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Anyone viewing my grocery list would probably assume that I must deal with some type of persistent food intolerance because Alka-Seltzer normally appears on a pretty regular basis.

Actually nothing could be further from the truth. However, I do find this product invaluable, and keep it in my kitchen cupboard on a regular basis. I consider it the best friend my coffee maker ever had.

I realize that in order to get the best performance from your cooking utensils, they must be kept in tip-top condition and be cleansed on a regular basis. Every so often I take the time to fill the water chamber of my drip coffee maker with water, then drop in a couple Alka-Seltzer tablets. Once these tablets have dissolved, I put the coffee maker through the brew cycle to clean the tubes. Rinse the chamber out two or three times, then run a brew cycle with plan water before making coffee.

These tablets can do an excellent job in removing and cleaning stubborn stains from your oven bake ware, cleaning your toilet and jewelry and unclogging drains.

Baked Orange Beets

Ingredients:

1 lb. beets

1 tbsp. frozen orange juice concentrate

1 tbsp. water

2 tbsp. fruit juice-sweetened orange marmalade

1 tbsp. lemon juice

½ c. onions, chopped

2 tbsp. honey

¼ tsp. nutmeg

¼ c. orange juice

Orange slices for garnish

Directions:

Steam or boil beets until they test tender — 30 to 45 minutes depending on the size of beets. Cook onion in just a tablespoon of water until soft in a small skillet. Preheat oven to 350 degrees. Layer beets in shallow baking dish, then scatter onions evenly on top. Combine honey, juice concentrate, nutmeg, orange juice, lemon juice and marmalade. Stir to dissolve honey and concentrate and pour evenly over beets. Place lid on dish and bake for 15 minutes. Decorate with fresh orange slices.

Homemaker’s Hint: Lipstick stains can sometimes be mighty difficult to remove from glassware because the emollients designed to help lipstick stay on your lips often do a good job of sticking to the glassware also. Before washing glassware, rub the edges with salt to erase stains.

• During the Depression years, rice pudding seemed to be a popular dessert to nourish the body. It was thought to be especially wholesome because brown rice and nonfat milk were used.

Old-Fashioned Rice Pudding

Ingredients:

1 ½ c. nonfat milk

3 egg whites

2 c. brown rice, cooked

1/4 c. dates, chopped

½ c. honey

2 tsp. vanilla extract

¼ c. raisins

Nutmeg

Cinnamon as desired

Directions:

Preheat oven to 325 degrees. Combine milk, honey, egg whites, extract and cinnamon and beat until smooth. Stir in rice, raisins and dates, and spoon this mixture into custard cups. Sprinkle lightly with nutmeg, then place cups in baking pan and surround with hot water to one inch. Bake for approximately 50 minutes or until set in center and browned on top. Remove from baking pan to cool. Serve warm or chill after pudding has cooled to room temperature. Note: Should you desire your pudding a bit sweeter, increase the amount of honey to satisfy your taste buds.

Food Facts: Refrain from washing cranberries prior to storage, for this can cause them to spoil.

• In reply to the reader who asked if I think that garlic is healthful as it is professed to be, yes, I definitely think that garlic can be beneficial health-wise, but I also think that in order to gain the benefits from it, you must eat a goodly amount. I also believe that tea has the power to relieve congestion as well as to help keep the immune system strong.

• Chicken broth is a valuable commodity to have in the kitchen. Chicken should be cooked gently, for this is what causes the meat to be so tender it draws out the flavor.

Chicken Broth

Ingredients:

(1) 3 lb. chicken, cut into serving portions

6 c. water

1 stalk celery, including leaves, halved

Several sprigs parsley

Good-sized onion, halved and stuck with cloves

1 or 2 carrots, halved

2 bay leaves

Approx. ½ tsp. basil, sage or thyme

Directions:

Place chicken and water into large soup pot. Bring to boil, then reduce heat and add remaining ingredients and continue to simmer slowly in an open pot for at least two hours. When cooked completely, strain the broth through fine sieve if you do not intend to leave veggies intact.  Note: The cooked veggies can be mixed with a beef broth.

Oven-Fried Fish

Ingredients:

1 lb. orange roughy or other mild whitefish

¼ tsp. mustard powder

2 tbsp. nonfat milk

2 c. fine crumbs

1 egg white

Lemon wedges

Directions:

Preheat oven to 425 degrees. Process crackers into fine crumbs, then stir mustard into crumbs. Beat egg white with milk and place in broad, shallow bowl. Spread crumbs on plate. Dip each fillet into egg white mixture, then place into crumbs and coat evenly. Place fish on baking sheet and bake for approximately 15 minutes until coating is crisp and flakes somewhat when probed with fork.

Creamed Skillet Cabbage

Ingredients:

6 c. cabbage, coarsely chopped

1 ¼ tsp. prepared mustard, either spicy or dijon

3 tbsp. honey

2 tbsp. apple cider vinegar

1/3 c. plain nonfat yogurt

Paprika

Directions:

Place cabbage and vinegar in large pot or skillet. Place lid on pan and cook mixture over medium-high heat for approximately eight minutes or until cabbage becomes softened but still a bit crunchy. Remove from heat. Combine yogurt, honey and mustard and stir mixture into cabbage just before it is served. Sprinkle with paprika as desired. Yields four servings.