HELPFUL HINTS

DEAR HELOISE: When cutting a recipe in half, should the cooking time be reduced?

— A Reader, Gastonia, N.C. DEAR READER: It all depends on what you’re cooking. A cake probably would be just under half the time, while a roast usually would be a little over half the time. If it’s a stir-fry, it’s the same time. You’ll have to keep an eye on your recipe to judge how long something needs to cook.

DEAR HELOISE: My mother used to make Baked Italian Chicken, and I still can remember how great it tasted. It was easy and quick to prepare, so can you reprint that recipe for us working women?

— Pam M., Ashboro, Ind. DEAR READER: Here it is:

Heloise’s Italian Chicken

1 chicken, cut up or equivalent

in parts

1 (8-ounce) bottle nonfat

(or regular) Italian salad dressing

1 medium onion, peeled and

sliced

4 medium potatoes, sliced (peeled or not) into bite-size pieces.

Heat the oven to 350. Spray a casserole dish with nonstick spray. Place the chicken in the casserole dish and cover with the Italian dressing. Top with onions and potatoes. Bake for about 1 hour, or until done.

FYI: Italian dressing makes a fast marinade for meat.

DEAR HELOISE: Sometimes I have an unexpected guest(s) for dinner, and finding a last-minute dessert is difficult. I discovered that you can take a simple dish of ice cream and dress it up with some whipped cream and chopped nuts. I always encircle the ice cream with whipped cream, or some other topping, sprinkle nuts on top and add a dab of whipped cream on top. Stick a wafer cookie in it and you have dressed-up ice cream.

— Hazel P., Michigan

DEAR HELOISE: I have found that a good way to change up cold cereal is to add texture by using fruit-flavored yogurt rather than milk. Double the goodness.

— Dona in Houston

DEAR HELOISE: Why can’t hamburger buns be packaged in bags of four? Our family of two invariably has to throw out some of the contents of the larger packages.

— T.B. in Alabama