COOKING
FOR
CROWDS

JELLIED COLE SLAW

for 25

for 50

Lemon Gelatin

10 oz.

20 oz.

Hot Water

1 Pint

1 Quart

Cold Water

1 Pint

i Quart

Vinegar, cider

5 oz.

1 1/4 cup

Mayonnaise

1 Pint

1 Quart

Salt

1 Teaspoon

2 Teaspoons

Ground White Pepper

1 pinch

2 pinches

Cabbage, Shredded very fine

3 Pints

3 Quarts

Pimientos, chopped fine

2 Tablespoons

1/4 cup

Green Pepper, chopped fine

2 Tablespoons

1/4 cup

Onions, minced

2 Tablespoons

1/4 cup

Celery Seed

1/2 teaspoon

1 teaspoon

Dissolve the gelatin in hot water. Add the cold water and stir.
Place the gelatin in a mixing bowl. Add the vinegar, mayonnaise, salt, pepper and celery seed. Whip until light and fluffy.
Combine the remaining ingredients and fold into the whipped gelatin mixture.
Pour into individual molds (1/2 cup size). Refrigerate and chill until firm.
Unmold and serve on crisp salad greens.

Made by Nancy Wilkins
University of Houston Clear Lake
Spring, 1998