Cooking nytimes my recipe box8/26/2023 ![]() ![]() Send a money-saving or timesaving hint to Heloise, P.O. Moore, Valparaiso, Ind.ĭEAR HELOISE: Tired of getting splatters on your cookbooks? I found a way to keep my cookbooks clean while I cook: I slide them into a large plastic bag until I finish with what I’m cooking. Twenty minutes later, the spill wiped up easily. I thought, "What would Heloise do?" I got a paper towel doubled and ran it under hot water, then poured white vinegar on the paper towel and laid it on the spill on the bottom of a cold oven. However, I remembered that the spills on the bottom of my oven made a smell when heated. Bobbi Schott of Castroville, TexasĭEAR HELOISE: I had the ingredients to make cookies. With iceberg lettuce, look for a heavy, compact head.ĭEAR HELOISE: Just by accident, we discovered that when you cook your frozen pizza in a toaster oven, it works well to use the toaster setting for the first three minutes, then finish off the remainder at the oven setting, giving the pizza a toasty finish on top and bottom. You will finish faster (since most people start on the right, so there’s more traffic there) and save a few dollars by not slowing down to buy things you don’t need.Īvoid displays unless the items are on your list. Also, did you know that adding a small amount of pureed carrots can give most soups a sweeter taste and cut the acidic flavor of tomatoes in spaghetti sauce? - HeloiseĭEAR READERS: Start at the left aisle of a grocery store. For all of these and more hearty and healthful soup recipes, send $5 and a long, self-addressed, stamped (59 cents) envelope to: Heloise/Soup, P.O. I like to add a tasty broth base to several of the recipes in my Spectacular Soups pamphlet, such as Italian pasta soup, chicken tortilla soup and my quickie French onion soup. A good homemade broth is a delicious, healthful and cheap way to enhance your favorite recipes and to "recycle" veggies that might otherwise wind up in the trash. It’s easy and cheap to make a base with little bits and pieces. ![]() Use your imagination and make it in bulk. None of the scraps goes to waste, and it’s even more flavorful than the canned products you buy at the store. ![]() These are recipes youll bookmark and use so often they become your own. It makes a wonderfully flavored broth to add to any dish or in which to cook rice or pasta, or add to soups. Bakery Cookbook The Pain dAvignon Baking Book The Hot Bread Kitchen Cookbook. When needed, put any combination in boiling, salted water and simmer for about 20 minutes. DEAR HELOISE: I have a suggestion for those of us with cost savings in mind: Save the tough or root ends of celery, asparagus, carrots, onions, turnips, etc., and put them in a freezer bag, then into the freezer.
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