TEXAS FRIED CABBAGE
--Betty Richardson (Original recipe)

1 pound pepper bacon, fried crisp & crumbled (set aside). Retain drippings.
1-2 large Texas 1015 onions (or other sweet onion like Vidalia), coarsely chopped
1-2 cloves garlic, minced
1 large head cabbage, coarsely chopped
salt & pepper

1.  Brown bacon in large skillet. Remove to paper towels to drain. Crumble. Set aside.  Leave drippings in skillet.  If there is too much, you can drain off some and save for later use.  Store in fridge.

2.  Put in onion and minced garlic in hot bacon drippings.  (You can also use the prepared garlic, and dip out a couple tsp fulls if you don't have fresh garlic).  Stir to start cooking process and when about half-way translucent, add the cabbage. Turn the cabbage over/over in skillet to coat.  Add salt & pepper to taste.  Stir frequently & turn over as cabbage begins to wilt so you don't burn the garlic.

3.  Remove all from pan when cabbage is tender crisp.  Turn out into large serving bowl and top with crumbled bacon.

Serve immediately.  Excellent side dish with some pan fried steak, mashed taters and cream gravy.

GARDEN CRISP COLESLAW

GARDEN CRISP COLESLAW
-- Aunt Betty's Kitchen (c)

I got this recipe from my mother sometime back in the late 70's or early 80's.  It is delicious and I remember her fixing it for reunions and gatherings around the house.  Toss together the night before to save time the day of your event!  Makes lots!

Ingredients
                                                      1 medium head cabbage, shredded (about 10 cups)

1 can (20 oz) crushed pineapple, well drained
2-1/2 cups finely grated carrots
1/3 cup diced greed or red bell peppers
1/2 small onion, grated or finely diced

In large bowl, toss cabbage, pineapple, carrots, peppers & onion until well mixed.  Cover and chill several hours or overnight.  Just before serving, add dressing.

Dressing

2/3 cup mayonnaise (I use Miracle Whip)
3 Tbs each white vinegar, evaporated milk & sugar
1/2 tsp. seasoned salt
1/4 tsp. black pepper

In small bowl, with whisk or fork mix all ingredients until smooth and well blended.
Yield: about 1-1/4 cups dressing.

Refrigerate any leftover dressing

OPTIONAL ADD INS:  Sunflower seed kernels, sliced almonds, walnuts, pecans