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About 1.5 lbs red or green cabbage
2 medium apples
1/2 cup Coca-Cola®
2 tbsp. vinegar
2 tbsp. brown sugar
2 tbsp. bacon drippings
1 tsp. salt
1/2 to 1 tsp. caraway seeds


Coarsely shred or cut cabbage (should measure 3 cups). Core and dice unpeeled
apples. In pan, toss together all ingredients. Cover, simmer until cabbage is tender,
about 25 minutes; stir occasionally. Makes 4 (1/2 cup) servings.

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2 medium onions
3/4 cup Coca-Cola®
3/4 cup catsup
2 tablespoons vinegar
2 tablespoons worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon salt


Shred or blender-chop onions. Combine all ingredients. Bring to a boil; cover pan;
reduce heat and simmer about 45 minutes until sauce is very thick. Stir occasionally.
Makes about 2 cups. To serve, heat frankfurters in sauce or spoon sauce over cooked
burgers.

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About 3/4 lb. (12 oz.) sharp cheddar cheese
1 pkg. (4 oz.) Roquefort cheese
1 clove garlic
3/4 cup Coca-Cola®
2 tablespoons soft margarine
1 tablespoon grated onion
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon Tabasco

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1 can cherry pie filling
1/2 cup water
1 large package of cherry gelatin mix
1 7 1/2-ounce can of crushed pineapple, not drained
1 12-ounce can of Coca-Cola®
1/2 cup of chopped nuts
1 tub of chilled whipped topping
3 ounces of cream cheese

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Yield: 8 servings (Serving size: 2 tacos)

Ingredients

For the marinade:

  • 1/4 cup carrots, diced into large pieces (mirepoix)
  • 1/4 cup onion, diced into large pieces (mirepoix)
  • 1/8 cup celery, diced into large pieces (mirepoix)
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 1 1/4 cups Coca-Cola

For the cilantro vinaigrette:

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