Coleslaw

1 head cabbage
1-3 carrots
1/2 t sugar
1/3-1/2 cup mayonnaise (heaping wooden spoon)
vinegar
salt
pepper

Shred cabbage and carrots, keep separated. Sprinkle cabbage with 1/2 t sugar. Add mayonnaise and carrots. Sprinkle with vinegar. Add salt and pepper to taste.

Flour Tortillas

4 cups flour
2 T baking powder
4 T shortening
1 1/2 t salt
11/2 cups warm/hot water

Combine dry ingredients. Cut shortening into dry mixture. Stir in hot water. Form dough into balls (small for small tortillas, larger for larger ones.) Using a well floured surface and rolling pin, roll out tortillas, rotating and flipping, until round and thin. (This may require adding more flour to the surface.) Cook in a pancake griddle to cook both sides at once. If using a frying pan, flip after about 1 minute until both sides are golden.

Note: I don't grease the pancake griddle or frying pan, but I have non-stick pans. The frying pan may require a bit of oil, but honestly I am not sure.

Waffles

1 3/4 cups flour
3 t baking powder
1/2 t salt
2 beaten egg yolks
1 3/4 cups milk
1/2 cup oil
2 stiffly beaten egg whites

Mix dry ingredients in a large bowl. Emulsify the eggs and the oil by beating together, then add milk. Add wet mixture to dry ingredients. Fold in egg white. Cook in waffle maker until they stop steaming.

Note: I have no idea why you have to beat the eggs and the oil together, but I do know that when I do, my waffles come out light and crisp. When I don't they come out soggy.