HELOISE Freezing fresh green beans is a snap

Dear Heloise: My husband gardens, and we always have plenty of green beans. However, when we freeze them, we find that they are not good steamed. We end up using them in soups and stews.
What is the correct way to freeze green beans so that we can enjoy them steamed in the winter? Kathy B., Bowie, Md.
Here is a suggested way to freeze fresh green beans. Wash beans well, snap and remove ends. Blanch in hot water for about 3 minutes and then promptly cool them in plenty of cold water. Drain the beans and put into containers, leaving about 1/2-inch headspace. Beans can usually be kept in the freezer for about 10 months. And did you know that frozen beans can be substituted for canned or fresh beans in many recipes?
Let's test your Heloise green-bean IQ. How many servings are in 1 pound of fresh green beans?
A. One to two.
B. Three to four.
C. Five to six servings.
Do you "C" the right answer? That's right -- "C" is the right answer. Five to six servings equal 1 pound of fresh beans. Enjoy! Heloise
Dear Heloise: Just wanted to let you know that baking soda saved my plastic-ware. My nephew had accidentally written on one of my pitchers with a black permanent marker. I was thinking the pitcher was ruined, but when I scrubbed it with baking soda, the permanent marking rubbed right off. Stephanie in Houston
Here are two hints from Susan Davniero of Lindenhurst, N.Y.:
UTo avoid hot hands while pouring boiled water from a teapot, I use clean cotton gloves. I store them in a kitchen drawer with potholders. I can easily grasp the cumbersome, hot teapot handle while pouring.
UWhen rearranging and storing food items in the freezer, avoid cold-hand freezer burn by wearing clean cotton work gloves on your hands while handling frozen items.
Dear Heloise: Have you ever been to a potluck in which you find a dish that is so good, you want the recipe? I have a suggestion: Why not make copies of the recipe you are making? If someone likes it, you'll have it next to your dish. Saves time in trying to find pen and paper. Barbara Ronley, San Antonio
Love this, and I'm sure others will appreciate your kindness! Another potluck idea is to take your dish in a disposable container so that you don't have to worry about getting it back. Heloise
Dear Heloise: When preparing cakes that require icing, I bake the cakes and freeze them un-iced. The night (or morning) before serving them, I remove them from the freezer and ice them while they are still frozen. Thawing does not hurt the icing. Not only does this keep loose cake crumbs from mixing into the icing, but freezing seems to intensify the cakes' flavor. Joan K., Orange Park, Fla.
King Features Syndicate