NANA RANCK'S CABBAGE SLAW

This is so good and very easy to make. I especially love it with a good, Old-fashioned Pot Roast. You will note that the milk and vinegar measurements are approximate. This is one of those recipes that requires testing for texture and taste. Use your own good judgement.

INGREDIENTS

1 small head green cabbage, shredded

2 hard-cooked eggs

2 tablespoons sugar

1 teaspoon salt

6 ounces evaporated milk (approximate)

3 tablespoons cider vinegar (approximate)

Paprika for garnish

Separate the egg yolks from the whites; slice the whites into rings and reserve. Mash the yolks in a small bowl. Add the sugar and salt and mash until creamy. Gradually add the evaporated milk, blending well until mixture is creamy. Add some of the vinegar and taste for tartness. Add additional amounts as needed.

Pour the dressing over the shredded cabbage. Mix thoroughly. Refrigerate for several hours. Bring to room temperature before serving. Garnish with the reserved egg whites and paprika.

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