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HELOISE She can't make elephant ears from memory



Published: Fri, April 18, 2003 @ 12:00 a.m.


Dear Heloise: Could you reprint the recipe for elephant ears that you had in your column some time ago? I wanted to make some recently but found my recipe had been torn and part was missing. Ruth M., Allegany, N.Y.
You're right -- this recipe was originally sent in by a reader in 1985, and here it is again:
ELEPHANT EARS
1 cup of granulated sugar
1/2 cup of ground cinnamon
1 can of cinnamon buns -- found near canned biscuits in the dairy aisle
Preheat your oven to 375 degrees. Mix the sugar and cinnamon together and spread evenly on a flat surface.
Each cinnamon bun should be placed on the sugar-cinnamon mixture and rolled out to 6 to 8 inches in diameter, using a rolling pin. Turn the pressed dough over so that both sides are coated well with the sugar mixture. Place on a foil-lined cookie sheet and bake on the center rack of your oven until just brown. Keep a careful eye on them while baking so they do not burn. Heloise
Dear Heloise: Like many husbands, I do not like to cook. So, ordering out is my way of dealing with dinner.
I was always calling information for the telephone number of the local pizza place, sub shop, Chinese restaurant, etc. One day I had the idea of writing all those frequently used numbers on a barbecue apron that was hanging near the kitchen. From then on, all I do is pick up my "takeout phone book" and call. Alex Schemetow, Cedar Grove, N.J.
Dear Heloise: Whenever I make tuna fish salad, I add a finely diced apple to the mixture. I use 1/4 to 1/2, depending on the size of the apple. Peel or not, as you wish.
I also use apple in shrimp, lobster, crab and chicken salad. It adds a tasty flavor and a nice crunch, along with the celery. A Reader, via e-mail
Dear Heloise: I save the juice from sweet and dill pickles, and then I cut up fresh cucumbers and put them in the juice. The next day, I have some great-tasting cukes and feel I have recycled the leftover juice. Love your hints! Kathy Scott, via e-mail
Yum! I do the same, and they are tasty, aren't they?
Try this with sour pickle juice, too. Heloise
Dear Heloise: For years, I have been collecting recipes, and in the past year or so I started collecting no-fat and no-sugar recipes.
When I put them on a card to file, I place a bright-green dot on the right-hand corner, and I can find these special cards at a glance. Rose Tilotta, Pasadena, Texas
Dear Heloise: I have finally found a way to keep order in my upright freezer. I use shopping bags and label each one: beef, pork, poultry, frozen veggies, etc. Now when I feel like chicken or beef for dinner, I know exactly where to find it. Jean McDonald, Bloomington, Minn.
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax: (210) HELOISE; e-mail: Heloise@Heloise.com.
King Features Syndicate


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