HELOISE Lower calories and fat in your Mexican favorites

Dear Heloise: We love Mexican food, but it seems to have a lot of fat calories. Do you have any suggestions on how to lower the calories and fat content? We hate to have to give up one of our favorites. Kelinda from Colorado
Don't give up Mexican food! Here in San Antonio, Mexican and Tex-Mex foods are a favorite! Here are a couple of ideas to help out when you're watching calories, fat, etc.:
UOrder corn tortillas instead of flour. Fat-free flour tortillas are also available, so check with your local restaurant -- it just might have them.
USkip the fried chips and substitute corn tortillas and salsa.
UDon't order refried beans; instead, opt for borracho (whole bean) or charro beans.
UFajitas are always a good choice, since they are grilled and delicious (stay away from sour cream, and go easy on the guacamole).
Hope these help. Other ideas? Send them in, and we will pass them along. Heloise
P.S. Guacamole is yummy, but a medium (5.5 ounces) avocado has approximately 275 calories and 25 grams of fat, but no cholesterol, according to the California Avocado Commission.
Dear Heloise: Got dried or old baked goods you want to be moist and "freshlike" again? Just place them in a suitable-size plastic bag, sprinkle a few drops of water in the bag, fold over, place it in the microwave and zap it for a few seconds. You will be surprised how fresh they seem, and they are delicious again. Experiment regarding the time needed to zap. Herbert, Roswell, N.M.
Dear Readers: Want to get more juice out of a lemon or orange? Take a guess at which one of these methods is the answer:
A. Submerge it in hot water 15 minutes before squeezing.
B. Put it in the microwave for a few seconds.
C. Run cold water over it.
If you want to put the squeeze on those perfect citrus delights, the answer is both A and B to get the most juice. Heloise
Dear Heloise: I read your article on hard-cooked eggs. I had just made eight hard-cooked eggs for the first time in years.
After cooking the eggs, peel them, put them in a glass container and add a jar or can of pickled beets -- any flavor you like. Use the liquid also.
I found raspberry-flavored beets, and I use wine vinegar to cover the eggs the rest of the way. Refrigerate for a day or two, then cut up and put on a spinach salad or any salad you choose. I often eat them along with the beets as a side dish with a sandwich for lunch. Donna G. in San Antonio
Dear Heloise: Disposing of sharp metal coffee-can lids can be a problem. I keep the plastic lid of the previous can, place the sharp lid in it and snap it onto the bottom of the newly opened can. When the can goes into the recycle trash, the sharp lid is safely out of the way. The plastic lid also protects the countertop. Mary Norwood, Placentia, Calif.
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.
King Features Syndicate