HELOISE

Heloise

HOUSEHOLD HINTS

Dear Heloise: Everyone talks about FIBER in our diets, but no one says how much fiber we should be eating, or which foods have the highest fiber. Can you set the record straight on this matter?

Jillian M., Pendleton, Ore.

Jillian, women need about 25 grams of fiber daily, andmen need about 38 grams. Here are some delicious ways to get your fiber:

Pears — 5.5 grams of fiber.

Avocados — 10 grams per cup.

Raspberries — 8 grams per cup.

Bananas— 3.1 grams in amedium banana.

Kidney beans— 11.3 grams per cup.

Almonds — 3.5 grams per ounce.

Air-popped popcorn — 3.6 grams per 3 cups.

To add more fiber into meals or snacks, try putting nuts and berries on your cereal and using whole-grain tortillas or bread when making a sandwich.

Heloise

Dear Heloise: I lost the recipe for Shrimp Dijon. Would you please reprint it?

Judy W., Newport News, Va.This one ofmy all-time favorite recipes! You'll need:

1½ pounds peeled, deveined shrimp

¼ cup butter or margarine

1 medium onion, thinly sliced

¼ cup flour

1½ cups milk

2 tablespoons Dijon mustard

¼ teaspoon nutmeg

½ teaspoon salt

1/8 teaspoon pepper

1 6-ounce package cream cheese, softened

Melt butter or margarine in a frying pan. Add shrimp and onions and saute for 3 minutes; do not brown. Sprinkle flour into the mixture while thinning the mixture with the milk a little at a time to avoid lumping. Add mustard, nutmeg, salt and pepper, and cook 3 to 5 minutes. Stir in cream cheese until blended; warm through but do not boil. Serve over rice.

Besides being a nice dish for your family, it makes a wonderful meal for company. FYI: Be sure to defrost shrimp in the refrigerator or in cold water. Microwaving the shrimp could affect the moisture and nutrients.

Heloise

Dear Heloise:Is there really a difference between all-purpose flour and bread flour?

Amy G., McAllen, TexasAmy, bread flour has more protein content than all-purpose flour, and the higher the protein content, the more elastic the dough. This also meansmore volume and a better texture. If a recipe calls for a certain type of flour, it's usually best to use the recommended type to have the best results.

Heloise

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