DEAR HELOISE: How do I keep my potato skins from cracking when I make baked potatoes?
-- Lana S., Minnesota
DEAR READER: Just rub butter or shortening over the skin before you bake them.
DEAR HELOISE: I never know how hungry my family will be, so I always make a large amount of waffle batter on Sunday mornings. The problem is, I make too much. What can I do with all that leftover batter?
-- Willow C.,
Watertown, Conn.
DEAR READER: Make the rest into waffles, then wrap them up and freeze them. When you want a snack, just pop one in the toaster.
DEAR HELOISE: I had your recipe for coleslaw, but I misplaced it. Would you repeat it?
-- Carmela Z., Texas
DEAR READER: Here it is:
Heloise's Coleslaw
1 head cabbage (about 2 pounds)
Ice water to cover
1/4 cup egetable oil
1 ounce vinegar or lime juice or lemon juice (not all three)
1/2 teaspoon prepared mustard (yellow, not powdered)
1/4 teaspoon celery salt
1 ounce real mayonnaise
Salt and pepper to taste
Dash of paprika
Shred the cabbage and soak it in the water for 30 minutes. If you use bagged cabbage, you can skip this step, but it does make the cabbage very crisp. Meanwhile, mix together the remaining ingredients. Drain the cabbage and mix into the dressing. Refrigerate until ready to serve.
When choosing a head of cabbage, look for outer leaves that are fresh and crisp, and the cut end should not be brown.
DEAR HELOISE: My mixer bowl slides all over when I'm using it. How can I stop that?
-- Jennie L., Colorado
DEAR READER: Place a damp washcloth or towel under the mixing bowl.
DEAR HELOISE: I want a bulletin board in my kitchen, but I don't have the wall space. Got any hints?
-- Amber K., Montana
DEAR READER: Get some chalkboard paint and paint either the inside or outside of one of your upper cabinets, and you'll have a message center.
Send a money- or time-saving hint to Heloise, P.O. Box 795001, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Heloise@Heloise.com
Food on 02/06/2019