The Shadow
Dear Readers: We printed an article about STORING BANANAS and asked readers to send in their hints about favorite ways to buy, store and use bananas that are too ripe. Here are just a few reader responses:
* Renee W. in Westlake Village, Calif., says: “Instead of buying a large bunch of bananas at the same state of ripeness, I split the bunches. I have a couple close to ripe, a few semi-green and a couple pretty green, so I get perfectly ripe bananas spread out over several days.”
* Marie Bishop in Oxnard, Calif., says, “My favorite way to use too-ripe bananas is to give them to my horse as treats.”
* Debbie in Statesville, N.C., says: “Take the bananas that are too ripe, peel and smash with the back of a fork until smooth. Sandwich between graham crackers, wrap in plastic wrap and refrigerate an hour or two. The graham crackers soak up the bananas, and they taste just like pieces of banana cake.”
* Linda, via email, says: “Spread a well-ripened banana on a toasted English muffin in place of butter. Or, slice bananas on top of vanilla ice cream and drizzle with heated hot-fudge sauce. Yummy!”
* Agnes Miller of Marshall, Ill., says: “My local grocer places a table of bags filled with overripe bananas and reduces the price. I purchase however many bags I wish, mash the bananas with a fork and put pre-measured amounts in freezer bags to use for favorite recipes.”
* Mildred A. of Staten Island, N.Y., says: “I peel bananas and put them in the freezer. Then I dip them in melted chocolate. Yum!”
Thanks so much to all the readers who took the time to drop us a line and share their hints. — Heloise
SEND A GREAT HINT TO:
Heloise
P.O. Box 795000
San Antonio, TX 78279-5000
Fax: 210-HELOISE
Email: Heloise(at)Heloise.com
BAGGED ESSENTIALS
Dear Heloise: My husband and I frequently stay at condos when we travel so we can cook in. My hint is to prepare a large gallon zipper bag with essentials so I don’t have to buy them once I arrive. I include a few plastic utensils, napkins, a small shaker of salt and pepper, a small bottle of olive oil, a few extra sandwich baggies, small zipper bags (like those found in craft stores for beads, etc.) with my favorite spice mixes, and perhaps three to four tea bags (for hot or iced tea). I bring this “essentials pack” on almost every trip, and it’s been a lifesaver! — Kathy from Camarillo, Calif.
RECIPE ORGANIZATION
Dear Heloise: Long ago, I filled my recipe box. Eureka, I’ve found the perfect solution to filing and organizing my hundreds of recipes: a 20-pocket, soft-sided portable case with tabs, handle and latch. It allows me to file with some detail while securing the recipes from spilling out, and it provides ease in transporting and storing. Now when I clip from the paper, magazine or computer printouts, there is plenty of space to store them. — Judy Allen, via email
(c)2011 by King Features Syndicate Inc.
