Tuesday’s Taste Tempters 5.8.12
Posted: Wednesday, May 9, 2012 12:02 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. Measurements such as tablespoon and teaspoon should be spelled out. Submissions must include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at email@example.com.
Today’s recipe has been submitted by Pick Tennessee Products. Visit www.pick tnproducts.org to find local farms, farmers markets, farm-direct products, recipes and other artisan and processed foods.
Blue Cheese and Bacon Coleslaw
1 head fresh shredded cabbage or 1 (16-ounce) package coleslaw mix
1 cup crumbled blue cheese
8 bacon slices, cooked and crumbled
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
In a large bowl, toss together the coleslaw mix, cheese and bacon. In a separate small bowl, whisk together the mayonnaise, vinegar, honey, salt and pepper. Gently toss over the coleslaw mixture. Cover and refrigerate at least 30 minutes before serving.
Published in The Messenger 5.08.12