On Mon 23 May 2005 04:43:08p, Dog3 wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>> Friends of ours from Cleveland flew in this afternoon carrying with
>> them a small cooler filled with fresh Lake Erie Perch and Walleye
>> (Pickerel) on ice. We'll be having lightly breaded and pan-fried
>> fish, grilled new potatoes with rosemary, olive oil, and sea salt, and
>> a simple light coleslaw with a yoghurt and bacon dressing. I picked
>> up a wonderful mandarin chocolate mousse cake for dessert, as it was
>> much too hot for baking at home yesterday or today. Yesterday it was
>> 116°F at our desert house; today it's 105°F.
>>
>
> Dinner sounds great. I hate it when it gets that hot. I always keep a
> pickle tub of gazpacho in the fridge for late July and August here. The
> heat and humidity can be insufferable. Did you make the dressing?
>
> Michael
>

I love gazpacho! Yes, I made the dressing...

½ head green cabbage, medium shredded
½ head red cabbage, medium shredded
1 carrot, shredded

1 cup plain Greek yoghurt
1 tablespoon finely snipped fresh mint leaves
2 tablespoons finely snipped flat leaf parsley
1 tablespoon snipped fresh chives
2 teaspoons granulated sugar
1 tablespoon white wine vinegar
3 strips bacon, fried crisp, fat reserved
1 tablespoon bacon fat
½ teaspoon salt
½ teasopon cracked black pepper

Combine yoghurt, bacon fat, sugar, vinegar, salt, and pepper, and whisk
together until very creamy. Fold in the mint, parsley, and chives.

Toss cabbage and carrot with dressing. Refrigerate 1 hour before serving.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974