Hints From Heloise

UNFORGETTABLE COLESLAW

Dear Heloise: I had your pamphlet on vinegar, and it was a lifesaver. It included not only household hints but recipes as well. One of our favorite recipes was the one for your coleslaw. I referred back to it on many occasions for help. When we moved, the pamphlet got lost, and I can't remember all the ingredients in this yummy side dish. Please, would you reprint this dish for all of us who love coleslaw? -- Ashley K., New Berlin, Wis.

Ashley, this is one of my mother's classic recipes and is frequently requested. You'll need:

1 head of cabbage (about 2 pounds), shredded 1/4 cup vegetable oil 2 tablespoons vinegar, lime juice or lemon juice 1/2 teaspoon prepared mustard

1/4 teaspoon celery salt

2 tablespoons mayonnaise

Salt and pepper to taste

A dash of paprika

Mix oil with vinegar or lime or lemon juice in a bowl. Add prepared mustard, celery salt, mayonnaise, salt, pepper and paprika. Mix well. Pour mixture over shredded cabbage; toss and refrigerate. For the best flavor, make up to a day ahead so flavors have a chance to blend.

LOVELY BUNCH OF COCONUTS

Dear Heloise: While I love fresh coconut, I hate prying the meat part out of the shell. I always drain the coconut of its juices before trying to get at the meat part. Is that what makes it difficult to remove the coconut inside the shell? -- Sandy S., Santa Fe, N.M.

Sandy, here's a hint for you: First, drain the juice. Put the coconut in the oven (using 350 F as your temperature) for about 18-23 minutes. Remove the coconut from the oven and wrap in a very heavy towel. Use a hammer to pound the heck out of the coconut, until it cracks open. Use a clean flat-head screwdriver or ice pick to remove the coconut pieces. -- Heloise