DEAR HELOISE: Our dishwasher quit pumping water out. I figured it was worn out. After checking outlet stores, I pulled it out to install a new one. Out of curiosity, I pulled out the pump and discovered that it was plugged with jar labels. My hint: Don't wash jars before removing the labels.
-- Robert H.,
Battle Ground, Wash.
DEAR READER: Confession time. I cleaned out the bottom of our dishwasher and found all sorts of yuck. A lot of bits of paper from -- yes -- jar labels. Yes, my husband, David, had warned me! So I stand corrected and ask readers to learn from me -- don't do it!
DEAR HELOISE: While cleaning out our freezer, we found bags of frozen veggies that never got used. They have to be 4, maybe 5 years old. Would they still be good, or better in the compost bin?
-- A Longtime Follower
in Billings, Mont.
DEAR READER: Send them to the compost bin. Most frozen vegetables last about a year under optimal conditions, meaning the freezer (not in the door) is set at 0 degrees and stays constant.
When buying bags of frozen vegetables, feel the bag to be sure the vegetables are separate. If the veggies did not stay frozen completely, they "thawed" a little and then froze into a block.
DEAR HELOISE: I made pasta the other day and had quite a bit left over. I saved it for soup the next day and added it as the last ingredient before serving. I'm going to make extra from now on.
-- Judy K. in Philadelphia
DEAR READER: Great hint, and one that will save time in the kitchen, as well as money. You also can save rice or potatoes from a meal for soup. Is your soup too watery? Try adding barley or orzo, which will absorb some of the liquid, making a thicker soup. Save croutons and crispy noodles from takeout to top soup with.
DEAR HELOISE: I use canned whole tomatoes for many recipes. I use my kitchen shears to cut up the tomatoes in the can before adding to my big pot. No mess, and they can be easily poured into the pot.
-- Cathy D., Springfield, Ill.
DEAR HELOISE: One more hint for shaping burgers: Use cupcake liners. I place one on the bottom, one on top and "squash" to flatten the burger to the desired thickness. Stack, wrap and freeze. It's easy to separate as many as you want.
-- Joyce W., Dayton, Ohio
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 04/27/2016