Twenty-four hour slaw
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head of cabbage |
| 2 | larges | Bermuda onions |
| Salt & pepper | ||
| ¾ | cup | Sugar |
| 1½ | cup | Vinegar |
| 1 | teaspoon | Celery seed |
| 1 | tablespoon | Prepared mustard |
| 1 | teaspoon | Salt |
| 1 | cup | Salad oil |
Directions
Shred cabbage; thinly slice the onions. Put together in a large bowl in alternate layers & sprinkle each layer with salt & pepper very lightly.
Combine sugar, vinegar, celery seed, mustard & salt. Bring to a boil; add salad oil & pour over cabbage & immediately cover tightly. Keep in refrigerator for 24 hours before serving.
MRS WALDO (PAULINE) WHEELER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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