DEAR READERS: The old saying that carrots are good for your eyes is true. They won’t make your vision better, but they can play an important role in eye health.
Carrots, like other orange-colored produce (sweet potatoes, cantaloupe), are rich in beta carotene.
If your family isn’t fond of vegetables, try “sneaking” some good nutrients and vitamins into something sweet.
Heloise’s Carrot Cake 1 cup sugar 3/ 4 cup salad oil 11/ 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/ 4 teaspoon salt 1 cup grated carrots 2 eggs 1/ 2 cup chopped nuts
Mix sugar and oil. Slowly add sifted dry ingredients. Next, mix in carrots, then add eggs one at a time, beating well after each addition. Add nuts last, and blend. Bake in a round cake tin at 375 for 35 to 40 minutes.
After the cake is cool, slice it horizontally to make two layers.Put filling (canned frosting) between the cut sides, and frost the remainder of the cake.
DEAR HELOISE: Will chocolate chips last longer if I store them in the freezer?
- Jean C., via e-mail
DEAR READER: The answer is yes and no, according to the experts. Technically, you can freeze them, but this supposedly gives only an additional 30-day shelf life.
You also may keep them in the refrigerator, as I do. Wrap them securely in plastic wrap first, then put them into plastic bags to be sure no “refrigerator odors” seep into the bag.
DEAR HELOISE: I make soup stock from poultry, beef and ham bones. Here are some hints:
Cook the stock in a slow-cooker on low overnight. This makes clear stock.
Remove oil and fat from the top using paper towels.
Freeze in 1-quart plastic containers that have been lined with plastic bags.
- Roman A. in Pa.
DEAR HELOISE: In a previous column, Barb F. wrote that for her parents, who have everything, she makes meals, which is great.
We give gift cards to our parents so they can go out to eat. Friends can go along, and they have a wonderful time.
- Debbie in N.Y.Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or e-mail [email protected]
Food, Pages 36 on 05/15/2013