Dear Readers: Many of us have a hodgepodge of fast-food and takeout condiment packets. In a college dorm or traveling on the road, these packets can be essential in making a few extra staples:
* Ketchup + soy sauce barbecue sauce
* Soy sauce + sugar packets teriyaki sauce
* Crushed red pepper + soy sauce hoisin sauce
* Ketchup + crushed red pepper cocktail sauce
* Mayonnaise + relish tartar sauce
Enjoy the taste of convenience turned home-style! If you have a wacky combination, write to let me know at: Heloise/Condiments, P.O. Box 795000, San Antonio, TX 78279-5000, or e-mail me at . -- Heloise
BE MORE SPECIFIC
Dear Heloise: Why not encourage the next generation of cooks by stating in recipes the kind of onion and measurable quantity? There are so many sizes and varieties of onions: green, white, yellow, etc., and the right amount and taste can make or break a recipe. “Chop one onion” doesn’t cut it. If ingredients are too vague on a new recipe, only experienced cooks can figure it out. -- Joan P., via e-mail
You do have a valid point. Many times, the size or kind of onion may not make a difference (if it’s a pot of chili or soup, for example), but with some recipes, it might. Thanks for the input. -- Heloise
Dear Heloise: To keep brown sugar soft, I use two large marshmallows in a small bowl of about 3 cups of brown sugar that I keep handy on my kitchen counter. Just drop the marshmallows in and keep the bowl covered tightly. No need to stir the sugar. -- Lana D. in North Carolina
Dear Heloise: A hint from long ago that I use with every new loaf of bread: After removing a slice or two, twist the end of the bag and fold down the plastic wrapper back over the loaf. -- Jean N., Williamsport, Md.
Send a hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, fax it to 210-HELOISE or e-mail it to Heloise@Heloise.com. Please include your city and state.
2012, King Features Syndicate