Cabbage salad a big hit in the ’60s

Getting back to that certain coleslaw recipe Everett cook Phyllis Henshaw asked for (she wanted to share it with her sister-in-law), Mrs. H.M. Forsythe of Lynnwood supplies us with the first recipe today, noting, “This is from my 1961 ‘Betty Crocker Picture Cookbook.’

“There are many options listed, but I only included the ones for your request.”

And Arlington cook Jean Kroeze sent along another Betty Crocker version, this one taken from a 1969 cookbook.

“I’m not so sure about the seasoned salt and dry mustard with the pineapple and marshmallows,” she says. “Maybe they should be used with other options or just plain cabbage with a quarter-cup chopped onion.”

1961 cabbage salad

21/2cups shredded, chopped or grated cabbage

1teaspoon salt

Cooked salad dressing or mayonnaise mixed with a little cream

1 1/2cups drained crushed pineapple

1 1/2cups miniature marshmallows

In large bowl, combine cabbage, salt and dressing or mayonnaise mixture. Add pineapple and marshmallows.

1969 coleslaw

4cups finely shredded or chopped cabbage (about 1/2 medium head)

1/2cup sour cream

1/4cup mayonnaise or salad dressing

1/2teaspoon seasoned salt

1/2teaspoon dry mustard

Dash pepper

1can (131/2 ounces) pineapple tidbits, drained

1cup miniature marshmallows

1tablespoon lemon juice

In large bowl, combine cabbage, sour cream, mayonnaise or salad dressing, seasoned salt, dry mustard, pepper, pineapple tidbits, marshmallows and lemon juice; toss to mix all ingredients thoroughly.

Makes 6 to 8 servings.

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