Pricey Heloise: My sister-in-law and I are having a debate about … bananas! She will not let her youngsters have any as a result of she says they’re low in vitamin. I say they’re very wholesome and I let my youngsters eat them somewhat than sweet. Can you agree this debate? — Tara F., Montgomery, Ala.
Tara, bananas are superb for you. They comprise vitamin C, biotin, manganese, are excessive in potassium and can assist replenish electrolytes. They’re additionally ldl cholesterol free. So, by all means, let your youngsters have bananas and be sure you have one your self. — Heloise
Pricey Heloise: I want one thing particular to serve a visitor who’s coming in a few month. It is my mother-in-law, and he or she could be very choosy. The whole lot I normally serve for dinner has some flaw, in accordance with her. She loves seafood. Obtained a touch for me? — Susan J., Albany, N.Y.
Susan, I believe she’ll love my Shrimp Dijon recipe, and right here it’s:
1 ½ kilos peeled, deveined shrimp
¼ cup butter or margarine
1 medium onion thinly sliced
2 tablespoons Dijon mustard
1 6-ounce package deal cream cheese, softened
Soften butter or margarine in frying pan, add shrimp and onions, and saute for 3 minutes; don’t brown. Sprinkle flour into the combination whereas thinning the combination with milk a little bit at a time to keep away from clumping. Add mustard, nutmeg, salt and pepper and prepare dinner for 3 to five minutes. Stir in cream cheese till blended, heat via however don’t boil. Serve over rice.
Pricey Heloise: My husband and I personal lakefront property, and it is commonplace to have household go to with the children. To verify I’ve sufficient available, I make hamburger patties forward of time and place a chunk of wax paper between every patty. Then I stack 4 at a time and place them in a plastic bag to freeze them. I slice up onions and freeze them, too. We grill the patties and the onions on the identical time. I purchased plastic tablecloths on the greenback retailer and have them in my linen closet together with plastic plates and cutlery, which we wash and recycle. Being ready saves time and permits me to go to with my visitors. — Carol S., Garrison, Minn.
Pricey Heloise: I grew up in a home the place we used vinegar on so many dishes. Recent cooked spinach all the time tasted higher with a cap filled with vinegar sprinkled over it. Once we ate navy bean soup we added a cap filled with vinegar to our bowls so as to add a little bit “zip” to the flavour. To keep away from a rubbery backside to a flavored gelatin, add a cap filled with vinegar to the recent water. — Shelly, in Connecticut
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