Reader tells how to keep guacamole green
Dear Heloise: I tried everything to keep my guacamole from turning brown, try this: Put the guac into a container, leaving space on top and at one side. Place some chopped onion pieces into the side area only, and put the airtight lid on it. After 4 1/2 days, it was perfect and delicious! Not brown. — Charlotte in Ventura, Calif.
Charlotte, I hadn’t heard of this one. Thanks for sharing. — Heloise
Dear Heloise: Romaine lettuce will stay fresh and crisp for weeks if you cut off the bottom and place the leaves in a tall glass filled with fresh water. I change the water every day or two. Refrigerate. — Shirley, via email
Dear Heloise: For gas-free beans, soak 1 pound of beans overnight with 1 tablespoon of baking soda and 1 tablespoon of castor oil. The next day, drain well, rinse two or three times and cook like you usually do. No gas at all, and no change in taste. — Johnny in Texas
Dear Readers: Here are some substitutes that will come in handy:
≤ No celery for tuna or chicken salad? Use chopped coleslaw or minced water chestnuts. Fresh, crunchy and delicious.
≤ Need an unsweetened square of chocolate but don’t have one? Mix together 3 tablespoons of cocoa powder and 1 tablespoon of solid vegetable shortening.
≤ No buttermilk? You can use yogurt in some baked goods. — Heloise
(Heloise is a columnist for King Features Syndicate. Send a hint to P.O. Box 795000, San Antonio, Texas 78279-5000, fax it to 210-HELOISE or E-Mail: Heloise@Heloise.com.)