| 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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