Slaw, Corned Beef and Yogurt Nuts

DEAR SOS: Stuart Anderson’s Restaurants in Los Altos, Calif., serves a great coleslaw that I’d love to duplicate at home. Would the people here share the recipe?

--SHIRLEY

DEAR SHIRLEY: They did, with pleasure. What a tasty coleslaw for upcoming Easter buffets.

STUART ANDERSON’S COLESLAW

1 1/4 cups water

1/3 cup cider vinegar

2 1/2 tablespoons sugar

1 3/4 pounds cabbage, finely shredded

Dressing

Combine water, cider vinegar and sugar in large bowl. Stir until sugar is dissolved. Add cabbage and toss to mix well. Marinate 1 hour or longer in refrigerator. Drain thoroughly.

Place mound coleslaw on each serving plate. Top with 1 tablespoon plus 1 teaspoon dressing. Makes about 12 servings.

Dressing

3/4 cup mayonnaise

1 tablespoon white vinegar

2 1/2 tablespoons sugar

3/4 tablespoon sour cream

2 1/2 teaspoons prepared horseradish

1/8 teaspoon paprika

Combine mayonnaise, vinegar, sugar, sour cream, horseradish and paprika. Mix well. Makes about 1 cup.

DEAR SOS: Please reprint the recipe for Santa Anita Race Track Corned Beef. It has a mustard, jelly and sesame seed topping.

--MARGARET

DEAR MARGARET: For those who love corned beef any time of the year, here’s a favorite reader recipe.

SANTA ANITA RACE TRACK CORNED BEEF

1 (5- to 6-pound) corned beef brisket

3 tablespoons pickling spice

Prepared mustard

Mixed fruit jelly

Sesame seeds

Place brisket in boiling water to cover. Add pickling spice and simmer 3 1/2 to 4 hours or until tender. Do not overcook.

Remove brisket from pan and let stand 15 minutes. Place in baking pan and cover surface of beef lightly with prepared mustard. Let stand 10 minutes until mustard penetrates meat. Spread jelly over brisket and sprinkle with sesame seeds. Bake at 375 degrees 15 to 20 minutes or until glazed. Makes 8 to 10 servings.

DEAR SOS: I am looking for a recipe for yogurt-covered raisins or nuts. They’re a great lunch-box treat but rather costly at the market.

--SHARON

DEAR SHARON: Here’s a recipe for yogurt-covered walnuts or pecan halves, but the same technique applies to other nuts as well as raisins.

YOGURT-COVERED NUTS

1/2 cup granulated sugar

1 cup light-brown sugar, packed

1/2 cup plain yogurt

1 teaspoon vanilla

2 cups walnut or pecan halves

Combine sugars and yogurt in medium saucepan. Cook over medium heat until mixture reaches soft ball stage (about 235 degrees on candy thermometer). ????WHAT ABOUT THE VANILLA???? Add nuts. Stir until nuts are covered. Place on lightly buttered pan to cool. Cut in pieces. Makes about 1 1/2 pounds.