Barbeque Slaw
1 tbsp. crushed red pepper
1/4 cup salt
3 lb. cabbage
1 quart tomato juice
1 green pepper (optional)
1 cup chopped sweet pickles
4 oz. can pimentos
1/2 cup sugar
1 cup vinegar
Shred cabbage, finely chop green pepper, chop sweet pickles; mix
all ingredients. Refrigerate 24 hours before serving.
Servings: 1 gallon
Sherry Eaton
Slaw Deluxe
1 large head cabbage
2 small onions
1 cup vinegar
1 cup sugar
2/3 cup salad oil
1 tsp. prepared mustard
1 tsp, salt
1 tsp. celery seed
Grate cabbage and chop onions and mix. Heat other ingredients
to a boiling point and pour over onions and cabbage. If there
seems to be too much liquid, just add grated cabbage.
Patricia Harpe Shelton