Dear Heloise: I read your column every day in the (Rochester, Minn.) Post-Bulletin. I know you printed a recipe for PUMPKIN PIE SPICE, but I lost it. Could you please reprint it? -- Anna F. in Minnesota
This is a good recipe to have during the holidays, because it makes enough spice for one pumpkin pie. Feel free to double or triple it if making more than one pie. Gather the following ingredients:
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Store the spice blend in a labeled container until ready to use. I like to make my own spice mixes at home, which is why I created my Heloise’s Seasonings, Sauces and Substitutes pamphlet. To receive a copy, send $3 and a long, self-addressed, stamped (65 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001. Need just a touch of milk, but have none on hand? Mix some water and coffee creamer together. -- Heloise
Dear Heloise: I live alone and sometimes have a problem of wasting food due to having to purchase more than I need because of packaging. Cereal is the only thing I need low-fat milk for, but I can use only a cup or so out of a quart, with the rest going bad after a while. I got a small box of dry milk, and I make 1 cup, which is sufficient for the cereal. I don’t know if all brands use the same ratio, but I use heaping 1/4 cup dry milk to 1 cup cold water and stir well! -- Dena in Silver Spring, Md.
Dear Heloise: I always liked the syrup dispenser with a spring-loaded lever found on the table at my favorite breakfast restaurant. I was so excited when I saw a couple for sale at a garage sale! I, of course, keep syrup in one, but I have milk in the other to add to my morning coffee! -- Betty G. in New Jersey
I love these dispensers, too! I bought one in a thrift store, and I keep milk or creamer in it for my coffee, just like you do. It is so convenient! If you can’t find one in a thrift store, garage sale or specialty kitchen store, go online to buy one. -- Heloise
Dear Heloise: I’ve found an easy and fast way to drain frozen spinach. I put a couple of layers of cheesecloth over the disc in my ricer, add the thawed spinach and press. The excess water drains into a bowl, and I’m left with dried spinach to add to my quiche recipe. -- Joyce in Vienna, W.Va.
Dear Heloise: I use a muffin tin, coated with cooking spray, to form patties from my mix of hot and mild sausage. Two pounds of mix fill the 12 pockets. The tin goes in the freezer, and after a day, the patties pop out. -- R.G. in Ohio
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