Making Marzetti Slaw

  Every now and then I get tired of the slaw I buy at the grocery store. And, it seems the containers are getting smaller. A few days ago Tom came home with a beautiful head of cabbage. He wanted to make corned beef. "Can you use half of this cabbage?" he asked. Ah, time to make slaw!

 I wrote about this on a previous blog. I love getting out my Aunt Belle's chopper and Mom's Munising bowl.

 I added the usual veggies: cabbage, onion, carrot and celery. Mom always loved to add a little green bell pepper and I think the splash of color and taste is all but necessary ... but I didn't have one. I added a whole onion. That might be a bit much but the end result was still wonderful.

  Chopping is certainly labor intensive. A food processor would make the job easier but I don't like water added to my slaw (even if strained out later) and I prefer the old-fashioned method that uses elbow grease.

 I had to stop part way through and rest. But what's the hurry?

 Marzetti Slaw Dressing is what makes the slaw perfect. Though a vinegar slaw is nice now and then, it's the taste of Marzetti's that I want.

 A small bowl makes one serving for me. That and homemade veggie chili rounded out my meal. And I have enough slaw for all week.