HELOISE Include the recipe on container label

Dear Heloise: Want to keep that salt substitute recipe -- or any other of this type of recipe (one you make up yourself -- Heloise) -- handy for reuse?
Measure your containers (I use an old powdered-onion or garlic bottle). Print or type out the recipe. Cut the recipe just a little smaller and center it on a slightly larger piece of clear, adhesive-backed plastic that will still fit your container.
Place it on with the exposed sticky edges of the plastic sealing the paper to protect it from messy hands, spills and splashes. Now you have the recipe at hand the next time you run out.
I love the computer, because with a few clicks of the mouse you can change the size to fit the bottle you have on hand. Betty K. Poage, Pearland, Texas
My Heloise salt substitute is one of my most-often-asked-for recipes. So, I'm going to reprint it for those who might have missed it.
You will need:
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seeds
Mix all ingredients and store in a tightly covered container in a cool, dark place. You can also double or triple the amounts to make a big batch.
For other spice recipes, like spicy saltless seasoning and pungent salt substitute, as well as other delicious sauces, substitutes and seasonings, all in a four-page pamphlet, please send $3 and a long, self-addressed, stamped (60 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, Texas 78279-5001. Hint: Sight, smell and taste determine if spices and herbs are fresh. If they smell or look funny, don't take a chance -- toss them and buy a new bottle. Heloise
Dear Heloise: Use paper plates as disposable cutting boards. The biggest, cheapest, flattest, floppiest ones work best.
Meats and other foods never need to touch the same surface. Throw out the old, conventional, bacteria-laden cutting board. M.E. Lloyd, Lima
Dear Heloise: While I like the convenience of microwaving "baked" potatoes, I dislike the flavor and texture that results when preparing them this way.
Now I can get the results I want: Microwave potatoes that have been rubbed with vegetable oil until nearly tender, then finish baking for about 10 minutes in the oven or toaster oven. They come out sweet and fluffy. I can't tell the difference from those that have been baked in a conventional oven! Linda Dusky, Ventura, Calif.
Here in the South, a favorite is a baked sweet potato. Your hint would work well with them, too. So give them a good "rubdown," and they will be delicious when baked! Heloise
Dear Heloise: It is difficult to open the pull ring on some canned food without hurting your finger.
If you insert a folded paper towel or handkerchief in the ring, it is much easier on your finger. Arthur M. Holloway, Fort Wayne, Ind.
King Features Syndicate