Posted: October 9, 2013 at 2:37 a.m.
DEAR HELOISE: One cannot purchase small amounts of freshly ground parmesan cheese in most supermarkets. We don’t use much, and by the time we’ve gotten about halfway through, we see blue spots in the parmesan, which we then discard. Any suggestions?
- John Campbell, via email
DEAR READER: Buy a small block of cheese and grate it yourself. The shelf life for fresh ground parmesan is about two weeks (after opening). Be prepared to use it within this time. Once grated, store it in an airtight glass or plastic container in the refrigerator.
When buying a wedge/ whole piece of parmesan, wrap the cheese in wax or brown paper, followed by plastic wrap around the outside. The cheese will be able to breathe, but will remain airtight.
DEAR HELOISE: I could have cried when I realized I’d thrown away my copy of your recipe for refried bean dip. Please reprint it for me.
- Cora J. in Texas
DEAR READER: Hard to believe this recipe was first printed in 1971 by my mother (the original Heloise, 1919-1977), but it is just as good today. Gather these ingredients: 2 cups of pinto beans, cooked
or canned (drained and rinsed) 2 slices of very crisp bacon A pinch of garlic A pinch of chili powder
Place all the ingredients in a blender. Depending on your preference, blend until the mixture is smooth, or leave slightly chunky. Refrigerate until cool.
I add a couple of drops of hot sauce at times, but you can add chopped jalapenos, green olives or any other extra to make it your own. All recipes can be changed to fit your personal taste. Keep a selection of canned beans in the pantry for making dips and adding to soups, stews or casseroles.
DEAR READERS: Here is a reminder hint when cooking: Make sure to turn all pot handles to the inside, where little hands, or even adults walking by, can’t hit them while on the stove top. Small hands or an accidental hip bump can cause serious injury.
Also, don’t wear long sleeves that hang loosely and can get caught on anything on the stove. Make it a point to change before you start cooking.
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email Heloise@Heloise.com
Food, Pages 36 on 10/09/2013