Heloise talks bread and frozen foods
Dear Heloise: Would you please repeat the storage times for common frozen food? I misplaced the clipping I had. — Emma F., Hot Springs, Ark.
Here are some timesBeef (roasts and steaks): six to 12 months.
Beef (ground): three to four months.
Chicken parts: nine months.
Fish (cooked): three months.
Ham: one month.
Lamb: six to nine months.
Shrimp (in the shell): six to 12 months.
Vegetables: eight months. — Heloise
Dear Heloise: Could you please duplicate the recipe for Irish Cake? My daughter made it, and it was delicious. It had raisins and caraway seeds! — Dorothy K., Middletown, N.J.
I think you mean “Irish Bread,” which has been a family favorite for two generations because it not only tastes great, it’s easy to make. You’ll need:
1 cup prepared biscuit mix
1/4 cup raisins
1 teaspoon caraway seeds
1/4 cup plus 2 tablespoons milk
Butter (for serving)
Preheat the oven to 450 degrees. Mix together all the ingredients (except the butter) quickly and lightly, and put in a well-greased 6-inch skillet. Bake about 12-15 minutes. Cut into wedges and serve quickly with lots of butter. — Heloise
(Heloise is a columnist for King Features Syndicate. Send money-or time-saving hint to P.O. Box 795000, San Antonio, Texas 78279-5000, fax it to 210-HELOISE or E-Mail: Heloise@Heloise.com.)