The Salina Journal from Salina, Kansas • Page 19

The Salina Journal Wednesday, July 17,1985 Page 19 Stored almonds are safe to eat Soda fountain treats recreated at home Dear Heloise: I was told by a doctor recently that roasted almonds can be deadly if stored at room temperature for a long time. He said "the oil in them turns rancid and produces cyanide." I urge you to check this out and warn your readers. I certainly was never aware of this. Many people belong to food coops and buy in large quantities and this could be dangerous. How can I store almonds? Is the freezer all right? Mrs.

Robbins We received the following information from the Almond Board of California: All almonds grown and sold in the United States are sweet almonds. They are perfectly safe to eat in any form. If any food product, including almonds, is stored for a long period of time without it can turn rancid. But the almonds will not produce cyanide. There is an almond grown in the Mediterranean region which is bitter.

This product is not allowed in the United States and is not grown in this country. It is possible the oil in this type of almond could be toxic but people abroad have been eating them for Heloise's hints KING FEATURES centuries! California almonds were introduced by the Franciscan Fathers who planted the trees for shade and food at the missions. Almonds are an excellent source of minerals. Although roasting changes the character slightly, they can be frozen or refrigerated in any form. So, go ahead and enjoy! Heloise Dear Heloise: For years I was always running out of certain items, such as toilet tissue, paper towels, cleansers, etc.

Now I have found a simple solution. Each week when I shop, I spend an extra $5 of my grocery budget on one certain item, i.e. paper towels or tissue. Then the next week I spend $5 on another item, etc. You will be surprised at how fast your cupboards will fill and you will never be caught without.

C. Meadows I'm a believer. My husband laughs when I buy 10 rolls or towels or tissue on sale, but we have never run out! Heloise Dear Heloise: I have an idea I thought might interest your readers. I got tired of opening and closing several different jars each time I wanted to make a cup of instant coffee with powdered creamer and sugar. So I premixed a lot of it! I put it in an empty 10-ounce coffee jar and marked the jar "pre-mixed." I mixed half decaffeinated coffee and half low-calorie powdered creamer.

Then I add a soup spoon of no-sugar sweetener. I mixed enough to fill the jar, using a large mixing bowl. When I prepare instant coffee, I use one heaping soup spoon full of the mix in my coffee mug. I have a lot of time to think of things to make life easier, as I am a retired engineer. Ken Middaugh You've made life easier for a lot of people.

Keep thinking and thanks, sir. Heloise Dear Heloise: Here is a coupon organizer that can save time in the; grocery store. First, I select only those coupons that I think I might use on my shop- ping trip and put them into my cou-, pon envelope that has three pock- ets, one for coupons to be used, one for coupons I end up not using and one for those that I give to the cashier. I made it by taking three stan-, dard envelopes, cutting off the flaps and placing them back to Then I taped them together around the sides and bottom and labeled', the pockets. I find it is also fun to: be a coupon fairy.

When I decide' not to use a coupon because I' bought a less expensive brand, I leave the unused coupon on the shelf with the product it advertised. Someone who buys that brand will find a nice surprise! Terry Ann Modica Dear Heloise: I always had a problem spending too much money on toys for my cat. One day I had a pair of footies on, and the pompons fell off. My cat started to play with them and she just loved them. Coreen Joseph "The Great American Ice Cream Book" by Paul Dickson traces America's love affair with ice cream and takes a nostalgic look at the soda fountains of yesteryear.

The drugstore soda fountain had its heyday in the 1920s, and the soda dispenser, known popularly as the soda jerk, was even celebrated on the silver screen. In a review of early guides to soda fountain success and creativity, Dickson has uncovered some of the early soda fountain drinks, named for famous people, places and events. Among those early formulas were The Panama Cooler with its blend of strawberry and vanilla syrups, soda and vanilla ice cream; The Lindy, named for the world-re- nouned aviator; The Black Cow, popular during World War II and The Broadway. While the old-time soda fountain is just a memory for some, contemporary soda buffs can try their hands at creating some delightul summer coolers with a selection of store-bought ice cream, milk, syrups and other tasty flavoring agents. Chocolate Peppermint Shake 1 pint peppermint ice cream, softened 2 cups cold chocolate milk cup chocolate syrup Vi cup cream de cacao (optional) Place half of the ice cream, milk and syrup in blender container; cover.

Blend until smooth. Add remaining ice cream, milk, syrup and cream de cacao. Blend until smooth and frothy. Serve immediately in tall chilled glasses. May be topped with small scoop of peppermint ice cream.

Yield: 4 cups. Apricot-Pineapple Frost 1 cup (8 oz.) crushed pineapple in unsweetened juice 2 cups apricot nectar, chilled 1 pint vanilla ice cream, softened 1 tablespoon fresh lemon juice Place crushed pineapple, juice and nectar in blender container; cover. Puree until smooth. Add half the ice cream. Blend until smooth.

Add remaining ice cream and lemon juice. Blend until smooth and frothy. Serve immediately in tall chilled glasses, each garnished with a pineapple spear and a sprig of mint. Yield: 4 cups. Very Berry Shake 1 package (10-oz.) frozen raspberries in juice, thawed and drained, or Vz cup fresh rasberries 1 pint strawberry ice cream, softened 2 cups cold milk 1 tablespoon lime juice 1 teaspoon vanilla extract Place raspberries in blender container; cover.

Puree until smooth. Add half of the ice cream and milk. Blend until well combined. Add remaining ice cream, milk, lime juice and vanilla. Blend until smooth and frothy.

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