"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coleslaw to freeze Recipe

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This recipe for Coleslaw to freeze, by , is from The Weltzheimer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Weltzheimer


3 lb head of cabbage, shredded
1 small onion, chopped
2 green peppers, chopped
(I use one red one)
1 cup sugar
1 cup salad oil
1 cup vinegar
1 tsp dry mustard
1 1/2 tsp celery seed
1 tsp salt

Mix cabbage with peppers and onions. Add sugar.
Let stand while combining oil, vinegar, and spices in pan on stove, and bring to a boil.
Pour hot mixture over cabbage mix, cover.
Chill at least 6 hours.
Pack in containers and freeze.




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