In-laws have classically been viewed in a not-so-positive light.  Movies and television shows have done their best to put this spin in place.  I was lucky with my in-laws but as my children grew, I realized that one day I would be one, too.  As each of our three sons chose their spouses, my dream has been to develop a unique relationship with each of them.

What I have learned is that daughters-in-law are very special women.  They are the woman in your son’s life; the person that took over when it was time for you to step aside.  I remember wondering what it would feel like when that day came and how I would manage through, as my relationship with my sons was so tightly bound.   I have learned that the next stage of life includes developing relationships with their wives and that it can be very rewarding.  I cherish being included, being trusted and being invited to be part of their lives.  I also respect and appreciate each of these young women as I observe them in their individual relationships with their mothers, all of whom adore each other.

I have especially enjoyed sharing recipes with each of them and hope that they, as well as you, will enjoy one of my favorite recipes that belonged to my mother-in-law, Sue Stewart.   She had quite an influence on my life.

Happy Mother’s Day!


German Coleslaw

Sue Stewart:  “Sometimes I think cabbage multiplies itself when you prepare it for coleslaw.  It is amazing how many servings you garner from one head of cabbage.  Since this feeds a crowd, serve this make-ahead side dish at your next picnic. When dressing the coleslaw be sure not to over stir the ingredients. A light toss is sufficient to coat the cabbage.”

  • 1 large head cabbage, thinly sliced
  • 1 large onion, chopped
  • 1 cup apple cider vinegar
  • ¾ cup granulated sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon celery seed
  • 1 teaspoon prepared mustard
  • ¾ cup canola oil

Layer the cabbage and onion in a large serving bowl until both the ingredients are used.

Combine the apple cider vinegar, sugar, salt, celery seed, and mustard in a medium saucepan over medium-high heat.  Allow the mixture to come to a boil.  Continue to boil until the mustard blends.  Add the canola oil and return to a boil.  Once boiling, remove from heat and pour over the cabbage mixture.  Do not stir, but toss lightly to coat the cabbage.  Refrigerate for 4 hours before serving.

Serves 14 to 16