Piquant Pepper Cabbage Slaw Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 2 Teaspoon | |
| 2 eggs, fork beaten | ||
| Milk | 1 Cup (16 tbs), scalded | |
| Cider vinegar | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Celery seed | 1 Teaspoon | |
| Cabbage | 1 , finely shredded | |
| Green pepper | 1 , chopped | |
| Pepper red | 1 To taste, chopped | |
Directions
Mix sugar, flour, salt, and dry mustard together in top of a double boiler.
Blend in the eggs and milk.
Cook over boiling water about 5 minutes, stirring frequently.
Stir in the vinegar, a small amount at a time.
Cook and stir until mixture begins to thicken, then mix in the butter and celery seed.
Remove from heat; cool and chill thoroughly.
Blend in the eggs and milk.
Cook over boiling water about 5 minutes, stirring frequently.
Stir in the vinegar, a small amount at a time.
Cook and stir until mixture begins to thicken, then mix in the butter and celery seed.
Remove from heat; cool and chill thoroughly.
Chef
