6 cups shredded red and green cabbage
2 carrots, peeled and shredded
2/3 cup mayonnaise
2 tablespoons vinegar (cider or white)
2 tablespoons vegetable oil
1 tablespoons freshly shaved horseradish
2 tablespoons sugar, or to taste
¼ teaspoon ground celery seed
¼ teaspoon salt, or to taste
Chopped fresh dill
Toss cabbage in a large bowl with the carrots.
In a bowl, whisk together the remaining ingredients except the dill. Pour the mixture over the cabbage and carrots and toss to coat thoroughly.
Refrigerate until serving time, then sprinkle fresh dill on top.
In the charming small town of South Lick, Indiana, Robbie has transformed a rundown country store into the runaway hit Pans ‘N Pancakes. But the most popular destination for miles around can also invite trouble. Erica Shermer may be the widow of handsome local lawyer Jim Shermer’s brother, but she doesn’t appear to be in mourning. At a homecoming party held in Robbie’s store, Erica is alternately obnoxious and flirtatious—even batting her eyelashes at Jim. When Erica turns up dead in the store the next morning, apparently clobbered with cookware, the police suspect Robbie’s friend Phil, who closed up after the party. To clear Phil and calm her customers, Robbie needs to step out from behind the counter and find the real killer in short order . . .
About the Author
Maddie Day is a talented amateur chef and holds a Ph.D. in Linguistics from Indiana University. An Agatha-nominated and Amazon-bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction which has appeared in a number of juried anthologies. She lives with her beau and three cats in Massachusetts, where she’s currently working on her next Country Store mystery when she isn’t cooking up something delectable in the kitchen.