Coleslaw

From All in the Family: This classic summertime recipe is adapted from St. Paul's Evangelical Roman Catholic Church, Algoma, Wis.

Preparation time: 30 minutes, plus 2 hours for sitting

1 medium-size-head white cabbage, shredded fine
1 medium-size-head red cabbage, shredded fine
2 cups sour cream
1 cup mayonnaise
1/4 cup bacon fat
1/2 cup vegetable oil
2 tablespoons sugar
3/4 cup cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon white pepper
2 carrots, peeled and shredded
1 medium-size green pepper, cored and minced
1 medium-size red pepper, cored and minced

Rinse cabbage and dry well. In a large bowl, mix cabbage with sour cream, mayonnaise, bacon fat, vegetable oil, sugar, vinegar, celery seeds, mustard seeds, dry mustard, salt and pepper, and stir well to combine. Let sit 2 hours. Add carrots and green and red pepper and serve.

Yield: Makes 8 servings.