Recipe - Jane Lipscombs Cole Slaw

1 One half cup Sugar
2 cup Vinegar
1 One half teaspoon Mustard seed
1 teaspoon Celery seed
1 teaspoon Salt
1 teaspoon Turmeric
4 pound Cabbage
1 Green bell pepper
2 md Onions
1 Jar pimientos

Bring first 6 ingredients to a boil; cool. Grate cabbage. Chop bell pepper,
onions and pimiento. Pour dressing over vegetables and mix. Let stand.

NOTES : This recipe will last in the refrigerator almost indefinitely. It
does tend to get stronger with age. It's great for a barbecue, a picnic,
or for a crowd. Also, you can make the dressing and store it in the
refrigerator, then mix with the other vegetables only as needed.
Recipe by: Jane Lipscomb Posted to EATL Digest 25 Mar 97 by "Sharon L.
Nardo" snardo@ONRAMP.NET on Mar 25, 1997