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Texas Slaw                                   From Ruth's Kitchen
CHOP AND MIX:
1 ½ lb. cabbage
1 med. onion
½ green pepper
¼ c. sugar
½ tsp. celery seed
 SAUCE:
¼ c. oil
½ c. vinegar
½ tsp. dry mustard
1 tsp. salt
1 tbsp. sugar
DIRECTIONS:

Boil sauce and pour over cabbage while hot. Enjoy. Keeps 10 days.