Hints from Heloise

Hints from Heloise

by Heloise

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Recipes ... Stain Removal ... First-Aid Basics ... Car Care,..Sewin'Tips ... House Cleaning ... Laundry ... Shopping... Recycling ... Lawn andGarden ... Leftovers ... Computers ... Home Repair ... Breaking BadHabits ... Stretching Closet Space ... Camping ... Entertaining ... KitchenShortcuts ... Grooming ... Ironing Without Ironing ... FoodStorage ... Choosing

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Recipes ... Stain Removal ... First-Aid Basics ... Car Care,..Sewin'Tips ... House Cleaning ... Laundry ... Shopping... Recycling ... Lawn andGarden ... Leftovers ... Computers ... Home Repair ... Breaking BadHabits ... Stretching Closet Space ... Camping ... Entertaining ... KitchenShortcuts ... Grooming ... Ironing Without Ironing ... FoodStorage ... Choosing Fruits and Vegetables ... Wardrobe Hints ... andingenious new uses for Pantyhose and Bleach Bottles!

Nationally Syndicated Newspaper Columnist,HELOISE takes thefrustration and drudgery out of modern homecare with over 2,000helpful time- and money-saving

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HarperCollins Publishers
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Did you ever stop to think how important food is -- and not just because it provides the energy we need to get up and go?

Think about -- it, friends, and you'll see my point. Food is' love.

It's our way of showing family and friends we care.

It's what makes any occasion-from an everyday dinner to a birthday party -- extra special.

It's recipes we make for ourselves 'cause we need a lift, or prepare for a friend because that friend's sick and needs cheering up.

Life, revolves around food ... and families and friendships revolve around meals shared.

Take it from me, the secret ingredient in every good recipe is love!

Some folks get their kicks doing the darndest things. But for most of us nothing can compare to the satisfaction that comes from making and baking something really great, from cooking up a storm.

The very best cooks of all are you ... everyone who cooks for self or someone else. And the real test kitchens are in apartments and houses all over the U.S. because the best time -- and money -- saving tips are the ones that carry your own personal HSA, "Homemaker's Seal of Approval."

The truth is, friends, that necessity's the mother of invention especially in the kitchen. You not only learn by doing., you discover -- new ways, easier ways, tastier ways.

So, sit a spell, pour yourself a cup of coffee, and work up an appetite. You're bound to when you read all the fantabulous cooking hints and recipe tips I've collected from good cooks clear across the good old U.S.A. Better keep a marker in hand, too, because some of the budget -- wise ideas are just what you need tos-t-r-e-t-c-h that food dollar as far as it'll go.

Love to you all from the bottom of my heart. -- Hugs, Heloise.

P.S. When you get to the goodies-and there are lots of 'em -- do me a favor. Forget about your diet-at least till tomorrow. Give yourself a treat from your friend, me. -- Heloise


Land sakes, ever notice the way they're always putting up monuments to people, some of whom you never heard of, or can't remember who they are? The wonder is that someone hasn't erected a statue to honor that unsung homemaker who invented soup. Bless his/her ingenuity.

Soup stands right next to bread, the staff of life, in my cookbook. It's feed-your-family food that makes you feel warm inside and out on a cold day.

It's the just-before-payday meal that sneaks you through deliciously when the old food budget's battered.

It's the kind of make-do emergency ration that got the pioneers over the mountains and through the deserts, and that soldiers in all the wars of history have cooked up over campfires with whatever vittles they had.

But the greatest thing about soup is that it's just plumb good, hits the spot, fills you up, makes you feel satisfied.

Soup can be a mini-course or the main course. That's up to you. Just don't forget it's a great catch-all for a little of this, a little of that, and whatever you've got on hand.

Of course you can cook soup from scratch-nothing wrong with that-but you don't have to. If you're in a hurry, you can start with canned soup or with packaged soup mix, then doctor it up with a few additions until it tastes downright homemade. And don't tell a soul-a cook's secrets are his and her own!Hugs, Heloise

Bean Soup

From New York: "My Greek sister-in-law makes a fabulous bean soup.She cooks a pound of navy beans. When they're soft, she addsfinely chopped celery, onion and carrots, a can of tomato paste anda little olive oil and cooks until the vegetables are tender, addingwater as needed. The soup can be as thick or as thin as you prefer. Sometimes she puts it in a blender and pure�s it."

Bisque (see Shrimp Bisque, P. 10)


From Iowa: "Bouillon is the base"Leftover Soup' in my house. I add slivers of sliced meat and any vegetables I have on hand. Sometimes I throw in sliced cold cuts or a package of frozen vegetables too. No work at all!"

Mix beef bouillon and tomato juice to make a delicious instant soup. Season with pepper, bay leaf and celery salt.

From Colorado: "I always keep bouillon cubes on hand-and not just for soup. They're great flavor-making additions to rice, main dishes, casseroles. I often make gravy from a base of chicken bouillon, then spark it up with seasonings."

From Nebraska: "You can doctor up chicken bouillon in many ways to make soup. I like to throw in a cup of fresh chopped parsley and a head of chopped romaine lettuce and some diced potatoes. I simmer this for an hour or so, then put it in the food processor and give it a whirl. Serve in mugs with a spoon of hot melted butter. Delicious!"

To make bouillon more interesting, spark, a cup by floating a lemon slice on top. It looks great!

You can make a fabulous soup by adding a mashed avocado to three cups of chicken bouillon. Season with salt and pepper, then heat. When piping hot, remove from burner and stir in a cup of milk or cream. Heat again (don't boil), and serve.

Cabbage Soup

From Pennsylvania: "My family loves cabbage soup and it's easy to make. I shred 1-1/2 to two-pound head of cabbage and saut� it in a stick of butter for twenty minutes; tossing in a tablespoon of sugar to speed browning. Then all I do is add six cups of beef bouillon (made from cubes) and simmer for another half hour. I season it with salt and pepper and serve."Chicken Soup From Illinois: "Try flavoring canned cream of chicken soup with a dash of curry."


From Vermont: "Chicken consomm� has saved the day many a time for me. I add frozen vegetables to it, sometimes beat an egg and...

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