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Variations Cornbread dressing can be made vegetarian
bags of herb seasoned stuffing mix
17 and 19 illustrate the use of the subsidiary bands crossing in front of the bosom or at the back
Ingredients Coleslaw: white cabbage (approx 200g) finely sliced red cabbage (approx 200g) finely sliced 3 spring onions (scallions) finely sliced 1 medium carrot (approx 100g) finely sliced 100 g fresh bean sprouts cucumber (approx 100g) finely sliced 1 bunch fresh coriander (cilantro) roughly torn 2 tbsp salted peanuts roughly chopped Asian Salad Dressing: 2 tbsp honey 2 tbsp rice vinegar 1 clove garlic (minced) 1 tbsp oil (peanut, sunflower or olive) 1 tbsp sesame oil 1 finely chopped red chilli (optional) To Serve: 1 tbsp sesame seeds 1 tbsp salted peanuts roughly chopped Instructions To make the dressing: Add all of the dressing ingredients into a bowl or a jar with a tightly fitting lid.2 tbsp honey, 2 tbsp rice vinegar, 1 clove garlic (minced), 1 tbsp oil, 1 tbsp sesame oil, 1 finely chopped red chilli Mix it together (or place a lid on the jar and shake) until thoroughly combined, then place to one side whilst we make the slaw
Smocked back for flexible fit
pictures of the designs
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