Dear Heloise: I love scalloped potatoes, but sometimes make too much. So I like to take the leftover scalloped potatoes and turn them into potato soup in a big soup pot. Since the potatoes are already cooked and seasoned with chicken broth, milk, salt, garlic and onions, the whole recipe takes only a short time to prepare for dinner. I like to add finely chopped celery, carrots and maybe some diced ham if I have it in the house.

The amount of milk you add depends on the amount of potatoes you have, but make sure it has that thick, rich taste. There are no exact measurements to this soup; you just experiment until you’re satisfied with the results, and the results are always delicious. Add a salad and some warm rolls to the dinner, and you have a healthy, hearty meal. — April P., San Antonio, Texas

HELOISE’S CHINESE BEETS

Dear Heloise: My mother-in-law was here in Wilmington about a year ago, and I made your Chinese Beets recipe. Since she is legally blind, she can’t make this recipe for herself, but she likes it so much that I want to make it again for her when she is here. Would you reprint this one so I can make this for her? — Linda V., Wilmington, Del.

Linda, of course I will. Here it is:

6 cups cooked, sliced beets — or 3 (16 ounce) cans of sliced beets

1 cup sugar

1 cup vinegar

2 tablespoons cornstarch

24 whole cloves (You may want to start with 12, because 24 is very strong.)

3 tablespoons ketchup

3 tablespoons cooking oil (optional)

1 teaspoon vanilla extract

Dash of salt

Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved beet liquid and the remainder of the ingredients. Mix well and cook for 3 minutes over medium heat or until the mixture thickens. Let cool and store in the refrigerator. You’ll be able to vary the tanginess of this recipe by reducing the number of cloves you use.

If you like easy to prepare recipes with a hint of unusual flavor, then you’ll love my “Heloise’s All-Time Favorite Recipes”. It’s so simple to get a copy. Just go to www.Heloise.com on your computer or send $5, along with a stamped (75 cents), self-addressed, long envelope to: All Time Faves, P.O. Box 795001, San Antonio, TX 78279-5001. You’ll enjoy having these handy, tasty recipes at your fingertips when unexpected company arrives or when you want to surprise your family with something out of the ordinary.

And remember, we always enjoy hearing from you when you have a hint to share with the rest of America. — Heloise

TECH TALK

Dear Heloise: You write about learning about technology, maybe for the technology challenged like me — haha. But my hint? Just step away. Turn off the cellphone, the laptop, the desktop, the TV, the ear buds, and go outside.

Listen to the birds singing, throw the ball for the dog, feel the breeze on your skin and the sun on your face. Do this for at least 30 minutes per day. — Martha A. in Utah

Martha, I completely agree with this. — Heloise

EMAIL ETIQUETTE

Dear Heloise: I’m a teacher, and I’m teaching remotely now with the COVID situation. My students communicate with me mainly through email, and I’d like to share some hints on email etiquette.

First off, the subject line: two to three words describing the reason for the email. For example, “Missing Assignment” or “Homework Question.”

Next, a nice greeting: “Hello Mrs. Smith,” “Good Morning” or similar. After, state the reason for the email: “I am confused by …” or “I am writing to you because …” Then a nice closing, such as “Thank you” or “Have a nice day.” Finally, sign your name.

Grammar gurus will concur: Always use proper grammar, punctuation, capitalization and spelling, and spell out words; don’t use cute abbreviations like “ur” or “plz.”

These are good habits to get into for future professional business writings, too. — Mrs. Smith, San Antonio, Texas

CAKE FOR KIDS

Dear Heloise: My grandbabies love it when I have a cake waiting for them when they come for a visit. I think their favorite one was a strawberry gelatin cake, but I have lost the recipe. It was simple to make, as I remember, and it was a real hit with my little ones. Would you reprint that recipe for all of us who love to spoil our grandchildren? — Joan C., Mesa, Ariz.

Joan, of course I will. And here it is:

Strawberry Gelatin Cake

1 box white cake mix

1 box strawberry gelatin

1/2 cup oil

1/2 cup water

1 box frozen strawberries

4 eggs

Mix the cake mix and the gelatin together well. Add oil, water and eggs and heat until smooth. Add half of the strawberries and juice (keep the rest for icing).

Bake at 350 degrees for about 1 hour or so. This makes three round layers.

Icing

1 box powdered sugar

1 stick butter/margarine

1/2 box of strawberries (from above)

Mix well and spread on cooled cake.