Dear Heloise:I always enjoyed reading your mother's columns and now yours. I had your mother's recipe for coleslaw for years and years. Unfortunately, I cannot now find it. I would appreciate your reprinting it for me. — Sylvia V. Zalitis, Highland Park, N.J.
This slaw is better if made a bit ahead of time so that all the flavors have time to blend together. It's a tasty side dish.
You will need:
1 head cabbage (about 2 pounds)
Ice water to cover
2 ounces vegetable oil
1 ounce vinegar, lime juice or lemon juice (not all three)
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1 ounce mayonnaise
Salt and pepper to taste
Dash of paprika
Shred the cabbage and soak in the water for 30 minutes. Meanwhile, mix together the remaining ingredients. Drain the cabbage and mix in the dressing. Refrigerate until ready to use. Enjoy! — Heloise
Dear Readers: Did you know that cabbage is part of the Brassica family?
What other veggies share the same family?
c. brussels sprouts
d. all of the above
If you guessed "all of the above," you are right! FYI: If you like cabbage but it doesn't always agree with you, try the Chinese varieties (Pei Tsai, Pak Choy, Green Baby Pak Choy, NAPA cabbage, etc.) — they are said to produce less gas and are easier to digest. — Heloise
Dear Heloise: I freeze leftover hamburger buns and hot dog buns to use later as garlic bread. We call them Texas breadsticks!
Also, I use cilantro to cook with but waste a lot. So, I froze the remaining, and now I just pull it out, and it is so much easier to chop. — May in Texas
Dear Heloise:To prevent broken yolks when frying eggs, when it's time to flip the egg, pour a little water into the bottom of the pan and cover it. The top of the egg will cook a bit from the steam, making it stronger, and then it's safe to flip the egg. — Catherine, via e-mail
Dear Heloise: I needed fine, dry bread crumbs for a recipe and didn't have any on hand. I didn't want to make a trip to the grocery store, so here is how I improvised:
I toasted two slices of bread. After the second trip through the toaster, the bread slices were very dry and easily crushed into fine crumbs. — Prudie Donoghue, Stafford, Texas
Send a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; fax: 210-435-6473; e-mail: Heloise@Heloise.com. © King Features Syndicate Inc.