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HELPFUL HINTS

By HELOISE

This article was published July 17, 2013 at 2:26 a.m.

DEAR HELOISE: I enjoy making homemade strawberry preserves, but I spent so much time slicing the berries after washing and hulling them. I got out my onion chopper (the kind that you put half an onion on, push down and it dices the onion). I found that I could chop the berries as fast as I could put another one on the dicer, and the tray under it catches the sliced berries. They were made into little square pieces, perfect for preserves and ready in no time.

  • Virginia in Arkansas

DEAR HELOISE: I remember seeing a recipe for biscuits with yeast. Could you please reprint the recipe?

  • Maria P. in Texas

DEAR READER: Here’s the recipe for Heloise’s Angel Biscuits. The dough can be made and stored for up to three days in the refrigerator in a covered bowl. Combine the following ingredients: 1 package dry yeast 1/ 4 cup warm water 21/2 cups flour 1/ 2 teaspoon baking soda 1 teaspoon salt 1/ 8 cup sugar 1/ 2 cup shortening 1 cup buttermilk

Dissolve the yeast in the warm water and put aside.

Mix the dry ingredients in the order they are written above.

The shortening will need to be cut in, just like you do with pie dough or biscuits. Stir in the buttermilk and yeast mixture.

Mix together until well blended, and refrigerate in a covered bowl.

When you are ready to make the biscuits, place the dough on a floured board and knead it lightly. Roll the dough out and cut with a biscuit cutter.

Place the biscuits in a greased pan. Let the dough rise slightly before baking in a 400-degree oven for 12-15 minutes.

DEAR READERS: We were discussing tapenade at Heloise Central, and found that some in the office didn’t know what it is. Here are the details for making this easy and tasty spread.

Tapenades are thick spreads that come from the Provence region of France. They typically are made with olives (mainly with black or green), anchovies, olive oil and garlic. Other ingredients can be added, such as capers, onions and various seasonings. This spread can be served as an appetizer, eaten on slices of bread or even on sandwiches.

Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or e-mail Heloise@Heloise.com

Food, Pages 36 on 07/17/2013

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