Dear Héloïse, When I open a new package of bacon, I always take two or three strips, wrap them in plastic wrap, and freeze them. When I’m making green beans or any other food with a little bacon, I have my bacon strips handy in the freezer.
– Lois C., Beaverton, Ore.
Dear Héloïse, I love your Chinese beets, but it’s been a while since the last time, and I forgot all the ingredients and the right amount of stuff. Lately I’ve been craving these beets, so would you like to reprint the recipe for beet lovers like me?
– Sarah F., Greensboro, North Carolina
Sarah F .: It seems everyone loves this recipe because we get so many requests. Here it is for all those beet lovers. You will need:
6 cups sliced cooked beets OR 3 cans (14-16 ounces) sliced beets
1 cup of apple cider or white vinegar
24 whole cloves (can use 12 or more for new users)
3 tablespoons of cooking oil (optional)
1 teaspoon of vanilla extract
Drain the beets, reserving 1 ½ cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the rest of the ingredients listed.
Stir to combine and cook for about 3 minutes over medium heat or until mixture thickens. Let cool, then store in the refrigerator.
If you like easy, quick and healthy dinners, you will appreciate the recipes in my brochure “Heloise’s Main Dishes and More”. It is easy to get a copy. Simply go to Heloise.com or send a self-addressed envelope (75 cents) along with $ 3 to Main Dishes, PO Box 795001, San Antonio, TX 78279-5001. Make your next dinner a Blue Ribbon winner.
Dear Héloïse, Whenever I need to reheat something, I use my microwave. I’ve found that if I put a paper napkin on a bowl or something and then place a wooden spoon on the paper napkin, everything stays in place. Without this wooden spoon, the paper flies away.
– Nora W., Caldwell, Idaho
Dear Héloïse, I love to bake homemade cakes, but mine are usually thicker and richer than a boxed mix. The problem was, I needed something longer than a toothpick to test the dough and see if it was cooked well. I finally remembered one of your tips on using a long, uncooked wire of dry spaghetti noodles, and it worked. It was a good clue!
– Wendy T., Aberdeen, Ark.
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