Darkmeat vs. lightmeat
Dear Heloise: I enjoy reading your column every week. Always find hints. Well, I have one question I hope you can help me with. Do you know why almost every chicken recipe uses dark meat? I don’t like dark meat. Do I just substitute white for dark and not cook as long? — Lynda R., Oxnard, Calif.
Lynda, there are many recipes using the light meat of chicken, but if you want to substitute the white meat for the dark, please remember that dark meat has more connective tissue, which requires a longer cooking time. Other than that, I see no reason why you shouldn’t use a white meat instead of a dark meat in the chicken recipes you like, as long as you adjust the cooking time. — Heloise
OH FUDGE!
Dear Heloise: You had a recipe for an easy-tomake fudge that I made last year for the holidays. I don’t remember the name of it, but you used a microwave. It had walnuts and was chocolate. It turned out so well and was a big hit with everyone on Christmas Day. Could you reprint that recipe? This time I’ll cut it out and save it, because it looks like that will be one of our family traditions! — Karen T., Utica, Ind.
Karen, you’re thinking of Matthew’s Microwave Fudge, and it really is delicious!
Here it is:
1poundofpowderedsugar ½ cupcocoa ¼ teaspoonsalt 6tablespoonsbutteror
margarine
4tablespoonsmilk 1 tablespoonvanillaextract 1 cupchoppedpecansor
walnuts
Combine all the ingredients except the nuts in a microwave-safe bowl. Microwave on high, removing and stirring periodically, until all the ingredients in the mixture are melted and smooth.
Whenthe mixture is smooth, remove fromthe microwave and stir in the nuts.
Spread the candy into a buttered 9-inch-by-5-inch loafpan and allowto cool completelybefore cutting into bite-sized pieces.
If you like easy-tomake treats for family and friends, you’ll enjoy my “Heloise’s Fudge and Other Recipes.” To receive a copy, just send a stamped, self-addressed, long envelope, along with $2 to: Heloise/Fudge, P.O. Box 795001, San Antonio, TX 78279-5000. Let one of these tasty, easy-toprepare recipes become YOUR family’s tradition.
A NEW FLAVOR
Dear Heloise: I saw the Italian chicken recipe this week, and it sounded easy to make. We had Italian food already this week, so I decided to use Asian poppy seed and ginger dressing instead, along with the onions, and it was delicious! I served it over rice.
I’m so excited now and plan to use different salad dressings and definitely making the Italian chicken next week. — Arline E., via e-mail
Arline, what a great idea! Isn’t it fun to take a good recipe and experiment with it and discover a flavor from an old favorite? — Heloise
Send amoney-saving or timesaving hint to Heloise, P.O. Box 795000, SanAntonio, TX78279-5000, or you can fax it to 1-210-HELOISE or email it toHeloise@Heloise. com. I can’t answer your letter personally but will use the best hints received inmy column.