HELOISE Generations have loved tasty coleslaw recipe

Dear Heloise: I had a newspaper clipping of your mother's recipe for coleslaw that was the best. I must have lost it a couple of years ago during a move. I thought it would show up again but have concluded it is gone for good. Could you please reprint it in your column? Anne Henry, St. John's, Newfoundland
You bet! This is a fabulous, tasty coleslaw that generations of Heloise readers have loved. This slaw is better if you make it several hours before serving it so all the flavors can blend. You will need:
1 head green cabbage (about 2 pounds)
Ice water to cover the cabbage
2 ounces vegetable oil
1 ounce vinegar, lime juice or lemon juice (not all three)
1/2 teaspoon prepared mustard (not dry mustard)
1/4 teaspoon celery salt
1 ounce mayonnaise
Salt and pepper to taste
Dash of paprika
Shred the cabbage and soak in the ice water for 30 minutes. Meanwhile, mix together the remaining ingredients. Drain the cabbage and mix in the dressing. Refrigerate until ready to use. Heloise
P.S. I've been known to "Heloise" it up by adding some finely chopped bell pepper or diced olives.
Dear Heloise: When I repackage ground meat that I bought in bulk, I put 1-pound portions into quart-size, zipper-top freezer bags. Then I smash it in the bag, making the bag flat, which squeezes out more air. These "pancakes" stack well in the freezer, and they thaw in a flash! Barbara Cain, Houston
Dear Heloise: At birthday or other special-occasion parties, I like to use my silver spoons. I've learned to take a couple of minutes and count spoons before I start throwing stuff (paper, plates, etc.) away. One year I didn't do it, and a spoon ended up in the fireplace, where we had burned paper. What a mess it was, but after much cleaning, it was good as new. So, count those spoons. Linda in Colorado
Dear Heloise: When preparing instant rice, I use Bloody Mary mix as the liquid ingredient. It makes a very tasty and easy-to-prepare dish. A.N. in San Antonio
Since the mixer is mostly spicy tomato juice, this sounds delicious. Kathy R. of New York says that she makes rice and adds a can of vegetable juice as the liquid. Makes you want to make a bowl of rice right now, doesn't it? Heloise
Dear Heloise: This is what I do with packages of Chinese noodles: When I have leftover spaghetti sauce and I want to make just one serving of pasta, I'll use the noodles in the package and throw away the seasoning packet. The seasoning has way too much sodium to consume. The taste and texture are great, and it's the perfect serving size. Yetta Marian, Youngstown
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