Stuart Andersons Black Angus Coleslaw Recipes

STUART ANDERSON'S BLACK ANGUS COLESLAW

Steps:

• Combine water, vinegar and sugar until sugar is dissolved.
• Add cabbage to the mixture.
• Toss thoroughly.
• Marinate for at least an hour.
• Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
• To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
• Toss drained cabbage with some of the dressing.
• Serve on plates lined with lettuce leaves.

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

Steps:

• Melt butter on medium heat.
• Add onion and saute for 2 minutes, being careful not to brown the onions.
• Sprinkle flour over the onions and cook about 5 minutes, stirring often.
• Gradually add chicken broth.
• Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
• Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• Stir in half& half; heat through.
• Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

BLACK ANGUS POTATOES AU GRATIN

Steps:

• Boil potatoes in lightly salted water until tender.
• Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
• Preheat oven to 350 degrees.
• Melt butter in medium saucepan and whisk in flour until mixture is smooth.
• Gradually add hot milk, whisking constantly.
• Stir in cheeses and continue cooking, whisking, until cheeses are melted.
• Season to taste with salt and pepper.
• Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
• Bake 20 minutes.
• Place under broiler just until brown and bubbly; serve immediately.

STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING

Steps:

• Mix all ingredients together in a mixer on low speed for 10 minutes.
• Pour into a container, cover and refrigerate 8 hours or overnight.