GRANDMA'S COLE SLAW
1 tablespoon sugar
1 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 egg
1/3 cup water
1/4 cup vinegar
1 tablespoon margarine
4 cups finely shredded cabbage, well-chilled
Combine sugar, flour, salt, celery seed and dry mustard in small pan.
Beat egg; mix into dry ingredients. Stir in 1/3 cup water and vinegar. Cook over medium heat, stirring constantly, until mixture coats spoon. Remove from heat; stir in margarine. Cover and chill.
When ready to serve, toss well-chilled cabbage with the dressing.
Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
1 tablespoon sugar
1 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 egg
1/3 cup water
1/4 cup vinegar
1 tablespoon margarine
4 cups finely shredded cabbage, well-chilled
Combine sugar, flour, salt, celery seed and dry mustard in small pan.
Beat egg; mix into dry ingredients. Stir in 1/3 cup water and vinegar. Cook over medium heat, stirring constantly, until mixture coats spoon. Remove from heat; stir in margarine. Cover and chill.
When ready to serve, toss well-chilled cabbage with the dressing.
Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
MsgID: 0110489
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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