Tag: NextGen

Ingredients (all must be at room temperature):

1 cup sugar
2 cups sifted white flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 sticks butter
4 eggs
1 cup buttermilk or 1 cup milk with tsp. of vinegar
2 tsps. of vanilla extract
2 or 3 oz. liquid/melted bittersweet chocolate

Equipment:

large mixing bowl
electric mixer
scraper/stirring spoon
cake pan 9 x 13

Instructions:

1. Heat oven to 350F.
2. Stir sugar, flour, baking powder, baking soda, and salt together in mixing bowl.
3. Add eggs, milk, butter, vanilla, and chocolate.
4. Mix 2 minutes on medium speed.
5. Pour batter into well-buttered/oiled and floured cake pan.
6. Bake for half hour in center of oven.
7. Starting at 25 minutes, check with toothpick.
8. Continue baking until toothpick comes out dry.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

1 large head of cabbage
1 tbsp. vinegar
1½ lbs. ground beef
1 lb. ground pork
1 cup rice
1 large onion, chopped
4 tbsp. unsalted butter
1 tsp. Worcestershire sauce
2 large eggs, beaten
Salt and Pepper to taste
1 tsp. paprika (or to taste)
2 – 14 oz. cans marinara sauce

Equipment:

large cooking pot
large covered non-stick sauté pan
cutting knife

Instructions:

Prepare the Cabbage:

1. Immerse fully cabbage in a large pot. Add a tablespoon of vinegar.
2. Bring cabbage to boil and then shut off the heat. Let stand for five minutes.
3. Remove the cabbage from the water and place on a plate.
4. Cut the stem of each leaf at the base of the core. Separate each from the ball and place it on a plate.
5. Any leaves that cannot be used/are too small at the end, reserve for later.
6. Reserve cooking water.

Prepare the Filling:

1. Sauté onions in 4 tbsp. butter until golden.
2. Parboil 1 cup of rice in 1 cup of water with 1 tsp. salt for about 7-8 minutes, and let cool.
3. Mix ground meats with sautéed onions. 
4. Add Worcestershire, salt and pepper and paprika. 
5. Beat eggs with a fork.
6. Add cooled rice and beaten eggs, and mix well. 

Create the Cabbage Rolls:

1. Depending how big the leaves are, place about ½ cup of filling towards the end of the cabbage leaf.
2. Roll leaf up and over meat, fold in both sides and continue to roll into a bundle.
3. Place each roll into the sauté pan, snuggling them loosely in to fill the bottom.
4. If there is any meat leftover, just form them into meatballs and add to the pan. 
5. Pour the tomato sauce over the cabbage. 
6. Cook at a medium heat until sauce begins to bubble, then lower to a medium simmer for one hour.

*Great Great Grandmother Agatha’s recipe. Pronounced  “Gowumpkey.”

© 2021, Kenneth Koziol. All rights reserved.

Ingredients (30 pierogi):

Dough:

3 cups flour
1 large egg, beaten
1 cup cold water
3 tbsp. vegetable oil
½ tsp. salt

Filling:

2 lb. baking potatoes, starchy preferably russet
½ medium white onion, finely diced
2 cups cheddar cheese, finely shredded
¼ cup salted butter, softened, divided
salt to taste
white pepper to taste, or very fine black pepper

For Serving:

½ onion, finely diced
sour cream2 tbsp. salted butter for frying

Equipment:

large bowl
large pot
medium skillet
plastic wrap
3″ cookie cutter
kitchen scissors
baking sheet
slotted spoon

Instructions:

Dough:

1. In a large bowl add flour, egg, oil, salt, and 1 cup of water. Mix well to form a dough, adding more water if needed.
2. Knead the dough about 5 minutes until it becomes smooth and pliable. Don’t overwork the dough.
3. Cover the dough with plastic wrap and let it rest at room temperature for about 1 hour.

Filling:

4. Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
5. While the potatoes are cooking, in skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
6. Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
7. Once mixed, taste the filling and adjust the salt as needed.

Assembly:

8. Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie cutter.
9. Scoop 1½ tablespoons of filling and roll into a ball, place on each cut-out dough.
10. Fold the dough over to form a semi-circle and pinch the edges closed. Make sure the part that is pinched together is pinched quite thinly, so the pinch edge is about the same thickness as the ⅛” thick dough. You can trim the excess with kitchen scissors if desired.
11. Place on a baking sheet. Repeat.

Cooking:

12. Heat butter in skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
13. Bring a large pot of salted water to a boil. Gently add pierogi and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
14. Transfer pierogi to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
15. Serve warm with onions and sour cream.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

2 tbsp. olive oil
4 red beets peeled and ½ inch diced
2 carrots ½ inch diced
1 large russet potato peeled and ½ inch diced
½ small green cabbage thinly sliced
2 cloves garlic minced
4 cups vegetable broth
4 cups beef broth
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice fresh
1 tsp. lemon zest
1 bay leaf
salt and black pepper to taste
sour cream, for serving

Equipment:

large stockpot

Instructions:

1. In large stockpot, heat olive oil over medium-high heat. Add beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
2. Add garlic and cook for a half-minute.
3. Pour in broth and add bay leaf. Simmer uncovered for 20-25 minutes or until beets and carrots are tender.
4. Take out bay leaf. Stir in dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
5. Serve with a dollop of sour cream and additional fresh dill.

*Great Great Grandmother Agatha’s recipe

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

Bread:

2 tsp. active dry yeast
½ cup sugar
1 pinch salt
¾ cup milk, lukewarm
3 cups flour (may need a bit more)
2 egg yolks
2 eggs
2 tsp. of vanilla extract
¼ cup butter, melted
non-stick spray

Cheese filling:

1 lb. pressed cottage cheese
2 eggs plus egg whites from the bread
¼ cup of sugar

Topping:

¼ of cup butter
¼ cup of sugar
¼ cup of flour

Equipment:

electric mixer with dough hook
pastry blender
large mixing bowl
small mixing bowl
wooden spoon
parchment paper
10 in. round spring form baking pan

Instructions:

Bread Start:

1. Dissolve yeast in milk. Let it stand for 5 minutes.
2. Separate eggs. Put aside two egg whites for cheese filling.
3. Beat eggs with sugar until light and fluffy.
4. Add yeast mixture and remaining bread ingredients to mixing bowl. Mix well with a dough hook to obtain a smooth dough.
5. Spray dough with a non-stick spray, cover, and allow to rise for 1 hour or until it doubles in size.

Cheese Filling:

6. Separate eggs. Combine egg whites left from the bread and beat until stiff.
7. Add pressed cottage cheese to a mixing bowl and add sugar.
8. Using pastry blender or fork, blend it together.
9. Add egg yolks one at a time mixing well after each addition with a wooden spoon.
10. Add egg whites in two steps, folding in gently.

Bread Finish:

11. Spray spring form pan with a non-stick spray and line the bottom with a parchment paper.
12. Divide dough into two parts.
13. Spread one part on the bottom of the pan.
14. Then place the cheese layer.
15. Cover with the remaining part of dough.
16. Spray lightly with a non-stick spray or brush with melted butter.
17. Cover with plastic wrap and set aside to rise for about 30 minutes.
18. Into a mixing bowl add together cold butter cut into small cubes, sugar, and flour and blend with a pastry blender until butter is in half a peas size.
19. Preheat you oven to 350F.

Topping:

20. Sprinkle top of the bread with butter, flour and sugar mixture and bake for 55 minutes.
21. Cover with aluminum foil if browns too much.
22. Let it cool down completely before cutting.

*Cheese bread (Great Great Grandmother Agatha’s recipe)

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

Graham Cracker Crust:

1½ cups graham cracker crumbs
2 tbsp. sugar
1 tbsp. brown sugar (can substitute white)
7 tbsp. butter melted

Cheesecake:

32 oz. cream cheese softened to room temperature
1 cup sugar
⅔ cups sour cream
1½ tsp. vanilla extract
⅛ tsp. Salt
4 large eggs room temperature, lightly beaten

Equipment:

9″ springform pan
2 mixing bowls

Instructions:

1. Preheat oven to 325F.

Graham Cracker Crust:

2. Combine graham cracker crumbs, sugar, and brown sugar, and stir well.
3. Add melted butter and use a fork to combine ingredients well.
4. Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of your pan.
5. Set aside.

Cheesecake:

6. In a large bowl add cream cheese and stir until smooth and creamy.
7. Add sugar and stir again until creamy.
8. Add sour cream, vanilla extract, and salt, and stir until well-combined.
9. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
10. Pour cheesecake batter into prepared springform pan. (To prevent leaks, place pan on a cookie sheet that’s been lined with foil.)
11. Put on the center rack of oven and bake on 325F for 50-60 minutes. Don’t over-bake. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but should still be jiggly.
12. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (to prevent cracks as cheesecake cools and shrinks). DO NOT remove the ring of the springform pan.
13. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight.
14. Remove the ring of the springform pan just before serving.

*Promotes lactation

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

2 lbs. of beef chuck roast
2 lbs. pork shoulder or pork steak
1 large onion, diced
1 large green pepper, diced
1 cup of celery, thinly sliced
1 to 2 cups sliced or whole water chestnuts, don’t drain
1 or 2 cans sliced bamboo shoots
1 large or 2 smaller cans bean sprouts, or equivalent of fresh
¼ cup of soy sauce
1 tbsp. sesame oil
¼ cup of Chinese bead molasses
garlic powder or fresh garlic
2 to 3 tbsp. cornstarch (if the gravy needs thickening)
2-3 tbsp. vegetable oil
water (for the rice and to mix with the cornstarch if the gravy needs thickening)
1 cup white rice

Equipment:

large stockpot

Instructions:

1. Cut meat into 1 inch cubes. Coat these in flour, shaking off the excess.
2. Put 2 or 3 tbsp. of oil into skillet and brown the meat, then remove it from the pan and set it aside.
3. Sauté the celery, onions, and green peppers until medium soft.
4. Add the beef and pork back into the pot.
5. Add the liquid from the canned bamboo and water chestnuts to the pot. Season with the garlic powder or fresh garlic and the ¼ cup of soy sauce, tbsp. of sesame oil, and ¼ cup of Chinese bead molasses. Let all this simmer until the meat is tender. I’d say an hour or so on low heat. The meat should be fork tender.
6. Add in the canned vegetables and let heat through.
7. If the gravy is thin, make a slurry of cornstarch and cold water in the empty can or a cup. Usually 2 to 3 tbsp. of corn starch to a cup of cold water. Stir to prevent lumps. Stir in ¼ cup at a time and let it heat through before adding more because it will thicken as it boils. Add more seasoning to taste.
8. Serve over hot rice. Preferred ratio is 1 cup rice to 2 cup. Stir the rice uncovered until it is simmering. Cover and turn down to the lowest heat. Leave it alone until the water is completely absorbed. Fluff the rice with a fork and let it sit off heat for 5 minutes or so.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

1 tbsp. vegetable oil
¼ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
1 oz. square unsweetened chocolate
2 – 10.5 oz. cans beef broth
1 – 15 oz. can tomato sauce
2 tbsp. cider vinegar
¼ tsp. ground cayenne pepper
¼ cup shredded cheddar cheese
8 oz. spaghetti

For serving:

shredded cheese
dark red kidney beans
finely chopped onions
oyster crackers

Equipment:

large saucepan
large stockpot

Instructions:

1. Boil beef in broth until meat has cooked down into a pasty-type consistency.
2. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1½ hours, stirring occasionally.
3. It is the best if you refrigerate overnight.
4. Remove the bay leaf. Reheat gently over medium heat.
5. Cook spaghetti according to package directions, but reduce cooking time by 1 minute to keep it al dente. Drain the noodles.
6. Serve over hot spaghetti.
7. Top with cheese, kidney beans, onions, and crackers.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients (4 servings):

Soup:

6 yellow onions, peeled
¼ cup of butter
½ cup of red wine
2 tbsp. cognac
4 cups of chicken broth
4 cups of beef broth
1 tbsp. whole wheat flour
1 pinch ground nutmeg

Topping:

2 cups Gruyère cheese, grated
12 slices of baguette, ½ in thick, toasted
1 small clove of garlic, cut in 2

Equipment:

large saucepan
4 onion soup bowls

Instructions:

Soup:

1. Cut the onions into quarters, then thinly slice each quarter into short strips.
2. In a large saucepan over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally.
3. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pan.
4. Add wine and cognac. Let reduce to near dryness.
5. Add the chicken and beef broths, flour, and nutmeg. Stir well.
6. Bring to a boil and simmer over medium-high heat for 30 minutes or until the soup is reduced by half (leave about 5 cups of soup left).
7. Season with salt and pepper.

Topping:

1. Place rack in center of oven. Preheat oven to broil.
2. Place 4 bowls on baking sheet. Meanwhile, lightly rub each crouton with garlic halves.
3. Divide soup among bowls and add 2 tbsp cheese per bowl.
4. Place 3 toasted slices over each soup and sprinkle with remaining cheese.
5. Bake 5 minutes or until cheese is melted and golden.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

8 cups of water
16 oz. lentils
2 oz. smoked slab bacon, diced
1½-2 lb. pork chops or pork shoulder
1 cup chicken stock
½ tbsp. dried sage
½ tbsp. salt
½ tbsp. ground black pepper
4-5 carrots, chopped
1 yellow onion, chopped
2 celery stalks, chopped
2 tbsp. Worcestershire sauce

Equipment:

large stockpot

Instructions:

1. Into a large stockpot, add water and lentils.
2. Bring to a boil; then lower to medium simmer.
3. Add bacon, pork, stock, sage, salt, and black pepper.
4. After fifteen minutes, add carrots, onion, celery, and Worcestershire sauce.
5. Simmer for one hour.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

1½ lb. beef cube steak, chopped
2 cup water
1 – 15 oz. can tomato sauce
2 small potato, peeled and cubed
1 cup sliced carrots
1 small onion, cut into thin wedges
1 small sweet red pepper, chopped
2 tbsp onion soup mix
1 tsp. Italian seasoning
½ tsp. garlic powder
1 cup frozen peas

Equipment:

large sauté pan

Instructions:

1. In sauté pan coated with cooking oil, brown meat over medium heat for 5 minutes.
2. Stir in water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning, and garlic powder.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
4. Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients (8 servings):

½ cup olive oil
2 large yellow onions, chopped
6 large carrots, sliced
8 stalks celery, chopped
2 tsp. salt, plus more to taste
2 tsp. ground black pepper, plus more to taste
6 cloves garlic, chopped
16 cups chicken broth
16 oz. egg noodles
8 cups rotisserie/prepared chicken, coarsely shredded
1 cup parsley, finely chopped

Equipment:

large stockpot

Instructions:

1. Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, celery, salt, and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
3. Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 minutes more, until the noodles are tender and the chicken is warmed through.
4. Season to taste with more salt and pepper, then stir in the parsley.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

2 lb. ground beef
2 large eggs
4 tbsp. ketchup
2 tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1½ tsp. garlic powder
1 tsp. salt
½ tsp. ground black pepper
1 tsp. dried sage
½ cup sweet onion, diced
½ cup breadcrumbs, or oats
cooking spray/butter

Meatloaf Sauce:

½ cup ketchup
6 tbsp. brown sugar
2 tsp. Dijon mustard
¼ tsp. ground nutmeg

Equipment:

standard size loaf pan
large mixing bowl
small bowl

Instructions:

1. Preheat oven to 350F. Lightly grease loaf pan with cooking spray.
2. Add all of meatloaf ingredients to a large bowl and gently mix everything. Add the meat mixture to loaf pan and gently pat into an even layer.
3. Bake for about 30 minutes.
4. Meanwhile, make meatloaf sauce by combining all ingredients in a bowl.
5. Remove meatloaf from oven and spread sauce on top. Return to oven for 10-20 minutes or until cooked through at 160F.
6. Allow to rest for 10 minutes before slicing and serving.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

3-5 lb. boneless pork butt or pork shoulder
2 tbsp. vegetable oil
2 tsp. salt
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 large white onions, cut into 1-2 inch chunks
1 lb. baby carrots
1 ½ lb. red baby potatoes
2 cups apple juice
1 sprig rosemary

Equipment:

roasting pan or large cast iron Dutch oven
small bowl

Instructions:

1. Preheat oven to 450 degrees.
2. Rub a 3 to 5 pounds boneless pork butt roast with 2 tablespoons vegetable oil.
3. In a small bowl, stir together 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
4. Sprinkle seasoning mixture onto pork roast.
5. Place fatty side up in roasting pan or large cast iron Dutch oven.
6. Roast, UNCOVERED, in the 450 degree oven for 30 to 45 minutes.
7. REDUCE the oven temperature to 350 degrees and continue cooking an additional 1 hour.
8. Remove roast from oven and place onion chunks, carrots, and potatoes around the meat.
9. Pour 2 cups apple juice over vegetables.
10. Place 1 sprig fresh rosemary on top.
11. Cook, UNCOVERED, an additional 1 to 1 1/2 hours or until vegetables are tender and meat shreds easily with a fork.
12. Season vegetables with additional salt and pepper to taste and serve hot.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients:

1 – 10.5 oz. can condensed cream of chicken soup
½ cup mayonnaise
¼ cup milk
½ cup onion, diced
½ cup celery, diced
3 tbsp. butter, divided
¼ tsp. garlic powder
¼ tsp. onion powder
1½ cups peas
6 oz. water-packed tuna, drained
8 oz. egg noodles
½ cup cheese, shredded; gouda preferred
2 slices white bread, crust removed
2 tbsp. parsley

Equipment:

2-quart casserole dish
large stockpot
small skillet
large mixing bowl

Instructions:

1. Preheat your oven to 350°F and lightly coat casserole dish with butter/nonstick cooking spray.
2. Cook egg noodles in large stockpot according to package directions, but reduce cooking time by 1 minute to keep them al dente. Drain noodles, rinse under cold water, and set aside.
3. Melt 2 tablespoons of butter in skillet over medium heat. Add diced onion and celery and sauté until they are soft and translucent, about 5-7 minutes.
4. Combine cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth in mixing bowl.
5. Fold in sautéed onions and celery, peas, drained tuna, and cooked noodles, mixing until all ingredients are evenly coated with sauce.
6. Tear white bread slices into small pieces and place them in a small bowl with shredded cheese. Melt remaining 1 tbsp. of butter and drizzle it over the bread pieces. Toss to coat bread evenly with butter, then sprinkle bread and cheese mixture over the top of casserole.
7. Bake in preheated oven for 25-30 minutes, or until the top is golden brown and casserole is heated through.
8. Remove from oven and allow it to cool slightly before serving.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients (4 servings):

1 – 14.75 oz. can pink salmon, drained and deboned
⅓ cup yellow corn meal (or all-purpose flour)
½ cup celery
½ cup onion
1 large egg
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper
canola oil (best for medium heat)

Equipment:

large mixing bowl
large frying skillet

Instructions:

1. Place drained and deboned salmon into a large mixing bowl.

2. Add onion powder, garlic powder, salt, and black pepper.

3. Add finely chopped celery and onions, corn meal, and egg.

4. Gently mix all the ingredients until well combined.

5. Form patties into flat palm-sized circles (like a hamburger).

6. Heat the oil in the skillet on medium-low heat.

7. Fry patties until golden brown.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients (6 servings):

3 lbs. cucumbers, sliced and peeled
1 small yellow onion, chopped fine
16 oz. sour cream
¾ cup vinegar
1 tbsp. sugar
1 tsp. dried dill (or 2 tsp. fresh chopped)

Equipment:

large mixing bowl

Instructions:

1. Peel and slice cucumbers, put aside.
2. Chop onion fine.
3. In a mixing bowl add sour cream, vinegar, sugar, and dill, stir well.
4. Taste and adjust vinegar and sugar if needed.
5. Add cucumbers and onions, mix well.
6. Cover and refrigerate for at least one hour before serving.

© 2021, Kenneth Koziol. All rights reserved.

Ingredients (6 servings):

Coleslaw:

2 cups green cabbage, sliced thinly
2 cups red cabbage, sliced thinly
2 cups (4-5 large) carrots, grated
½ cup red onion, sliced thinly
½ cup parsley, chopped

Dressing:

¼ cup extra virgin olive oil
2 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 clove garlic, minced
1 tsp. celery seed
1 tsp. salt
¼ tsp. black pepper

Equipment:

large mixing bowl

Instructions:

Coleslaw:

1. Add green cabbage, red cabbage, and carrot to mixing bowl.
2. Stir in onion, parsley, and celery seed.
3. Toss gently to distribute all items equally in bowl.

Dressing:

1. Add olive oil, lemon juice, vinegar, garlic, salt, and pepper in a mason jar.
2. Close lid and shake.
3. Drizzle the coleslaw with dressing and toss.
4. Taste for seasoning.

© 2021, Kenneth Koziol. All rights reserved.