HELPFUL HINTS

DEAR HELOISE: I enjoy reading your column every week. Always find hints. Well, I have one question I hope you can help me with. Do you know why almost every chicken recipe uses dark meat? I don’t like dark meat. Do I just substitute white for dark and not cook as long? — Lynda R., Oxnard, Calif.

DEAR READER: There are many recipes using the light meat of chicken, but if you want to substitute the white meat for the dark, please remember that dark meat has more connective tissue, which requires a longer cooking time. Other than that, I see no reason why you shouldn’t use white meat instead of dark meat in the chicken recipes you like, as long as you adjust the cooking time.

DEAR HELOISE: You had a recipe for an easy-to-make fudge that I made last year for the holidays. I don’t remember the name of it, but you use a microwave. It had walnuts and was chocolate. It turned out so well and was a big hit with everyone on Christmas Day. Could you reprint that recipe? This time I’ll cut it out and save it, because it looks like that will be one of our family traditions.

— Karen T., Utica, Ind.

DEAR READER: You’re thinking of Matthew’s Microwave Fudge, and it really is delicious.

Matthew’s Microwave Fudge

1 pound confectioners’ sugar

½ cup cocoa

¼ teaspoon salt

6 tablespoons butter or margarine

4 tablespoons milk 1 tablespoon vanilla extract 1 cup chopped pecans or walnuts

Combine all the ingredients except the nuts in a microwavesafe bowl. Microwave on high, removing and stirring periodically, until all the ingredients in the mixture are melted and smooth.

When the mixture is smooth, remove from the microwave and stir in the nuts.

Spread the candy into a buttered 9-inch-by-5-inch loaf pan and allow to cool completely before cutting into bite-size pieces.

DEAR HELOISE: My granddaughter taught me a great hint for squeezing lemons. I cut the lemon in half and, holding the lemon in one hand, twist a fork into the lemon until I’ve extracted all the juice from the lemon half. Then I repeat with the other half and use the fork to remove seeds from the bowl. — Charlie S., via email