Hints From Heloise

Olive Nut Spread

Dear Heloise: I am looking for a recipe for GREEN OLIVE DIP OR SPREAD. I saw it in your column a few years ago and have misplaced it. Every time I have taken it to a covered-dish dinner, it has gone over very well. It can be served with a variety of crackers or with raw veggies. Thank you so much for helping me find this delicious dip. -- Anne Hooper, Ventura, Calif.

Dear Anne: This longtime family recipe for Heloise's Olive Nut Dip or Sandwich Spread is a winner for sure! It is always a big hit, and it was a favorite of my mother's. You will need:

6 ounces cream cheese (regular or low-fat), softened

1/2 cup mayonnaise or light mayonnaise

1 cup chopped green salad olives

Dash of ground pepper

1/2 cup chopped pecans

Combine the cream cheese and mayonnaise in a medium bowl and mix well.

Add the liquid from the salad olives and the pepper, then mix. Now, fold in the pecans and salad olives. That's it! Super easy and tasty! This recipe is in my pamphlet Heloise's All-Time Favorite Recipes, along with other family recipes. You can order it for only $5 and a stamped (61 cents), self-addressed, long envelope. Send to: Heloise/Recipes, P.O. Box 795001, San Antonio, TX 78279-5001. Let's test your Heloise Hint IQ: How many fat grams and calories are in five medium black olives? Stumped? Two grams of fat and 25 calories. Wow! -- Heloise

ROLLING OUT THE DOUGH

Dear Heloise: When I am baking, I use my nonstick baking mat under the plastic board with the dough on it. The board never moves while I am rolling out the dough. This is great, because it always slid all over the counter before. -- Suzanne M. Lutz, via e-mail

STAY PUT

Dear Heloise: To keep my cutting board in place while using, I set it on a wet paper towel. Works great! -- Deborah, via e-mail

EASY SERVE

Dear Heloise: I lacked room for another bowl on my Thanksgiving table. I baked my dressing in muffin tins, mixed an egg white in to help it hold together and sprayed the tin with cooking spray. I filled each section to the brim and then dumped them out on a platter when done. Each muffin was a portion, and I served them around my turkey. My guests thought this was a great idea and that I should share it with you. -- Joyce A., Vienna, W.Va.

We loved this idea in Heloise Central! Here is another hint, from Florence Arsenault of Waterville, Maine, about using a cupcake tin for leftovers: "This hint saves dishes when warming up a lot of leftovers. When I have leftover mashed potatoes, sweet potato casserole, string-bean casserole or stuffing, I use a cupcake pan to store individual portions. I fill the cups and put it in the oven, and I have only one pan to wash. Thought you might want to pass this on." -- Heloise

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