COLESLAW
Source of Recipe
FROM PATTI'S KITCHEN
List of Ingredients
1 MEDIUM HEAD OF CABBAGE OR 2 LB SHREDDED COLESLAW MIX (WITH NO RED CABBAGE IN MIX)
1 MEDIUM ONION
7/8 CUP SUGAR
1 CUP VINEGAR
3/4 CUP SALAD OIL
2 TSP SUGAR
1 TSP SALT
1 TSP DRY MUSTARD
1 TSP CELERY SEEDRecipe
SHRED A MEDIUM HEAD OF CABBAGE. PLACE IT IN A BOWL IN LAYERS, ALTERNATING WITH THINLY SLICED ONION RINGS. ONE MEDIUM ONION WILL DO IT. TOP IT WITH 7/8 CUP SUGAR.
BRING TO BOIL ONE CUP OF VINEGAR, 3/4 CUP SALAD OIL, 2 TSP SUGAR, 1 TSP SALT, 1 TSP DRY MUSTARD AND 1 TSP CELERY SEED.
WHEN THE MIXTURE BOILS, POUR IT OVER THE CABBAGE WHITE STILL HOT. COVER AND LET STAND FOUR TO SIX HOURS. THEN MIX AND SERVE. CAN BE STORED IN THE REFRIGERATOR AND IS EVEN BETTER THE SECOND OR THIRD DAY.
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