Chill pie-making tools beforehand

Dear Heloise: Years ago when I’d help my mother make pies, she always told me to take the bowl, the mixing blades to the blender or mixer, spoons and anything else I used to make pies, and place them all in the refrigerator overnight. I also would put the marble slab we used in there as well. When we got ready to bake, everything was chilled, and for reasons I can’t explain, the crust was always as light as a feather. My mother said it was because we chilled everything beforehand.

— Shannon M., Orem, Utah

Meme’s potato soup

Dear Heloise: Please repeat your potato soup recipe so I can make it now that the weather has gotten so cold. My husband and I love a bowl of very hot soup and a salad on these chilly evenings. — Karen T., Port Huron, Mich.

Karen, I’d love to repeat it for you. One of things I like best about winter is hot soup, so here it is. You’ll need: 4 medium potatoes, cubed 1 small onion, chopped 1 tablespoon shortening 1 cup water

2 cups milk

1/4 teaspoon salt Dash of pepper

First, cook potatoes, onion, shortening and water in a large pot until potatoes are soft. Add remaining ingredients and simmer for 20 to 30 minutes. This makes about 4 servings.

If you like a bowl of homemade soup on a cold winter day or evening you’ll love my pamphlet “Heloise’s Spectacular Soups.” And it’s so easy to get a copy of this pamphlet. Just go to: www.Heloise. com or send $5, along with a stamped, self-addressed, long envelope to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001.

Here’s an additional tasty tip: You can puree celery and onions in a blender and add the combination to most soups for extra flavor, without a whole lot of extra calories. — Heloise

Meatloaf in a pinch

Dear Heloise: I was in the middle of making a meatloaf when I found I was out of bread crumbs. Instead of driving to the grocery store, I reached for a box of oatmeal, and the meatloaf turned out just fine. — Gloria C., Ocean Springs, Miss.