HELOISE Reader's hint makes tasty, toasty croutons

Dear Heloise: Croutons taste the best if you brush them with olive oil and sprinkle them with garlic powder. Just cut bread into cubes, do the above and bake in a 300- to 325-degree oven for about 15 minutes, and you'll have some really choice croutons. Paul Berskise, Port Orchard, Wash.
That sounds delicious, Paul! I couldn't help but think of also sprinkling on one of my seasoning recipes, like no-salt substitute. It takes a little time to prepare a batch, but it can be stored in a tightly covered, labeled container and can be used for all sorts of things, like your croutons. You'll need:
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper (can use black)
1/2 teaspoon celery seeds
So, for those of us who need to cut down on our salt, we can make this recipe by mixing all of those ingredients together. This recipe and other fun seasoning ideas can be found in my Heloise's Seasonings, Sauces and Substitutes pamphlet. To order one, send $3 and a long, self-addressed, stamped (83 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, Texas 78279-5001. For a limited time, anyone who orders a pamphlet will also receive a different Heloise pamphlet for free. You might want to try no-salt substitute on beef or chicken when baking or barbecuing. It adds that little extra zing that could bring you some favorable reviews! Heloise
Dear Heloise: To make easy brownies in a hurry, I always have a box of brownie mix (the kind with the chocolate syrup pouch) in the pantry. I spray a pan with butter-flavor vegetable spray. I put the brownie mix in a large bowl and add the contents of the syrup pouch. You can add 1 cup of any of the following: chocolate chips, white chocolate, peanut butter or chocolate chunks. Mix thoroughly and pour into the prepared pan. For an extra kick, chop up nuts and add to the top of the brownies. Bake at 350 degrees for 23 to 25 minutes. Susie from Indy
Dear Heloise: I was just reading your column about the lady who could not get her can opener to work. This reminded me of a great hint I read several years ago.
I always wash my can opener after each use. It was called the "dirtiest inch in the kitchen" when I read about it. It can be put in the dishwasher or washed by hand in hot, soapy water. This curbs any unwanted bacteria from being there the next time you use it. Rita J., Sugar Grove
Have a tried-and-true recipe that you can't find? Tired of searching through cookbook after cookbook? Try this: When a new recipe proves to be a family favorite, place a colorful sticky flag on the page where the recipe can be found. You can easily find it next time.
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate