HELOISE Seasoning-salt recipe will save you money

Dear Heloise: I love your recipe for seasoning salt, but unfortunately I lost it in a recent move. I'm just about out of the last batch I made. Can you please repeat the recipe? K.L., via e-mail
Of course I will!
This seasoned-salt recipe is so easy to put together and will save you money to boot!
Just combine the following ingredients, mix well and store in a jar with a tight-fitting lid:
1/2 teaspoon of cayenne pepper
1 teaspoon of dried parsley flakes (ground well)
1 teaspoon of garlic powder
1 teaspoon of chili powder
2 teaspoons of paprika
1 tablespoon of celery seed (ground well)
2 tablespoons of onion powder
1 cup of salt (or salt substitute for salt-restricted diets)
To use, fill a clean, shaker-top spice bottle with the mixture as needed. This seasoning recipe and more are available in my pamphlet titled Heloise's Seasonings, Sauces and Substitutes. To receive a copy (4 pages), send $3 and a self-addressed, stamped (60 cents), long envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, Texas 78279-5001. Hint: If you're out of creamer for your coffee, try using a teaspoon or two of vanilla ice cream instead. What a delicious way to start the day or to have an after-dinner cup of coffee. Heloise
Dear Heloise: Lids on items such as spice bottles or peanut-butter jars don't always have good seals inside.
To correct this flaw, I purchased a sheet of thin foam at the crafts store and traced around the lid, cut the foam out and inserted it into the jar lid. Nice tight seal, and the foam can be washed if necessary. Sunny L., Spring Valley, Calif.
Dear Heloise: I have found that so many people don't know what all you can do with sweet potatoes, so I decided to send this hint in to your column.
When I buy sweet potatoes, I buy 10 or 20 pounds at a time. I fill my oven up with the baking-size ones and bake them all at one time. I then put them in freezer bags and freeze.
Whenever I am ready for two or three, I just take out what I need and pop them in the microwave until they are good and hot. They are great! I also freeze sweet-potato casseroles and candied yams.
Sure makes life easy to have them ready to go so quickly. Love those sweet potatoes -- and your column! Mrs. Ray Davis, Collinsville, Miss.
Thanks for the sweet hints! Heloise
Dear Heloise: I have finally found a way to remove those stringy things that stick to the meat of squash and pumpkin and resist removal with an ordinary spoon.
My melon-baller, with its sharper edge, does the job in no time. Sally Currie, Farmington, N.M.
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