DEAR HELOISE: I love the convenience of packaged organic salad mixes. However, 95 percent of the time, these go bad before the date listed on the package. Is there a solution?
-- Camilla G.
DEAR CAMILLA: Line a plastic container with two layers of paper towels. These will absorb moisture from your salad greens. For large bags of greens, use four layers, and make sure the lid fits tightly or that the bag is closed securely. Store your greens in the vegetable bin of your refrigerator. Buy greens at least five days before the expiration date.
DEAR HELOISE: My husband loves Swedish meatballs, but I don't have a recipe for them. Do you?
-- Karen C.,
Middletown, N.Y.
DEAR KAREN: Here it is:
Swedish Meatballs
2 cups bread crumbs
1/2 cup milk
8 ounces ground beef
8 ounces pork sausage (spicy)
1/2 teaspoon hot pepper sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon soy sauce
1/2 teaspoon MSG (optional)
1 (5-ounce) can of sliced water chestnuts, chopped
Spicy jelly sauce (recipe follows)
Heat oven to 350 degrees. Mix the bread crumbs and milk in a large bowl. Add all other ingredients and mix well. Roll the meat mix into 11/2-inch balls and place on an ungreased cookie sheet with sides, close together (these shrink when cooked). Bake until well-done and golden brown (about 30 to 40 minutes). Remove from the oven and drain on a paper towels. Serve with spicy jelly sauce. To make the sauce, use equal portions of grape jelly and cocktail (red, shrimp) sauce. Stirring constantly, cook over a low heat until bubbling. Remove from heat and pour over meatballs.
This recipe could become a favorite in your family, and I have many others in my Main Dishes and More pamphlet.
DEAR HELOISE: I'm a quilter, and many of my projects require using the same measure over and over again when cutting material. Many times, the cuts can be on the quarters, or worse, the eighths!
So to make the job of remeasuring easier, I take painter's tape, tear off a strip and place it directly on my ruler at the exact measure needed. It makes cutting fabric so much easier and quicker, and doesn't ruin the ruler.
-- Anna A. in San Antonio
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 07/26/2017