Cabbage Slaw
1 bell pepper
1 head of cabbage
3 prongs {stalks} celery
Chop cabbage, celery & pepper.
Mix 1 cup sugar, 1 teaspoon turmeric, 1 teaspoon mustard seed. Bring to boiling point. Pour over cabbage while hot; add salt & pepper to taste. Cover and refrigerate for several hours.
This will keep one week or longer.
From Maudine Smith
Notes:
This recipe is from the early 2000's according to the letter on the other side of the recipe. My Grandmother would have been in her mid-eighties when she recorded this recipe from her friend Maudine. On the other side of the paper, she has a "to do list" of items marked off; it looks like things she needed to do for a family meal she was cooking - even in her early to mid-eighties!
From the Kitchen Of
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