Northwest Arkansas Democrat-Gazette - - STYLE - HELOISE

DEAR HELOISE: I love the con­ve­nience of pack­aged or­ganic salad mixes. How­ever, 95 per­cent of the time, these go bad be­fore the date listed on the pack­age. Is there a so­lu­tion?

— Camilla G. DEAR CAMILLA: Line a plas­tic con­tainer with two lay­ers of pa­per tow­els. These will ab­sorb mois­ture from your salad greens. For large bags of greens, use four lay­ers, and make sure the lid fits tightly or that the bag is closed se­curely. Store your greens in the veg­etable bin of your re­frig­er­a­tor. Buy greens at least five days be­fore the ex­pi­ra­tion date.

DEAR HELOISE: My hus­band loves Swedish meat­balls, but I don’t have a recipe for them. Do you?

— Karen C., Mid­dle­town, N.Y. DEAR KAREN: Here it is:

Swedish Meat­balls

2 cups bread crumbs

½ cup milk

8 ounces ground beef

8 ounces pork sausage (spicy)

½ tea­spoon hot pep­per sauce

1 tea­spoon gar­lic pow­der

½ tea­spoon onion pow­der

1 tea­spoon soy sauce

½ tea­spoon MSG (op­tional)

1 (5-ounce) can of sliced wa­ter ch­est­nuts, chopped

Spicy jelly sauce (recipe fol­lows)

Heat oven to 350 de­grees. Mix the bread crumbs and milk in a large bowl. Add all other in­gre­di­ents and mix well. Roll the meat mix into 1½-inch balls and place on an un­greased cookie sheet with sides, close to­gether (these shrink when cooked). Bake un­til well-done and golden brown (about 30 to 40 min­utes). Re­move from the oven and drain on a pa­per tow­els. Serve with spicy jelly sauce. To make the sauce, use equal por­tions of grape jelly and cock­tail (red, shrimp) sauce. Stir­ring con­stantly, cook over a low heat un­til bub­bling. Re­move from heat and pour over meat­balls.

This recipe could be­come a fa­vorite in your fam­ily, and I have many oth­ers in my Main Dishes and More pam­phlet.

DEAR HELOISE: I’m a quil­ter, and many of my projects re­quire us­ing the same mea­sure over and over again when cut­ting ma­te­rial. Many times, the cuts can be on the quar­ters, or worse, the eighths!

So to make the job of re­mea­sur­ing eas­ier, I take painter’s tape, tear off a strip and place it di­rectly on my ruler at the ex­act mea­sure needed. It makes cut­ting fab­ric so much eas­ier and quicker, and doesn’t ruin the ruler.

— Anna A. in San An­to­nio

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

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