Red Cabbage Facsimile GetsYouOut of Woods

DEAR SOS: Try this recipe for red cabbage. It’s supposed to be similar to the popular cabbage slaw served at the North Woods Restaurant in Claremont.

--MRS. C.V.F.

DEAR MRS. C.V.F.: We tried several times to approach the flavor of the real thing, but there is always something slightly off. I think your version is close, perhaps closest of all. But even if not, it’s certainly worth trying, especially during barbecue season, when a good slaw is always welcome.

NORTH WOODS RED CABBAGE FACSIMILE

1 large head red cabbage, thinly sliced

1 large white onion, thinly sliced

3/4 cup sugar, or to taste

1 cup white wine vinegar

1 1/2 teaspoons salt

1 teaspoon celery seeds

1 cup oil

1 teaspoon Dijon mustard

Combine red cabbage and onion in large bowl. Stir in sugar and set aside to meld flavors.

Combine vinegar, salt, celery seeds, oil and mustard in saucepan. Bring to boil. Remove from heat and pour over cabbage mixture. Chill 4 hours in refrigerator, stirring often. (May be prepared up to 2 days in advance.) Makes 8 to 12 servings.

DEAR SOS: In moving I lost my recipe for Peaches and Cream Cheesecake. I believe it was published in The Times in 1987.

--HONEY

DEAR HONEY: Your memory served you well, except for the time: 1985. Our recipe calls for pudding mix, but not the instant type.

PEACHES AND CREAM CHEESECAKE

1 (16-ounce) can peach slices

3/4 cup flour

1/2 teaspoon salt

3 tablespoons butter or margarine, softened

1/2 cup milk

1 teaspoon baking powder

1 (3 1/8-ounce) package (not instant) vanilla pudding mix

1 egg

1 (8-ounce) package cream cheese, softened

1/2 cup plus 1 tablespoon sugar

1/2 teaspoon ground cinnamon

Drain peach slices, reserving 3 tablespoons juice or syrup. Combine flour, salt, butter, milk, baking powder, vanilla pudding mix and egg. Beat 2 minutes at medium speed of electric mixer. Pour into greased 9-inch pie plate. Arrange peach slices over batter.

Beat cream cheese until smooth. Add 1/2 cup sugar and reserved peach juice. Spoon mixture over peaches, leaving 1-inch margin around sides of dish. Combine remaining 1 tablespoon sugar and cinnamon and sprinkle on top.

Bake at 350 degrees 30 to 35 minutes or until golden brown. Cover and chill. Makes 6 to 8 servings.