Dear Readers: Did you know the peanut is actually a legume? A legume is a seed that grows in a pod and can be eaten. Peanuts, as well as beans and peas, belong to the plant family Legum-inosae. Unlike walnuts or pecans, which grow on trees, peanuts grow underground. Research studies have shown that peanuts contain two types of antioxidants, which help to protect against various types of cancer.
They also are an excellent source of protein, vitamin E, vitamin B complex and folates, and are a rich source of copper, manganese, potassium and zinc. Next time you want a snack, try some peanuts! — Heloise
Dear Heloise: You printed a recipe for War Cake, but I lost it in a recent move to a new home. Would you please reprint this recipe for me and anyone else who likes tasty desserts? — Daisy B., Norwich, Conn.
Daisy, this is a very popular recipe, and I get many requests for it, so here it is:
Using a medium to large pot/pan, mix together 2 cups brown sugar, 2 cups hot water and 2 teaspoons shortening. Add 1/2 to 3/4 cup raisins and 1 teaspoon each of salt, cinnamon and cloves. Boil for 5 minutes after the mixture begins to bubble.
When this mixture is cold (and it MUST be cold), add 3 cups flour and 1 teaspoon baking soda that has been dissolved in a couple of teaspoons of hot water.
Mix well. Pour into a greased tube pan and
bake for about 1 hour at 350-375 F.
That’s all it takes to make a War Cake. But if you want more tasty recipes for desserts, then get my pamphlet Heloise’s Cake Recipes.
To receive a copy, send $3, along with a stamped (70 cents), self-addressed, long envelope, to: Heloise/Cakes, P.O. Box 795001, San Antonio, TX 78279-5001. Or you can order it online at www.Heloise.com.
Your family and friends will love some of my more unusual recipes. — Heloise
NO SOUR CREAM
Dear Heloise: Do you have a substitute for sour cream? My husband hates sour cream, but the recipe I want to try calls for sour cream to be mixed into the sauce. — Kelsie A., Germantown, Tenn.
Kelsie, you can try using plain yogurt, or perhaps 6 ounces of cottage cheese mixed well with 1 teaspoon of lemon juice. Use a blender or food processor to create a fine texture. — Heloise
THE FRENCH WAY
Dear Heloise: A reader once wrote about a way to eat strawberries that you found simple and delicious. It was something she had tried in another country — I think it was France. Would
you please print that again? I’ve forgotten how it was done. — Kyle G., Yonkers, N.Y.
Kyle, I think you mean this: First, cd nuts, pretzels, dried fruit, candy-coated chocolates, marshmallows, corn chips ... the possibilities are many! — Anne in Texas
Dear Heloise: How can
I break my son of eating junk food as snacks?
Candy, various chips and sugary drinks are all he wants.
He’s 11, soon to be 12, and very overweight! — Concerned Mom in
First, take your son to see a physician to determine what state his health is in right now. Perhaps the doctor can explain the dangers of obesity to him and provide a diet plan that works.
Encourage him as he makes healthy choices. — Heloise
SAVE FOR LATER
Dear Heloise: As an avid moviegoer, I love theater popcorn. The largest-size tub is the most economical. Since I rarely finish it, I carry a large, plastic resealable bag to take the remainder home.
It stays fresh for a couple of days and can be used to make any number of popcorn treats.
Best wishes on a great column! — Hubertus W. Zegers, Palm Springs, Calif.
Dear Heloise: I have a very old cookbook that calls for things like 1 ounce of butter, or 1 pound of flour, or 1 pound of sugar.
What does that translate into in modern terms? — Gail N., Waterloo, Iowa
Gail, 1 ounce of butter is 2 tablespoons. A pound of sifted flour is 4 cups, and a pound of sugar is 2 1/2 cups. — Heloise
Send a money-saving or timesaving hint to Heloise, P.O. Box 795001, San Antonio, TX 78279-5000, or fax it to 210-HELOISE, or e-mail it to Heloise@Heloise.com. She can’t answer your letter personally but will use the best hints received in her column.
© 2019 by King Features Syndicate Inc.