Baking with Eggs

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.

Back to top

Baking with Margarine

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.

Back to top

Buying Veal

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.

Back to top

Can Size Chart

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
 

Back to top

Candy Making

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.
 

Back to top

Choosing Ground Beef

Back to top

Choosing Potatoes

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
 

Back to top

Cooked Poultry in an Instant

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.
 

Back to top

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.
 

Back to top

Crimping Pie Crust

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.

Back to top

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.
 

Back to top

Cutting Down on Egg Yolks

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.

Back to top

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.
 

Back to top

Devein Shrimp

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.
 

Back to top

Doubling Casseroles

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.
 

Back to top

Filling Deviled Eggs

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.
 

Back to top

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.

Back to top

Keeping Batches Warm

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.
 

Back to top

Making Soured Milk

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.
 

Back to top

Reducing Fat in Cheesecake

The Skinny: Use low-fat cream cheese and sour cream and your favorite
sugar and egg substitutes.

Back to top

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.

Back to top

Removing Salmon Bones

Back to top

Selecting Shrimp

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.

Back to top

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

Back to top

Salty Soup?  Not a problem…

If your soup tastes salty, add a piece of raw potato to the pot to absorb it...

Back to top

Re-bake a Baked Potato

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.

Back to top

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.

Back to top

Cleaning Vegetables

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.

Back to top

Making plant fertilizer:

You can make a great plant fertilizer by dry eggshells and pulverizing them in a blender.

Back to top

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.

Back to top

Do you substitute ingredients?

This is always risky business-don't do it!

For example, sifted flour is not interchangeable

With unsifted flour.

Back to top

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

Back to top

Baking Nut & Quick Breads:

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.

Back to top

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.

Back to top

Sour Cream Replacement

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.

Back to top

Jar Labels:

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.

Back to top

How long will berries keep in Refrigerator?

Berries will keep up to a week refrigerated unwashed

and  unsweetened in a loosely covered container.

Back to top

Keeping Cookies Fresh:

Looking to keep those cookies fresh.

Try placing some crushed tissue paper

on the bottom of your cookie jar.

Back to top

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.

Back to top

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

Back to top

Storing Cheese

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.

Back to top

Oven Thermostat

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).

Back to top

Salad Success

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.

Back to top

Adding Herbs and Spices

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.

Back to top

Perking up soggy lettuce:

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.

Back to top

Cooking Pasta

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.

Back to top 

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.

Back to top

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

Back to top

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.

Back to top

Fix Greasy Gravy

If your gravy seems greasy, use a small amount of baking powder

in the gravy and watch the grease disappear.

Back to top

Storing Cooked Rice

Cooked rice freezes well. It can be stored in the refrigerator

up to one week, or in the freezer as long as 3 months.

Back to top 

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.

Back to top

Serving Hors d’ oeuvres:

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.

Back to top

What to use to dry dishes:

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.

Back to top

Improve the taste of your coffee:

If you add a pinch of salt to ground

coffee before brewing it will improve the taste.

Back to top

Sprinkling sugar on cookies

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.

Back to top 

Remove Mildew

Soak goods in buttermilk for 24 hours. Then wash.

Back to top

Before  Grating Cheese

Brush vegetable oil on the grater and it will clean easier.

Back to top

Keep Grated Cheeses From Sticking Together

To keep grated cheeses from sticking together add a little

corn starch and toss cheese until mixed through.

Back to top

Soaking Dried Beans

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.

Back to top

Making Salads in a mold

When making salads in a mold grease the mold with salad dressing,

mayonnaise or salad oil and it will help it slip out easier.

Back to top

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.

Back to top

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.

Back to top

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.

Back to top

Brighten up the Holiday

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.

Back to top

Left over Mashed Potatoes

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!

Back to top

Conversion to Grams

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

Back to top

How to Carve a Turkey

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.

Back to top

Remove tea or coffee stains

Baking powder will remove tea or

coffee stains from china pots or cups.

Back to top

Keep potatoes from budding

place an apple in the bag with the potatoes.

Back to top

How to Bone a Chicken Thigh

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.

Back to top

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.

Back to top

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.

Back to top

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.

Back to top

Revive ferns

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.

Back to top

Brown ground beef or turkey

Put water in the skillet as it cooks. It doesn't splatter and the meat is very moist. 

Same way when frying a hamburger.

Back to top

Quick and handy seasoning

For quick and handy seasoning while cooking,

keep on hand a large shaker containing six parts of salt and one of pepper

Back to top 

Accidentally Over-Salt

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"

Back to top 

Prevent Egg Shells From Cracking

add a pinch of salt to the water before hard-boiling.

Back to top 

Run Matzos Under Water

It's easier if you run the matzos under water BEFORE

breaking into pieces and letting it soak in the eggs. Love, Wendy

Back to top 

Oven Spills

If you spill over on the bottom of the oven while baking, pour salt

over the spot and it will lift right off.

Back to top 

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

Back to top 

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.

Back to top 

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.

Back to top 

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!

Back to top 

Remove Spots Caused By Tomatoes
Soak the spot with vinegar and wash as usual.

Back to top 

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.

Back to top 

Improve an Inexpensive Cake Mix
Add 1-tablespoon of butter to the batter for a richer-tasting cake.

Back to top 

Help with your Turkey

Call the Butterball Turkey Line 1-800-BUTTERBALL

Back to top  

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.

Back to top  

Freezing and Reheating Breads

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.

Back to top 

Ripen Green Pears

Just place 2 or 3 in a brown bag, loosely closed,

and store at room temperature out of direct sunlight.

Back to top 

Egg Whites Need Greater Volume

Egg whites need to be room

temperature for greater volume when whipped

Back to top 

Before Frying Potatoes

Let raw potatoes stand in cold water before frying.

This will improve the crispness of your fries.

Back to top 

Estimate Pasta Quantities

When figuring the pasta quantity you will need, follow this guideline:

2 ounces dried pasta makes approximately 1-cup cooked pasta or 1 serving.

Back to top 

The Best Way to Thaw Fish is in Milk

The milk draws out the frozen taste and gives the fish a fresh flavor.

Back to top 

Want a Flaky Crust

A teaspoon of vinegar added to your

pie dough will make a flakier crust.

Back to top 

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.

Back to top  

Potato Salad

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.

Back to top  

Choosing Meat for Grilling

When you are choosing the meat for grilling,

allow 4-ounces raw meat or 3-ounces cooked meat per serving.

Back to top  

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.

Back to top  

Correct Over-Salted Dish

While it's still cooking, drop in a peeled potato

and it will absorb the excess salt for an instant "fix me up".

Back to top  

Creamier Mashed Potatoes

 Use evaporated milk in mashed potatoes.

They will turn out much creamier.

Back to top  

Perfectly Shaped Pancakes

Use a meat baster to "squeeze" your pancake batter onto the

hot griddle and you'll get  perfectly shaped pancakes every time.

Back to top  

Problems Opening Jars

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!

Back to top 

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. 

Back to top

Don't throw out all that leftover wine

Freeze into ice cubes for future use in casseroles and sauces.

Back to top

Separate 2 Glasses

Fill the inside of one with cold water

and set the other in hot water.

Back to top

Old Amish Proverb

Eat it up, wear it out, make it do, or do without'

Back to top

To Freshen Your Dishwasher

Run it on rinse with some baking soda.

Back to top

Pin and Needle Sharpener

Use steel wool covered with fabric for a pin and needle sharpener.

Back to top

Organize Coloring Books and Crayons

Use an old dish drainer that you know longer need.

Back to top

Things to keep in the kitchen

Keep a ruler, scissors, small hammer,

flashlight, candles, matches and tape.

Back to top

Printing

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. 

Back to top

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.

Back to top

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.

Back to top

Boiling Corn on the Cob

Add a pinch of sugar to help bring out the corn's natural sweetness.

Back to top

Cooking Cauliflower

When cooking cauliflower, add a little milk

to the water and the cauliflower will remain white.

Back to top

Prevent Splashing When Frying Meat  

sprinkle a little salt into the pan before adding the fat.

Back to top

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.

Back to top

Storing Celery and Lettuce

Store celery and lettuce in paper bags, not plastic.

And leave the outside leaves and stalks alone until ready to use.

Back to top

Fluffier mashed potatoes

lightly sprinkle cooked potatoes with powdered milk.

Back to top

Keep your rolling pin and pastry cloth in the freezer

before using to help keep dough from sticking.

Back to top

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.

Back to top

Get rid of ant hills

Pour some grits on any ant hill when the ants

take the stuff and eat it, it expands and kills them. 

Back to top

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.

Back to top

Cut A  Meringue Pie Cleanly  

By coating both sides of the knife lightly with butter.

Back to top

Grater Clean Up

Rubbing oil on a grater to grate cheese will make clean up a snap.

Back to top

Add more flavor and nutrition to rice 

Prepare it in liquid left over from cooking vegetables.

Back to top

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.

Back to top

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.

Back to top

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.

Back to top

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.

Back to top

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!

Back to top