Name: Mexican Slaw
Ingredients: 3/4 c Cider vinegar; 1/2 c Sugar; 2 ts Dry mustard; 1 ts Celery seed; 1 ts Salt; 1/8 ts Cayenne; 1/2 c Vegetable oil; 1 md Cabbage head -- shredded; 1 lg Bermuda onion -- thinly; Sliced; 1 md Green bell pepper -- thinly; Sliced; 1 md Red bell pepper -- thinly; Sliced; 1 cn 8-oz corn -- drained; 1/2 c Black olives -- sliced; 1/2 c Green olive -- sliced; 1 cn 7 oz. green chile -- diced,; Drained

God is able to work with or without human means. Though He most often uses them, He is not dependent upon them. Furthermore, He will frequently use some means altogether different from that which we would have expected. Sometimes our prayers for deliverance from some particular strait are accompanied by faith to the extent we can foresee some predictable means of deliverance. But God is not dependent upon means that we can foresee. In fact, it seems from experience that God delights to surprise us by His ways of deliverance to remind us that our trust must be in Him and Him alone.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Mexican	Favorite, Salads, Vegetables	8	Servings

INGREDIENTS

3/4	c	Cider vinegar
1/2	c	Sugar
2	ts	Dry mustard
1	ts	Celery seed
1	ts	Salt
1/8	ts	Cayenne
1/2	c	Vegetable oil
1	md	Cabbage head — shredded
1	lg	Bermuda onion — thinly
		Sliced
1	md	Green bell pepper — thinly
		Sliced
1	md	Red bell pepper — thinly
		Sliced
1	cn	8-oz corn — drained
1/2	c	Black olives — sliced
1/2	c	Green olive — sliced
1	cn	7 oz. green chile — diced,
		Drained

INSTRUCTIONS

In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt,
and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar
disolves, 1-2 min. Remove from heat and let cool. Whisk in oil.
In large serving bowl, combine remaining ingredients. Pour on dressing and
toss. Cover and refrigerate until serving time.
Posted to EAT-L Digest - 26 Jun 96
Date:    Thu, 27 Jun 1996 15:05:32 -0500
From:    Fran <frich@TENET.EDU>
Recipe By     : 365 Ways to Cook Vegetarian

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