Hints From Heloise
Dear Heloise: Don't let MARINADES intimidate you. Why buy expensive bottled marinades when it's so easy to make your own? Be creative -- mix various flavors of mustards (dill, Dijon, honey, etc.) and vinegars with your favorite fresh herbs, olive oil, Worcestershire sauce ... even a splash of white wine. Experiment with a little before you make a lot. When it's to your liking, whisk it all together and baste those kebabs, chickens, turkey breasts, pork chops, salmon steaks ... the sky's the limit! -- Linda Back McKay, Minneapolis
Marinades can add great flavor to meat, pork, chicken or just about anything! Here's a "sweet" beer marinade for pork or chicken that you can whip up in a few seconds. Combine:
1/4 cup soy sauce
1 cup of beer (or nonalcoholic beer), room temperature
2 tablespoons brown sugar
2 teaspoons grated fresh or finely chopped candied ginger
A drop or 2 of hot sauce to add zip
Mix well. Put four chops or chicken breasts in a self-sealing plastic bag and pour in the marinade. Seal and put in the fridge for 4 to 24 hours -- then they're ready to grill. There are 30 other mouthwatering recipes that can be yours by sending $3 and a self-addressed, stamped (63 cents), long envelope to: Heloise/Barbecue, P.O. Box 795001, San Antonio, TX 78279-5001. NOTE: Remember that after using marinade with raw meat, chicken, etc., you must boil the used marinade for two minutes or longer if you are going to use it as a sauce for the meat. Toss it when done -- it's not safe for a third use. -- Heloise
PIZZA CUTTER
Dear Heloise: Need to cut through soft bread or dough before cooking? Use a large pizza cutter. My grandson loves sausage rolls, but after I rolled up the sausage it was difficult to cut and would stick to the knife. The pizza cutter makes a quick and easy job of the task. -- Ginger McGlothlin, Fairfax Station, Va.
TASTY TIDBITS
Did you know that there are more than 300 types of pasta? Pasta cooked and without sauce or filling is relatively low in fat and calories, and has very small amounts, if any, of sodium and cholesterol. It is what you put on or in the pasta that affects the final calorie and fat counts. Pasta is available dried or fresh. Fresh pasta should be refrigerated (up to four days), and it can even be frozen for up to two months.
So, use your noodle and get creative the next time you have a penchant for pasta! -- Heloise
SHAKE IT UP
Dear Heloise: I use a plastic spice shaker (but you can use an emptied spice shaker with sprinkle holes in the top) to store some all-purpose flour. When I go to flour a cake pan or need just a little flour in a recipe, I just shake some out instead of having to take out my flour canister. -- Becky Calloway, Baton Rouge, La.
RE-COVERING
Dear Heloise: When my potholders become unsightly, it just takes minutes to cut out some fabric and sew it up to re-cover the ugly one. I do this again and again when any potholders become unattractive. -- Barbara Kraft, Washington, D.C.
©2006 by King Features Syndicate Inc.
