Hints From Heloise: Heloise’s apricot preserves

October 2, 2013

Dear Heloise: I remember a recipe of yours for HELOISE’S APRICOT PRESERVES. Could you reprint it, please? -- Edith S. in Tennessee

Absolutely! Heloise’s Apricot Preserves recipe uses one 8-ounce package of dried apricots, 1 / 2 cup of sugar and half of a fresh lemon.

Place 4 cups or so of water in a pot with the apricots and sugar. Slice the lemon into very thin slices and then into pieces. Add to the pot and stir. Cook for 30 minutes over medium heat (without a lid).

After 20 minutes, use a potato masher and give the mixture a good mashing, but leave some pieces. The chunks are what make it like Grandma’s.

Stir again after a few minutes to see whether it is thick. If not, cook just a little bit longer. Once thick enough, take off the heat and let it sit until it cools. Place in jars and keep in the refrigerator. This recipe and more can be found in my Heloise’s All-Time Favorite Recipes pamphlet, which you can receive by sending $5 and a long, self-addressed, stamped (66 cents) envelope to: Heloise/Recipes, P.O. Box 795001, San Antonio, TX 78279-5001. With only 17 calories per apricot, they are yummy as a quick snack, and are great with oatmeal. Use these preserves on waffles, pancakes and as an oatmeal topping. -- Heloise

FLAVORED OIL

Dear Heloise: I have started saving the leftover oil from jars of marinated artichoke hearts, minced garlic, sun-dried tomatoes and roasted red peppers. I save the oil in the refrigerator. I put the oil on salad, vegetables or pasta for added flavor. -- Linda P. in New Mexico

Love it! That “oil” is flavored, and you have already paid for it, so use it for other things! Try pouring it over cream cheese as a tasty appetizer. -- Heloise

STICKY SITUATION

Dear Heloise: When enjoying a nice, icy-cold drink on a hot summer day, condensation builds up on the outside of the glass. If the glass is placed on a napkin, the napkin sticks to the bottom of the glass when you pick it up. To avoid this, generously sprinkle salt on the napkin before sitting the glass down. No more sticking, and it works like a charm every time. -- Jan W. in Florida

This is a Heloise classic hint that I love! It works for paper coasters, too. -- Heloise

PIE DISHES

Dear Heloise: In our area, there are an increasing number of charity pie auctions. My wife buys used, glass baking dishes at the local thrift shops for a dollar or two. She bakes a pie in the glass dish and then donates both as one package. -- Don and Sharon Short in Arkansas

CARDBOARD CARRIER

Dear Heloise: When taking food I made to someone’s house, I take a flat piece of cardboard and cover it with aluminum foil. The cardboard acts as a platter for carrying dishes, and the foil protects it from spills so I can use it many times. -- Gayle W. in Wyoming

Heloise’s column appears six days a week at www.washingtonpost.com/advice. Send a hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, or e-mail it to Heloise@Heloise.com.

, King Features Syndicate

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