| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 10 | Servings | |
INGREDIENTS
| 6 | c | Finely shredded cabbage |
| 2 | md | Carrots; finely shredded |
| 1 | sm | Onion; finely chopped |
| 1 | sm | Green pepper; finely chopped |
| 3/4 | c | Oil |
| 1/3 | c | Vinegar |
| 1/3 | c | Water |
| 1 | c | Sugar |
| 1/4 | ts | Mustard seed |
| 1 | ts | Salt |
| 1 | ts | Celery seed |
| 1 | pk | (3-oz) lemon gelatin |
INSTRUCTIONS
Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients except gelatin. Bring to a boil. Remove from heat. Add lemon gelatin. Stir to dissolve. Cool to lukewarm. Pour over slaw and toss well. Cover and chill overnight or at least 6 hours. This will keep 2 to 3 weeks in refrigerator. Yield: 10 to 12 servings. KATHY WILKINS (MRS. JAMES H., JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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