On the microwave, ‘watts’ a good number to know

Dear Heloise: In a column, a woman stated that her microwave wattage did not match many of the wattages on prepackaged items. There are microwave conversion charts ava il able on the Internet. I have an older oven, so I looked up the wattage on it and downloaded the page that shows the difference in time from the more modern wattage used by many of the prepackaged foods. It is very helpful.— J.E., via email

Yes, there are many folks who still have older microwaves. However, not everyone has easy access to a computer. If that’s the case, you can always microwave food a few seconds or minutes (depending on the instruction) at a time. Check to see when the food is cooked or heated.—

P.S.: Call the free phone number on the package to be sure about the heating time.

BOILING GROUND BEEF Dear Heloise: I use ground beef, but it’s a mess to cook and clean up, and it’s so fatty from browning. Here is what I do: I boil it instead of cooking it in a frying pan. I use a stockpot with enough water to cover the beef, and bring it to a boil. I add the beef and stir occasionally to break up clumps. When there’s no pink color, it’s cooked. I just drain and use. This works really well in stews, chili or soups.— C.V. in St. Louis

NO LUMPS Dear Heloise: I have made boxed macaroni and cheese, adding the butter, milk and cheese powder with no problem. Lately, the cheese powder clumps and doesn’t mix well. Maybe it’s just the brand.

Now I put the powder in a bowl and add a little milk (it’s in the recipe) to make a paste, then add the rest of the milk. I have a pre-mixed cheese sauce to add to the drained macaroni right in the serving dish. Works like a charm!—Shirley H., Bogalusa, La.

There is always a way! It may be the brand, so try a different one and see what happens.—Heloise

SCENTS FOR LESS Dear Heloise: I’m not fond of using scented candles. So here is what I do to make my home smell pleasant: I put a large saucepan of water on the stove and add some fall type of spices. I drop in fruit peels, like apples or lemon, and let it boil for a few minutes, then lower the heat and simmer. I check it often, and add more water as needed. Here’s one I use most:

The skin and even cores of apples

Peel of an orange, lemon or grapefruit. 2 teaspoons nutmeg 2-3 bay leaves A sprinkle of cinnamon Some vanilla extract. — C.J., Hondo, Texas

STACKING CANS Dear Heloise: Do you have cans of the same diameter toppling over in your pantry? My hint is to intersperse them (Heloise here: stacking a larger can between the small ones) with a can of tuna or other similar-size can, like pineapple rings.—Jim B., via email