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  • Italian Cole Slaw
  • Layered Salad
  • Marinated Vegetables
  • Italian Cole Slaw – St. Louis friend, Carole Cantor

    1 medium cabbage shredded
    1 medium online sliced

    Alternate layers of shredded cabbage and sliced onions. Pour 1 cup sugar over cabbage and onions.

    1 cup vinegar
    ¾ cup salad oil
    2 teaspoon sugar
    1 teaspoon salt
    1 teaspoon dry mustard
    1 teaspoon celery seed

    Combine these ingredients and bring to boil in saucepan. Pour hot liquid over cabbage; cover and let refrigerate for 4 to 6 hours.

    Layered Salad – Detroit friend, Alicia Nelson

    2 pounds fresh spinach
    10 hard boiled eggs sliced
    1 medium lettuce shredded
    1 pound bacon chips
    1 cup sliced green onions
    1 package frozen peas
    1 ½ cups grated Swiss cheese


    2 ½ cups mayonnaise
    2 ½ cups sour cream
    Worcestershire sauce, Tabasco sauce, lemon juice to taste
    Salt and pepper to taste

    Layer in order: spinach, eggs, bacon, lettuce, onions, peas, dressing and cheese. Better if made day prior to serving. Do not toss salad before serving.

    Marinated Vegetables – St Louis friend, Evie Henis

    2 tablespoons vinegar
    5 tablespoons oil
    2 teaspoons sugar
    ½ teaspoon salt
    1/8 sliced onion

    Combine all above ingredients and pour over mixture of sliced cucumbers, peppers and tomatoes. Can also add basil or dill to taste.