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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

ELAINE TINSLEY ITALIAN SLAW Recipe

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This recipe for ELAINE TINSLEY ITALIAN SLAW is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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