| Title | Author | Category |
| Stay Crisp Slaw | Lucille Reidenbach | Salads |
| Ingredients #1 | Ingredients #2 |
| 8 C shredded cabbage | 2 shredded carrots |
| Ingredients #3 | Ingredients #4 |
| 1 chopped green pepper | 1/2 chopped onion |
| Ingredients #5 | Ingredients #6 |
| 1 envelope unflavored gelatin | 2/3 C sugar |
| Ingredients #7 | Ingredients #8 |
| 2/3 C vinegar | 2 t celery seed (optional) |
| Ingredients #9 | Ingredients #10 |
| 1 1/2 t black pepper | 2/3 C salad oil |
| Ingredients #11 | Ingredients #12 |
| Ingredients #13 | Ingredients #14 |
| Ingredients #15 | Ingredients #16 |
| Ingredients #17 | Ingredients #18 |
| Ingredients #19 | Ingredients #20 |
| Description |
| Mix cabbage* carrots* green pepper* and onion and chill. Soften gelatin in 1/4 C cold water. Mix sugar* vinegar* celery seed* salt and pepper in a sauce pan and bring to a boil. Stir in softened gelatin. Cool until slightly thickened and beat well. Gradually beat in salad oil. Pour over vegetables and mix lightly until all vegetables are coated with dressing. Store in the refrigerator- stir just before serving to separate pieces. |
| Special Notes |