Hints from Heloise

Dear Heloise: I buy pumpkins after Halloween at reduced prices, cut them in half and scoop out the insides. I place them in a roaster and bake in a slow oven until very done. I let them cool, then peel and put in a food processor in small amounts. Then I drain it for a couple of hours in a colander and place 2 cups in a freezer bag – the amount called for in most recipes. This will keep well in the freezer. It’s a bit of work but well worth the time. Compared with canned pumpkin, the taste is wonderful. – Joanne from Missouri

Dear Heloise: If you love meatloaf but don’t want to make a large loaf, make up your favorite recipe and form the meat into patties. I make them a little thicker than ordinary ground-beef patties. Separate into small plastic bags or use plastic wrap, freeze, and take out and thaw only as many as you need for your meal. They cook a lot faster than the loaf-style, too. – Patty Dowsett, La Vista, Neb.