Cole Slaw - cooking recipe

Ingredients

1 large head white cabbage
1 large onion
1 large green pepper
1 c. sugar
3/4 c. salad oil
1 c. vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 Tbsp. salt

Preparation

Shred cabbage and chop onion and green pepper in large container.
Bring remaining ingredients to a boil and pour over cabbage mixture while hot.
Do not stir.
Refrigerate at least 4 hours in airtight container.
Keeps for at least 2 weeks.
Yield: 8 servings.