Holiday cards can be repurposed

Dear Heloise: Please remind people when sending greeting cards not to write on the back of the front panel. You can then remove the backs and mail the card fronts to St. Jude’s Ranch for Children, 100 St. Jude’s St., Boulder City, NV 89005.

— Bettie S. in Texas

Dear Bettie S. in Texas: Thanks for the reminder for my readers not to write on the front panel, and to save cards (just the fronts, please) for such a good cause!

St. Jude’s Ranch for Children is a wonderful organization that I have written about often.

For more than 30 years, it has taken care of abused, abandoned and neglected children.

The old, donated card fronts are glued to prefolded stock paper and signed by the child who made it.

The recycled cards are available for purchase at the online store at

The card project helps the kids earn some spending money and teaches them good work skills.

Visit the website or call 877-977-7572. Save your cards for St. Jude’s, and maybe send a dollar or two with the card fronts.

— Heloise


Dear Heloise: Sometimes I can’t even read my own handwriting.

So I have developed a habit of carrying name and address labels with me (in my purse). I use them for gifts, weddings, funerals, forms at the doctor’s office, etc. It saves writing the same information, and it helps other people who might not be able to read my handwriting.

— Judy in Milwaukee


Dear Heloise: Could you please reprint your recipe for Heloise’s Texas Caviar? I loved it but have misplaced my copy.

— A Reader in Texas

Dear Reader in Texas: Happy to — it’s one of my favorites!

For this yummy appetizer, you will need:

1 large jar of picante sauce (your choice, mild or hot)

2 cans (16 ounces each) black-eyed peas, drained

1 can (16 ounces) white hominy, drained

1 cup diced green bell pepper

1 cup chopped onion

1 cup chopped fresh tomato

½ cup finely chopped cilantro

¼ cup seeded and chopped jalapeno peppers (optional)

1 cup green onions (including tops)

1 tablespoon sugar

1 tablespoon salt

2 tablespoons coarsely ground black pepper

2 tablespoons ground comino (cumin)

Mix all the ingredients together well and let sit in the refrigerator for 24 hours before serving. It’s best served with tortilla strips. Yum!

Want to know some of my other favorite sauces and substitutes? Order my pamphlet, and you can have them all! To receive one, send $3 and a long, self-addressed, stamped (66 cents) envelope to: Heloise/Seasonings, P.O. Box 795001, San Antonio, TX 78279-5001.

No sour cream? Combine 6 ounces of cottage cheese with a teaspoon of lemon juice. Use a blender to mix until smooth.

— Heloise


Dear Readers: I love “spring mix” for salads and usually have a bag on hand. One morning, I ran out of spinach for an omelet and threw some of the spring mix in instead. It was tasty, and now I use it for many things, not just salads. — Heloise

Hints from Heloise is syndicated by King Features Syndicate. Send great hints to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; by fax, 210-HELOISE (435-6473); or by e-mail,


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