Readers love recipe for making tomato juice

Dear Readers: We recently printed a recipe for making tomato juice using tomato paste and water. We have since received some reader feedback and thought we would share what a few readers had to say:
Bud Diedrich of Dewey, Ariz., says: "Loved your hint on tomato paste and water. Tried it immediately and used a salsa container to mix it up in. No need to add salt or seasonings. Salsa is the healthiest of condiments."
An Indiana reader says, "Add other vegetables to your liking -- makes a great generic vegetable juice."
Anna and Delores from California say, "We loved the recipe, although we had to practice a little to get the right proportions."
Alice, via e-mail, says: "The tomato-juice recipe sent to you is wonderful! It's also delicious mixed half-and-half with vegetable juice."
So, we are thrilled y'all like this simple hint that saves money and is healthy, too. Heloise
Dear Heloise: My all-time favorite Heloise item is the one about the way to crack hard-boiled eggs by draining off the water and shaking the pan.
I think of you each time I have hard-boiled eggs. Carolyn in Virginia
Don't forget to run cold water in the pan! Many times the eggshells just float off. Heloise
Dear Readers: Does the shell of an egg protect it from bacteria? We went to the experts at the American Egg Board. What did they have to say? Well, they say yes and no! "The egg has many natural, built-in barriers to help prevent bacteria from entering and growing. These protect the egg on its way from the hen to your home. But, although it does help, the porous shell itself is not a foolproof bacterial barrier. For further safety, government regulations require that eggs be carefully washed with special detergent and sanitized. Then, the hen's original protective shell coating is generally replaced by a thin spray coating of a tasteless, odorless, harmless, natural mineral oil. A shiny shell indicates oiling, rather than an unsafe or old egg." Heloise
Dear Heloise: My mother worked in a kitchen when she was young, and this was one of those "behind the scenes" hints that she learned.
You know how delicious the golden hash browns always look in a restaurant? Well, it's simple and easy to do at home. While your hash browns are frying, just sprinkle them with a little paprika. It makes them brown as they fry. The results are the same as in a restaurant -- delicious and golden brown. Paprika is the trick! Marilyn in South Dakota
Dear Heloise: I stuff a seeded acorn squash with my favorite meatloaf recipe, replace the top and cook uncovered in a 350-degree oven for 2 hours. These can be cooked ahead, frozen and microwaved for those with limited preparation time.
It's delicious served with a green salad. Loree in New Mexico
Send 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