Know your avocado
Dear Heloise: I use many avocados but do not like the brown bruised spots. I buy some very firm avocados, keeping them in the refrigerator for two or more days.
I wash and dry the outside, cut it top-to-bottom down to the seed and firmly, using the knife, press it open. It’s easy to peel off the skin, leaving a beautiful half avocado. — Margaret L., Colorado Springs, Colo.
Ole! Being a Texas gal, I love guacamole made from fresh, ripe avocados! When shopping, do not buy an avocado that has brown bruised spots. It’s past its prime!
If they are ripe and ready to eat, into the refrigerator is perfect. However, if they are “very firm,” as you said, keeping them in the refrigerator will stop the ripening process. It will come out just the way it went in — not ripe.
Try this: Buy one or two ready to eat — these can go into the fridge. Get a few that are a little firm; they will ripen when set out. You are set! — Heloise
IRIDESCENT ROAST
Dear Heloise: I read your column in The Delaware Gazette, published in Delaware, Ohio.
I’m writing to ask about the discoloration on roast beef. It looks like an oil slick — iridescent. When I reheated the meat, it was bright pink. All of the meat wasn’t like this. Is it harmful to eat? — A Reader in Central Ohio
No, it’s not harmful to eat. It may look a little funny, but you’re good for a go on eating the “Wow, look at that cool color!” This trusted information is from the U.S. Department of Agriculture, the go-to expert this expert relies on. — Heloise
TACO SEASONING
Dear Heloise: Please share the recipe for your Heloise’s taco seasoning again. I love to put it on meat and use it to make nachos. It’s delicious! — Linda T. in Pennsylvania
Yes it is, and it’s easy to make. Here you go:
HELOISE’S TACO SEASONING
2 teaspoons chili powder
Salt, pepper and onion powder to taste (start with small amounts and add as needed)
A dash of crushed, dried oregano
Mix the ingredients together, and it’s ready to use! Save whatever is left over (if you make extra) in an old spice jar. Use in taco recipes, nachos or to add flavor to meat.
Why waste money buying it when you can make it for pennies?
For more easy and tasty hints, why not order my pamphlet Heloise’s Seasonings, Sauces and Substitutes, compiling all of my favorite ones? Go online to www.Heloise.com, or send $3 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001. Keep spices away from heat or light, and DO NOT put them over the stove. — Heloise
NO DRIP
Dear Heloise: I keep a bag of miniature marshmallows in the pantry. In the summer, they are great for placing at the bottom of ice-cream cones to keep the ice cream from dripping out. It also is a delicious surprise at the end of eating the cone. — Patty W. in Alabama