HELPFUL HINTS

DEAR HELOISE: I like to buy the 19-ounce size can of soup. It usually has four or five cubes of meat, about ½ can of vegetables, and the rest is broth. I usually buy a bag of frozen mixed vegetables, cook it, then freeze in small containers and add as needed to the soup. Works great!

— Doris G., North Little Rock

DEAR HELOISE: After baking for a big party, the party was canceled. It’s all been put in my freezer. Please tell me if I can invite my family to eat this food: chicken soup, meatballs, lasagna, etc.

— Dolores in California DEAR DOLORES: According to the U.S. Department of Agriculture, freezer times are as follows:

Cooked poultry — four months

Uncooked poultry parts — nine months

Cooked meats — two to three months

Uncooked steaks or chops — four to 12 months

Uncooked ground meat — three to four months

Check the food for freezer burn, and when in doubt, throw it out.

DEAR HELOISE: I keep a jelly glass of flour and one of sugar in my cupboard so that if I need just a small amount of either, I don’t have to take out the whole canister.

— Barbara Z., Indiana DEAR READER: That is a good idea, and I’m sure it’s one that readers will use.

DEAR READERS: One of my favorite dinners is a one-pot dinner. They’re easy to make and very nutritious. The ingredients: 1 cup chopped onion 1 cup diced potato 1 clove garlic, minced 1 teaspoon chopped parsley 2 tablespoons chopped celery 1 cup water 1 bay leaf 1/8 teaspoon thyme 1 cup peas 2 3-ounce skinless, boneless chicken breasts Heat a heavy skillet and add onions and potatoes; cook over medium heat while stirring until they begin to brown. Add the remaining ingredients as listed except for the peas and chicken. Stir and bring to a boil. Place chicken in sauce; reduce heat to simmer. Cover and cook for 12 minutes, then add peas and continue to simmer until the liquid is reduced. This is about 5 minutes or so. To serve, place one chicken breast on each plate and spoon the sauce over the top.