Freezer Slaw Holy Cross Church Cook Book 1982

1 med. head cabbage, shredded
1 carrot grated
1 t. salt
1 green pepper chopped

Mix salt with cabbage. Let stand 1 hour. Squeeze excess liquid. Add carrots and peppers. While cabbage is standing, make dressing.

1 c vinegar
2 c sugar
1 t. mustard seed
1/4 c water
1 t. celery seed

Combine all ingredients and boil 1 minute. Cool before pouring over slaqw. Put in freezer containers, cover and freeze. It will thaw in a few minutes. Leftover slaw can be re-frozen.

This church was closed by the Dioses two years ago. The book has been out of print for many years, and has many of my DMIL's recipes in it. I completely tore my battered book apart last year and scanned the whole thing for my kids and neices/nephew. It has become a family heirloom, and a rememberance of our Church, that my DH's grandfather helped build. My book is well used! Hope this helps.

Tami

I have a few recipes. The first one is the one I used a few times. I'm not a big mustard fan so I'd just leave the mustard out or substitute another seasoning I like better. Possibly some onion flakes or skip it completely.

Freezer Coleslaw
by LeAnn R. Ralph

You can serve this recipe without freezing the coleslaw or you can make it up ahead of time (such as before Thanksgiving or Christmas dinner) and store it in the refrigerator or the freezer until you're ready to use it.

1 medium head of cabbage OR 2 to 3 packages of shredded cabbage (ever since I scraped my knuckles raw grating cabbage for 150 people for a church dinner, I have preferred to use the shredded cabbage you can buy at the grocery store.
3 sticks of celery chopped
1 teaspoon of celery seed
1/2 green pepper chopped (optional)

Boil the following for 1 minute:
1/2 cup white vinegar
1/2 cup water
2 cups sugar
1/4 teaspoon salt

Then: Pour over the cabbage, celery and green pepper mixture. (If it seems like it's way too soupy, which will depend a lot upon the moisture content of the cabbage you're using, add the third package of shredded cabbage. If you're going to freeze it, however, you do want the coleslaw to be covered with liquid.)

At this point, you can let the coleslaw sit in the refrigerator for 1 to 2 hours or overnight and serve, or you can put it into containers and freeze. The coleslaw will keep in the refrigerator for 1 to 2 weeks.

Note: this recipe works very well for red cabbage, which makes a pretty side dish.

************************

Freezer Coleslaw

Serves/Yields: 8-12 servings
Prep. Time: 15 minutes
Cook Time: (1 hour standing time)
Category: Freezer Cooking
Difficulty: Easy
Introduction
Yes, it's crisp--and freezes beautifully. Allowing the vegetables to stand with salt releases liquid that would interfere with freezing. Be sure to drain well before adding dressing!
Ingredients
1 medium cabbage head --about 10 cups shredded
1 carrot, shredded
1 green pepper, shredded
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard
Directions
In a large bowl, combine shredded vegetables and salt. Let stand for 1 hour.

Place remaining ingredients in a saucepan, bring to a boil, and boil for 1 minute. Cool.

Drain vegetables and add vinegar mix. Stir gently.

Freeze in tightly-sealed freezer containers.

To serve, thaw and serve chilled.

****************************

Freezer Cole Slaw
Posted By: Michelle T. on Friday, 27 July 2001

This can be made with either red or green cabbage.

Chop 1 med head cabbage fine, add 1 tsp salt. Let stand 1 hour to drain well.

Chop fine and add: 3 stalks celery, 2 carrots, 1/2 green pepper, 1 small onion.

Boil the following 1 min. 1/2 c water, 2 c sugar, 1 c white vinegar, and 1 tsp celery seed. Cool down, and mix with veggies.

This makes 5 pints, put in containers (zip lock works well) and freeze.

Will keep one year frozen, and 2 weeks in the fridge.

If you just want to freeze cabbage you can.

Quarter your cabbage, cut into wedges and steam, then freeze. Is great for different casseroles.
http://www.homeschoolchristian.com/Links/Home&Hearth/Recipes2001.htm