CREAMY COLE SLAW
3/4 cup Miracle Whip
2 Tablespoons Tarragon Vinegar
2 Tablespoons sugar
1/4 – 1/2 head cabbage-shredded
Choose one or more of: 1 grated carrot
1 grated apple
1 small can crushed or chunk pineapple
1/2 cup raisins.
Mix first three ingredients in a separate bowl. Mix remaining ingredients in a large covered bowl. Toss in dressing, mix thoroughly and refrigerate.
BÉARNAISE SAUCE WITH HERBS
1/3 white wine
1/3 cup Tarragon Vinegar
1 Tablespoon chopped shallots
2 sprigs tarragon (2 teaspoon dried)
1 sprig chervil (1 teaspoon dried)
1 sprig parsley (1 teaspoon dried)
2 leaves lovage
3 black peppercorns
3/4 cup butter
4 egg yolks
1 teaspoon each: chopped chives, chervil and tarragon (optional)
Put wine and vinegar in a small pan with the shallots, tarragon, chervil, parsley, lovage and peppercorns. Boil until the liquid is reduced to 4 Tablespoons; strain. Return to the pan, add butter (cut into small pieces), and stir. Heat the container of a food processor or blender by filling it with hot water beforehand. Empty it and put in the egg yolks. Process briefly, not more than 30 seconds, then pour on the boiling vinegar and butter mixture in a steady stream through the hole in the lid. Stop processing immediately when it has been poured in. Pour into a double boiler and stir over hot water until very slightly thickened. If you like, stir in the chopped herbs (a classic sauce béarnaise does not have any garnish) and serve immediately. This delicious sauce is great with steaks and roast beef.