Dear Heloise: I like to buy organic potatoes that come in a bag but always heard not to store potatoes in the refrigerator.
How can I keep them from growing sprouts? — Vivien W., Sherman Oaks, Calif.
Vivien, organic potatoes will start to sprout anywhere from 30 to 140 days after being harvested. They need to be stored in a cool area with a temperature of 40 to 45 degrees Fahrenheit and about 85% humidity. Examine them once a month to remove any sprouts. Discard any soft or mushy potatoes or those with black or green spots.
Dear Heloise: My husband loved your pumpkin bread recipe! We don't have a copy, so would you reprint it in your column? He says he wants to make several loafs and freeze them. — Cindy C., Howell, Mich.
Cindy, I love this recipe. You'll need:
1 2/3 cups flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs, slightly beaten
1/2 cup chopped pecans
1/2 cup salad oil
1 cup canned pumpkin
Sift together all dry ingredients. Add nuts and mix well. Set aside. Combine remaining ingredients and add to dry ingredients. Mix just enough to blend. Pour into 9-inch-by-5-inch-by-3-inch greased and floured loaf pan. Bake at 350 degrees for 60 to 75 minutes.
You'll find this recipe in my pamphlet "Heloise's Baking Soda Hints and Recipes. To order a copy, please visit www.Heloise.com, or send $5 along with a stamped (70 cents), self-addressed long envelope to Heloise/Baking Soda, P.O. Box 795001, San Antonio, TX, 78279-5001. —Heloise
Veggies In Chili
Dear Heloise: Your recent suggestion of adding shredded vegetables to meatloaf was a good idea. It reminded me of my late wife's practice of tossing frozen peas, carrots and corn into chili she made. It gave us vegetables in our one-dish meals. — J. Keith C., Omaha Neb.
King Features Syndicate