Dear Heloise: As I have read from others' letters, I, too, had a GRANDMOTHER WHO SHARED HER RECIPES using a pinch of this and a dab of that.
I realized that she was never going to be able to measure the ingredients using the tools I use, so one day, in hopes of getting her rice pudding recipe, I premeasured the ingredients.
Of course, my quantities were estimates. She poured a little of this and a little of that into her mixture for her rice pudding.
In the cleanup process, I measured what was left of the unused ingredients, and since I knew what I had started with, I was quickly able to "accurately" measure how much we used.
Now I have her wonderful recipe, even though I don't have her anymore.
I hope this idea might help others! Have a wonderful day! -- Robin Demers, Schenectady, N.Y.
Your hint is a winner in any contest. Family recipes mean so much to all of us. It's nice to be able to pass them along. -- Heloise
Here is a thank-you and a hint from Violet Morgan of Falls Church, Va.:
I want to thank the reader who sent in the hint about wrapping green peppers in a paper towel after they have been cut and storing them in a plastic bag! It really works -- and for other vegetables, too (celery, bok choy, etc.).
Also, the hint about soaking grapes in cold water for half an hour and storing them in a plastic bag works wonders.
I live alone, and any hints that help me keep my veggies or fruit longer is a big help.
I carry a red bandana with me to the supermarket to tie on the handle of my cart, so I can park it, easily go down the aisles I need to and then find the cart again quickly.
This also helps other shoppers to notice it is not their cart.
Dear Heloise: I was in the process of making a recipe that called for bouillon granules, and all I had was cubes.
So, I took out a couple of cubes and used my metal meat mallet to smash them. Then I added them to the recipe. Easy as pie, and I didn't have to run to the store. -- K.M., Cibolo, Texas
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