Spice substitute reduces need for salt

Dear Readers: Watching your salt intake? Here is a longtime Heloise recipe that my readers love. It's Heloise's No-Salt Spice Substitute. Here's what you need:

5 teaspoons onion powder

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon dry mustard

1 teaspoon thyme

1/2 teaspoon white pepper

1/2 teaspoon celery seeds

Mix all ingredients and put in an airtight container, like an old spice jar. Don't store this or any spice near the stove; the heat can cause the flavor to diminish. Some of my other favorite recipes are found in my pamphlet Heloise's All-Time Favorite Recipes. To get a copy, send $5 and a long, self-addressed, stamped (61 cents) envelope to: Heloise/All-Time, P.O. Box 795001, San Antonio, TX 78279-5001. Stow these tasty spices in a pretty canning jar with a bow or ribbon, and voila! Instant gift! — Heloise

Dear Heloise: I used a spreadsheet on my computer to make up a grocery list. I made columns for each category, such as "dairy," "meat," etc. I saved it, and now when I go to the grocery store, all I have to do is print out my list and circle the things I need to get.

While I am shopping, I can write in things I buy that weren't on the list, and when I get on the computer again, I can edit the list and add these items for future trips to the store. — Janis Potter, San Angelo, Texas

Dear Heloise: When I have baby carrots that are about to reach the expiration date, I pour a tablespoon of olive oil into a plastic bag and squeeze until the carrots are covered. I pour them onto a nonstick, foil-lined baking sheet, sprinkle with salt and pepper, and roast them at 425 degrees for 35 to 45 minutes (depending on carrot size). I cook them until they start to become wrinkled, but not too brown on the bottom. — K.B., Hutchinson, Kan.

I love carrots, and this is a nice way to use them. I tested your hint with regular carrots cut into 5- to 6-inch pieces or smaller bite sizes. — Heloise

Dear Heloise: I recently retired, relieving my husband of loading the dishwasher. I found that by placing sharp knives by themselves in a bin on the silverware holder, I no longer poke myself as I'm putting silverware away. I place handles down with the blades and fork tines up so they get much cleaner and aren't jammed together. I remove the silverware holder and take it to the utensil drawer. — Judi M., via e-mail

This will help keep the silverware from "nestling," but please note the knives should be placed with the blade down and handle up as a safety precaution. — Heloise

Dear Heloise: I pour boiling water in a large thermos and let it sit while coffee is brewing. After my first "must have" cup of coffee, I empty the water and pour in coffee. It lasts for hours and stays hot. — Sandy in Texas

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