HELPFUL HINTS
DEAR HELOISE: When my children were young, your mother printed a recipe using tuna. I remember dropping the tuna in oil. I can’t find the recipe, and I think my grandchildren would like it. — A Faithful Reader,
via e-mail DEAR READER: My mother, the original Heloise (1919-1977), made these tasty treats using canned salmon. She did suggest that if you’re on a tight budget, you can substitute tuna. Here’s the recipe for Heloise’s Salmonettes. They are easy to make and taste great, too!
1 can of salmon or tuna (14 ounces)
1/4 cup reserved liquid from the salmon or tuna
1 egg, lightly beaten
1 ⁄ 2 cup flour Pepper (optional, to taste)
1 heaping teaspoon baking powder
Fill a deep fryer or skillet half-full of oil and preheat while assembling the salmonettes.
Drain all but 1 ⁄ 4 cup of the liquid off the canned fish and set aside. Place fish in a mixing bowl and break apart with a fork. A little at a time, add egg, flour and pepper. Mix well but do not overmix.
Add the baking powder to the reserved liquid and beat with a whisk or fork until frothy. Immediately add it to the fish mixture and stir to blend — do not let it sit after mixing.
Drop the mixture off iced-tea spoons into the hot oil. Keep an eye on them, because it won’t take long until they are browned. Drain on a paper towel and then serve! Unfortunately, this is a recipe that you cannot make ahead of time and then cook. You have to fry them as soon as you mix them.
DEAR READERS: I love celery stuffed with peanut butter or cream cheese as a snack. It also is an ingredient in numerous recipes. However, most folks cut off the leaves and throw them away. Don’t do it!
The leaves contain the most vitamin C, calcium and potassium of the entire plant. The leaves can be used like parsley when seasoning dishes. They also can be mixed with other greens to make salad.
DEAR HELOISE: I had drained a can of crushed pineapple for a recipe, leaving me with pineapple juice. I mentioned to my husband that it seemed such a waste to throw it away. He suggested pouring the juice into our container of orange juice. Delicious!
— Carolyn in Alabama