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Recipe: 24 Hour Slaw |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients: 1 Head lettuce 1 Head red cabbage, shredded 1/2 Pound(s) Fresh spinach 2 Onions, shredded 3/4 Cup(s) Sugar 6 large Eggs 1 Teaspoon(s) Celery seeds 1 Pound(s) Bacon; cooked and crumbled 1 Cup(s) Frozen peas 1/2 Cup(s) Green onions; chopped 1 Teaspoon(s) Dry mustard 1 1/2 Teaspoon(s) Salt 1 Cup(s) Fresh cauliflower 1 Cup(s) Vinegar 12 Ounce(s) Sour cream 1 Cup(s) Mayonnaise 1 Cup(s) Cheddar cheese |
Directions:
Pour 3/4 cup sugar over cabbage and onion and toss.
Bring celery seeds and remaining ingredients to a boil. Pour over cabbage
and onions. Let sit for 24 hours before serving.
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Sprinkle with 1 teaspoon salt and let stand 1 hour. Add 2 medium carrots, shredded, 1 small onion, chopped, 1/2 green pepper, chopped, 1 teaspoon celery seed, 1 teaspoon mustard seed. Add and mix all together. Buena Vista, AR.
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