DEAR HELOISE: My kids love to roast marshmallows and hot dogs over a campfire, but they complain their hands get too hot. What should we do?
— Lana P., El Dorado, Ark.
Lana, get some aluminum pie tins, run roasting sticks through the middle and put the tins down near where they hold the sticks. This will reflect the heat and keep those little hands cool.
DEAR HELOISE: I love to go camping and backpacking, but I can never seem to get really cold water in my canteen. Got any ideas?
— Ron K.,
Ron, fill the canteen one-third full of water the night before and place it in your freezer (leave the cap off the canteen). Next morning, fill it up the rest of the way with water and put the cap on.
DEAR HELOISE: You had a cilantro sauce that my husband loved when I’d pour it over boneless chicken breasts. Unfortunately, I’ve misplaced the recipe, so would you please reprint it for me and others who like a little “zip” to their chicken?
— Alexis C., Bellflower, Calif.
Alexis, the cilantro sauce over chicken sounds good. You’ll need:
1 cup loosely packed cilantro sprigs (also called coriander or Chinese parsley)
3/4 cup coarsely chopped green onions with tops
2 tablespoons fresh lemon or lime juice
2 jalapeno peppers, seeded, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 cup olive oil
In a food processor with a metal blade, combine all ingredients (except the olive oil) until finely chopped, stopping occasionally to scrape the bowl. With the processor running, slowly add the olive oil to make a paste. It makes about 3/4 cup.
You’ll find this and other spicy recipes in my pamphlet Heloise’s Seasonings, Sauces and Substitutes. To get a copy, send $3, along with a stamped (70 cents), self-addressed, long envelope, to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001. Or you can order it online at www.Heloise.com.— Heloise
Dear Readers: Many people love asparagus, but don’t know much about this delicious vegetable. Here are a few hints to demystify asparagus:
Look for thin stalks. These are the most tender when cooked.
Keep refrigerated upright in a drinking glass with an inch of water at the bottom.
Cook within a couple of days after purchase.
When ready to cook, cut off the woody ends of the stalks.
To steam them, tie together with string and place in a pot with a couple of inches of boiling water. Cover and steam for about 5 to 8 minutes or until tender.
DEAR HELOISE: Coring lettuce is really easy: Just hold it firmly with both hands, then bring it down hard on a countertop a couple of times. Turn it over and pull out the core.
— Jack A., Enid, Okla.
Send a hint to Heloise, P.O. Box 795001, San Antonio, TX 78279-5001, or email@example.com