Salads
Half head of cabbage shredded (about 6 cups)
2 carrots grated (1- 1/2 cups)
1 onion finely chopped
1/4 cup sugar
1/4 cup vinegar
1/2 teaspoon prepared mustard
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 cup vegetable oil
In large bowl, combine cabbage, carrots and onion; toss well.
Dressing: In small saucepan, bring sugar, vinegar, mustard, celery seeds and salt to boil. Stir in oil and return to boil; boil for 30 seconds. Immediately pour over vegetables and toss lightly; taste and adjust seasoning with salt and pepper. Serve immediately or cover and refrigerate for up to eight (8) hours. Makes 6 servings.