We hear from Everett cook Mary Beck, “In response to Phyllis Henshaw’s request for a certain coleslaw recipe, I found this one in an old cookbook I bought at an estate sale early in June. This was in a 1958 second printing of the ‘Snohomish Cook Book,’ put out by St. Hilda’s Guild of St. John’s Episcopal Church. The contributor was Mrs. Alice Gabrio.”
And faithful Forum reader Doris Jackson of Mukilteo tells us, “I’m writing in response to Phyllis Henshaw’s request for a coleslaw recipe with pineapple and marshmallows. This one is from a 1965 edition of ‘Women’s Day Encyclopedia of Cookery.’
“I, too, looked through my whole collection of old cookbooks from churches and various groups, and this is the only recipe I find. Hope this helps out.”
St. Hilda’s Guild coleslaw
1dozen marshmallows
1small can crushed pineapple, undrained
2cups grated cabbage
1/2cup mayonnaise
1/2cup whipped cream
Lettuce leaves
In suitable bowl, soak marshmallows in crushed pineapple for 2 hours. Add cabbage and toss, mixing thoroughly. Add the mayonnaise to the whipped cream, then add to cabbage mixture, mixing lightly but thoroughly. Serve individual portions on lettuce leaves.
Heavenly slaw
2cups shredded cabbage
1/2cup each cubed sharp cheddar cheese, miniature marshmallows and chopped nuts
Mayonnaise and pineapple juice
Salt to taste
Twisted slices of pineapple for garnish
In large mixing bowl, combine the cabbage, cheese, marshmallows and nuts. Moisten with mayonnaise and a little pineapple juice, then season with salt. Turn onto individual serving plates and garnish each with a twisted slice of pineapple. Makes 4 servings.
SOS: Ruth Kuhia, now of Everett but formerly of Oso, hopes someone she has helped can now help her. Here’s the deal – her treasured recipe for Hawaiian fruit bars has disappeared, and she cannot find it. Her Hawaiian ancestors are now gone, so she hopes one of the many people she has given this recipe to over the years (especially ECC senior swimmers) will send it along to me. She says it’s “like a brownie with pineapple and other fruit.”
The “me” here is Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. As you know, we are always happy to receive your contributions and requests. However, all letters and all e-mail must include a name, complete address with ZIP code and phone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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