Dear Readers: Summertime is just around the corner, and that means it's time for picnics, barbecues, beach parties and fun near the water with boating, fishing and just plain hanging out.
A few months back, I printed, at a reader's request, my mother's coleslaw recipe. Now it's time for the Heloise Coleslaw Recipe Challenge.
Years ago, I asked for potato-salad recipes, and more than 15,000 of you responded! Coleslaw is popular all over the country and is one of my personal favorites. The Heloise Coleslaw Recipe Challenge has three categories for recipes: vinegar-based, mayonnaise-based and creative-based! We will pick two recipes from each category, and those who submitted them will receive a Heloise gift bag filled with my pamphlets and other goodies. We also will randomly select 50 other entrants to receive a set of pamphlets. The six recipes chosen will be printed in my newspaper column. We may print more, space permitting.
Send your recipe, along with your name and postal mailing address, to: Heloise, Department CS, P.O. Box 795000, San Antonio, TX 78279. For e-mail, send your recipe to: Coleslaw@Heloisecentral.com. The cutoff date is April 30, so get your recipe in now!Here is a really quick and simple way to make coleslaw in less than five minutes:
HELOISE FAST SLAW
1 bag coleslaw or shredded cabbage
1/4- 1/2 cup Italian dressing (I use low-fat)
1/2 teaspoon celery seed
1/2 teaspoon dill
I like it tangy, so I add extra apple-cider vinegar or a teaspoon or so of lime juice. If I want something with a bite, I add a dash of hot sauce to the vinegar and mix it up! Chopped green olives with red pimentos finish it off.
1. Put the dressing and seasoning in a large plastic zip bag.
2. Add the cabbage
3. Close the bag and shake, shake, shake.It does taste better if you refrigerate for several hours (turn the bag over every 30 minutes or so to distribute the dressing), but you can eat it right away, too! It's deliciously crunchy. Heloise
Dear Heloise: We love to eat butternut squash, and I used to dread cutting it up. Now I microwave a whole squash for about five minutes, and it makes the squash easier to cut up. My recipe is to place cubes of squash in one layer on a cookie sheet. Drizzle with olive oil and the juice of a lime. Bake for 20 minutes at 350 degrees and turn the cubes. Bake another 20 minutes and it's done. A Reader, via e-mail
Dear Heloise: When baking and using a cup of shortening, it has been impossible to get all of it out cleanly. When using an egg, I crack the egg directly into the cup, squish it around, remove it to the bowl, then I put the shortening in the cup container, and it slides out easily. Pat (Darline) Thorpe, Oceanside, Calif.
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