HELOISE Canned biscuits still make great doughnuts

Dear Heloise: I think I remember reading in your column a recipe for doughnuts made from some kind of biscuits. Can you help me out? K.F., Alamosa, Colo.
Yes, it did come from this column. After doing some research, we found that this was originally printed on April 23, 1962, in my mother's newspaper column. This hint is as good today as it was then.
Here it is:
Dear Heloise: Do people know that delicious doughnuts can be made in seconds from canned biscuits? Just flatten them out a little bit and punch a hole in the mix. Drop in hot grease and fry, roll in sugar if desired, or glaze with your favorite icing. L.R.
Canned biscuits can also be cut in fourths with a pair of kitchen scissors or a knife and dropped into hot fat, too! This makes itty-bitty bites that do not remove lipstick or get fingers greasy. Great for that fast breakfast or morning coffee klatches. Friends think you are original.
P.S. They do not look like cut triangles either. They sorta look like a ball. Heloise
Heloise update: You can also make delicious "monkey" bread using canned biscuits. Check back next Wednesday, and we will share the recipe with you.
Dear Heloise: This is how my wife and I cut our grocery bills by almost 10 percent! By shopping on Tuesdays, we get a 5 percent senior discount. I use a credit card with no annual fee and get a 5 percent credit on all my purchases. Clarence Feltman, Waconia, Minn.
Dear Heloise: One of the best uses I have found for a pastry blender is to use it to chop avocados for guacamole. Works wonderfully, and I also use it to mix in the spices. Peggy N., Philadelphia
Pastry blenders are great for a lot of things. A couple of favorites: Use to mix meatloaf or cut a hard-boiled egg. Heloise
Dear Heloise: My family loves lasagna, and I make it at least once a month. It seemed to always be so time-consuming with all the cooking involved.
Then a friend told me about the way she makes lasagna. She puts the uncooked noodles in the pan and then continues on with the regular recipe, using plenty of extra sauce, then bakes it. Mary Ann, Floresville, Texas
Dear Heloise: My husband and I like croutons on our salads. The other day when making dinner salads, I noticed that we were out of croutons. Then I remembered that I had bought a loaf of Italian bread. I cut the bread into small cubes, tossed them with about 1/4 cup of Italian dressing and put them on a cookie sheet. I baked them at 400 degrees for about 20 minutes. They were simply delicious -- actually better than the store-bought kind. So now I plan on making them from bread. Gloria M. from Utah
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax: (210) HELOISE; e-mail: Heloise@Heloise.com.
King Features Syndicate