HELPFUL HINTS
DEAR HELOISE: I just found out that there are actually about 300 types of pasta! Cooked pasta, without any kind of sauce or filling, is actually very low in fat and calories. It’s what we put on top or mix with the pasta that makes all the difference. Pasta with a rich sauce will naturally have more calories than a lemon, olive oil and herb sauce. So go ahead and eat pasta, but remember to get creative when preparing the sauce if you want to keep calories down.
— Rose B., Pueblo, Colo.
DEAR ROSE: When I want to serve a pasta dish just as a side, I sometimes use a commercially prepared vinaigrette salad dressing and add black olives chopped up with a dash of Parmesan cheese. It’s quick and easy, and my guests always seem to enjoy it.
DEAR HELOISE: The other day, my husband asked me if I could make a dish he hadn’t had in some time, and that was your Chinese Beets. I looked all over the place and cannot find the recipe, so I assume I misplaced it or lost it somehow. Would you please reprint that recipe for me and others who love tasty beets? I would really appreciate it, and I know my husband would, too. — Ruth D., Jonesboro
DEAR RUTH: You can use this recipe for beets as a side dish, in salads or even over white rice. However, it can be rather tangy, so adjust it to your taste.
Chinese Beets
6 cups cooked, sliced beets or 3 (16-ounce) cans sliced beets, liquid reserved
1 cup sugar
1 cup vinegar
2 tablespoons cornstarch
24 whole cloves (if this is too strong, start with 12) 3 tablespoons ketchup
3 tablespoons cooking oil (optional)
1 tablespoon vanilla extract Dash of salt
Drain the beets, reserving 1 ½ cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the remainder of the ingredients. Mix well and cook for 3 minutes over medium heat, or until the mixture thickens. Let it cool; then store in the refrigerator. Send a money- or time-saving hint to Heloise, P.O. Box 795001, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Heloise@Heloise.com