"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

ELAINE TINSLEY ITALIAN SLAW Recipe

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This recipe for ELAINE TINSLEY ITALIAN SLAW, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bettye Redding
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cabbage
1-2 medium onions, chopped
1 large green pepper, chopped or cut into small pieces
1 cup oil
1 cup sugar
1 cup white vinegar
1 tsp. salt
1 tsp. mustard seed
1 tsp. celery seeds

Directions:
Directions:
Mix chopped cabbage, onions and green peppers in large bowl. Bring oil, sugar, vinegar, salt, celery seeds and mustard seeds to a boil. Pour mixture over slaw and do not mix for 4-6 hours. Cover and place in refrigerator. Mix and serve. Will hold for 3-4 weeks in refrigerator. Can be frozen.

Personal Notes:
Personal Notes:
I use 2 packages already chopped slaw from grocery.

 

 

 

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