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