DEAR HELOISE: I have read the label on my original Worcestershire sauce and cannot find the answer to my question: Should you refrigerate Worcestershire sauce after opening it?
-- Danny P., via email
DEAR READER: The answer is no, you don't have to, but yes, you can. No, it's not a food-safety concern (unless your kitchen stays at around 90 degrees). Yes, for the best taste and freshness. Also, how long does a bottle last in your house? A month? A year?
DEAR HELOISE: My family loves your Heloise Salmonettes recipe, but we moved, and I cannot find the recipe. Please reprint it.
-- Judy W. in Idaho
DEAR READER: These are so delicious and easy to make. Here you go:
1 can of salmon or tuna (14-16 ounces)
1/4 cup liquid saved from the salmon or tuna
1 egg, lightly beaten
1/2 cup flour
Pepper to taste
1 heaping teaspoon baking powder
Fill a skillet halfway with oil and heat. Drain the salmon or tuna, but keep 1/4 of the liquid. Place fish in a mixing bowl and break up with a fork so that it's flaky. In small amounts, add egg, flour and pepper. Mix well to just blend everything -- don't overmix.
Add the baking powder to the saved liquid and beat with a whisk or fork until frothy. Immediately add it to the fish mixture and fold/stir to blend. Don't let it sit! Start scooping the mixture onto a small spoon (I use two iced tea spoons -- they are perfect) and drop into the hot oil.
Watch them carefully, since they do brown quickly. Drain on a paper towel and serve.
P.S.: You can't make up the mixture ahead of time, but you can cook the little "fish balls" and reheat them later.
DEAR HELOISE: I was asked to a friend's house for dinner, and her young son asked me where the word "horseradish" came from. Well, I didn't have the answer. Could you help us out?
-- Bernice S. in Nebraska
DEAR READER: Straight from the Horseradish Information Council (who knew there was one?): The theory is that horseradish came from Central Europe, where it was called "meerrettich" in German, meaning "sea radish." The word "meer" sounds like "mare" in English, so the English started calling it "mareradish." Eventually, it became known as horseradish, so I guess there is a "mare" in there somewhere.
DEAR HELOISE: Many recipes call for reserving some of the water the pasta has cooked in to add back into the finished dish. Here is how I remember: I place a cup in the colander. When I drain the pasta, the water is already saved.
-- Allie S., via email
DEAR HELOISE: To clean my spice grinder, I tear off some pieces of white bread and pulse it in the machine. The bread gets into the nooks and crannies much more easily than any cleaning by hand.
-- Amy A. in Nevada
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Heloise@Heloise.com
Food on 09/10/2014