HELPFUL HINTS

DEAR HELOISE: It’s our custom to hold an open house on New Year’s Day, when friends and family can drop by to say “Happy New Year!” Every year I seem to serve the same old thing. Got any suggestions to make this year’s buffet special?

— Kate M., Shawnee, Okla. DEAR READER: I do! It’s In the Kitchen With Heloise:

Heloise’s Hawaiian Curried Shrimp

6 tablespoons butter 1 medium onion, finely chopped 2 teaspoons finely chopped fresh ginger 6 tablespoons flour 1½ teaspoons salt 2 to 3 teaspoons curry powder 2 cups whole dairy milk 1 cup coconut milk (you can used canned) 3 cups cooked shrimp

Melt the butter in a large saucepan over medium heat. Add onion and ginger, and cook slowly until transparent. Add the flour, salt and curry powder, and mix thoroughly. Add the milk and coconut milk, stirring constantly. Cook slowly until thick and smooth. Add the shrimp and heat thoroughly.

DEAR READERS: With the holidays ending, people have begun to think about spring planting in their gardens, and have asked a number of questions about various vegetables. Since many involved cucumbers, it seemed like the perfect place to start.

There are basically two types: slicing cucumbers, grown to be eaten fresh, and pickling cucumbers.

Slicing cucumbers are the common supermarket variety, and are about 6 to 9 inches long, with a dark-green skin. After these cucumbers are harvested, a wax coating is applied to lengthen the shelf life. The wax is safe to eat.

Pickling cucumbers are not usually found in the supermarket, but instead can be found in specialty stores or farmers markets. These usually are much smaller than slicing cucumbers. An example is the gherkin.

Another is the English (hothouse) cucumber. It’s about 1 to 2 feet long, thin-skinned, and the majority are seedless.

DEAR HELOISE: My 90-year-old mother invented ways to recycle and reuse absolutely everything. Before throwing away a slightly used paper towel or napkin, Mom would wipe the floor with it. I still do that. — Sally M., Belle Fourche, S.D.