"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Northern Slaw Recipe

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This recipe for Northern Slaw, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Vasseur
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head cabbage
1 large green pepper
1 medium Spanish onion
1 cup sugar
1 teaspoon dry mustard (I use hot)
2 teaspoons sugar
1 teaspoon celery seed
1 tablespoon salt
1 cup white vinegar
3/4 cup vegetable oil(I use olive)

Directions:
Directions:
Rinse cabbage, cut in half and slice into fine shreds. (use can use a food processor, I use a knife)
Prepare the pepper by taking out the seeds and ribs. Slice into thin rings.
Slice the onion into thin slices, separate into rings.
In a large bowl arrange the vegetables in layers.
In a small saucepan, combine the mustard, sugar, celery seed, salt, vinegar, and oil, mix well. Bring these ingredients to a rolling boil, stirring constantly.
Pour this mixture over the vegetables. Cover tightly and place in the refrigerator for a minimum of 4 hours. If you let marinate overnight the flavor is wonderful. Stir the mixture several times while it is marinating.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I usually double this and bring it to a picnic or the Senior Luncheon.

Psalm 138

 

 

 

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