Here's another recipe from Thursday's Thanksgiving feast!
It seems like my dad/Wally/Captain has taken the responsibility of carrying on Grandma Flynn's coleslaw recipe. I'm so glad he did because it is such a nice side to have along with all the hot-n-heavy foods. He said it is based loosely on recipes found on-line like this one http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe/index.html
As Dad/Wally/Captain said, one whole cabbage will feed an army, so don't worry about cutting this recipe in half.
Finely chop a whole cabbage, 2 large carrots, 1 small to medium onion and a handful of fresh curly parsley. The chopping is a lot of work. Put in a really big bowl and mix well by flipping the bowl like you flip an omelet.
Dressing is a cup or so of mayonnaise, a few table spoons sour cream, a few tablespoons white vinegar, a tablespoon or two of sugar. Cover with a layer of celery salt and garlic powder. Whisk in a half cup or so of heavy cream, then as whisking add a bit more cream to get a consistency that will spread over the cabbage. If too thick add some milk. Fold it in to cabbage a couple of batches to get good distribution and stir well till evenly distributed. Add regular salt and ground pepper to taste. Better if refrigerated for an hour before serving. Stir well before each serving since some dressing pools to bottom.
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