DEAR HELOISE: Here is how to be sure that the food in your pantry is edible and not expired -- with only about 15 minutes of work per year.
On Jan. 1, I wrote a "15" on top of every can and box in the pantry. If I found any food with a "14" written on it, that meant it was there a year ago in January of 2014. I separated that food, checked the expiration dates and will try to use it up as soon as I can.
Now, when I reach a can that has no handwritten number, I know that it has been purchased during the current year. There is no more wondering, "How long has this been here?" This gives me peace of mind and only takes 15 minutes of effort.
-- Kathy P. from the
Upper Peninsula, Michigan
DEAR HELOISE: I read the question from Jim in Indiana regarding washing fruits and vegetables (Heloise here: Jim asked how to "wash" them, and the answer was with plain, running water -- no soap or detergent -- while rubbing them with your hands or a paper towel).
I use a pair of exfoliating gloves found in any drugstore or discount store. They make scrubbing vegetables and fruit quick and easy by removing grit, grime, peach fuzz, etc., without harming the skins. I keep a pair in the kitchen dedicated to just this purpose.
-- Sylvia P.,
San Angelo, Texas
DEAR READER: Sylvia, brilliant! I think this is perfect, especially when scrubbing potatoes. Really, just one glove would do.
DEAR HELOISE: Very often, parts of the lemon are wasted when the recipe only calls for the rind or the juice. You can use the entire lemon at one time, avoiding any waste of this useful fruit.
I use a grater and use (or freeze) the grated rind of the lemon. Be careful and don't go into the white part of the rind, which will make it bitter. Then I cut the lemon in half and use the juice (or freeze it).
-- N. Sneigle,
Parkersburg, W.Va.
DEAR READER:Lemons can be used in so many dishes and in so many different ways. When they are on sale, buy a few extra. Pop them into a freezer bag, then into the freezer, and you'll have "fresh" lemon juice anytime you want it.
-- Heloise
DEAR HELOISE: I have received many compliments on how neat my brownies look. The secret? A pizza cutter. After the brownies have cooled, I use a pizza cutter to make 24 squares. Then I use a table knife to score the edges, as the cutter cannot go that far. Presto! Perfect brownies (and other bars) with no mess on the sides.
-- Eloise Farris, Holiday, Fla.
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 01/21/2015