1/2 c. evaporated milk (Carnation)
1/3 c. sour cream
1/2 c. cider vinegar
1/4 c. sugar
1 tbsp. prepared mustard
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. uncooked bow tie pasta
5 c. shredded cabbage
3/4 c. chopped green onions
1/2 c. finely chopped green pepper
8 oz. Cheddar cheese, cut into small cubes

In a jar with tight fitting lid, combine the first 7 ingredients. Shake well. Cover and refrigerate for 1 to 2 hours.

Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl. Add the cabbage, onions, green pepper, cheese and dressing. Toss to coat. Cover and refrigerate for 1 to 2 hours.

Yield: 12 servings.

Tip: When buying cabbage, look for those with crisp looking leaves that are firmly packed. The head should feel heavy for its size. Store cabbage tightly wrapped in a plastic bag in the refrigerator for up to 2 weeks. Remove the core. Rinse and blot dry just before using. A one pound head of cabbage should yield 4 cups shredded.