Helpful Hints

DEAR HELOISE: My kids love to roast marshmallows and hot dogs over a campfire, but they complain their hands get too hot. What should we do?

-- Lana P., El Dorado, Ark.

DEAR READAER: Get some aluminum pie tins, run roasting sticks through the middle and put the tins down near where they hold the sticks. This will reflect the heat and keep those little hands cool.

DEAR HELOISE: I love to go camping and backpacking, but I can never seem to get really cold water in my canteen. Got any ideas?

-- Ron K., Colorado

DEAR READER: Fill the canteen one-third full of water the night before and place it in your freezer (leave the cap off the canteen). Next morning, fill it up the rest of the way with water and put the cap on.

DEAR HELOISE: You had a cilantro sauce that my husband loved when I'd pour it over boneless chicken breasts. Unfortunately, I've misplaced the recipe, so would you please reprint it for me and others who like a little "zip" to their chicken?

-- Alexis C., California

DEAR READER: The cilantro sauce over chicken sounds good. You'll need:

1 cup loosely packed cilantro sprigs (also called coriander or Chinese parsley)

3/4 cup coarsely chopped green onions with tops

2 tablespoons fresh lemon or lime juice

2 jalapeno peppers, seeded, coarsely chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 cup olive oil

In a food processor with a metal blade, combine all ingredients (except the olive oil) until finely chopped, stopping occasionally to scrape the bowl. With the processor running, slowly add the olive oil to make a paste. It makes about 3/4 cup.

DEAR READERS: Here are a few hints for asparagus:

• Look for thin stalks. These are the most tender when cooked.

• Keep refrigerated upright in a drinking glass with an inch of water at the bottom.

• Cook within a couple of days after purchase.

• When ready to cook, cut off the woody ends of the stalks.

• To steam them, tie together with string and place in a pot with a couple of inches of boiling water. Cover and steam for about 5 to 8 minutes or until tender.

Send a money- or time-saving hint to Heloise, P.O. Box 795001, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email

[email protected]

Food on 10/16/2019

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