Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe shared by Vearl Lene Mosier of East Prairie, MO.
1 cup white vinegar 3/4 cup vegetable oil 3/4 cup sugar 1 medium onion 1 bell bell pepper 4 carrots 1 stalk chopped celery 1 large head of cabbage salt and pepper to taste 2 tsp. celery seed 3 tblsp. mustard seed
Shred all vegetables and mix together. Add mustard and celery seed.
In a saucepan, add vinegar, oil, and sugar and bring to a boil, while slowly stirring. Boil for one minute and then pour over cabbage mixture and stir until coated.
Place in a container in 'fridge and let stand at least 24 hours. Enjoy! Will keep for weeks.
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