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Show ' "p I It Makes Cents By n, Vi Judge Blake Dear Vi: I read with interest the letter about the radish sandwiches. My mother introduced me to peanut butter and dill pickle sandwiches and I love them! Just spread peanut butter on bread and top with slices of dill pickle. It tastes great. Also, since I have developed an allergy to wheat, I just put peanut butter on a puffed rice cake and top with the dill pickle. My husband's grandmother grand-mother fed him pinto bean sandwiches sand-wiches - mashed beans spread on bread with a little mayonnaise. Enjoy En-joy your column. Junietta Reidhead Dear Vi: We don't have steak often -- what with eight hungry children and two adults. When I do treat our gang to steak, I extend it by broiling the portions on thick crusty slices of French bread. Thanks to the delicious steak-flavored steak-flavored bread underneath, no one seems to notice that the servings are small. I also grate a raw potato into hamburger for patties or meat loaf. This improves the flavor and the meat is juicier, and it goes farther. far-ther. Do you often wonder which is the best buy, large or medium eggs? This is important to me because be-cause I serve egg dishes often instead in-stead of meat. My rule is: If the price of medium eggs is less than one-eighth the price of large, they are the best buy. For example, if large eggs are 72 cents a dozen, subtract 9 cents (72 divided by eight) then if the price of medium eggs is less than 63 cents, you know, they are the best buy. This may sound a bit complicated but it really isn't. Just remember, subtract one-eighth of the price of large eggs and buy medium if their price is . less than the results. When you get used to doing this, it comes naturally. natu-rally. If you want to test this formula, for-mula, buy a dozen large and a dozen medium eggs, break them into separate containers, and measure the amount of each. You'll quickly see the difference in what you get. Iris Cokerhans My daughter, Eileen, uses herbs a lot. Although she grows many herbs herself, she buys cilantro and parsley at the market because both are readily available. While here visiting with us from San Diego this week, she told me she puts the stems of these two herbs in a glass of water, covers all with a plastic bag and puts them in the refrigerator. refrigera-tor. They stay really fresh and crisp for at least two weeks, she told me. Thanks for a good idea that, sweet daughter. I, for one, will surely use it. A friend of mine who asked me not use her name shared with us this unusual way to clean strawberries. strawber-ries. She pushes a plastic drinking straw into the bottom or pointed end of the berry. This takes out the core as well as the green top in one easy step, which saves time. It saves cutting the green tops off and the strawberries look better. Dear Vi: We spray our entire yard and garden with a non-poisonous non-poisonous insect repellant we make ourselves. The recipe: Grind together to-gether 4 hot peppers (they must be the really hot variety) 4 onions, and 2 garlic bulbs. Cover with water and let this stand for 24 hours or longer. Strain off the liquid through cheesecloth into enough water to make a full gallon. It won't hurt plants, and we find that it does a good job of repelling insects. Inexpensive, too. Dick Yeasley, Redlands, Calif. Dear Vi: Camping weather is almost here. Our family can hardly wait. To be prepared, we make a bunch of homemade fire starters. Directions: melt a package of paraffin paraf-fin household wax with about six cups of sawdust and fill waxed paper pa-per cups or pine cones with the mixture. Add wicks If you want to but it's not necessary. To use: simply set one of these fire starters on paper and light the paper. pa-per. They are also handy for fireplaces fire-places or wood burning stoves. The B. Yeardsley Family from Holiday, Utah THOUGHT FOR THE DAY: When man learned that he could not live by bread alone, he invented the sandwich. Readers: This is your feature. Send your good ideas to: IT MAKES CENTS, 328 So. 300 E. 5, St. George, Utah. 84770, or e-mail e-mail (vibIakeinfowest.com.) If used here, I'll send you $2.00 or a copy of one of my booklets, Kitchen Tricks, Vinegar, the Homemaker';s Best Friend, or All about Rhubarb. Please state your choice. Also, check my web page (www.infowest.comcents) for more good ideas. For back issues, click Archives vjlJEM |