Recipe - Aunt Ros Coleslaw

PHILLY.INQUIRER
2 tablespoon SUPER FINE SUGAR
2 pound CABBAGE
One half teaspoon CELERY SEED
1 cup MAYONNAISE
One half teaspoon SALT
1 cup SOUR CREAM
PINCH WHITE PEPPER
2 tablespoon VINEGAR

CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN
SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER
IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini