Monday, November 23, 2009

Thanksgiving: Vegetables

I don't do yams or sweet potatoes. Not even with marshmallows.

There, I said it.

Here are some other Vegetable options (brought to you by the Lion House cookbook).

Harvest Vegetable Bake
  • 1 head cauliflower
  • 1/2 C celery, chopped
  • 1/3 C green pepper, chopped
  • 3 T butter
  • 1 T cornstarch
  • 1 C milk
  • 1 C grated Swiss cheese
  • 3/4 t salt
  • 1 tomato, sliced
  • paprika
  1. Preheat ove to 350 degrees (f).
  2. Break cauliflower into flowerets and cook in small amount of salted water until tender.
  3. Drain and pour into a shallow baking dish.
  4. In a small saucepan, saute celery, onion, and green pepper in melted butter until crisp-tender.
  5. Pour over cauliflower.
  6. In the same pan, combine cornstarch and cold milk and bring to a boil, stirring until thickened.
  7. Stir in Swiss cheese and salt.
  8. Pour sauce over vegetables.
  9. Top with sliced tomato and sprinkle with paprika.
  10. Bake 20 minutes.
Broccoli Valhalla
  • 2 pounds fresh broccoli
  • 3 large oranges, peeled and cut into chunks
  • 4 T butter
  1. Wash broccoli and cut into 2-inch pieces.
  2. Cook in a small amount of salted water until crisp-tender.
  3. Drain off water and set broccoli aside.
  4. Melt butter in a 12-inch skillet over medium-high heat and saute oranges for a minute or two.
  5. Add broccoli and heat to blend flavors.
Carrots Lyonnaise
  • 1 chicken bouillon cube
  • 1/2 C boiling water
  • 6 medium carrots, peeled and julienned
  • 2 T butter
  • 2 medium onions, sliced
  • 1 T flour
  • 1/4 t salt
  • dash pepper
  • pinch sugar
  • 3/4 C water
  1. Dissolve bouillon cube in boiling water in a medium saucepan.
  2. Add carrots; return to boiling.
  3. Reduce heat to a simmer and cook for 7-10 minutes, until crisp-tender.
  4. While carrots are cooking, melt butter in a small skillet over medium-high heat.
  5. Add sliced onions and saute until translucent.
  6. Add flour, salt, pepper, sugar, and 3/4 C water.
  7. Stir until thickened.
  8. Stir in cooked carrots and teh cooking water.
  9. Stir until all ingredients are blended.
  10. Serve hot.
Here is a picture of julienned carrots (just so you know what that fancy term really means):

      Sunday, November 22, 2009

      Thanksgiving: Stuffing

      More conflicted feelings.
      Stove Top or the good stuff?
      Maybe a hybrid?

      Here is my "good stuff" recipe:

      Herb and Butter Stuffing
      • One loaf of rustic white or Italian bread, crusts removed and cut into 1/2" cubes
      • 3 celery stalks, chopped
      • 2 medium onions, chopped
      • 1 1/2 sticks of butter (that's 3/4 C)
      • 2 t minced garlic
      • 1 C chicken broth
      • 1/2 t poultry seasoning
      • 1/2-1 t crushed sage
      • 1/2 t thyme
      • 1/2 t rosemary
      1. Preheat your oven to 425 degrees (f)
      2. Coat large cookie sheet with butter, then arrange your bread cubes on cookie sheet so that there is just one layer of bread throughout.
      3. Place bread in the oven and bake until slightly browned; remove from oven and turn cubes; brown the other side.
      4. Place bread cubes in a casserole dish.
      5. In a deep skillet melt 1/2 cube (1/4 C) of butter then saute onions, garlic, and celery until the onions begin to be transparent.
      6. Add the broth and bring to a simmer, scraping up the bits of onion and celery that may have stuck to the skillet.
      7. Add the remaining butter (1 stick or 1/2 C) and the herbs.
      8. Pour this mixture over the bread cubes; cover with tin foil; and refrigerate at least 2 hours and as much as over night.
      9. Remove from fridge.
      10. Preheat oven to 375 degrees (f).
      11. Bake stuffing with foil on for 25 minutes.
      12. Remove foil and bake until browned (approximately 15 more minutes).

      Ways to fancy-up the stove-top kind:
      • Add cranberries (fresh or craisons)
      • Add almond slivers
      • Add celery and onions (sauteed in some butter)
      • Bake it after you've cooked it so that it crisps up a bit

      Thanksgiving: Rolls

      I'm conflicted about rolls. Which is weird. I've ALWAYS been a homemade roll kinda gal. This year, though, I'm actually considering buying rolls. Strange, I know. I'll probably end up making rolls ... probably.

      Here are two great roll recipes:

      One-hour Rolls
      • 5 t Yeast
      • 1/4 C warm water
      • 1 1/2 C buttermilk (I think this is the real key)
      • 1/4 C sugar
      • 1/2 C oil
      • 1 t salt
      • 4 1/2 C flour (I did 2 1/2 of wheat and 2 C white)
      • 1/2 t baking soda
      1. Dissolve yeast in warm water in a small bowl.
      2. In mixing bowl, combine buttermilk, sugar, oil, and salt, then mix.
      3. Add the yeast mixture once it has become frothy, then mix well.
      4. Add flour and baking soda.
      5. Knead (with machine or by hand) until the dough is smooth (2-5 minutes).
      6. Let stand for 10 minutes.
      7. Roll out the dough until it is about 1/4 inch thick.
      8. Cut into triangles and roll from wide side to thin (forming a crescent).
      9. Place on cookie sheet (with nonstick spray on it).
      10. Let rise for 30 minutes.
      11. Bake in preheated 425f oven for 10 minutes.
      These have a fabulous texture. I use honey instead of sugar and that works great. I also reduce the oil slightly.

      Mom's Rolls

      In a small bowl combine and then brew until very frothy (usually about 5 minutes):
      • 1/4 C warm water
      • 2 T yeast
      • 1 t sugar

      In a large bowl stir/dissolve:
      • 1/2 C oil
      • 1/2 C sugar
      • 3/4 C hot water

      Add and stir well:
      • 2 t salt
      • 3 eggs
      • yeast mixture

      Mix in (it should still be somewhat sticky and a little lumpy):
      • 4 1/2 C sifted flour

      Raise for one hour.

      1. Punch down and on a floured surface roll out until about 1/3 inch thick rectangle. 
      2. Brush softened butter on the dough. 
      3. Cut into triangles and roll from the fat side to the point. 
      4. Place rolls on a baking sheet sprayed with non-stick spray (like Pam).
      5. Raise for an additional hour.
      6. Bake at 400 f for 9-12 minutes.

      total project time: 2.5 - 3 hours

      Thanksgiving: Beverage

      I think we'll probably just have water.

      But, here are some recipes for other (more fun) options:

      • 4 C sugar
      • 6 C water
      • 1 (46 oz) can of pineapple juice
      • 2 (12 oz) cans frozen orange juice
      • 1 (12 oz) can frozen lemonade
      • 5 bananas - mashed
      • 6 liters lemon/lime soda (like Sprite)
      1. Measure sugar and water into saucepan.
      2. Bring to a boil
      3. Remove from heat; chill.
      4. Mix with pineapple juice, orange juice, lemon juice and bananas.
      5. Freeze.
      6. Pour soda over it and serve.
      Holiday Cranberry Drink
      • 1 Gallon Cranberry Cocktail
      • 2 T grated orange peel
      • 6 cinnamon sticks
      • 12 whole cloves (placed in a cloth and tied off)
      • 4 C orange juice
      1. Place all ingredients into a big pot or crockpot.
      2. Heat.
      3. Serve.
      4. (You can float fresh cranberries on top)

      Thanksgiving: Fruit

      Cranapple Salad
      • 2 C chopped Cranberries (the easiest way to chop them is to put them in a food processor while they are still frozen)
      • 2 C shredded Granny Smith Apples (peel, core, and then shred)
      • 1/3 C Sugar
      • 2 C Mini Marshmallows
      • 1 C Heavy Whipping Cream
      1. Combine cranberries, apples, sugar and marshmallows and chill for about an hour.
      2. Whip the cream  (don't add sugar) then fold it into the fruit mixture.
      3. Serve chilled.
      4. Optional: add walnut pieces, you can also leave the marshmallows out.

      This makes a really pretty pink salad that is just so festive in flavor and presentation!

      Baked Peaches with Ginger Glaze
      • 2 Cans Peaches (halves work best but slices are fine too)
      • 3 T brown sugar
      • 1/3 C peach juice (taken from draining canned peaches)
      • 1 T minced, peeled fresh ginger (or 1/8 t ginger powder)
      • 1/4 C minced, purple onion
      • 2 t grated orange rind
      • 2 T orange juice (squeezed from orange)
      1. Preheat oven to 375 degrees (f).
      2. Spray shallow casserole pan with nonstick spray.
      3. Drain peaches, reserving 1/3 C of the juice.
      4. Arrange peaches in the casserole pan.
      5. In a separate small bowl combine brown sugar, peach juice, ginger, onion, orange rind, and orange juice.
      6. Pour juice mixture over the peaches.
      7. Bake for 20-25 minutes.
      8. (If you want a crispy top, you can combine 1/4 C quick oats, 1/4 C brown sugar, 1 T softened butter, and 2 T flour and crumble over the top of the peaches)
      Lime Jello Stuff
      (recipe by my MIL)
      • 1 C crushed pineapple, heated
      • 1 large pkg lime gelatin
      • 1 C cream (or Cool Whip)
      • 1 C miniature marshmallows
      • 1 C cottage cheese
      • 1/2 C chopped pecans
      1. Dissolve gelatin in heated pineapple.
      2. Cool to room temperature.
      3. In a separate bowl, add marshmallows, cottage cheese, and pecans to whipped cream.
      4. Fold cream mixture into gelatin mixture
      5. Salad may be served at once or molded for later use.

      Thanksgiving: Pumpkin Desserts

      I realize that I didn't post a recipe for pumpkin pie. See, here's the thing, I'm just not that big a fan. I'm sure you can find all kinds of good pumpkin pie recipes though. If you've got a great one, feel free to post a link or type it into a comment.

      Although I don't really like pumpkin pies, I LOVE pumpkin rolls and pumpkin cookies. Here are some great recipes.

      Pumpkin Rolls
      • 3 eggs
      • 1 C sugar
      • 2/3 C pumpkin pie filling
      • 1 t lemon juice
      • 3/4 C flour
      • 1 t baking powder
      • 1/4 t salt
      • 2 t cinnamon
      • 1 t ginger
      • 1/2 t nutmeg
      1. Mix (using a Kitchen Aid or hand mixer): eggs, sugar, pumpkin, and lemon juice.
      2. Add: flour, baking powder, salt, cinnamon, ginger, and nutmeg (you can leave out the ginger and nutmeg if you, as Phil, don't like those flavors). Mix well.
      3. Preheat oven to 375 degrees (f).
      4. Grease a 10x14 inch pan and then line it with waxed paper.
      5. Pour batter into pan.
      6. Bake for 15 minutes.
      7. Immediately turn cake onto a damp cotton towel (not terry cloth).
      8. Peel the waxed paper off the cake.
      9. Roll the cake (and damp towel) so that you have the length (so your roll will be 14 inches long).
      10. Cool in the fridge.
      11. When the cake is completely cooled, remove from fridge and unroll (your towel will be yucky but it washes out ok).
      12. Spread with filling and roll back up (without the towel).
      13. Wrap in waxed paper and then foil.
      14. Freeze.
      15. Allow to thaw approximately 30 minutes prior to serving.
      16. When thawed about 15 minutes, slice and serve (continue to thaw another 15 minutes after slicing).
      Mix all ingredients until creamy:
      • 1 (8 oz) pkg of cream cheese - softened
      • 1/2 C butter
      • 1 C powdered sugar
      • 1/2 t vanilla

        Chocolate Chip Pumpkin Cookies (from
        • 1 C Pumpkin pie filling
        • 3/4 C sugar
        • 1/2 C oil
        • 1 egg
        • 2 C flour
        • 2 t baking powder
        • 1 t cinnamon
        • 1/2 t salt
        • 1 t baking soda
        • 1 t milk
        • 1 c chocolate chips
        • 1 t vanilla
        • nuts (optional)
        1. Dissolve baking soda in milk; set aside.
        2. In large bowl add pumpkin, sugar, oil, and egg; stir.
        3. Add flour, baking powder, cinnamon, salt, and baking soda mixture. Mix well.
        4. Stir in chocolate chips and vanilla.
        5. Spoon onto cookie sheet.
        6. Bake at 375 degrees (f) for 10-12 minutes (or until done).

        Thanksgiving: Pies

        What is Thanksgiving without pies?

        a let down, that's what!

        Here are some tried and true recipes:

        Cranberry Cheesecake
        • 1 (8 oz) pkg of cream cheese (softened)
        • 1 can of sweet and condensed milk
        • 2 T lemon juice
        • 1 egg
        • 2 graham cracker crust (purchased or handmade)
        • 1 (8 oz) can of whole berry cranberry sauce
        • 1 T brown sugar
        • 3 T cornstarch
        • 1/3 C flour
        • 3/4 C walnuts or pecans (optional)
        • 2 T brown sugar (more)
        • 1/2 cube butter - softened
        1. In your mixer combine 8 oz of softened cream cheese, 1 can of sweet and condensed milk, 2 T lemon juice, and 1 egg. 
        2. Pour into a graham cracker crust. 
        3. In a separate bowl mix 8 oz whole berry cranberry sauce, 1 T brown sugar, and 3 T cornstarch and then drop globs into the cheese mixture. 
        4. In another bowl mix 1/3 C flour, 3/4 C walnuts (optional), 2 T brown sugar, and 1/2 cube of softened (not melted) butter and crumble on the top. 
        5. Bake at 375 f for 40-45 minutes (makes two small pies).

        French Silk Chocolate Pie 
        • 3 oz of unsweetened chocolate
        • 1 C butter
        • 1 C sugar
        • 1 t vanilla
        • 4 eggs
        • Baked pie crust (you can use a traditional crust of a graham cracker crust or even an oreo crust)
        1. In a small saucepan, melt 3 oz of unsweetened chocolate and then cool. 
        2. Cream 1 C butter and 1 C sugar in your mixer. 
        3. Add the cooled chocolate and 1 t vanilla. 
        4. Add 2 eggs and beat (or whip) on high speed for 5 minutes. 
        5. Add 2 more eggs and beat for 5 more minutes. 
        6. Pour into a pie shell. Refrigerate. Top with whipped cream.

        Cherry Pie
        (recipe taken from the back of Oregon Red Tart Cherries label)
        (this is Phil's favorite - and Corrie's too!)
        • 1/2 - 3/4 C sugar (depending on your taste)
        • 1 T cornstarch
        • 2 (14.5 oz) cans Oregon Red Tart Cherries (in water)
        • 1/4 t almond extract (optional)
        • 1 T butter
        • Pie crusts (top and bottom - not cooked yet)
        1. Preheat oven to 400 degrees (f).
        2. Drain the cherries and reserve the juice from only one can.
        3. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar.
        4. Cook over medium heat, stirring constantly until thickened.
        5. Remove from heat.
        6. Gently stir in cherries and almond extract.
        7. Pour filling into pastry lined pie pan.
        8. Dot with butter or margarine.
        9. Place pastry over the top, vent (create a hole), and seal (press the top and bottom pastries together). You can also do a lattice. See instructions here.
        10. Bake 30-40 minutes or until crust browns and filling begins to bubble.
        11. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning.
        12. Cool pie several hours to allow filling to thicken before slicing.

        Here are a couple of different crust recipes. For some reason my mom's doesn't work here 'bama (altitude? humidity? not sure why). Normally it is flaky and delicious though! I used the other one last year and it was pretty easy to handle and was quite tasty.

        Mom's Pie Crust
        (same as the one on the cherry label)

        • 2 C flour
        • 2/3 C shortening
        • 1 t salt
        • 1/4 C ice water
        1. Mix flour, shortening, and salt together until small pieces form the size of peas.
        2. Add water and mix just to moisten.
        3. Roll out and put into pie pan.
        4. Bake at 425 for 10 minutes (if filling after) or according to recipe if baking with the filling in it.
        MIL's Pie Crust
        (same as our RS president here in 'bama)
        • 4 cups all purpose flour
        • 1 Tbsp sugar
        • 2 tsp salt
        • 1 3/4 cups of shortening (I use 1/2 butter and 1/2 shortening) cold!
        • 1 Tbsp vinegar
        • 1 egg
        • 1/2 cup cold water  (you may need a little more)
        1. Mix vinegar, egg, and water well and put in freezer for a few minutes to get it really cold.
        2. In a food processor (you can do this by hand too) pulse the flour, sugar, salt, and shortening
        3. Add water mixture to the flour mixture and mix with a fork or pulse a few times in the processor until it forms a ball.
        4. This makes 4 crusts.  
        5. Separate it into fourths and put into plastic freezer bags.  Store in fridge until ready to use (it will also freeze well).
        6. Bake according to pie recipe.
        Hints for rolling out pie crust
        • Cold is good. Make sure your crust (and the liquid used to make the crust are cold).
        • Put a piece of wax paper on your surface, then the dough, then another piece of wax paper. This prevents sticking, you can just peel off the wax paper and put the crust into your pan.
        • Don't use too much flour, too much will make your crust stiff and tough. I once saw someone (maybe Martha) use sugar to prevent sticking. An interesting idea but I like the wax paper solution better.
        • Don't give up if it doesn't work out the first time. Keep working at it and make notes about what worked and what didn't. 
        • Remember the two basics: keep it cold and don't handle it too much.

        Thanksgiving: Hors d'oeuvres

        At our house we like to have a brunch for breakfast and then put out some yummy things to munch on until our mid-afternoon meal. We don't have television reception so there won't be parade or football watching. Instead, we plan on having the girls (ages 2 and 3) do some craft projects, reading some Thanksgiving books we checked out from the library, and just enjoying our friends.

        Here are some recipes for our munchies (aka: hors d'oeuvres)

        Spiced Nuts:
        (America’s Best Recipes)

        • 1 egg white
        • 1 tbs water
        • 3 cups pecan halves, or almonds
        • ½ cup sugar
        • 1 tsp ground cinnamon
        • ½ tsp salt
        • ½ tsp ground nutmeg
        • ½ tsp ground cloves
        1. Beat egg white (at room temperature) and water at high speed of an electric mixer until foamy.  
        2. Add pecans, stirring to coat.  
        3. Combine sugar and remaining ingredients in a small bowl, and sprinkle over nuts; stir well.  
        4. Spread nuts in a single layer on a lightly greased baking sheet.  
        5. Bake at 350 degrees for 20 minutes, stirring twice.  
        6. Let cool.  Yield:  about 3 cups.
         Pineapple Cheese Ball
        • 2 (8 oz) pkgs of Cream Cheese - softened
        • 1 can of crushed Pineapple - well drained
        • 1/3 C of Red Onion - finely chopped
        • 1/3 C of Green Bell Pepper - finely chopped
        • 1/4 t Celery Salt
        • 1/4 t Seasoned Salt
        • 1/4 t Table Salt
        1. Blend all ingredients together.
        2. Chill 15 minutes.
        3. Form into a ball.
        4. (optional) Garnish (roll the ball into one of the garnishing suggestions to cover).
          1. Crushed Nuts
          2. Finely Chopped Parsley
          3. Ritz Cracker crumbs
          4. Other ideas????
        5. Chill until 10 minutes before serving.
        6. Serve with a variety of crackers.
        Cheesy Garlic Cheese Ball
        • 2 (8 oz) pkgs of Cream Cheese - softened
        • 1 - 2 teaspoons of minced garlic (depending on your taste)
        • 1/2 teaspoon of Italian Seasoning (or 1/4 t oregano, 1/4 t basil)
        • 1/3 cup Parmesan Cheese (finely grated)
        • 1/4 cup Mozzarella Cheese (finely grated)
        • 1/2 teaspoon of Table Salt
        1. Blend all ingredients together.
        2. Chill 15 minutes.
        3. Form into a ball.
        4. (optional) Garnish (roll the ball into one of the garnishing suggestions to cover).
          1. Crushed Nuts
          2. Finely Chopped Parsley
          3. Ritz Cracker crumbs
          4. Other ideas????
        5. Chill until 10 minutes before serving.
        6. Serve with a variety of crackers.

        Thanksgiving: the Bird

        Step 1 - Buying the Turkey
        • Determine how many your turkey needs to feed.
        • Plan on 1 to 1.5 pounds of turkey (this includes bones etc) per guest (slightly less for small eaters, more for big eaters). This will still allow you a few leftovers.
        • Buy your bird. 
          • If it is frozen you will need to thaw it out in the fridge: a day for every 5 pounds or in an ice water bath (fill your clean tub or a large container with ice water and submerge your bird - it should be in a bag for extra sanitation): 30 minutes per pound.
          • If it is fresh, you will need to store it in your fridge until it is time to cook it. If you plan to buy it the day before (to keep your fridge available longer) you might want to reserve one in advance.
        Step 2 - Preparing the Turkey
        • If you want to brine your turkey see here and here for some helpful hints and recipes.
        • Buy some cheesecloth.
        • Prepare your basting liquid. Here is my recipe:
          • Melt 1 cube of butter.
          • Add 1/2 cup of chicken broth.
          • Add 1/2 cup of ginger ale.
          • Add 1-2 teaspoons of crushed sage.
          • Add 1/2 teaspoon of rosemary.
        • Preheat oven to 425 with top rack removed and remaining rack at lowest setting.
        • Place your turkey breast side up. Turn the wings under. Tie the legs together (even if you don't stuff the cavity because it will keep its shape better with the legs tied together).
        • Fold your cheesecloth so that it is the right size to cover your turkey. Submerge it in your cooled (but not cold) basting liquid.
        • Place the cheesecloth over your turkey.
        • Baste turkey with more of the liquid.
        Step 3 - Roasting the Turkey 
        • Put turkey in the oven and roast for 30 minutes.
        • Turn oven down to 350 and continue to roast. Brush basting liquid on cheesecloth and turkey every 30 minutes. You can cover the turkey with a piece of foil if it is browning too quickly.
        • Here is a chart so you'll know how long to roast (these are estimates - the key is to roast until the turkey is 180 degrees {f} at the thickest part):
        Weight of Bird
        Roasting Time
        Roasting Time
        10-18 lbs
        3-3.5 hours
        3.75-4.5 hours
        15-22 lbs
        3.5-4 hours
        4.5-5 hours
        22-24 lbs
        4-4.5 hours
        5-5.5 hours
        24-29 lbs
        4.5-5 hours
        5.5-6.25 hours

        Step 4 - Carving your Turkey
        • Remove your turkey and allow it to sit at least 30 minutes before attempting to carve it.
        • Use the instructions here for carving your turkey.

        Friday, November 20, 2009

        In the Spirit of Thanksgiving

        In the Spirit of Thanksgiving

        You should click on the link above and watch a great video!

        Wednesday, November 18, 2009

        Baked Apple French Toast


        Day 1
        1 (1 pound) loaf French bread*, cut diagonally in 1 inch slices
        8 eggs
        2 cups milk
        1 1/2 cups half-and-half cream
        2 teaspoons vanilla extract
        1/4 teaspoon ground cinnamon

        *Homemade bread works great. Use your small loaf pans for a perfect size.

        • Day 2
        • 2 apples cored, peeled, and coarsely chopped (optional)
        • 3/4 cup butter (melted)
        • 1 1/3 cups brown sugar

        1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
        2. The next morning, preheat oven to 350 degrees F (175 degrees C). Place your chopped apple pieces on top of the bread (which will have soaked up all that yummy egg and milk) In a small bowl, combine butter, and brown sugar. Pour over bread and egg mixture.
        3. Bake in preheated oven, uncovered, for 40 minutes.

        This is a yummy breakfast or brunch. Try it for a Christmas brunch. We will be having this Thanksgiving morning. YUM!

        Tuesday, November 17, 2009

        Cabbage and Apples

        I found this "heart-healthy" recipe in a book by Zorba Paster (the doctor with a show on NPR). It is very tasty and might even be added to our Thanksgiving menu. This serves 4 and takes about 40 minutes (10 minutes prep and 30 minutes of simmering).

        • 2 T Olive Oil
        • 1 medium Onion, coarsely chopped
        • 2 Granny Smith apples, coarsely chopped
        • 1T Flour
        • 1 C Water
        • 1/2 C Red wine vinegar
        • 2 T Sugar
        • 1 medium Green cabbage, shredded
        • 1 Bay leaf
        1. Heat oil in a large skillet.
        2. Add onion and apples, and toss to coat.
        3. Stir over medium heat until the onion is limp
        4. Sprinkle on flour and continue stirring until mixture "foams." (I didn't ever really get a "foam."
        5. Pour in water and vinegar.
        6. Bring to a boil.
        7. Stir in sugar.
        8. Add cabbage, stirring to coat.
        9. Drop in bay leaf.
        10. Reduce heat and cover.
        11. Simmer for 25-30 minutes until cabbage is crisp-tender.
        12. Remove bay leaf
        13. Season, to taste, with salt and pepper.