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Old 06-14-2010, 04:32 PM   #11
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Join Date: Sep 2004
Location: Massachusetts
Posts: 41,120
Originally Posted by Chef Munky View Post
And it's done. Hubby left for work kind of miffed that I wouldn't let him take some in his lunch..Awwww.. LOL!

Andy, I used your recipe. Nice sauce! Can't wait to have some tomorrow with some smoked chicken.

Thank you everyone for the input. It's most appreciated :)


Glad you liked it.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-21-2010, 08:23 PM   #12
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Location: Hurricane Central
Posts: 96
Try using agave in place of artificial sweetners, those things are in a bad way. And agave is do-able for diabetics as well.

When my husband/we switched from white table sugar and moved over to agave, all his stomach problems went away. Who knew it was that easy.

I cook what I like because I like what I cook!

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Old 06-21-2010, 09:28 PM   #13
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Location: Arkansas
Posts: 3,796
I've been using pure stevia in cole slaw for years. No one has ever thought it wasn't regular sugar used in the cole slaw dressing!
"Food is our common ground, a universal experience." - James Beard
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Old 06-21-2010, 10:23 PM   #14
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Looks like I need to do some homework. Pro's and con's of them all.
I've made several batches of Andy's Slaw. With Sweet & Low and without. I couldn't tell the difference either way.

What I will say is that it's a keeper. My husband looks forward to having it packed in his lunch.
After working so hard to get his Father's Day Ribs smoked and done on time. He had to work. He asked "Did you remember to make that great slaw to go with it?" Forget that I got up early knocked myself out to make ribs! The man wanted that slaw!


If your with me that's great. If not. Get out of my way.
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