Top recipe for coleslaw and turning a potato masher into a versatile kitchen tool | ‘Hints of Heloise’ | lifestyles

Top recipe for coleslaw and turning a potato masher into a versatile kitchen tool |  'Hints of Heloise' |  lifestyles

Dear Heloise: I almost threw away my potato masher until my teenage daughter showed me some new tricks with it. Now it’s time to get used to:

— Stir eggs to scramble.

— Quickly crumble the ground beef.

— Chop eggs for egg salad.

— Mix guacamole. — Jane T., Exeter, Rhode Island

Dear Heloise: You have a warm-weather favorite in this household, and wouldn’t you know it… I’ve lost the recipe. My husband said it was his favorite coleslaw recipe. In fact, he even loves it the day after I make it, if there’s any left. So, would you mind reprinting that recipe for me? Since I read your column in the Express News every day, I’ll cut it out and keep it! — Maria G., San Antonio, Texas

Maria, it’s also my favorite coleslaw recipe, and a big favorite of my husband’s. Here it is. You need:

1 cabbage (about 2 pounds)

1 ounce vinegar or lime or lemon juice (but not all three)

1/2 ounce prepared mustard (yellow, not powdered)

Cut the cabbage into strips and soak in ice water for 10 minutes. If you’re using bagged slaw, you can skip this step, but it will make it nice and crunchy! Meanwhile, mix the rest of the ingredients together. Drain the cabbage and toss with the dressing. Refrigerate until use.

This is an easy recipe, and if you like easy-to-prepare recipes that are packed with flavor, you really need my “All Time Favorite Recipes” pamphlet. It contains recipes that my family has loved for years. It’s easy to get a copy, just go to or send $5, along with a stamped, self-addressed, long envelope to: Heloise/Fav. Recipes, PO Box 795001, San Antonio, TX 78279-5001.

Don’t spend your hot, sunny summer in the kitchen when you can make quick, easy meals that your whole family will enjoy. — Heloise

Dear Heloise: I’m about to pull my hair out. My husband likes gravy, and mine is the worst he’s ever tried. I can’t get the lumps out. What am I doing wrong? — Anne D., Omaha, Nebraska

Anne, heat your gravy on the stove and make sure it’s hot. Add flour little by little and use a whisk to stir. Keep stirring until the gravy has the desired thickness. If flour is a problem, you can try cornstarch. — Heloise

Dear Heloise: My old pizza pan looked awful after years of pizza making. So now I place it under my pies, loaf pans and a few other items to catch any drips. — Carrie N., Camden, New Jersey

Dear Heloise: I love cornbread, just like my whole family. In the summer I hate heating up the kitchen, so I use a waffle iron. It’s very easy and fast, and the house stays a lot cooler. — Janet C., Danville, Kentucky