| Title | Author | Category |
| Frozen Cole Slaw | Lucille Reidenbach | Salads |
| Ingredients #1 | Ingredients #2 |
| 1 medium head of cabbage (shredded) | 1 t salt |
| Ingredients #3 | Ingredients #4 |
| 1 grated carrot | 1 diced green and red pimento |
| Ingredients #5 | Ingredients #6 |
| 1 C vinegar | 1 1/2 C sugar |
| Ingredients #7 | Ingredients #8 |
| 1/4 C water | 1 t dry mustard |
| Ingredients #9 | Ingredients #10 |
| 1 t celery seed |
| Ingredients #11 | Ingredients #12 |
| Ingredients #13 | Ingredients #14 |
| Ingredients #15 | Ingredients #16 |
| Ingredients #17 | Ingredients #18 |
| Ingredients #19 | Ingredients #20 |
| Description |
| Mix cabbage* carrot* salt* and pimento and let stand 1 hour. Mix the remaining ingredients and bring to a boil. Allow to cool before adding to cabbage. Put into freezer containers. This can be refrozen after thawing. |
| Special Notes |
| Freezer recipe |