Recipe: Hot Cream-Style Slaw

Hot Cream-Style Slaw
Makes 6 servings

2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. sugar
1 tsp. salt
1/4 tsp dry mustard
dash of pepper
1 small can evaporated milk
3 Tbsp. cider vinegar
4 cups coarsely shredded cabbage
1 medium onion, cut in 1/2 and thinly sliced
1/2 cup chopped green pepper
2 Tbsp. chopped pimiento

In a 3 qt. saucepan melt butter; stir in flour, sugar, salt, mustard and pepper. Remove from heat; gradually stir in evaporated milk and vinegar. Cook over medium heat, stirring constantly until mixture thickens. Cook 2 additional minutes. Add cabbage, onion, green pepper and pimiento; toss lightly in dressing. Continue cooking over medium heat until vegetables are slightly heated, about 2-3 minutes. Serve warm.