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1/2 cup vinegar 1/2 red or green bell pepper, chopped 1/4 cup thinly sliced green onions, including tops 1/2 tsp. each celery seeds and mustard seeds Finely shred cabbage. Add celery, pepper, onions, celery seeds, and mustard seeds. Mix well. In a small pan over high heat, combine sugar, water, and vinegar. Bring to a boil and cook for 2 minutes; let cool to room temperature. Add vinegar mixture to vegetables and mix well. Cover and refrigerate for 24 hours. To serve, lift salad from liquid with a slotted spoon. Yield: 5 to 6 servings. Marinated brussels sprouts 1 (10-ounce) package frozen baby brussels sprouts 1/2 cup commercial reduced-calorie Italian dressing 2 tablespoons diced onion 1 clove garlic, minced 1 teaspoon dried parsley flakes 1/2 teaspoon dried whole dillweed Cook brussels sprouts according to package directions, omitting salt. Drain thoroughly, and place in a shallow container. Combine reduced-calorie Italian dressing and remaining ingredients; pour over brussels sprouts. Cover and chill 8 hours; drain. To serve, use wooden picks. Yield: 24 appetizers (35 calories each).
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