• ¼ medium head cabbage, cut into wedges
• 1 wedge purple cabbage
• 4 medium carrots, peeled and trimmed
• 4 green onions, cut into quarters
• 2 stalks celery, cut into quarters
• ¹/³ cup pimento stuffed olives, halved
• ¾ cup mayonnaise
• ½ cup sour cream
• 3 tbsp. red wine vinegar
• ½ tsp. celery salt
• ¹/8 tsp. ground pepper

Using slicing blade on processor, thinly slice cabbages. Cut carrots, green onions and celery to fit feed tube. Using food pusher to guide vegetables through feed chute, slice vegetables. Place vegetables in large bowl; add olives. In small bowl, blend remaining ingredients. Pour over cabbage mixture; toss to blend. Cover and refrigerate at least 1 hour to allow flavors to blend.

Makes about 6 cups coleslaw.

• 1 cup instant grits
• ½ tsp. salt
• 1 cup boiling water
• 1½ cups shredded sharp cheddar cheese
• 1 cup chopped tomato
• ½ cup sour cream
• 2 eggs, beaten
• 2 tbsp. chopped flat leaf parsley
• 1 large clove garlic, minced

In medium bowl, combine grits and salt; add boiling water and stir to blend.Stir in remaining ingredients. Spoon into buttered 1½-quart, shallow baking dish.Bake in preheated oven at 350°F for 45 minutes, until slightly puffed and golden on top.Delicious served with baked ham and steamed green beans.

Makes about 6 servings.