Sometimes I'll use my zester to add some color to a dish by running the zester along the sides of a carrot to get small pieces, which I sprinkle on top. For clear soups, add croutons, wontons or leftover noodles from Chinese takeout.ĭear Heloise: A zester isn't just for lemons and other fruit. For thicker soups, add grated cheese on top before serving.ģ. For cream soups, top off with a dollop of sour cream, yogurt or chopped herbs.Ģ. Heloiseĭear Readers: Here are a few hints for soup makers:ġ. Or you can order it online at Remember, if you make a large pot of soup by doubling this recipe, you'll have enough to freeze for another meal when you're in a hurry. To receive a copy, send $5, along with a stamped (70 cents), self-addressed, long envelope, to: Heloise/Soups, P.O. If you like this easy and tasty recipe, you'll find it and many more in my pamphlet Heloise's Spectacular Soups. Add the remaining ingredients and simmer for 20 to 30 minutes. You'll need:Ĭook potatoes, onion, shortening and water in a large pot until the potatoes are soft. Lorna, as a matter of fact, I do have a wonderful recipe for potato soup. Have you got a recipe for this delight? - Lorna H., Hugo, Minn. Dayna in New Jerseyĭear Heloise: As the temperature drops, I get a craving for potato soup. Do you have dishes that can be cooked in a pressure cooker or electric skillet? You might try some of these options.Dear Heloise: When a recipe calls for eggs but does not specifically say which size to use, always assume it means a LARGE EGG. Maybe guests can help by bringing a dish they cooked that can be microwaved while still warm. Reader, you might have to start serving a few dishes that can be served cold, or use your microwave more than you’d like to. What is the best way to do this and still keep food hot and tasty? - Reader, via email I really don’t like to cook ahead and microwave it. This is always a dilemma when cooking a large meal, especially at holidays. Heloiseĭear Heloise: I have a question about cooking foods at different times and temperatures when you have only one oven. Start your own traditions with some of my favorite recipes.
Box 795001, San Antonio, TX 78279-5000.įavorite recipes become family traditions. If you like recipes that the whole family will enjoy that are quick and easy to make, you’ll love my pamphlet “Heloise’s All Time Favorite Recipes.” To get a copy, just send $5 along with a stamped, self-addressed, long envelope to: Heloise/All Time Fav., P.O. Mix all of the ingredients well and refrigerate for an hour or so. You’ll need:ġ cup sliced salad olives (the jar will say “salad olives” and will have bits and pieces of olives and pimientos) Laura, of all my recipes, this one seems to be a favorite with everyone! It’s a great dip for veggies as well as crackers and chips. I made it last year, and it was a huge hit with everyone. Brenda H., Gonzales, La.ĭear Heloise: I’m having a gathering of friends and family for a little holiday celebration, and I would love to get a copy of your yummy olive-nut dip. I rounded the sheet’s corners to form an oval and added lace trim. After unsuccessful searches of commercial products, I hit upon the idea to modify a cotton/polyester blend king-size sheet. Dear Heloise: I had a large oval-shaped dining table that required a non-standard tablecloth.
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