Lenice's Red Cabbage, Cole Slaw, Mango Salsa

Lenice's Red Cabbage

1 medium head red cabbage, shredded
Several strips of bacon, cut small and rendered. Reserve 3 tblspns of fat
2 Granny Smith apples, peeled, cored and cut into chunks
1/4 cup cider vinegar
1/2 cup water
1/4 cup brown sugar
1 generous tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground cloves

Add all ingredients to the hot bacon drippings and cover tightly. Cook over low heat, stirring occasionally. Cook 15-25 minutes, depending if you like the cabbage crisp or not.

Rosenbloom Family Cole Slaw

1 medium head green cabbage
2 tablespoons minced onion
2 tablespoons minced green pepper
1 carrot, shredded
1/4 cup sugar
1 cup mayonnaise
1-2 tablespoons vinegar
3/4 teaspoon salt

Shred cabbage finely. Mix all other ingredients together and pour over cabbage in a large mixing bowl. Refrigerate and allow flavors to blend at least 3 hours before serving.

Mango Salsa

Our family loves this salsa. It can be used as an accompaniment to turkey or grilled tuna.

3 mangoes, ripe
1 small bunch cilantro
1 small red onion
1/2 small jalepeno pepper
5 tablespoons lime juice
salt
1 can drained and rinsed black beans.

Peel mango. Dice into 1/4 inch pieces. Chop cilantro. Dice red onion and jalepeno pepper.
Combine. Add beans and then lime juice and salt.

Oven Baked Sweet Potato Slices

Sweet Potatoes (try to use long, thin potatoes, as many as you need)
Vegetable oil to coat baking sheet
Salt

Peel sweet potatoes and slice into 1/4 inch slices.
Coat baking sheet with vegetable oil.
Lightly salt slices with kosher salt.

Bake in a 375 degree oven until the bottoms of the sweet potato slices are brown. Flip each slice over and place back in oven to brown the second side.