St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Cole Slaw...sorta 

Here's a cabbage recipe given me by someone who knows I don't like
cabbage.  It's pretty good, as cabbage goes:

Shred one medium size (two small) head of cabbage into a large bowl with
a lid to be able to toss with dressing
add 1 large onion, - chopped, one green and one red bell pepper (finely
chopped), and toss with 1 cup natural cane sugar (3/4 or less if using
refined).

Dressing:

1 tsp celery seed
1 tsp sugar
1 tsp dry mustard
1 tsp salt
1 cup vinegar
1 cup oil

Heat dressing ingredients w/o the oil to full boil in a small pan, 
then add oil and return to second boil for a minute or so.  

Pour hot dressing over the slaw mixture.  Toss several times, cover and
refrigerate for as long as you can - overnight is good - tossing several
times during the "holding" period.  Drain off excess dressing and serve
(keep the dressing to add back to any leftovers - this stuff is damn near
permanent - it'll keep for some time).

It works. I added some hot sauce to my bowl, but that didn't come with
the recipe.  I think it was better before the tabasco - and I don't
normally say that for anything except some flavors of ice cream...

- pax -
Andrew H. Auld
Date: 5/8/2004
To: Anglican@list.stsams.org
Subject: Cole Slaw...sorta