Sunday, November 5, 2006
© Copyright 2013
Gwinnett Daily Post
Rosie Higgins of Lawrenceville is on the hunt for a specific coleslaw recipe.
She tried the elusive slaw at a recent festival and barbecue at Hebron Church. Higgins loved Hebron's barbecue and Brunswick stew, but she was especially enamored with the coleslaw served at the festival.
"It was so light and fresh. I couldn't detect any dressing on it, which is a good thing," Higgins said. "I'm tired of my too-mayonnaise-y kind."
Does anyone have any light coleslaw ideas? Or maybe someone from Hebron Church has the specific recipe?
This week's recipe is another dip idea from Dacula's Brenda Knight. The rich, warm dip is great to bring out for sports game crowds.
- Compiled by Lifestyle Editor Shelley Mann
Beef and Spinach Dip
1 pound lean ground beef
1 small onion, chopped
8 ounces cream cheese, softened
2 9-ounce packages frozen creamed spinach, thawed
11⁄2 teaspoons hot sauce
1⁄4 teaspoon nutmeg
1⁄3 cup shredded Parmesan
Tortilla chips for dipping
Saute beef and onion, stirring to crumble. Drain. Stir in cream cheese, spinach, hot sauce and nutmeg and cook over low heat, stirring often, until cream cheese melts. Place in a one-quart dish and sprinkle with Parmesan. Serve with tortilla chips. Makes 4 cups of dip.