Drop into the hot oil and watch carefully. Use one iced-tea or table spoon to scoop up the mixture, and another spoon to shape it into an egg shape. IMMEDIATELY pour this into the bowl and stir to blend. DON’T overmix.Īdd the baking powder to the liquid from the can and beat with a fork or whisk until frothy. In small amounts, add egg, flour and pepper. ![]() Drain the salmon or tuna, saving 1/4 cup of the liquid. I can of salmon or tuna, drained (14-16 ounces)įill a medium skillet halfway with oil and preheat. in Illinoisīoy, these recipes from way back are really a hit today! I made this with my mother, and they are sooo easy and fun to make. She did not even change the name! – Hugs, Heloiseĭear Heloise: We love your recipe for Heloise’s Salmonettes but can’t find our original copy. Once, a reader used my mother’s recipe for (HELOISE’S) Peking Roast, entered into a contest, won and never said a thing about where the recipe came from. Jill, how wonderful for you, and yes, my mother would be proud! These are delicious and “lighter than air” – thus the name, Angel biscuits. Thank you for sharing your family recipe with us! – Jill R., Alexandria, Va. I won first place and best in show! Boy, wouldn’t your mom have been pleased! Then in September-October when the state fair came, I took some and entered. Send a money- or time-saving hint to Heloise, P.O.So, last August, when our county fair rolled around, I entered a batch. When the dishes are put away, so is the bottle. I can at least double the amount of “homemade” gravy I need.ĭEAR HELOISE: Regarding the hint about whether the dishes in the dishwasher are clean or dirty: I turn the dishwasher on at night after the kitchen is “closed.” I leave the dishwasher-detergent bottle on the counter above the dishwasher. The amount added depends on the amount needed and the flavor you want. They add a touch of “red” to the plate.ĭEAR HELOISE: When making gravy (from drippings) and you need a larger amount, add some similar store-bought gravy to yours (beef, turkey, etc.). Keep a jar of pimentos in the pantry to add to egg salad, deviled eggs, potato salad or a side salad. Next, store the spread in jars, making sure they are sealed tightly, and place in the refrigerator. Repeat the process until all the ingredients are gone. Use a spatula to fold the ingredients over and over from the bottom to the top. ![]() ![]() Now you are going to layer your ingredients, starting with the grated cheese/soft cheese, followed by the mayonnaise, pimentos and pickles. ![]() Place a large piece of plastic wrap or waxed paper on the counter. Grate the cheese (if necessary) using a food processor or the large side of a cheese grater. To make it, you need the following ingredients:ġ pound boxed soft cheese (or any style cheese that can be grated)ġ/2 cup finely chopped pickles (your favorite kind) One of my favorite recipes that uses pimentos is my mother’s (the original Heloise, 1919-1977) The “pimento” in olives is made from the same red pepper, but is processed into uniform pieces. They have a sweet flavor and can be added to salads (potato and coleslaw are favorites), sandwiches and, of course, cheese. They are seeded, peeled, cored and cooked before being diced /sliced and packaged in jars. DEAR HELOISE: I often see pimentos used in recipes and, of course, stuffed in olives, but what exactly are they?ĭEAR READER: They are little, heart-shaped red peppers, but they’re not hot like a chile pepper.
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