---------- Recipe via Meal-Master (tm) v8.05

      Title: FREEZER COLESLAW
 Categories: Salads, Vegetables
      Yield: 14 Cups

     12 c  Shredded cabbage
      1 ts Salt
      1 c  White vinegar
    1/3 c  Granulated sugar
    1/4 c  Water
      1 ts Mustard seeds
      1 ts Celery seeds
      2 c  Shredded carrots
      1    Green pepper, finely chopped

  Toss cabbage lightly with salt.  Cover and let sit for
  1 hour; drain well. Meanwhile, in saucepan, combine
  vinegar, sugar, water, mustard seeds and celery seeds.
  Bring to boil and boil for 1 minute; cool completely.

  In large bowl, mix together cabbage, carrots and green
  pepper; add vinegar mixture.  Spoon coleslaw into
  plastic containers, leaving a 1 inch head space. Seal,
  date and freeze. (The coleslaw will keep for up to 3
  months in freezer.  To thaw, place overnight in
  refrigerator. One-cup containers can be thawed on
  kitchen counter in 2 hours.) Makes about 14 cups Typed
  in MMFormat by cjhartlin@msn.com

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