She’s friendly and encouraging and kinda cheesy-she often addresses her readers as “gals”-but it all comes off as genuine.
Unlike the so-called “lifestyle experts” that are a dime a dozen today, Heloise was her audience’s peer. It’s Heloise’s tone that really sets her apart. It immediately struck a chord, and was nationally syndicated in 1961 as “Hints from Heloise” her first book, Heloise’s Housekeeping Hints, was a huge best-seller in 1963. That wasn’t the case in 1959, when Heloise Bowles Cruse, a housewife with a business degree, began her column, “The Readers’ Exchange,” in the Honolulu Advertiser. With bloggers and HGTV, a galaxy of housekeeping advice is only seconds away at any given moment. Though issues of Seventeen magazine held some appeal, I was more drawn to Good Housekeeping, which had a monthly “Ask Heloise” column. Send a money- or time-saving hint to Heloise, P.O.When I was a tween-back before the word “tween” existed-while all of my girlish peers traded Sweet Valley High paperbacks, I read brittle Pocket Book compilations of Hints from Heloise from the 1960s. 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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