Jane lipscomb's cole slaw

25 Servings

Ingredients

Quantity Ingredient
1½ cup Sugar
2 cups Vinegar
1½ teaspoon Mustard seed
1 teaspoon Celery seed
1 teaspoon Salt
1 teaspoon Turmeric
4 pounds Cabbage
1 Green bell pepper
2 mediums Onions
1 Jar pimientos

Directions

Bring first 6 ingredients to a boil; cool. Grate cabbage. Chop bell pepper, onions and pimiento. Pour dressing over vegetables and mix. Let stand.

NOTES : This recipe will last in the refrigerator almost indefinitely. It does tend to get stronger with age. It's great for a barbecue, a picnic, or for a crowd. Also, you can make the dressing and store it in the refrigerator, then mix with the other vegetables only as needed.

Recipe by: Jane Lipscomb Posted to EAT-L Digest 25 Mar 97 by "Sharon L.

Nardo" <snardo@...> on Mar 25, 1997

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