HELOISE Garlic can be frozen and enjoyed year-round

Dear Heloise: I have heard that you cannot freeze garlic. I like to buy garlic when it is on sale, peel and grind it, then freeze it. Is there something wrong with that? Stanley from Texas
Stanley, what a great question! We contacted our friends at the U.S. Department of Agriculture's Fresh Products Branch, and they told us that fresh garlic can be frozen. Here are a few suggestions they sent our way:
UFreeze whole, unpeeled heads, and remove the cloves as you need them.
UWrap chopped or crushed garlic tightly in plastic wrap and freeze, then grate or break off what you need.
UPeel whole cloves of garlic and puree them in a blender or mini food processor, using 2 parts oil to 1 part garlic and freeze.
Caution: Never store raw garlic in oil at room temperature -- this can lead to botulism and possible death.
If you choose not to freeze garlic, keep in mind that it should be stored in a cool place away from direct sunlight with good air circulation.
I hope this answers your question and helps you to enjoy fresh garlic year-round! Heloise
Dear Heloise: I find that packaged seasoned rice mixes are often too salty. To remedy this, I add an equal amount of plain, long-grain rice and the corresponding amount of extra water to the mix. The resulting rice is flavored just right, and there's twice as much of it! Brenda Harai, Carlsbad, Calif.
Dear Heloise: In your column in The Washington Post, a reader complained that commercial soups have too much pasta or rice and not enough vegetables and chicken. Please tell him that he can solve this problem by making his own soup to his taste. Make a big pot and freeze some in meal-size containers. Once you get the hang of it, it's easy. Stuart N., Alexandria Va., via e-mail
Stuart, you are right! Making soup is easy and a great way to use those leftovers just sitting in the fridge. In fact, I have compiled a six-page pamphlet titled Heloise's Spectacular Soups, which is filled with recipes, hints for making soup, different types of soups and a lot more -- you could call it Making Soup 101. To receive a copy, just send $4 and a self-addressed, stamped (60 cents), long envelope to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001. Hint: Use an ice-cube tray to freeze leftover broth. Once frozen, pop the cubes into a freezer-safe, sealable plastic bag. When you just want a cup of soup, warm up as many cubes as you need, and it's soup in no time! Heloise
Dear Heloise: Here's a great hint for a new salad topping. While preparing a salad with limited fixings, I was looking for something crunchy to add to it when I saw my whole-grain breakfast cereal with almonds. It made a very tasty salad!
Heloise is my starting place as I read the morning paper! Ruth R., Siloam Springs, Ark.
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
King Features Syndicate