Novice Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 4 cup cabbage, shredded
• 1 (12 oz) can whole kernel corn with peppers, drained
• 1/2 cup onion, finely chopped
• 1/2 cup American cheese, cubed
• 1/4 cup ripe olives, sliced
• 1 cup mayonnaise
• 2 Tbsp sugar
• 1 Tbsp plus 1 tsp prepared mustard
• 1 Tbsp salad vinegar
• 1/2 tsp celery seed

Combine first 5ingredients in a large mixing bowl. Combine remaining ingredients; mix well and pour over cabbage mixture. Cover and chill 2 to 3 hours.

Yield: 6 to 8 servings.

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