Thrifty

Hints from Heloise: Thrifty cooking ideas | Columnists



Heloise 9.28

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Dear Heloise: I am thrifty in the kitchen. I rarely discard cooking water from any vegetables and even save pasta and potato water. In the fall, I make tasty vegetarian soup from all these liquids; add tomatoes, vegetables, beans and or grains/pasta.

When my carrots got a little too old, I cooked them in enough water to cover, drained and pureed them in a blender, using the cooking liquid to get consistency. I froze the carrot puree in ice cube trays. I added several cubes to soup, stews, sauces, etc. Other things to freeze in ice cube trays: pesto, pimentos in their liquid, mashed bananas for smoothies, broth and tomato paste. — Reader in Ohio

CRUMBS

Dear Heloise: After family gatherings we find ourselves with small portions of various crackers, pita chips, etc. I grind them up in my blender and use them for breading pork chops, chicken or topping on casseroles. There is generally enough salt and spices for a great taste. No more waste. — Marlene P., Riverside, Calif.

Dear Marlene, using those leftover bits of snacks for breading, etc., is a great idea. — Heloise

SPICED TEA

Dear Heloise: I used to make your spiced tea and loved it in the evenings while I read a book by my fireplace. It was so relaxing for me. When we moved to a cooler climate again, I remembered how much I enjoyed those evenings, but in the move your recipe was lost. Could you reprint that for me and for people who enjoy tea? — Rita in Nebraska

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