1		medium-sized head of cabbage, finely chopped
1		cup celery, chopped
1		cup onion, chopped
1		green pepper, finely chopped
1		red pepper, finely chopped
1		cup sugar
Dressing
1		cup white vinegar
1		tsp. salt
1		tsp. celery seed
1		tsp. prepared mustard
		Dash of black pepper
1/4		cup oil

Toss together cabbage, celery, onion, peppers and sugar. Mix together dressing ingredients in a small pan and boil for 5 minutes. Pour over vegetables, mixing well. Chill overnight. Yields 6 to 8 servings. Lydia L. Miller, Clark, Mo.

Ramen Noodle Salad

3		bags Mann's broccoli slaw
1/2		red onion, finely chopped
3/4		cup slivered almonds
1/2		cup sunflower seeds
2		pkgs. Oriental flavor Ramen noodles, broken
Dressing
1		cup oil
6		tsp. red wine vinegar
4		tsp. sugar
2		tsp. pepper
2		pkgs. Ramen noodle seasoning

Combine Mann's broccoli slaw and onions in a large bowl. Place almonds, sunflower seeds and broken Ramen noodles on a baking sheet with sides. Roast in 350 degreeh oven for 15 minutes or until golden brown. Add baked mixture to slaw mixture. Combine dressing ingredients, mixing well. Toss dressing with slaw mixture 15 minutes before serving. Yields 6 to 8 servings. Terri Combs, Sedalia, Mo.
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Nancy's Slaw

3		lbs. slaw mix
1		cup sugar
2		tbls. sugar
3/4		cup salad oil
1		cup cider vinegar
1		tbls. celery seed
1		tbls. salt

Place slaw mix in a large bowl; cover with 1 cup sugar. In a small pan, combine 2 tbls. sugar, salad oil, vinegar, celery seed and salt. Bring mixture to boiling and pour hot liquid over slaw. Allow to chill for 24 hours before serving. May add green peppers, onions, broccoli, cauliflower or other vegetables to mix. Yields 12 to 14 servings. Carleen Brackenridge, El Dorado Springs, Mo.
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Layered Slaw

1		large, well-chilled head of cabbage, shredded
1		large white onion, sliced or chopped
1		large bell pepper, sliced or chopped
1		cup sugar
1		cup tarragon vinegar
1/4		cup oil
		Salt

Layer cabbage, onion and green pepper. Between layers alternate with sugar, vinegar and oil. Layer until all ingredients are used. Chill several hours. Just before serving, toss with salt to taste. Yields 6 to 8 servings. Martha J. Powell, Centralia, Mo.
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Surprise Salad

3		cups cabbage, shredded
1/2		cup coconut, shredded
1		cup pineapple, diced
6		large marshmallows, diced
3/4		tsp. salt
1/2-1		cup mayonnaise
		Dash of paprika
6		lettuce leaves

Combine all ingredients, except lettuce, mixing well. Serve on lettuce leaf bed. Yields 6 servings. Esther E. Troyer, Clark, Mo.
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German Slaw

1		medium head of cabbage, shredded or chopped
1		medium-sized onion, thinly sliced
1/2		cup sugar
1/2		cup vinegar
1/2		cup oil
1		tsp. salt
1		tsp. celery seed
1		tsp. sugar
1-1/4		tsp. prepared mustard

Toss together cabbage and onion; place 1/2 cup sugar on top. Boil together vinegar, oil, salt, celery seed, 1 tsp. sugar and mustard. Pour mixture over cabbage while hot. Allow to cool for four hours before serving. Yields 6 to 8 servings. Mary E. Miller, Clark, Mo.
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Sweet Potato Slaw

1/2		cup mayonnaise
1/2		cup sour cream
2		tbls. honey
2		tbls. lemon juice
1		tsp. lemon peel, grated
1/2		tsp. salt
1/4		tsp. pepper
3		cups sweet potatoes, peeled and shredded
1		medium apple, peeled and chopped
1		(8 oz.) can pineapple tidbits, drained
1/2		cup pecans, chopped

In a small bowl, combine first seven ingredients to create dressing; blend until smooth. In a large bowl, combine sweet potatoes, apple, pineapple and pecans. Add dressing mixture, tossing well to coat. Cover and refrigerate for at least 1 hour. Yields 6 to 8 servings. Miss Edna E. Miller, Clark, Mo.
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Creamy Coleslaw

1		head (2-1/4 lbs.) cabbage
1/2		small onion
1		medium carrot
1		tbls. celery seed
1/2		cup plus 2 tbls. sugar
3		tbls. white vinegar
2		cups mayonnaise

Grind cabbage, onion and carrot together. Add celery seed, sugar, vinegar and mayonnaise, mixing well. Refrigerate overnight to allow flavors to blend. Yields 6 to 8 servings. Martha Lou Hinck, Emma, Mo.
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Garden Salad

8		cups cabbage, shredded
2		carrots, shredded
1		red or green pepper, finely chopped
1/2		cup onion
Dressing
1		envelope gelatin
1/4		cup cold water
2/3		cup sugar
2/3		cup vinegar
2		tsp. celery seed
1-1/2		tsp. salt
1/4		tsp. black pepper
2/3		cup salad oil

Mix together cabbage, carrots, pepper and onion. Combine gelatin and cold water; set aside. Mix together sugar, vinegar, celery seed, salt and pepper in a pan. Bring to boiling and add gelatin mixture; cool until slightly thickened. Gradually whip in salad oil; pour over salad. Yields 12 to 14 servings. Carolyn Good, Memphis, Mo.
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Carrot Slaw

1		(8 oz.) can crushed pineapple
3/4		lb. carrots, scraped and shredded
1/2		cup raisins, chopped
1/2		cup pecans, ground
1/2		cup Miracle Whip
1-1/2		tbls. cider vinegar
1		tbls. raw, Turbinado brown sugar
1/8		tsp. lemon juice
1/4		tsp. nutmeg

In a small colander, drain pineapple and allow to drain throughout preparation process. Combine carrots, raisins and pecans in a large bowl. In a small bowl, fold together Miracle Whip, vinegar, brown sugar, lemon juice and nutmeg, mixing well. Add well-drained pineapple to carrot mixture and toss. Add Miracle Whip mixture and toss gently. Cover tightly and chill until ready to serve. Yields 4 servings. Mrs. Debra M. Baker, Newburg, Mo.
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