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Dear Heloise: My family has always put VINEGAR, wine vinegar and lemon juice on any kind of greens. Tastes great on fish and potato chips, too.

Also, I put a slice of bread on a shelf of the refrigerator to quickly remove odors. My mom always used the trick between cleanings. — Dee B., Churubusco, Ind.


Dear Heloise: I work about 48 hours a week and have little time to bake, but I'd like to make something tasty for dessert to sort of break up the unexciting "blahs" that seem to come after the holidays. I heard you have a no-bake cheesecake recipe and wondered if you'd print that for me? — Katie C., Pearl City, Hawaii

Katie, here is the recipe you were referring to:

No-Bake Cheesecake

Mix one average-size package of vanilla pudding according to the package directions. Add a (8-ounce) package of softened cream cheese and mix until well blended. Pour the mixture into a ready-made graham cracker pie crust and refrigerate until set. You can top it with your favorite canned pie filling or, for a novel taste, use lemon pudding instead of vanilla. You'll find this recipe and many more tasty treats in my pamphlet Heloise's All-Time Favorite Recipes. To get a copy, send $5, along with a long, stamped (71 cents), self-addressed envelope, to: Heloise/All-Time Favorites, P.O. Box 795001, San Antonio, TX 78279-5001. Or you can order it online at Cream cheese also can be used to make frosting by mixing 8 ounces of cream cheese with 1/2 stick of softened butter, 1/2 box of confectioners' sugar and 1 teaspoon of vanilla extract. Blend together all ingredients until smooth and spreadable. — Heloise


Dear Heloise: What does it mean to "frizzle" food? I have a recipe that calls for it. How do I frizzle? — Bernard P., Middlegate, Nev.

Bernard, to frizzle means to fry in hot fat until the edges of the food curl. — Heloise

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Dear Heloise: While watching a cooking show, they talked about "ramekins" but never said what they were. What are ramekins? — Tyler N., Fairbury, Neb.

Tyler, ramekins are small, individual-size baking dishes. — Heloise


Dear Heloise: Whenever I go on vacation, I like to collect a cookbook from that area. I love regional cookbooks. When I prepare a dish from one of the books, I follow the recipe to the letter the first time. Then the second time, I often try a few variations to make it more interesting and put my personal stamp on it. The dish usually turns out well. — Gloria Z., Vero Beach, Fla.

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