Hints from Heloise

Bouillon is better than water

Dear Heloise: The French usually use bouillon when a recipe calls for adding water. This is especially useful when making soups and stews. You can get bouillon in liquid or solid form (cubes), and either way it will improve the flavor of your recipe.

 — Rosemarie S., Ketchum, Idaho

Coupons

Dear Heloise: Before I head to the grocery store, I go through my box where I store my coupons and get out the ones for products I plan to purchase. This saves time, instead of trying to find the ones I need at the checkout. Here are a few ideas where you can use coupons, besides the grocery store:

• Tuck a few coupons in a baby gift for things like diapers, baby food, etc.

• Take coupons to work and share with co-workers.

• Give some to a family or friend in need of help with their food budget.

— Agnes R., Ashland, Massachusetts

Pico de gallo

Dear Heloise: I have no luck making pico de gallo. Please print your recipe so I can use it for the next sports event we have here at home. This way, I won’t be totally embarrassed by my tasteless attempts.

 — Erica D., Pine Hill, New Jersey

Erica, here is my version of pico de gallo. It’s always been a crowd-pleaser at just about any time. You’ll need:

1 cup coarsely chopped tomato

1/4 cup coarsely chopped onion

1 tablespoon fresh cilantro, finely chopped

2 or 3 fresh serrano peppers, minced

1/2 teaspoon salt

Stir together the tomato, onion, cilantro and peppers. Add salt and mix well. Makes 1 1/2 to 2 cups.

— Heloise

Buffalo meat

Dear Heloise: I read in a magazine about making hamburgers with buffalo meat. Why buffalo meat?

 — Sandra Z., Waterbury, Connecticut

Sandra, buffalo (sometimes called bison) meat is lower in fat than regular hamburger meat. It also has more vitamins, minerals and iron, and is said to be sweeter in taste. So, be adventurous and give buffalo hamburgers a try.

— Heloise

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