Dear Heloise: As people become more aware of nutrition and the value of vitamins and fiber in our daily diets, I think it's important to point out that we should be eating POTATOES with the skins on, instead of peeling them. Just use a small plastic scrub brush on the skins, and you'll retain most of the nutrients. Potatoes are high in vitamin C and potassium, low in sodium, and they are a good source of fiber. A medium-size potato is only about 100 calories. -- Vera K., Ellsworth, Conn.


Dear Heloise: I once had a recipe for five-minute fudge from you, and I have since lost it. My family absolutely loved it! Will you reprint that recipe? -- Samantha Y., Stillwater, Okla.

Sure will, Samantha. I'm glad you liked the recipe. Here it is:

Five-Minute Fudge

1 14-ounce can sweetened condensed milk

12 ounces semisweet chocolate chips

1/2 cup chopped walnuts

1 teaspoon vanilla

Dash salt

Combine all ingredients except the nuts in a saucepan and cook over medium heat. Stir constantly until the chocolate chips melt. Remove from the heat and stir in the nuts.

Pour into an 8-inch square pan and allow to cool at room temperature for 30 minutes before cutting into bite-size pieces and refrigerating.

If you like quick and easy recipes, you'll love Heloise's Fudge and Other Recipes. Just send $1, along with a long, stamped (71 cents), self-addressed envelope, to: Heloise/Fudge and Other Recipes, P.O. Box 795001, San Antonio, TX 78279-5001. There's nothing like a sweet, tasty surprise at the end of a meal or to serve to drop-in guests. -- Heloise


Dear Heloise: Should I store my salad dressing in the fridge or in the cupboard? -- DeAnn R., Waimea, Hawaii

DeAnn, store salad dressing in the refrigerator. Many dressings contain eggs or milk products and should not be left out too long after opening. -- Heloise


Dear Heloise: It seems like there's always too much leftover bread in the house. It goes stale and gets thrown out. What can I do with stale bread? -- Emily H., Mansfield, Ohio

Emily, here are some uses for leftover bread:

Stale bread makes wonderful bread pudding.
Cube the bread and toast in the oven to make croutons.
Sliced bread that is stale but still soft enough to be pushed into greased muffin tins can be baked until toasty, then used as an egg cup.
Make French toast with it.

-- Heloise


Dear Heloise: Recently I took your advice and added a bouillon cube to the water used in hearty dishes such as stews and soups. Wow! What a nice way to flavor a dish! -- Carolyn L., Rochester, Mich.


Dear Heloise: Can I use metal tools on my nonstick pans? -- Anna P., Union City, Tenn.

Anna, use wooden or plastic utensils on nonstick-coated cookware -- never metal. -- Heloise