---------- Recipe via Meal-Master (tm) v8.04
  Categories: Vegetables, Salads
       Yield: 10 servings
       1 ea Cabbage, finely sliced
       1 ea Large onion, finely sliced
     1/2 c  Vinegar
     1/2 c  Vegetable oil
     1/3 c  HONEY
     3/4 ts Dry mustard
     3/4 ts Salt
     1/2 ts Celery seed
       2 ea Carrots, grated (optional)
   Place cabbage and onions in a large bowl.  Mix
   together the vinegar, vegetable oil, HONEY, dry
   mustard, salt, and celery seed in a large pan and
   bring to a boil.  Simmer 1-2 minutes.  Pour over
   cabbage mixture and mix well.  Let stand for a few
   hours. Will keep refrigerated for several days. Serves
   10-12. From Connecticut Honey by Eastern Connecticut
   Beekeepers Association
        with the support of The Connecticut Department of
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