6 slices bacon, cook crisp and crumble
1 lg. head red cabbage, shredded (3 lbs.)
2 lg. carrots, shredded
1 green pepper, minced
1 sm. onion, chopped
1 c. mayonnaise
1/2 c. sour cream
1/4 c. milk
1 1/2 tsp. dijon mustard
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. fresh ground pepper

Reserve 2 tablespoons drippings. Combine bacon, cabbage, carrots, green pepper, and onion in large bowl. In small bowl, whisk mayonnaise and drippings together. Add next 6 ingredients. Pour over cabbage mixture; toss. Makes 14 cups.