A new use of onions with pantyhose

Dear Heloise: I had several pairs of pantyhose, so I washed them, dried them and placed onions in the legs. After I place an onion in the pantyhose, I tie a tight knot to separate it from the next onion. This lets air circulate around the onions and prevents rot from spreading from one onion to the next. When I want an onion, I just snip off the bottom onion because the knot at the bottom keeps the other onions from falling out.

— Alice C., Ludlow, Vermont

Hide and seek

Dear Heloise: When I have leftovers, I always store them in clear jars with clear tops. This way I can check to see what I have on hand at a glance, and things are less likely to stay in the refrigerator until they grow mold. Then on Friday evenings we sit down to a week of leftovers. I warm them up, add a few new spices, and it makes for an interesting meal.

— Terry H., Belgrade, Montana

Hawaiian curried shrimp

Dear Readers: Here is a wonderful dish to serve during these warm summer months. It always makes me think of the Hawaiian Islands, soft ocean breezes and starry nights on Maui. You’ll need:

6 tablespoons butter 1 medium onion, finely chopped

2 teaspoons finely chopped, fresh ginger 6 tablespoons flour

1 1/2 teaspoon salt

2 to 3 teaspoons curry powder

2 cups milk

1 cup coconut milk

3 cups cooked shrimp

Melt the butter in a large saucepan over medium heat. Add the onions and ginger and cook slowly until transparent. Add flour, salt and curry powder and blend thoroughly. Add the milk and coconut milk, stirring constantly. Cook slowly until thick and smooth. Add the shrimp and heat through. Be sure to serve with white rice.

— Heloise

Spray-on oils

Dear Heloise: What is the benefit of using a sprayon oil versus melted butter or margarine?

— Riley F., Tipton, Oklahoma Riley, spray-on oil and other non-stick sprays have several uses, but in the kitchen they keep food from sticking to the pan. There are fewer calories in a spray-on oil, and you will find oils with additional flavors such as butter or garlic to give foods new hints of flavor. Butter is higher in calories, sometimes does not prevent food from sticking and in some cases gives food a greasy taste.

Some people tend to spray too much of the nonstick spray when only a little will do the job.

— Heloise Send a money-saving or timesaving hint to Heloise, P.O. Box 795001, San Antonio, TX 78279-5001, or you can fax it to 1-210-HELOISE or email it to Heloise@Heloise.com. I can’t answer your letter personally but will use the best hints received in my column.