HELPFUL HINTS

DEAR HELOISE: When we have company over, we often have finger foods and dipping sauces. Instead of buying

fancy little dishes for the dipping sauces, I reuse yogurt and pudding containers. I remove any paper labels they have on them,

wash them and reuse them. When they have seen enough use and need to be replaced, I just toss them in the recycle bin for pickup by the city.

— Jean T., Derby, Connecticut

DEAR HELOISE: Your recipe for spicy meatballs was a big hit with my father-in-law the last time he came for a visit. Would you reprint that recipe for me so I can make it for his visit? — Kelly D., Provo, Utah

DEAR READER: This is my own version of Swedish meatballs.

Heloise’s Swedish Meatballs

2 cups breadcrumbs

½ cup milk

8 ounces ground beef

8 ounces sausage meat (spicy)

½ teaspoon onion powder ½ teaspoon hot pepper sauce

1 teaspoon garlic salt

1 teaspoon soy sauce

5 ounces canned sliced water chestnuts, chopped

Mix the breadcrumbs and milk in a large bowl. Add all other ingredients and mix well. Roll the meat mix into 1 ½-inch balls and place on an ungreased, rimmed cookie sheet close together (these shrink when cooked, so you can really crowd them). Bake at 350 degrees until well done and golden brown (about 30 minutes). Remove from the oven and drain on paper towels. Serve with Jelly Sauce (recipe follows).

Jelly Sauce:

1 cup grape jelly

1 cup cocktail (red shrimp) sauce In a medium sauce pan, combine the grape jelly and cocktail sauce. Stirring constantly, cook over a low heat until bubbling. Remove from heat and pour over meatballs.

DEAR HELOISE: Should I refrigerate peanut butter after opening the jar?

— Jack H., Redfield, S.D.

DEAR READER: We called a manufacturer, and they told us unused or open jars do best when stored at room temperature. However, some people feel safer if they refrigerate their peanut butter. Temperature fluctuation — high or low — can change the peanut butter, but it’s still safe to eat.