The Cookbook

Knock-Off KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 Tbsp minced onion
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 Tbsp white vinegar
2-1/2 Tbsp lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.Add cabbage, carrots, and onion; mix well.

Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.

Cliff

Kevin's Greens

3 pounds collard greens
1 C lean ham pieces
3 T vegetable oil
1 qt hot water
2 t salt
1 t sugar (optional)

Wash the collard greens, remove the stems and any bad spots, then chop or shred. Cook the ham pieces slowly in the oil until crisp. Add the water and simmer for about 10 minutes. Remove the ham and set it aside. Add the salt, sugar and collard greens to the pot. Turn the heat to medium-high and bring the water to a boil. Stir, then turn the heat to low. Let the greens cook slowly, adding a little hot water if needed to keep them moist, until they are tender (45 minutes). Mash a stem to check for tenderness. Once the collards are tender, you can chop them smaller before serving if desired. Ham may also be added to the greens, if desired.

Kevin McCarthy