I think that I actually made this for Memorial Day but maybe some of you can use the recipes for Labor Day. I might still be cleaning. I haven't cooked in over a week.
This a a very good coleslaw recipe. Slice a head of cabbage very thin.
Grate a couple of carrots.
Thinly slice some onion.
Place it all in a big bowl. It will shrink down after it sits for a while.
Add some salt, pepper and celery seed. Sometimes I add a tablespoon of sugar too.
Add some mayonnaise and some butter milk.
Stir it all together and let it sit for a while.
This is my recipe for Kansas City Barbecue sauce.
Saute' a diced onion in 3 tablespoons of oil. Add 2 tablespoons of tamarind paste and 4 diced garlic cloves.
Add 2 teaspoons of hot sauce.
Add 2 tablespoons of chili powder. I also add 2 teaspoons of Harissa but if you don't have it you can just skip it.
Add a teaspoon of black pepper and a teaspoon of salt. Add 2 cups of ketchup, 1/2 cup of yellow mustard, 1/3 cup of cider vinegar, 1/4 cup of lemon juice, 1/4 cup of molasses, and 1/3 cup of Worcestershire sauce. Then stir in 1 cup of dark brown sugar.
Add 1/4 cup of honey.
And 2 small bottles of cognac. The airline bottle size. Let it simmer for about an hour stirring occasionally.
Use an immersion blender or food processor to puree the mixture.
You can can this if you want but then you would need to make a lot more than this recipe produces.
This makes about 2 quarts. This is good on anything. It is even good served on burgers instead of ketchup.
This is how much the coleslaw shrinks after about an hour.
Back to cleaning for me!