Remember, it's never too late to start eating a healthy diet. Watching the fatty acids you consume is a good place to start.
Jordan K., Ann Arbor, Mich.
Dear Heloise: Please repeat your Chicken Tortilla Soup recipe. I lost mine when we moved, and my family has always loved that soup in the cold winter months.
Lilly D., Twin Falls, Idaho.
Lilly D., here it is:
Chicken Tortilla Soup
12 corn tortillas
1/2 cup olive oil
2 onions, chopped
1/2 cup tomato puree
4 quarts rich chicken stock
2 cups cooked chicken, diced
2 tablespoons fresh cilantro
Dash of cayenne pepper and Parmesan cheese
Cut tortillas into strips and fry in oil until crisp. Drain and set aside.
Saute onions in olive oil. Add tomato puree and stock. Add chicken, cilantro and tortillas. Cook over medium heat for about an hour. Top each serving with a sprinkle of cayenne pepper and Parmesan cheese. If you enjoy a nice, warm bowl of soup on those cold winter days, you’ll love my pamphlet. For this recipe and others, including Garden Cheddar, Meme’s Potato and Tortellini and Bean, get my Heloise’s Spectacular Soups by sending $5, along with a stamped (71 cents), self-addressed, long envelope, to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001. Or you can order it online at Heloise.com. FYI: To thicken a soup, use instant mashed potatoes or uncooked oatmeal. Add a little at a time until it is just right.
Dear Heloise: My kids love it when I have leftover pie crust. I roll it out and sprinkle sugar and cinnamon on the dough. If I have chocolate chips or raisins, I add those, too. Then I roll it up, slice the roll into 1-inch segments and place each segment on a cookie sheet, and bake it with the pie for about 15 minutes or until golden brown, depending on the temperature used for baking the pie.
Kimberly Z., Sitka, Alaska