to like, so it was a good thing. Hope you give this a try.
Provided by ThatBobbieGirl
Categories Vegetable
Time 15m
Yield 2 1/2 cups of dressing
Number Of Ingredients 7
Steps:
- Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
- Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds.
- Thinly slice or shred carrot and combine with cabbage in bowl.
- Sprinkle lightly with celery salt and toss.
- While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.
- (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill.
- Refrigerate unused portion of dressing for later use.
Nutrition Facts : Calories 860.1, Fat 63.6, SaturatedFat 9.6, Cholesterol 67.2, Sodium 1667.5, Carbohydrate 70.3, Fiber 0.6, Sugar 61.4, Protein 1.7
MARZETTI
I got this recipe from a friend, who got it from her aunt, who got it from...who knows? Whatever the original source, it's a tasty favorite that's a cinch to make.-Margaret Adams, North Vernon, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.
Nutrition Facts : Calories 473 calories, Fat 19g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1256mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.
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