*** A WORD FROM THE KITCHEN ***

This side of SUMMER SLAW SALAD compliments grilling at
it's best being a sweet summer slaw filled with fresh
veggies. It tastes better the second day after the
vegetables have soaked in the marinade. C'mon venture
out from the giant tub of deli potato salad carton and
give it a whirl.

Enjoy!
Marzee
Email Me

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RECIPE: SUMMER SLAW SALAD

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INGREDIENTS:
1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil

DIRECTIONS:
In a large salad bowl, place the cabbage, onion, green bell
pepper, red bell pepper and carrot. Combine the vinegar,
sugar, salt, pepper and vegetable oil in the bowl with the
vegetables. Toss the mixture until the vegetables are fully
coated with the marinade.

Yield: 6 Servings
Categories: Side Dishes, Salads

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MARZEE'S CORNER

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Hot Weather Food Tips

Basically, the idea is to keep hot foods hot and cold
foods cold. This means forethought and preparation on
the part of the cook, including safe food preparation,
smart transportation of foods to your destination, and
safely storing leftovers. Here are some tips for outdoor
food safety and convenience:

* Think ahead before opening your cooler. Every time
you open it, cold air escapes and the temperature rises.

* If possible, have all your cooler food in watertight
containers. Add water to the ice which will keep the foods
and beverages colder for a longer period.

* If you don't have blue-ice packs, you can fill up zip-
top baggies, plastic or cardboard cartons with water and
freeze ahead of time. With the baggies or sealed plastic
jugs, the melted ice can be used for cold drinking water.

* Be sure the food is already cold before putting into a
cold cooler of ice to keep temperatures low. Warm or even
room temperature foods added to a cold cooler will reduce
your storage time.

* Unless you have facilities to boil leftover marinades
for sauce, toss out the leftover marinade or risk foodborne
illness.

* Leftover hot foods need to be refrigerated or iced
immediately to avoid bacteria contamination. Make sure you
bring extra ice if you are away from home.

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