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24 Hour Coleslaw (Mildred Gosney's recipe) Recipe

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This recipe for 24 Hour Coleslaw (Mildred Gosney's recipe), by , is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Gosney
Added: Saturday, January 20, 2007


2 - 2 1/2 lb. cabbage
2 medium onions
3/4 c. sugar

1 tsp. celery seed
1 tsp. sugar
1 tsp. prepared mustard
1 1/2 tsp. salt
1 c. vinegar
1 c. vegetable oil

Finely shred the head of cabbage. Slice the onions and separate the rings. Alternate layers of cabbage and onion in a large mixing bowl. Sprinkle with the sugar over the top of the mixture. DO NOT STIR!
Prepare the dressing by combining the celery seed, sugar, prepared mustard and vinegar in a pan on the stovetop; bring to a boil. Add the vegetable oil and bring to a boil again.
Quickly pour the dressing over the cabbage mixture and cover with a lid or foil. DO NOT STIR!
The secret is to pour the dressing on as quickly as possible and to cover it quickly. Do not open the lid. Keep covered, refrigerated, until the next day.




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