Coleslaw

1 medium head cabbage
1/2 cup onion
1 cup sour cream
1/2 cup mayonnaise
1 tsp seasoned salt
dash freshly ground pepper
1 tsp dry mustard
1 clove garlic
4 oz. (or more) bleu cheese

Combine sour cream, mayonnaise, and seasonings
in a mixing bowl.  Grate or press or finely
chop the garlic into the bowl, and crumble in
the bleu cheese.  Mix well with an electric
mixer.

Finely chop the cabbage into a _large_ container
(about 5 or 6 quarts --- stock kettle works well
if you have one).  Add finely chopped onion.
Mix thoroughly with dressing.

After settling, this will fit into a 2.5 qt.
container --- depending on the size of the head
of cabbage, of course.

_Betty_Crocker's_Cookbook_(© 1969), modified based
on a bleu cheese dressing recipe from the New York
Times in 1976 or 1977.