Getting organized
Dear Heloise: I read your helpful hints every day in the paper.
I bake a lot, and I make sure I add all the ingredients in the recipe. I put all the ingredients in a row on the counter as they are listed on my recipe. After I use them, I put them away in the cupboard. No more guessing if I put the ingredients in my recipe.
Hope you can use this tip in your column. — Linda C., Oxford, Ohio
Linda, that’s a very organized way to bake and to make certain nothing is left out. Thanks for your wonderful hint. — Heloise
GOLDEN CHICKEN NOODLE SOUP
Dear Heloise: It’s been a long time since you printed your Chicken Noodle Soup recipe, and my three kids loved it. I’ve lost the recipe, so could you reprint that for all of us soup lovers? — Grace M., Kearney, Neb.
Grace, this should taste really good on a cold Nebraska day. You’ll need:
2eggs
2halfeggshells full ofmilk Pinchofsalt totaste Enoughflourtomakea
dough
1wholechicken
2carrots (chopped) 2stalksofcelery
(chopped) Enoughwatertocover
chickeninpot
Crack two eggs into a bowl, thenmeasure two empty half eggshells full of milk. Adda pinch of salt and enough flour tomake a dough (dough should be a little sticky). Roll out on flouredwaxpaper ora cutting board. Set dough aside and let dry for four to six hours.Thedoughmaybe too sticky to cutbefore that amount of time.Whendough ismoremanageable, cut into thin strips (1/4to1/2inch wide, depending onyour taste). In themeantime, cook a whole chicken in a large pot with enoughwater to cover. Whenfully cooked, remove chicken and debone it. Skim all the fat offthe broth and put deboned chickenback in. Addcarrots and celery. Cook until tender. Addnoodles and cook for 15 to 20minutes or until done.
If you love that homemade taste of soup, rich and warm on a cold day, you’ll love my pamphlet “Heloise’s Spectacular Soups.” To get a copy of these tasty recipes, just send $5, along with stamped, selfaddressed envelope to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001. By the way, did you know that chicken noodle soup is America’s favorite soup? — Heloise
BAD WINE
Dear Heloise: Howcan I tell if wine has gone bad? We were given a bottle of aged white wine for our first wedding anniversary, but I think there’s something wrong with it. -Chloe and Doug, Shawnee, Okla.
Chloe and Doug, if you smell or taste vinegar in wine, the cork has leaked and it’s bad. However, some people use wine like that to marinate meats. If a white wine has been chilled for an excessive time, white crystals may be found in the bottom. The taste should be OK. When you find white flecks of sediment in wine it spoils the appearance but probably not the taste. Just strain and decant it before serving. — Heloise
Send amoney-saving or timesaving hint to Heloise, P.O. Box 795000, SanAntonio, TX78279-5000, or you can fax it to 1-210-HELOISE or email it toHeloise@Heloise. com. I can’t answer your letter personally but will use the best hints received inmy column.