Ingredient:
- 1-1/2 cups grated green cabbage
- 1-1/2 cups grated red cabbage
- 2 medium carrots, grated
- 3/4 cup fat-free Cole slaw dressing
- One 20-ounce can pineapple chunks
- Black pepper, freshly ground, to taste
Direction:
Fold first 5 ingredients together in a large bowl with wooden spoon.
Chill and serve with a garnish of freshly ground black pepper. Serve with outdoor-cooked foods.
Serves 10.
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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