Monkey bread painless, delicious

Dear Heloise: I have misplaced your recipe for that deliciously effortless MONKEY BREAD. I would greatly appreciate your reprinting this recipe for me. -- Pat M., through e-mail

Pat, this Heloise Central and reader favored is so straightforward and tasty! You will need:

1/two cup margarine or butter

one/three cup granulated sugar

1/three cup firmly packed brown sugar

one/four cup finely chopped nuts (pecans, walnuts, and so on.)

one tablespoon ground cinnamon

3 (twelve-ounce) cans buttermilk biscuits

Preheat the oven to 375 F. Coat the within of a tube pan with fluted sides by using cooking spray or butter. Melt the margarine in a not so big pot or bowl and then combine the sugar, nuts and cinnamon in a separate bowl.

Open one can of biscuits, separate and reduce each and every into four sections. Roll every into a ball and then set into the sugar combination to coat. Area the balls in the pan in a single layer, drizzle a little melted butter or margarine evenly over the top, then do the same exact with the other two cans of biscuits.

Sprinkle the remaining sugar combination through the leading and bake for 30 to 35 minutes. Be guaranteed to permit cool for a minute or two previous to turning the bread onto a good sized plate and diligently removing the pan. Look at out, simply because the yummy goo will be hot. If you depart the monkey bread in the pan much more time, it will stick and be tough to clear away. -- Heloise

Dear Heloise: I have the suitable way of maintaining celery and head lettuce clean and crisp for a prolonged time. Trim the lower conclusion (root conclusion). Site a wet paper towel, folded into a square, about the lower conclude. Set into a plastic bag and put into the vegetable drawer of the refrigerator. If the product, especially lettuce, has a whole lot of moisture on the surface, I often times wrap a dry paper towel approximately it. -- Martha, Versailles, Ky.

Dear Heloise: Cooking for two can get boring, so I normally cook in gigantic quantities and freeze leftovers to serve two men and women. That way, I have my pick of mashed, fried, boiled or 2 times-baked potatoes, wild rice or rice pilaf, corn off the cob, crisp summer time green/waxed beans, and so on., to go with grilled chicken breasts, pork, beef or lamb roasts, all from the freezer. Pasta doesn't freeze perfectly, but lasagna and manicotti do.

Most weeks, I cook only the moment or twice when I want to serve a steak or fried pork chops. -- Jane M. Scanlon, Rochester, Minn.

Deliver a superb hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000 fax: 210-435-6473 e-mail: Heloise@Heloise.com. [copyright] King Capabilities Syndicate Inc.

Writer: Hints