Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

J.T. FARNHAM'S COLESLAW




Source of Recipe


``The New England Clam Shack Cookbook'' by Brooke Dojny


Recipe Introduction


As a side dish for your picnics and barbecues, try this coleslaw from J.T. Farnham's in Essex. The recipe comes from the owners, the Cellucci family


List of Ingredients




3/4 c. mayonnaise (Farnham's uses Cains brand)
1/4 c. sugar
1 1/2 t. white vinegar
3/4 t. celery seed
1 small carrot, coarsely chopped
1 can (4 oz.) chunk pineapple, partially drained
1 medium head (1 1/2 lbs.) shredded cabbage, about 8 c.
Salt and freshly ground black pepper, to taste

Recipe



In a large bowl, whisk together the mayonnaise, sugar, vinegar and celery seed. In the work bowl of a food processor, combine the carrot and pineapple. Pulse lightly to make a coarsely textured mixture. Add the pineapple mixture to the bowl, along with the cabbage, and toss. Season with salt and pepper.
Refrigerate for at least 1 hour. Spoon off excess liquid before serving. Makes 4-6 servings.