Dear Heloise:
My husband is the manager of a large supermarket, and he believes we all must be “supermarket smart” to get the most for our money. Here are some things your readers may not know:
If you find large ice crystals on the outside of packaged frozen foods, it means the items were thawed and then refrozen. Never purchase this type of product.
Jars that are sticky on the sides may have been opened or sampled, but no matter what, don’t buy an item if it’s sticky on the outside.
When buying fruits or vegetables, remember that it’s the heaviest, not necessarily the largest, that are the best value for your money.
Don’t be afraid to return an item. If it doesn’t meet your expectations or the manufacturer’s promises, return it.
— Laura O., Lakeland, Fla. Dear Readers:
After boiling potatoes, save the water to polish silver. Put a dish towel on the bottom of the pot to protect the silver, then place your silver items in the tepid water.
Stung by a jellyfish? Use meat tenderizer to relieve the pain. Mix 1/2 teaspoon with 1 teaspoon water and apply. This also works on tick and bug bites.
Baking powder will keep its full strength for about one year.
— Heloise Dear Heloise:
Here is my favorite salmon recipe. It’s so easy, and the salmon takes on a nice flavor without a strong “fishy” taste: 4 to 6 salmon steaks 1 cup dry white wine Juice of one lemon (at room temperature) 2 tablespoons olive oil 1 tablespoon capers Combine all ingredients in a glass baking pan, and marinate the salmon steaks for 30 minutes, turning the salmon once so both sides are coated. Bake in a preheated oven at 375 degrees for 15 to 18 minutes. Do not overcook.
— Norma R., Salem, Ore.
Norma, sounds yummy! If you’re looking for additional dishes to serve your family and guests, I have ones both my mother and I have used for years. You’ll find Heloise’s Main Dishes and More pamphlet that you can buy at my website, www.Heloise.com, or you can send a stamped (70 cents), selfaddressed, business-size envelope, along with $3, to: Heloise/ Main Dishes, P.O. Box 795001, San Anto- nio, TX 78279-5001. It’s always nice to have a few new dishes to serve to your company to excite the palate.
— Heloise Dear Heloise:
No matter what you’re cooking, nothing tastes as good as food prepared from garden-fresh produce that you grow yourself, especially tomatoes. I grow several plants, and what I don’t use, I give away to family and friends, because they love vineripened tomatoes.
— Theresa C., Ann Arbor, Mich. Dear Heloise:
This has always worked for me. Take 1 tablespoon of dessert gelatin and add to a gallon of water. Mix well and pour over the dirt in your garden. The gelatin helps plants hold water, and the organisms in the dirt are fed by the sugar.
— Lillian D., Bellflower, Calif.