Coleslaw, Potatoes, & Tartar Sauce

Coleslaw, Potatoes, & Tartar Sauce
(not pictured: tartar sauce)

Coleslaw 1

1 head of cabbage shredded
4 carrots shredded
1/2 cup Dell-Dixi Polish Pickle juice
1/2 cup sugar
1 cup Hellmann's Mayonnaise with Olive Oil

Shred cabbage and carrots and place in a large bowl. Set aside.

Mix together pickle juice, sugar and mayonnaise. Pour over cabbage and refrigerate for 1 to 4 hours before serving.

Coleslaw 2

1 head of cabbage shredded
1 cup vinegar
1 cup powdered sugar

Mix vinegar and sugar together and pour over shredded cabbage. Refrigerate 1 to 4 hours before serving.

These recipes can be adjusted to your taste. Add more mayo for creamier, more sugar for sweeter.

Add more vinegar or pickle juice for a tarter taste.


6 Potatoes medium white
Prasek's California Vegetable Spice (can order online)
Jiffy corn muffin mix

Prepare potatoes in shoestring style (julienned). Place in ice water for 10 minutes. Remove from water and pat dry with paper towels. Dust lightly with Prasek's seasoning and Jiffy mix.

Fry in small batches. Place in warmer until shrimp are ready to serve.

Six servings.

Tartar Sauce

1 cup Hellmann's Mayonnaise with Olive Oil
2 Dell-Dixie Polish Pickles chopped
Juice of half an orange

Combined all ingredients and refrigerate for one hour before serving.