Wednesday, January 18, 2006
Dear Readers: Here's a simple way to make delicious homemade croutons anytime you want them. Croutons can make a so-so salad really wonderful. And they're quick and easy to make. By experimenting with different herbs and spices, the sky's the limit for possible flavors.
To get started:
UCut day-old (or older) bread into small cubes.
UMix your favorite herbs and spices with about 1/4 cup of olive oil, then lightly brush the oil on all sides of the bread cubes.
UTo saut & eacute; them, put them in a pan over medium heat for about five minutes, tossing frequently. They're done when they look toasted and golden brown.
UTo bake them, spread the coated bread cubes on a baking sheet and bake in a 300-degree oven until they're crisp and dry -- about 45 minutes.
ULet the croutons cool completely. Then garnish your salad right away, or store the croutons in an airtight container. They'll keep for about a week on the shelf or up to six months in the freezer. Heloise
Dear Heloise: Here's a good idea for making spaghetti sauce with meat. If you have leftover meatloaf, crumble it into the spaghetti sauce. Heat and pour over pasta. A lot of time, money and energy is saved, and the flavor is even better. Petite Lusteg, Escondido, Calif.
Dear Readers: Milk is "udder & quot;ly fascinating and is a good source of calcium and protein in the American diet. It comes in four basic varieties: whole, 2 percent, 1 percent and nonfat milk. They vary in calories and fat grams. Milk contains nine essential nutrients and is fortified with calcium. The milk must indicate on the label if it has been fortified with vitamins, calcium, protein or minerals. Heloise
P.S. What goes best with a piece of chocolate cake? A cold glass of milk!
Dear Heloise: When making mashed potatoes, drain the cooking water into a pan. Season potatoes with salt and butter, and sprinkle with powdered milk equivalent to the amount you would use if mixed. Add the hot liquid to moisten the mixture and continue to add liquid until the potatoes whip up light and fluffy. The powdered milk is cheaper, you can give your family extra calcium, the potatoes stay hot (instead of using fresh cold milk), and you've saved the nutrients cooked out of the potatoes.
Another hint: After a turkey or a roast is removed from a roasting pan, drop ice cubes into the drippings to quickly solidify and remove the fat. Use a fork to lift out solid grease, and as the ice cubes melt, add more. Mary E. Reahard, Aztec, N.M.
Dear Heloise: I don't have a dishwasher, and my dish drainer gets crusty with mineral deposits. About once every two weeks, I scrub it with a brush and use lots of vinegar -- cleans up in a jiffy. Barbara in Missouri
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