HELPFUL HINTS
DEAR HELOISE: You had a recipe for something called “angel biscuits,” which my mother used to make. Since my future in-laws are coming for dinner, I wanted to impress them with my cooking skills. Could you reprint that recipe for me and probably many others who love good biscuits? — Rosemary H., Tuscaloosa, Ala. DEAR READER: Rosemary, of course. These have always been a big hit with my readers. You’ll need: 1 package dry yeast ¼ cup warm water 2½ cups flour ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons sugar ½ cup shortening 1 cup buttermilk
Dissolve the yeast in the warm water; set aside. Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough. Stir in the buttermilk and yeast mixture, and mix thoroughly. The dough is ready to refrigerate.
When it’s time to make the biscuits, turn the dough out onto a floured board and knead lightly. Roll out and cut with a biscuit cutter, placing them in a greased pan. Let the dough rise slightly before baking in a 400-degree oven for 12 to 15 minutes.
DEAR HELOISE: Here is an easy and quick one-pot dinner using leftovers that tastes delicious and can serve 4 to 6 adults. You’ll need: 4-5 average-size white
potatoes 1 large yellow or white onion,
sliced 6-8 mushrooms, sliced Salt and pepper to taste Optional: leftover chicken, pork or beef, peas, carrots, zucchini. The meat should be cooked, but the vegetables don’t have to be. Boil the potatoes with the skins on until done. Let them cool completely. Then cut potatoes into medium-size pieces, keeping their skins on, and put into a large skillet with 3 tablespoons of butter. Add the onion slices and mushroom slices to the potatoes over a medium heat, and cook 12 to 15 minutes. Add any leftovers you’d like to, and cook until everything is heated thoroughly, or just serve the potato-onionmushroom mixture as a side dish. Add the salt and pepper, and serve.
— Shauna M., California
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email