I do make cole slaw with sauerkraut. It actually won a salad contest a few years ago. My vinaigrette based coleslaw is pretty good too, or some Im told, when it gets closer to the summer, Ill have to post the recipes. Happy Cooking! Sent wirelessly from my BlackBerry device on the Bell network. Envoyé sans fil par mon terminal mobile BlackBerry sur le réseau de Bell.

Hi Debbie I should have been a little clearer. Yes it is 8 hours per pound for whole produces like whole turkey or whole pork roasts, but for pieces like pork chops or chicken pieces, it is just 8 hours total. I hope that clears things up. Mrs. Dishes

Homemade Mayonnaise When I make mayonnaise I use my blender. It’s quick and I can control the speed, whip it up when I’m low and I’m off to whatever I need next. I usually have a jar of my favourite commercial mayo in the fridge too, for when I only need a teaspoon, but this is fast, easy and cheap. It makes about ¾ of a cup and tastes great too. 2 egg yolks 1 Tablespoon fresh lemon juice, plus 1 teaspoon ¼ teaspoon Dijon mustard 1/8 teaspoon sugar ¼ teaspoon sea salt 1/8 teaspoon fresh black pepper ¾ cup canola oil In the jar of the blender, empty the yolks, lemon juice, mustard, salt and pepper. Blend on a medium setting until combined. With the blender set at its lowest setting, and the main lid on, remove the inner lid and stream the oil in in a slow steady stream until it is well combined. It should take about 30 seconds, then scrape down the sides and blend for 5 seconds more. Taste and adjust seasonings if you feel it is necessary.