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Description:
Lottie House was our cook in Cincinnati. Born the daughter of a slave, she worked for "the finest families" and we were lucky to know her as a person as well as to savor her powerfully tasteful treats. This is prepared in her spirit, if not to her recip

Ingredients:
Green cabbage head, fresh organic carrots if available, crunchy half-sour dill pickles, Hellman's Mayonnaise (not the sweet or Lite brands), Granny Smith apples, sprig of parsley or chives from the garden, a fesh lemon, virgin olive oil and balsamic vinegar, pepper mill pepper. You can substitute bagged coleslaw mix for the first two ingredients and it's just fine too.

Directions:
Slice cabbage really thin and grate carrots, or use the bag of coleslaw mix. Drizzle with olive oil, dollop in the mayonnaise, add minced crunchy dill pickle and a tart apple chopped really fine (with or without skin if the skin is thick)or golden raisins if no apple is available. Grind lots of your favorite black or multicolored pepper on top. Squeeze the lemon juice and pulp or bottled lemon juice equivalent if you must. Toss and add balsamic vinegar a little at a time, tasting for the perfect blend of sweet and sour as you go. This is the spice of life! Squeeze a little lemon juice on top to retain light color and garnish with chives or parsley from the garden.

Recipe Provided By:
Lathrop House Bed and Breakfast
Springfield, MA

Springfield Bed and Breakfast Inns