Dear Heloise: I have lost my recipe for low-sodium seasoning. Could you possibly put it in your column once more? Mary Ann Lammers, Spring Valley, Minn.
Mary Ann, I would be happy to reprint this often-asked-for recipe. To make Heloise's No-Salt Substitute, you will need:
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seeds
Mix all ingredients and store in a tightly covered container in a cool, dark place. Never store spices near the stove, even if it is convenient -- they lose their zip. I have several spice mixtures in my Seasonings, Sauces and Substitutes pamphlet. If you would like the recipes for Spicy Saltless Seasoning and Seasoned Salt, please send $3 and a long, self-addressed, stamped (63 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001. And speaking of substitutions, did you know that you can use coffee creamer in place of a small amount of milk in recipes? Give it a try. Just remember that when you make substitutions, the taste and texture will be a little different. Heloise
Dear Heloise: So often when we go to eat Mexican food, we do not eat all the chips they bring with the salsa. I always take them home, crush them and freeze them. They make an excellent topping for casseroles, squash, taco bake, hash browns or any of your favorites. R. Neuse, Seguin, Texas
Dear Heloise: I use a can of diced regular tomatoes and green chilies to make a simple Spanish-type rice. As I use a rice cooker, the liquid part of the tomatoes can be used as part of the measured water that is added to the rice. Lightly saut & eacute;ed onion (and, if desired, bell pepper) may be added to the uncooked tomatoes. This is the easiest Spanish-type rice I have found. Travis McCoy, North Little Rock, Ark.
Dear Heloise: I always have a pitcher of iced tea in my fridge. When I feel like having a cup of hot tea, I just pour a cup of iced tea in a cup and put it in the microwave. It's a timesaver. Margaret Caswell, Waterloo, N.Y.
Dear Heloise: A reader wrote in about not wasting heels of bread by slicing the crust off. I save all the heels in the refrigerator until I have enough to make bread pudding. Our family loves it with warm maple syrup over it. Jeanette Burns, Hensley, Ark.
Dear Heloise: A co-worker has encouraged me to share this idea with you and your readers. For many years, I have carried my lunch to work. I located a small, slender knife and fork and transport them in a traditional toothbrush case. No more worries about the knife -- which is quite sharp -- damaging anything while in transit. Ann M. Pfau, Englewood, Fla.
Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
King Features Syndicate