Chesapeake & Ohio Railroad Coleslaw

Erma, as always, you can find a way to “alcohol enhance” anything! I would never have thought to dress up that old faithful, “Welsh Rarebit” with English ale. It is too bad that Welsh Rarebit seems to have become a forgotten recipe. It is so easy, and is wonderful for the budget. Seems like I recall fixing it a lot in our younger days. Like when the budget was more than a little strained? Of course, I never thought to put beer into it.

Since we are both on a bit of a railroad kick the last few days, I have been looking through some of my old railroad pamphlets that they used to hand out as publicity, and you know what? I have been impressed with the quality and taste of so many of their recipes. They evidently cooked “our way.”

Take a gander at this Chesapeake & Ohio Mexican Style Coleslaw. Now, today putting Mexican in the title would indicate lots of hot peppers, and a dish guaranteed to burn all the way down. I suppose in the 1930’s grinding up two green peppers was enough to call it Mexican? Still it is a nice version of basic coleslaw.

Coleslaw is another dish that seems to have gone out of fashion. Too bad. All the experts say that raw cabbage is really healthy–good for the heart, or something.

Imagine the train cooks, ratcheting along in a swaying railroad kitchen with huge chef’s chopping knives, chopping cabbages, onions, and peppers.

Did you know that many dining car’s staff included 4 cooks in those tiny kitchens? Think what they would have given for a good modern food processor? Chesapeake & Ohio

Mexican Style Coleslaw:

1 head cabbage
2 small green peppers
2/3 cup mayonnaise
1 ounce white vinegar
1 medium onion
2 tablespoons parsley
16 strips pimento
Salt to taste

Shred the cabbage very fine in a food processor. Same with the green peppers. Mix the cabbage and peppers in large mixing bowl. Mince the parsley and onion very fine in the processor. In smaller bowl blend the mayonnaise, vinegar, onion, salt, and parsley. Let stand for several minutes. Stir into the cabbage and chill. Serve with a pair of crossed pimento strips on top.

Makes 8 servings.