Title: Coleslaw
Categories: Vegetables, Salads
Yield: 3 Servings

------------------------------PHILLY.INQUIRER------------------------------
2 tb SUPER FINE SUGAR
2 lb CABBAGE
1/2 ts CELERY SEED
1 c MAYONNAISE
1/2 ts SALT
1 c SOUR CREAM
PINCH WHITE PEPPER
2 tb VINEGAR

CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN
SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER
IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.

Posted to JEWISH-FOOD digest Volume 98 #002 by lisamontag@juno.com (Lisa
Montag) on Jan 1, 1998