Recipe - Lemon Slaw

6 cup Finely shredded cabbage
2 md Carrots; finely
shredded
1 small Onion; finely chopped
1 small Green pepper; finely
chopped
Three fourths cup Oil
1/3 cup Vinegar
1/3 cup Water
1 cup Sugar
One fourth teaspoon Mustard seed
1 teaspoon Salt
1 teaspoon Celery seed
1 pack (3oz) lemon gelatin

Combine all vegetables and toss with oil. Set aside. Combine remaining
ingredients except gelatin. Bring to a boil. Remove from heat. Add lemon
gelatin. Stir to dissolve. Cool to lukewarm. Pour over slaw and toss well.
Cover and chill overnight or at least 6 hours. This will keep 2 to 3 weeks
in refrigerator. Yield: 10 to 12 servings.

KATHY WILKINS

(MRS. JAMES H., JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.