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Dinner in a box

Working moms and dads who struggle to put a hot meal on the table each night can find new help in their grocery meat case - Kraft's Fresh Prep dinner kits.

Kraft's version of the dinner helper comes with refrigerated no-boil pastas, sauces and, of course, cheese. The cook adds chicken or ground beef and dinner is on the table in 30 minutes or less.

The kits come in six varieties: Classic Italian Lasagna, Fiesta Taco Dinner Bake, Three Cheese Chicken Enchiladas, Mexican Style Lasagna, Four Cheese Chicken Alfredo and Chicken Parmesan With Linguine. They have a suggested retail price of $5.69.

Asparagus tips

You don't need to look at the calendar to know it's spring. Just check out your grocery store's produce aisle and you'll find that, like the robins, California asparagus has returned.

The California Asparagus Board offers these tips on selecting and storing the vegetable:

Storing produce

uf1colstd]If your fruit and vegetables spoil in the refrigerator before you have a chance to eat them, check out Tupperware's new line of FridgeSmart containers.

The containers have a venting system to adjust airflow and a built-in grid that allows condensation to drain away from the produce.

Prices range from $9.50 for a small to $23 for a large (or $44 for a set of three).

Call (888) 919-8099 to find a Tupperware sales consultant near you or visit www.tupperware.com to order.

Measuring honey

To prevent honey from sticking inside a measuring cup, first coat the cup with a little bit of oil. Pour out any excess oil. The honey will slide right out.

In the pits

How do you pit and peel an avocado without ruining its beautiful texture and shape? Pick avocados that are ripe but still slightly firm; avoid overripe and mushy ones. Hold your knife lengthwise to the avocado. Cut through the avocado, pushing your knife until it touches the pit. Work your knife around the pit, cutting it full circle. With your hands, give the halves a slight twist - they should pull apart easily. Again using your knife, hit the exposed pit with the heel (or bottom) of your knife blade and give the knife a slight turn and lift. The pit should come out attached to your knife. Carefully wedge a spoon in between the flesh and the skin and scoop out the flesh.

Leave skin on

Mashed potatoes taste better when the potatoes are cooked whole in their skins. If using a food mill to mash the potatoes, peel them before putting through the mill. When using a ricer, however, leave the skin on. Slice the potatoes crosswise, then place them cut side down in the ricer and squish - the skins remain in the ricer and potato slips effortlessly through the holes. Discard the skins and repeat with the remaining potatoes.