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Lauren Allen would like the recipes for English-style scones and Belgian chocolate mousse from the old Emigration Market.
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Red Rock Brewery coleslaw
Dress the coleslaw about two hours prior to serving to allow the flavors to blend.
1 1/2 cups salad oil
1 1/2 cups plus 2 tablespoons plus 2 teaspoons red wine vinegar
1 cup plus 1 tablespoon sugar
1 1/8 teaspoons black pepper
2 heaping teaspoons salt
1 tablespoon dried oregano
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
4 ribs celery, diced
1/2 cup diced green bell peppers
About 1 quart coleslaw dressing
Salt and freshly ground black pepper
To make the dressing, in a large glass measuring cup combine oil, vinegar, sugar, pepper, salt and oregano. Stir until sugar has dissolved. Set aside.
To make the coleslaw, in a large bowl, combine the green and red cabbages, celery, green bell peppers and dressing. Stir until vegetables are uniformly dressed. Season to taste with salt and pepper.
Makes • 1 quart dressing and 1 gallon coleslaw
Source: Red Rock Brewery