Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 green pepper, chopped
• 1/2 of a firm head of cabbage, chopped
• 1 onion, cut fine
• 3 carrots, grated
• Celery (if you like)

SAUSCE FOR SLAW:

• 1/2 cup Wesson® oil( or olive oil)
• 1/4 cup venegar
• 1/2 Tbsp sugar
• 3/4 tsp salt
• 1 tsp mustard
• Few drops lemon juice
• Mix well and pour over vegetable slaw tossing well.

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