Red spices stay cool
Dear Readers: Take a peek in your spice drawer or spice rack. What do you see? If you see RED, then you might want to rethink where you should be seeing red! Most of us know to store spices within easy reach of the stove or cooktop. Of course, spices should be kept away from high heat, moisture and bright light.
But did you know that certain spices (a clue here to the color red) should be stored in the refrigerator?
Yep, red spices such as paprika, chili powder and cayenne pepper are best kept in the refrigerator to maintain color and flavor. This is especially true if you don’t use a lot and a bottle lasts a long time. — Heloise
GREASE FIRE
Dear Heloise: I have known for years that baking soda was good for extinguishing grease fires, but never gave it much thought. Recently, a pan of hot grease suddenly burst into flames.
Fortunately, I had been using baking soda for a cleaning chore and left the box in plain sight on the counter. I grabbed the box and tossed a handful of the soda on the flames (Heloise here: Toss the baking soda toward the base of the flames). The fire disappeared immediately! — Wanda B., Sawyer, Okla.
So glad you were able to handle the fire and stay safe! Remember, this is for small kitchen flare-ups! Always try to put the lid on to smother the fire, and turn off the heat. Yes, baking soda is handy for many situations, and I have more hints available in my Heloise’s Baking Soda Hints and Recipes pamphlet. To order one, please send $5 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/Baking Soda, P.O. Box 795001, San Antonio, TX 78279-5001. Your hint about keeping a box of baking soda handy is sound advice. It’s a cheap product that serves so many purposes. — Heloise
POTATO TACOS
Dear Heloise: When I make real mashed potatoes, I bake the whole potatoes first. Then I scoop out the insides, “flake” them, then add butter, salt, pepper, finely chopped onions and a dash of garlic juice.
I save the skins (as whole as possible), and we use them for “fake tacos” the next night. I put out all the toppings: chili, beans, cheese, lettuce, diced tomatoes and hot sauce. Everyone makes his or her own “flavor.” — Yvette in Georgia
PEELING BANANAS
Dear Heloise: My nephew recently pointed out to me that it is usually easier to peel a banana from the bottom rather than from the stem end. He’s right! — Bonnie C. in Florida
SUGAR-CONE FUNNEL
Dear Heloise: I needed to put a mixture of dried spices into small bottles, and the opening on my funnels was too small for the mixture to flow through. I cut off the small end of a sugar cone so it would fit the bottle opening, and the mixture went right through. — Jane A., Beavercreek, Ohio