HELP­FUL HINTS

Northwest Arkansas Democrat-Gazette - - STYLE - 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

DEAR HELOISE: You have a recipe for a shrimp di­jon dish that I ab­so­lutely love. Since I’m try­ing to im­press my new hus­band with some of my cook­ing skills, I was hop­ing you’d re­print that recipe. I lost my copy when my hus­band and I moved af­ter the wed­ding.

— Mimi F., Lake­land, Fla. DEAR READ­ERS: Mimi, I’m happy to oblige. Here it is:

Shrimp Di­jon

¼ cup but­ter or mar­garine 1½ pounds peeled, de-veined shrimp

1 medium onion, thinly sliced ¼ cup flour

1½ cups milk

2 ta­ble­spoons Di­jon mus­tard ¼ tea­spoon nut­meg

½ tea­spoon salt

1/8 tea­spoon pep­per

1 6-ounce pack­age cream cheese, soft­ened

Melt but­ter or mar­garine in a fry­ing pan. Add shrimp and onions and saute 3 min­utes; do not brown. Sprin­kle flour into the mix­ture while thin­ning the mix­ture with the milk a lit­tle at a time to avoid lump­ing. Add mus­tard, nut­meg, salt and pep­per, and cook 3-5 min­utes. Stir in cream cheese un­til blended, then warm through but do not boil. Serve over rice.

DEAR READ­ERS: Be­sides fla­vor­ing food, salt has a va­ri­ety of uses. Here are some you might want to try:

Sprin­kle salt on ar­eas where grass or weeds grow un­wanted, such as be­tween step­ping­stones. Then pour hot water over the salt. It’s an eco-friendly and in­ex­pen­sive so­lu­tion.

Wor­ried that there might be fleas in your car­pet? Sprin­kle salt on your car­pets and leave it overnight. In the morn­ing, vac­uum up thor­oughly. Wash dog bed­ding in salt water.

Stung by a bee? Wet the area and pour salt over it.

Ants be­com­ing a prob­lem? Sprin­kle salt in door­ways, on win­dowsills and any other place where they might be com­ing in. If you have an ant mound, ring the open­ing with salt.

DEAR HELOISE: This isn’t a recipe, but it’s still a good way to keep gin­ger root for a long time. Peel and cut gin­ger root into small cubes. Place in a jar and cover with dry sherry. Store in the fridge. It does not af­fect the taste of the gin­ger and lasts for weeks.

— Tina G., Pur­cel­lville, Va. DEAR READER: Tina, thanks! That’s a new idea I hadn’t heard be­fore.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.