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.