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Slaw
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<blockquote data-quote="Hawk" data-source="post: 1953052" data-attributes="member: 182"><p>This is great slaw. Especially suited for this hot weather.</p><p>SLAW</p><p></p><p>One Cabbage shredded real thin</p><p>One green pepper sliced thin</p><p>One large white onion sliced thin</p><p>� cup Wesson oil</p><p>� cup vinegar</p><p>Tbsp salt</p><p>Tbsp celery seed</p><p>� cup sugar</p><p></p><p>Mix all dry stuff together and toss well, then add the oil and toss again, and then add the vinegar and toss once again.</p><p></p><p></p><p>The above is the original recipe. I have found that if you use the full amount of oil and vinegar called for your slaw will be floating. Cut by � to start with and adjust up or down to suit your taste.</p><p></p><p>I have made this slaw many times for the Vous and would again if my bowl showed up.</p></blockquote><p></p>
[QUOTE="Hawk, post: 1953052, member: 182"] This is great slaw. Especially suited for this hot weather. SLAW One Cabbage shredded real thin One green pepper sliced thin One large white onion sliced thin � cup Wesson oil � cup vinegar Tbsp salt Tbsp celery seed � cup sugar Mix all dry stuff together and toss well, then add the oil and toss again, and then add the vinegar and toss once again. The above is the original recipe. I have found that if you use the full amount of oil and vinegar called for your slaw will be floating. Cut by � to start with and adjust up or down to suit your taste. I have made this slaw many times for the Vous and would again if my bowl showed up. [/QUOTE]
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