Cooking Tips
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When
baking, always bring eggs to room temperature first. Cold eggs may cause
the
batter to curdle, which could affect the cake's texture. To quickly bring eggs
to
room
temperature, let them soak in a bowl of warm water for about a half hour.
For
best results when baking, use a stick product that says “margarine”
on
the label. Check carefully to be sure you aren’t buying soft-style, diet,
or
spread margarine products. Also don’t use products sold in tubs. All
these
products have extra water, which will cause your cookies to fail.
Veal
differs from beef in that all veal cuts are tender because they come
from
young animals. However, the cuts are similar to beef cuts, but are
smaller
in scale. Look for veal that has a texture finer than beef and
creamy
pink color. Choose cuts that have as little fat as possible. Any
fat
that is present should be white. Veal may be labeled either grain-fed
or
milk-fed. There is much controversy over the raising of animals for veal.
Animal
rights activists urge buying veal from organically-raised, grain-fed
animals
because these calves are allowed free movement and are not
confined
to crates. Veal from organically-raised animals also free from
antibiotic
residues. If you are concerned, you can find organic veal in health
food
stores or some butcher shops.
8
ounce can or jar = 1 cup
10-1/2 ounce can (picnic) can = 1-1/4 cup
12 ounce can (vacuum) = 1-1/2 cup
14-16 ounce or No. 300 can = 1-1/4 cup
16-17 ounce can or jar or No. 303 can or jar = 2 cups
1 pound 4 ounces or 1 pint 2 fluid ounce, or No. 2 can or jar = 2-1/2
cups
1 pound 13 ounces can or jar or No.2-1/2 can or jar =3-1/2cups
1 quart 14 fluid ounces 3 pounds 3 ounces or 46 ounce can =5-3/4 cups
6-1/2 to 7-1/2 pound or No. 10 can = 12-13 cups
Avoid
making candy on a damp or rainy day. High humidity is the candy maker’s
enemy.
If for any reason you can not postpone making the candy and the recipe
calls
for you to cook the candy, make sure you cook the candy 1 or 2 degrees
higher
on the thermometer than indicated in the recipe.
In
days gone by, ground beef was labeled ground sirloin, ground round, ground
chuck, or hamburger. But because modern cooks are more concerned about
fat in their diets, grocery stores and butchers now often label ground beef by
its fat content. The most healthful choice is ground beef that is labeled
95% or 90% lean. 95% lean ground beef contains 5 grams of fat and 90%
lean contains 7 grams of fat per 3-ounce serving of cooked meat.
Mashing-
Use russets, round-whites, or the yellow varieties. They will
give moist, fluffy mashed potatoes
Baking-
Choose russets, the yellow varieties, or the blue or purple
varieties.
Making Salads- Select waxy potatoes, such as round-reds, round whites,
or long-whites
Boiling- Buy round-reds or long-whites for varieties that hold their
shape well.
Frying- Rely on russets or round-reds
When
you need cooked poultry, but don't have any leftovers on hand:
Stop by the deli counter of your supermarket and purchase a whole
cooked
chicken. Look for packaged frozen cooked chicken in your
grocer's
freezer section. Poach some chicken or turkey breast. For
2
cups of cut-up chicken, place 12 ounces of skinned and boned
chicken
breast or turkey in a large skillet. Add just enough water to
cover
the poultry. Bring to a boil. Lower the heat and simmer, covered,
for
12 to 14 minutes or until poultry is cooked through.
Cooking Chicken
Start
checking the chicken a little before the suggested cooking time in
the
recipe. The chicken is cooked through when you cut into it and it is
no
longer pink on the inside and the juices run clear. White meat cooks
faster
than dark, so remove these pieces when they're done and keep warm.
For
a flat edge, use the times of a fork to lightly press the edge.
If
the fork starts to stick, dip it into flour.
For a high edge, place an index finger and thumb inside the pastry.
Press
with the index finger of the other hand.
Cutting Corn Kernels off
the Cob
To
cut the kernels off the cob, place 1 ear of corn at a time in a shallow
pan.
Holding
the ear of corn at an angle, use a sharp knife to cut across the tips
of
the kernels, working from the top down. Next, scrape the ear with the dull
side
of the knife to release the milky juices into the pan.
There
are many recipes that call for a combination of whole eggs and egg whites
rather
than
all whole eggs. The reason for doing this is to reduce the fat and
cholesterol.
Cutting in Butter
Using
a pastry blender cut the butter into the brown sugar mixture until the
pieces
look like course crumbs. Or, use two table knives to cut crisscross
through
the mixture until the butter is in course crumbs.
1.
To remove the vein from a shrimp, use a small sharp
knife
to make a slit along its back, exposing the vein.
2. Lift the vein from the slit with the tip of the knife, and
then
rinse the shrimp under running water.
When
preparing a casserole, double the amount of ingredients.
Line
1 baking dish with foil and fill with casserole mixture. Freeze
until
firm. Remove the frozen block from the dish and wrap for
storage,
freeing the dish for use. Return the frozen block to the same dish to bake.
For
home-style eggs, scoop up a rounded teaspoon of yolk mixture. Then, with
a
second spoon, gently mound the filling into an egg white half. To prepare eggs
for
a party, spoon the yolk mixture into a pastry or decorated bag fitted with a
large
star
tip. Then, gently squeeze the filling into egg white halves.
Fruit Cocktail Juice (Tip submitted by
Donna - Thanks!)
When
you are using a can of fruit cocktail and draining off the juice, save
it
to drink or use in cake mix for some of the liquid for a different flavor.
Here's
how to keep the first batch of waffles, fritters, pancakes,
or
French toast warm, while you are cooking the rest.
Arrange waffles and fritters in a single layer on a wire rack that
is
set on top of a baking. Place the baking sheet in the oven at 300
degrees.
Place the pancakes or French toast on an ovenproof plate.
Place
the plate in the oven at 300 degrees.
If
you don't have buttermilk, mix up some soured milk to use as a substitute.
To
make 1 cup of soured milk, place 1 tablespoon of lemon juice or vinegar
in
a 1-cup glass-measuring cup. Add enough low-fat (1-% milkfat) milk to
measure
1 cup; stir until mixed. Let the mixture stand for 5 minutes before
using.
For
quick breads and muffins with smooth edges and no crusty rims, grease the pans
on the bottom and only halfway up the sides. Now I am sure many of you
may ask Why - well this way the batter will cling to the sides of the pan
rather than sliding back down during baking
Pounding and Stuffing Flank
Steak
For
a smooth, evenly thick steak, use the fine-toothed side of a meat mallet or the
bottom of a small heavy skillet and pound the steak, starting in the center and
working toward the edges. To stuff the steak, spread bread mixture over
the steak and begin rolling from short end, turning the meat slowly to keep the
roll tight. Tie steak securely with cotton string.
The
Skinny: Use low-fat cream cheese and sour cream and your favorite
sugar and egg substitutes.
Removing
Brownies From the Pan
A
surefire method for getting brownies out of the pan is to line the pan with
foil before adding the batter. Then, once the brownies are cooled, lift
the entire block out of the pan and cut it into squares or rectangles.
Canned
salmon typically contains edible bones. Whether you remove the bones or
not is a matter of preference. For dishes such as Salmon Loaf removing
the bones will give a smoother texture. However, the bones are rich in
calcium, so you may opt to leave them in casseroles and most other dishes.
When
purchasing shrimp, make sure they smell fresh and are translucent, moist, and
firm. If shrimp smell of ammonia or have blackened edges or spots on
their shells, they are of poor quality.
For
gravy that isn't greasy, its important to remove as much fat as possible from
the pan juices by skimming with a metal spoon or using a gravy skimmer.
Or, try this quick method for removing fat:
Pour the pan juices into a metal bowl and place it in a larger bowl of ice
water. Let the juices stand until the fat solidifies. Then, use a spoon
to skim off the fat.
As
summer is drawing to a close most of are gardens are growing as well.
Storing your vegetables becomes a very important issue.
To get the most from your fresh produce, store vegetables in plastic or paper
bags that are open or vented not air tight, so the vegetables can
"breathe". Always wash and cut up the vegetables, as you need
them, not before.
Store perishable vegetables, such as tomatoes, cucumbers, sweet peppers,
broccoli, cauliflower, carrots, beets, summer squash, and green onions, in the
vegetable drawer of your refrigerator.
Keep sturdier vegetables- like potatoes, sweet potatoes, onions, and winter
squash, such as acorn or butternut - in a cool, dry place with plenty of air
circulation.
Coaxing
a gelatin salad out of its mold is easy if you know these simple tricks.
1. Dip the mold in warm water for a few seconds.
2. Loosen the salad edges with the tip of a knife.
3. Invert a serving plate over the mold. While grasping the plate
tightly against the mold, quickly flip both over, shaking gently until
the salad slides out of the mold.
Conversion
1
oz = 28.35grms
2 oz = 56.70grms
3 oz = 85.05grms
4 oz = 113.40grms
6 oz = 170.10grms
8 oz = 226.80grms
12 oz = 340.20grms
16 oz (1 lb) = 453.60grms
Volumn
1 oz = 28.4ml
1/2 pint = 284ml
1 pint = 568ml
4 ounces flour = 125g = One cup
8 ounces flour = 250g = Two cups
4 ounces oatmeal = 124g = One cup (scant)
4 ounces butter and other fats, including cheese = 125g = One stick
8 ounces butter and other fats, including cheese = 250g = One cup
7 ounces caster/granulated sugar = 200g = One cup
8 ounces caster/granulated sugar = 250g = One and a quarter cups
8 ounces meat (chopped/minced/ground) = 250g = One cup
One ounce (1oz) = One rounded tablespoon
One tablespoon of liquid = 3 teaspoons One teaspoon liquid = 5ml
One tablespoon liquid = 15ml
8 tablespoons = 4 fluid ounces = 100ml = Half cup
8 fluid ounces = 250ml = One cup (Half a US pint)
Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US
pint
One pint/20 fluid ounces = 600ml = Two and a half cups
If
your soup tastes salty, add a piece of raw potato to the pot to absorb it...
A
leftover baked potato can be re-baked if you dip it in water
and
then bake it in the oven at 350-degrees for approximately 20 minutes.
Cut biscuits in a hurry:
Use
a divider from ice cube trays to cut your biscuits in a hurry.
After
baking the biscuits will separate at the dividing line.
Use
a stiff vegetable brush to scrub vegetables rather than peel them. Peeling is
not
necessary
for many vegetables and causes a loss of vitamins found in and just under the
skin.
You
can make a great plant fertilizer by dry eggshells and pulverizing them in a
blender.
Beating eggs for icing, add 1/2 egg shell of water with a pinch of
salt
and
cream of tartar, when whites start to froth, it will increase quality of froth.
Do you substitute
ingredients?
This
is always risky business-don't do it!
For
example, sifted flour is not interchangeable
With
unsifted flour.
How to keep fruit from
browning:
If
you are planning on serving up fresh fruit you may want to try this tip to keep
the fruit from browning. Toss the fresh fruit with lemon juice or if you
have a spray bottle you can spray the fruit with the lemon juice. You
will hardly notice a flavor change but your fruit will stay fresh
Let
nut breads and other quick breads stand for 10 minutes before removing from pan
to
allow them to become firmer. Do not cool completely in the pan or they
will become soggy.
Keep your crust from
getting hard:
A
small dish of water in the oven while the
bread
bakes will keep the crust from getting hard.
Are
you out of sour cream to use in cooked recipes and need a great
substitute? Try this recipe.
1-tablespoon
vinegar or lemon juice plus enough evaporated milk to make 1-cup. Mix
well.
Let
stand for 5 minutes before using. Stir well before using. This
substitute is for cooked recipes only.
Attach
canning labels to the lids instead of the sides of the jars,
to
prevent the chore of removing the labels when the contents are gone.
How long will berries keep
in Refrigerator?
Berries
will keep up to a week refrigerated unwashed
and
unsweetened in a loosely covered container.
Looking
to keep those cookies fresh.
Try
placing some crushed tissue paper
on
the bottom of your cookie jar.
Keeping Cookies Fresh 2- Thank you Madonna
If
cookies become hard, place in an airtight container
with
a slice of white bread. The cookies will take the
moisture
from the bread. They taste fresher also.
Italian Cream Cake Thank you Nancy S
is
one of our favorites, but for a richer taste, instead of the vanilla flavoring
in the cake and frosting, I use almond. I've bought cakes from the bakery that
had the almond flavoring also. Nancy S
Refrigerate
cheese in its original wrap until opened. After you open the cheese,
rewrap tightly
in
plastic wrap, plastic bags, or aluminum foil. Or store the cheese in an
airtight container.
Have
your oven thermostat professionally checked at least once a year. Another way
to occasionally check oven temperature is to prepare a cake mix according to
package directions; the cake should cook the entire recommended time and test
done (a wooden pick inserted in the center should come out clean).
For
salad success, be sure that the lettuce is cold, crisp, and dry. Tear the
lettuce, do not cut it.
When
adding the dressing, add just before serving unless the directions call for it
in advance.
Add
herbs and spices little by little while at the same time tasting your recipe.
Some
herbs can infuse a bitter taste if added more than needed.
If
your lettuce is a bit soggy trying perking it up by
Placing
it in a bowl of cold water with lemon juice
and
storing it in the refrigerator for an hour.
When
cooking pasta, you should always start with at least one gallon of water for
every
pound of pasta. Depending on the pasta you may add 1 tablespoon of oil to
keep
the dough from sticking. But most Italians will tell you that is not
needed. In
general,
do not salt the pasta water. Cook no more than two pounds of pasta at a
time
(double the water). The water must be boiling rapidly during the
cooking. If the
water
happens to stop boiling, cover it until the boil returns. Stir as you add
the pasta
and
continue to do so occasionally to keep it from sticking. Pasta should be tasted
to see
when
it is done. Start testing fresh pasta after 30 seconds and dried pasta
after four minutes.
When
it comes to pasta I don’t recommend following manufacturers directions on the
box.
Remove
a strand from the pot and bite it. It should be firm yet tender, with
just a tiny chalky
white
center. Al dente, so often used to describe perfectly cooked pasta, translates
as 'to the
tooth'
meaning it should feel pleasurable to the touch of your teeth-not too soft, not
too hard, just right.
Seasoning Vegetables:
You
should season vegetables when they are almost finished cooking in order to keep
their
firmness.
If you season them too early they will become wilted and you will not have as
much flavor.
Curing Refrigerator Food
Odor Thank you Millie
I
have found that by putting two or three cotton balls into small bowl or cup and
pour imitation vanilla onto the cotton balls, then place into refrigerator,
that I don't have the food odor when I open the door. I replace the cotton
balls every two or three weeks. I enjoy your newsletter. I just wanted to
send this info on to you so you could send it out to the other readers.
THANKS for your newsletter and may God Bless You! Millie
Beans are nutritional
superstars.
Packed
with protein, low in fat and cholesterol, beans are one of the best sources of
complex carbohydrates and dietary fiber. Beans contain more fiber per
serving than most other vegetables, fruits, grains or cereals. A diet
high in soluble fiber has been linked to such virtues as lowering cholesterol,
maintaining blood sugar levels or body energy, and delaying feeling hungry.
If
your gravy seems greasy, use a small amount of baking powder
in
the gravy and watch the grease disappear.
Cooked
rice freezes well. It can be stored in the refrigerator
up
to one week, or in the freezer as long as 3 months.
Banana Bread and No Bananas
try this
If
you want banana bread and don’t have bananas on hand you can substitute
banana
baby food for the mashed bananas. Two small jars of baby food equals
1-cup
mashed bananas. Baby food is easy to store and always handy.
When
serving hors d’ oeuvres on a silver tray, you may wish to protect
it
from acids by covering the tray with a layer of leafy green lettuce.
When
it comes to drying dishes, there is no substitute for purity. Synthetic
towels do not absorb the water. Cotton or terry will leave behind
lent. The best towel to use is a linen hand towel. They are highly
absorbent and don’t leave lint. They do cost more but your satisfaction
will be worth it.
Improve the taste of your
coffee:
If
you add a pinch of salt to ground
coffee
before brewing it will improve the taste.
When
sprinkling sugar on cookies; put the sugar in a shaker first.
And
if you want a variation add dry Jell-O to the sugar.
Soak
goods in buttermilk for 24 hours. Then wash.
Brush
vegetable oil on the grater and it will clean easier.
Keep Grated Cheeses From Sticking
Together
To
keep grated cheeses from sticking together add a little
corn
starch and toss cheese until mixed through.
The
old fashioned way of fixing dried beans was to soak them over night.
However, you can save time by using the quick-soak method. Either way,
first sort the beans, discarding any shriveled or moldy ones. Then, rinse
beans and drain them.
1)
To soak dried beans overnight, place them in a large saucepan or Dutch
oven. Add enough cold water to cover the beans. Cover the
saucepan. Let stand at room temperature at least 8 hours or
overnight. Drain and thoroughly rinse the beans.
2)
To quick-soak the beans, place them in a large saucepan or Dutch oven.
Add enough cold
water
to cover. Bring to a boil. Lower the heat and simmer, uncovered,
for 2 minutes.
Remove
from heat. Cover and let stand for 1 hour. Drain and thoroughly
rinse the beans.
When
making salads in a mold grease the mold with salad dressing,
mayonnaise
or salad oil and it will help it slip out easier.
Easier chopping of dried
fruit
Place
the fruit in the freezer for 2 hours prior to chopping.
Cut
with a knife or kitchen shears dipped frequently in hot water to prevent
sticking.
Zip for a perfect base for
jelled fruit salad
Lemon
Jell-O dissolved in 2 cups of hot apricot nectar with
1
teaspoon of grated lemon added for zip makes a perfect base for jelled fruit
salad.
Variation on the spicy
applesauce
Thank
you Jim!
A
variation on the spicy applesauce recipe in Saturday's newsletter is to buy a
box of cinnamon Red Hots candy and add them a dozen or so at a time while
cooking. Add as many as it takes until you reach the desired spiciness. With
this you eliminate the added cinnamon and sugar. Keep up the great work. Jim
Douglas.
A
garland of bright red cranberries is an old-fashioned holiday decoration that's
fun for the whole family to make. You can make strings of cranberries in
advance and keep them in the refrigerator until you're ready to use them. Use
only fresh cranberries for decorating. To string cranberries, start by tying a
large knot in the end of length of heavy thread (such as carpet thread).Thread
the other end through a thin sharp needle. Insert the needle carefully through
the stem end of each berry and bring it straight through to the other side. Add
berries until thread is completely covered. Vary the look by alternating cranberries
and popcorn on a few strings. Arrange the strings in attractive patterns and
hang on walls and doors, or suspend from ceiling or chandeliers.
Thank
you Dian!
If
you have left over mashed potatoes try rolling them into a long roll; wrap in
plastic wrap and refrigerate. The next day slice and fry the patties in
butter. Add a slice of cheese and you can sandwich two thin
patties. Yummy!
1
ounce = 28.35 grams
2
ounce = 56.70 grams
3
ounce = 85.05 grams
4
ounce = 113.40 grams
6
ounce = 170.10 grams
8
ounce = 226.80 grams
12
ounce = 340.20 grams
16
ounce (1 pound) = 453.60 grams
To
remove one leg, pull drumstick away from the body and cut between the thigh and
the body. Cut through the joint that connects the thighbone to
back. Repeat with the other leg. To separate each thigh from each
drumstick, cut through joint that connects the thigh to drumstick. Remove the
wings by cutting through the joints where the wing bones are attached to the
back. Carve the breast meat into thin slices. (The slices still
will be attached at the bottom.) Loosen the breast meat slices by making a cut
horizontally into the breast. To serve the remainder of the breast, cut
smaller slices following the arc of the breastbone on each side of the bird. If
you want to slice the meat from the drumsticks, hold the drumstick upright,
large end down. Slice the meat parallel to the bone, working the knife
under the tendons. Rotate the leg, as necessary to get even slices.
Baking
powder will remove tea or
coffee
stains from china pots or cups.
place
an apple in the bag with the potatoes.
Place
the thigh on a cutting board, skin side down, and cut along thin side, joint to
joint. Cut the meat from one joint; then pull or scrape the meat from the
bone. Cut the meat from the opposite joint.
It is best to store most
fruit in the refrigerator.
Allow
melons, avocados, and pears to ripen at room temperature, the place in
refrigerator. Berries should be sorted to remove the bad ones and then
placed in the refrigerator. Wash and hull just before serving.
Greasing Pans Use
Shortening Instead Of Oleo Or Oil
When
greasing pans use shortening instead of oleo or oil. This is particularly
true
for when you are baking breads. The oleo and oil will absorb more readily
into
the dough or batter and therefore will not help release the baked goods from
the pan.
Slivering celery, onion,
meats, and cheese
A
pair of scissors (not the fowl kind - they are heavy and awkward to handle)
fine
for slivering celery, onion, meats, and cheese.
When
a house plant, especially a fern, is dying, pour a tablespoonful of castor
oil
around the roots. This will make the plant look green and fresh in a short
time.
Put
water in the skillet as it cooks. It doesn't splatter and the meat is very
moist.
Same
way when frying a hamburger.
For
quick and handy seasoning while cooking,
keep
on hand a large shaker containing six parts of salt and one of pepper
If
you accidentally over-salt a dish while it's still cooking,
drop
in a peeled potato and it will absorb the excess salt for an instant "fix
me up"
Prevent Egg Shells From
Cracking
add
a pinch of salt to the water before hard-boiling.
It's
easier if you run the matzos under water BEFORE
breaking
into pieces and letting it soak in the eggs. Love, Wendy
If
you spill over on the bottom of the oven while baking, pour salt
over
the spot and it will lift right off.
Preparing a Wedding or
Large Function
I
once helped a friend cater a large wedding and learned some great things!
1)
Everyone likes fresh fruit and vegetables...these go a long way and are usually
pretty
inexpensive. 2) Look in the appetizer section at your local warehouse food
store...they
have a great selection of finger foods.
3)
Tortilla wraps/pinwheels that you can make and slice. Use a variety of
ingredients.
4)
Add packets of Jell-O to your punch to keep it from tasting watered down. Just
use
the
color/flavor that matches what you're serving.
5)
An ice ring will keep your punch cold without watering it down. Add fruit, etc.
while
freezing
for decoration. I hope these are helpful! Dian
Absorb Grease From The Top
Of The Soup
A leaf of lettuce dropped into the pot absorbs
the grease from the top of the soup. Remove the
lettuce and throw it away as soon as it has served its purpose.
Excellent Sauces For
Vegetables, Fish, etc.
Canned cream soups make excellent sauces for vegetables, fish, etc.
Celery and lobster black bean or onion with cauliflower - tomato with lamb
chops.
Don't get Sticky Fingers
Run your hands under cold water before pressing Rice Krispies treats
in the pan and the marshmallow won't stick to your fingers. I also spray
my hands with cooking spray or butter them prior to pressing the treats
and it works great!
Remove Spots Caused By
Tomatoes
Soak the spot with vinegar and wash as usual.
Substitute Fruit Juice for
Liqueur
You can usually substitute fruit juice in equal quantities in a recipe
that calls for a liqueur without an appreciable change in taste.
Improve an Inexpensive Cake
Mix
Add 1-tablespoon of butter to the batter for a richer-tasting cake.
Call
the Butterball Turkey Line 1-800-BUTTERBALL
Leave Room Smelling Fresh
After You Vacuum
Drops
of oil of cinnamon, cotton balls soaked in your favorite perfume
or
disinfectant will leave room smelling fresh after you vacuum.
To
freeze baked bread, let it cool completely, wrap each loaf airtight in foil,
package in a plastic bag, label, and place in the freezer for up to 3 months.
To serve, unwrap the bread but leave partially covered; let the bread thaw
completely at room temperature before serving or reheating. To reheat,
place the thawed bread on a baking sheet in a 350-degree oven. Heat rolls, and
small loaves for approximately 10 minutes, large loaves for 15 minutes. If the
bread has a soft crust, protect it during reheating with a loose wrapping of
foil; if the bread is crusty, reheat it uncovered.
Just
place 2 or 3 in a brown bag, loosely closed,
and
store at room temperature out of direct sunlight.
Egg Whites Need Greater
Volume
Egg
whites need to be room
temperature
for greater volume when whipped
Let
raw potatoes stand in cold water before frying.
This
will improve the crispness of your fries.
When
figuring the pasta quantity you will need, follow this guideline:
2
ounces dried pasta makes approximately 1-cup cooked pasta or 1 serving.
The Best Way to Thaw Fish is
in Milk
The
milk draws out the frozen taste and gives the fish a fresh flavor.
A
teaspoon of vinegar added to your
pie
dough will make a flakier crust.
Give Barbecue Fare a Garlic
Flavor
A
quick way to give barbecue fare a garlic flavor is
to
toss garlic cloves on the coals while the food grills.
Is
best made from potatoes cooked in their jackets and peeled and marinated
while
still warm. Small red waxy potatoes hold their shape when sliced or diced
and
will not absorb an excessive amount of the dressing or become to mushy.
When
you are choosing the meat for grilling,
allow
4-ounces raw meat or 3-ounces cooked meat per serving.
Get The Most Juice Out of
Fresh Lemons
Bring
them to room temperature and roll them under
your
palm against the kitchen counter before squeezing.
While
it's still cooking, drop in a peeled potato
and
it will absorb the excess salt for an instant "fix me up".
Use
evaporated milk in mashed potatoes.
They
will turn out much creamier.
Use
a meat baster to "squeeze" your pancake batter onto the
hot
griddle and you'll get perfectly shaped pancakes every time.
Try
using latex dishwashing gloves. They give a non slip grip that makes
opening
jars easy. I also cut a small square from a tablecloth pad that stops
the
tablecloth from slipping and works like a charm!
Get Food Stains Off Your
Fingers
Potatoes
will take food stains off your fingers
Just
slice and rub raw potato on the stains and rinse with water.
Don't throw out all that
leftover wine
Freeze
into ice cubes for future use in casseroles and sauces.
Fill
the inside of one with cold water
and
set the other in hot water.
Eat
it up, wear it out, make it do, or do without'
Run
it on rinse with some baking soda.
Use
steel wool covered with fabric for a pin and needle sharpener.
Organize Coloring Books and
Crayons
Use
an old dish drainer that you know longer need.
Keep
a ruler, scissors, small hammer,
flashlight,
candles, matches and tape.
If
you see something in the newsletter that you would like to
print-Copy
and paste what you would like to print into Word,
an
email or notepad and hit the print button. Your recipe or
data
you want will now be printed and you can save for later.
Don't
know how to copy? Highlight the area you want to copy,
right
click and push were it says Copy. Open Word, notepad,
or
new email and right click and hit the Paste button. If you don't
have
a printer you can copy and paste into any of these programs
and
save. Or email it back to yourself. Works for me in a pinch.
Quick Bread: Your
finished product
When
a quick bread has baked just long enough, it begins to pull away
from
the sides of its pan. To test for doneness, a wooden pick inserted
into
the center of the loaf should come out clean. The crack down the
center
of the loaf is a characteristic of this kind of bread and cannot be
prevented.
Let the loaf cool in its pan on a wire rack for 10 minutes, and
then
turn out onto a wire rack to cool completely. If you wait a day before
slicing,
the bread will be easier to slice and more flavorful. If the bread is
made
ahead, wrap the cooled loaf tightly in foil or plastic wrap and store
in
the refrigerator, or freeze for longer storage.
Mashed Potatoes Light &
Fluffy
A
small amount of hot, not boiling, milk added a little
at
a time to mashed potatoes will make them light and fluffy.
Add
a pinch of sugar to help bring out the corn's natural sweetness.
When
cooking cauliflower, add a little milk
to
the water and the cauliflower will remain white.
Prevent Splashing When
Frying Meat
sprinkle
a little salt into the pan before adding the fat.
Revive Stale Potato Chips
and Crackers
Use
a crock-pot to revive stale potato chips and crackers.
Place
them in the pot but do not cover. Heat on low setting
for
2 to 4 hours and they'll be crisp and warm.
Store
celery and lettuce in paper bags, not plastic.
And
leave the outside leaves and stalks alone until ready to use.
lightly
sprinkle cooked potatoes with powdered milk.
Keep your rolling pin and
pastry cloth in the freezer
before
using to help keep dough from sticking.
Leveling off your dry
measures
Store
a tongue depressor in your sugar and
flour
canisters for a quick means of leveling off your dry measures.
Pour
some grits on any ant hill when the ants
take
the stuff and eat it, it expands and kills them.
How to take Egg Sandwiches
for lunch
Make
them the night before and freeze.
Take
them out of the freezer the next morning
and
they will defrost by lunchtime - with no aroma.
By
coating both sides of the knife lightly with butter.
Rubbing
oil on a grater to grate cheese will make clean up a snap.
Add more flavor and
nutrition to rice
Prepare
it in liquid left over from cooking vegetables.
Float fresh flowers or
candles
For
a nice touch float fresh flowers or candles in clear bowls.
If
used for the table the can be placed at either end or just in the center.
Thick brown crust on
chicken
When
you want a thick brown crust on chicken, try rubbing
Mayonnaise
all over it before cooking. You will love the results.
Egg Fresh or hard boiled?
If
you can't remember if an egg is fresh or hard boiled,
just
spin it. If the egg wobbles, it's raw. If it spins easily, it's
hard
boiled.
Better Butter Cookies Thank you! MeanBaBaJean
I
add a pinch of ground cinnamon, cloves and nutmeg to
my
sugar cookie batter... it spices up the butter flavor and adds flecks of color.
Cake Saver Thank you! MeanBaBaJean
Whenever
I make cakes from scratch, they turn out dry...
now
I put a pan of water in the oven when I bake a cake...
they
come out moist every time!
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