Hints From Heloise

CHICKEN IDEA: Dear Heloise: The special roast- ing pans for chicken that hold the chicken upright are a bit expensive. Instead, I use a simple fluted bunt cake pan. I use a cooking spray inside the pan then set the chicken upright in the pan with the open center piece inside the chicken to hold it up. The juices collect in the ring and the chicken roasts evenly and is very tender -- Rosemary W., Grimes, Iowa

POTATO SALAD SECRET: Dear Heloise: My neighbor, who is an outstanding cook, taught me a little secret when making potato salad. After dicing the potatoes into cubes and cooking them, she ran them under cold water to cool them off. After that she squeezed lemon juice over the potatoes, not a lot, but just enough to add some flavor. She made the best potato salad I've ever eaten. Lots of flavor! -- Mary Jane J., Maui, Hawaii

SPATULA SERVICE: Dear Heloise: I used to use a spoon to stir pots of chili, spaghetti and soups. Not anymore. My sister-in-law always used a spatula, and it works much better. It can get foods out of corners and seems to be better at getting everything mixed together and evening out the various flavors. -- Jack R., Durango, Colo.

There was an inaccuracy printed in the Times Record Editorial reference: 3/09/23.

The editorial used Dr. Lukes’s name as the spokesperson when the editorial should have referred to my name, Al Adams, as the spokesperson. Which I clarified I was not ever the spokesperson in any capacity for the “Oversight” committee, there is no spokesperson. Information submitted by Al Adams