Do-it-yourself onion dispenser
DEAR HELOISE >> I had several pairs of pantyhose, so I washed them, dried them and placed onions in the legs. After I place an onion in the pantyhose, I tie a tight knot to separate it from the next onion. This lets air circulate around the onions and prevents rot from spreading from one onion to the next. When I want an onion, I just snip off the bottom onion because the knot at the bottom keeps the other onions from falling out. — Alice C., Ludlow, Vermont
DEAR HELOISE >> When I have leftovers, I always store them in clear jars with clear tops. This way I can check to see what I have on hand at a glance, and things are less likely to stay in the refrigerator until they grow mold. Then on Friday evenings we sit down to a week of leftovers. I warm them up, add a few new spices, and it makes for an interesting meal. — Terry H., Belgrade, Montana
DEAR HELOISE >> I recently bought a microwave and was so excited to try it out.
I wanted a baked potato, so I washed a big spud and put it in the microwave. Since it was a fairly large potato, I increased the baking time. I finally heard a loud pop sound and found my potato had exploded. What did I do wrong? — Todd J., Elizabeth, New Jersey
DEAR TODD >> Did you puncture the potato several times with a fork or knife? Pressure, heat and moisture all contribute to an exploding potato when the skin is not punctured to release the steam inside.
DEAR READERS >> Here is a wonderful dish to serve during these warm summer months. It always makes me think of the Hawaiian Islands, soft ocean breezes and starry nights on Maui.
INGREDIENTS
6tablespoons butter 1medium onion, finely chopped 2teaspoons finely chopped, fresh ginger
6 tablespoons flour
1 / teaspoon salt
2 to 3 teaspoons curry powder
PROCEDURE
Melt the butter in a large saucepan over medium heat. Add the onions and ginger and cook slowly until transparent. Add flour, salt and curry powder and blend thoroughly. Add the milk and coconut milk, stirring constantly. Cook slowly until thick and smooth. Add the shrimp and heat through. Be sure to serve with white rice.
2 cups milk 1cup coconut milk 3cups cooked shrimp
DEAR HELOISE >> What is the benefit of using a spray-on oil versus melted butter or margarine? — Riley F., Tipton, Oklahoma
DEAR RILEY >> There are fewer calories in a sprayon oil, and you will find oils with additional flavors such as butter or garlic to give foods new hints of flavor. Butter is higher in calories, sometimes does not prevent food from sticking and in some cases gives food a greasy taste.
Write to Heloise at P.O. Box 795001, San Antonio, TX 78279-5000; Fax 210-HELOISE; or email Heloise@Heloise.com.