Tips on food and drink, cooking and beverages

	Tips on food and drink, cooking and beverages
	Sunchokes, often cooked with other root vegetables, can be diced and…. Added to diced potatoes, onions, cooked in broth and pureed into soup. Slice thinly, sautée with onions and garlic until browned. Cover sliced sunchokes with vinegar, salt and mustard seeds, then let sit up to a week to pickle. Sauté diced sunchokes in butter until brown, add cream, then puree, toss with cooked spinach for "creamed spinach".
	Sunchokes contain more than three times the iron as an equal serving of…. Broccoli. They have a generous amount of the carbohydrate inulin, plus vitamin B and vitamin C. Because of their generous amount of inulin, this vegetable is said to be tolerated well by diabetics.
	Salsify should be flavored sparingly, no matter which…. Method of cooking is chosen. Steaming is preferred over boiling since it breaks easily. Once cooked, cut as desired. Black salsify and white salsify are interchangeable in recipes. The greens (leaves) on both are edible. To store, wrap in plastic, refrigerate. If in good condition, keeps up to two weeks. Check periodically to prevent root from drying out.
	Salsify root is low in sodium and has a good amount of…. Protein and fiber. This root provides modest amounts of vitamin C, some B vitamins, potassium and is a good source of complex carbohydrates.
	Rutabaga has a natural sweetness that is enhanced by…. Cooking. Dice rutabaga, slowly sauté with apples, onions until caramelized. Toss thinly sliced rutabaga with soy sauce, vinegar, sugar, garlic. Serve fresh as side dish. Boil diced rutabaga, toss with herbed vinaigrette, Israeli couscous for side dish. Steam, boil diced until soft, then mash with cooked carrots, flavor with minced lemongrass. Keeps in cool, dark storage for months.
	Although rutabaga is a classic cellar vegetable…. It is best used fresh while the root is still tender-firm, sweet and moist. The longer it is out of the ground, the drier the root gets and is likely to be tough to cut and too tough to eat. Its flavor decreases with age.
	Parsnips, like carrots, may be used in sweet or savory preparations because of their…. High natural sugar content. Cook diced in milk, sugar until tender, puree, strain, freeze into ice cream. Boil until tender, mash with butter, cream, blue cheese. Sauté sliced with onions, tomatoes, vegetable stock, blend into soup. Thinly slice parsnips, fennel, celery root, toss with lemon vinaigrette. Store as you would carrots, cool, dry up to 2 weeks.
	Parsley root flavors stews, soups, purees and vegetable mixes and works well combined with…. Onions, potatoes, carrots, other tubers, roots. Excellent creamed, pureed. Steam or boil, top with butter. Finely chop edible leaves, use as garnish for casseroles, stir-fries, stews, soups, cheese spreads, poultry stuffing, fish, meat sauces, quiches. To prepare, scrub with vegetable brush. Dice, slice. Small roots may be used whole. Do not cut off leaves until ready to use.
	Parsley root, one of the most nutritious garnishes, is a very good source of…. Vitamin C and niacin. For anyone taking tetracycline, eating parsley is recommended since this medication is known to deplete vitamin C. Acting as a breath freshener, it also supplies ample amounts of folate and vitamin A.
	Malanga can be utilized in a wide variety of ways such as fried as chips…. Pureed, or made into creamy hot or cold soups. Is a natural thickener, makes stews creamy. Can be simply peeled, boiled, served with rich stews, salty dried meat, fish or spicy sausage. A garlic or chili-pepper sauce is sometimes poured over the hot vegetable, acting like a blotter for intense seasonings.
	Malanga is a fairly good source of riboflavin and thiamine, providing a modest source of…. Iron and vitamin C. Although high in calories, it is probably the most hypoallergenic food in the world. Extensive allergies should do very well with Malanga flour. The reason is that the starch grains are the smallest and most easily digested of all complex carbohydrates.
	Lotus root is a versatile vegetable that can be…. Thinly sliced or shredded then fried for a crispy garnish, sliced and braised until sweet and tender and put into soups, stir fried, or sliced, blanched and chilled for an attractive salad addition. It takes well to traditional Asian flavors such as soy, sesame, and ginger.
	The Lotus root is high in dietary fiber, is considered a good food source for…. Energy since it is high in carbohydrates and low in fat and protein. Cooked lotus root is said to strengthen the spleen, promote the functional activity of stomach and promote tissue regeneration.
	Kohlrabi responds wonderfully to nearly all cooking…. Methods. It can be shredded raw in slaws and salads, roasted or braised then pureed into soups, pickled, baked, or stir-fried. Both the bulb and the greens make a delicious curry. Diced it makes a hearty addition to savory pies and casseroles.
	Horseradish is perfect for adding a delicious kick to spreads such as…. Mayonnaise and mustard, and a delectable addition to glazes and fruit sauces used in savory dishes. It complements grilled meats and seafood, and pairs well with roasted root vegetables and mashed potatoes. When cooking with horseradish, be sure to add it towards the end since prolonged heat from cooking can dull its flavor.
	Horseradish is low in…. Fat and calories and high in vitamin C and dietary fiber.
	The hot and pungent flavor of horseradish is absent until…. The root is crushed or ground. The addition of vinegar to the crushed root neutralizes the reaction and seals in the unique taste and heat for which horseradish is known.
	Gobo root is a traditional Asian ingredient often found in…. Stews, stir fries, and braised dishes. Its starchy qualities also lend themselves well to frying. Its nutty flavor makes for a great simple side dish when sliced thin, then simmered slowly in a flavorful cooking liquid.
	Gobo root is dried and powdered or made into an oil extract for use as…. A dietary supplement since it is said to have anti-inflammatory, antioxidant, and antibacterial properties.
	Young Hawaiian ginger is not as pungent as the mature version, therefore…. It's flavor is not as strong. It makes delicious pickles to be served along side sashimi or as a garnish to soups. Can be candied, or steeped with sugar and water to make a simple syrup that can be used in granitas, sorbets. Mince fine, use as a last minute addition to stir fries, or whisk into salad dressings.
	Whether eaten raw, cooked, candied or dried, ginger root has…. Vast culinary purposes. Can be used for dressings, marinades, stocks, purees and confections as well as for drinks. To store, refrigerate in a paper bag in the crisper drawer, or grate the entire root, lay in a line on a sheet of plastic wrap, wrap and twist ends tightly, then freeze.
	Ginger root is said to have medicinal virtues, resulting in it being used in a…. Multitude of ways beyond the culinary. It is often used as a digestive aid as well as a stimulant to reduce fatigue. It can also be found being used as an essential ingredient in herbal remedies for preventing and reducing nausea and motion sickness.
	Galangal root is used primarily in Asian cooking, lightly…. Crushed or pounded as aromatic to add earthy flavor to broths, soups. If substituting for ginger, use smaller amount since it is spicier, with brighter citrus notes. To store, refrigerate in paper bag in crisper drawer, or grate entire root. Lay in line on sheet of plastic wrap, wrap and twist ends tightly, freeze.
	To prepare Celery root, aka celeriac, once you have peeled its rough skin…. Before cooking, prepare in a milk bath with lemon or other citric acid to preserve its bright white color. Celeriac can be a perfect non-starch substitute for potatoes in a warming meal, prepared in a similar way.
	Rhubarb may be prepared as a vegetable but is more often featured in…. Sweet recipes. Slice as you would celery. Cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced rhubarb with apples or strawberries, sugar. Bake into pie or crisp, topped with butter, flour, sugar, oats. Combine cooked, sweetened with orange zest, mix into softened butter for a compound spread.
	To prepare Rambutan, which is best eaten fresh…. Cut or tear base of fruit. Press out translucent pulpy flesh. Can be tossed with tropical fruit salads, or simmered with aromatics to make a flavorful simple syrup. Pair with other tropical fruits. Can be substituted in most lychee applications. Rambutan are fragile and keep only a day or two at room temperature.
	Rambutan is a source of vitamin C and calcium, providing…. Niacin, iron, protein and fiber.
	Radishes are most often served raw but may also be cooked…. Sliced radishes can be sautéed with shallots. Add butter and water then reduce until glazed. Combine sliced radishes with vinegar, sugar and salt, then refrigerate in an air-tight container for at least a week to create pickles. Because of their unique coloring, use raw radishes to enhance visual presentation, such as a garnish.
	Sparkler radishes are a perfect substitute for…. Turnips. Grate or slice raw radishes into salads, soups or stir-fries. Make radish pickles. To store, remove greens. Refrigerate radishes in a plastic bag. Use within one week.
	White Snowball radishes can be served with…. Red radishes for an appealing color contrast. Serve immediately. To store, remove greens, put radishes in a plastic bag. Refrigerate up to one week.
	Finely chop Purple Plum radishes and combine with…. Mayonnaise for a tangy relish spread for ham or roast beef sandwiches. Blend halved radishes, blanched sugar snap or snow peas and corn with sesame oil, rice wine vinegar and soy sauce to taste for a unique side dish. To store, remove greens. Refrigerate radishes in a plastic bag. Use within one week.
	The Korean lo bok radish can be sliced thin or cubed to make…. Spicy kimchi. Braise in soups or stews, or utilize their mild flavor in seafood or shellfish dishes. Mix finely grated radish into plain yogurt for a healthy dressing. To store, wrap tightly in plastic. If desired raw, use within 2-3 days. Older radishes may be used in braises, soups and stews.
	Raw Icicle radishes, when diced, sliced or slivered…. Add crispy texture to salads, relishes. For unusual side dish, top with cream or hollandaise sauce. Adds flavor to soups, stews, stir-fries. Grill, bake, broil, boil. To use as condiment, grate on cheese grater. To help keep radish white, to mellow any bitterness when cooked, add some rice bran or use water in which rice has been washed.
	Mild French Breakfast radishes have a…. Delicious flavor. The edible greens may be boiled and added to salads.
	Easter Egg radishes are most often served as hors d'oeuvres or as an…. Edible complement to dress up mixed green salads and sandwiches. Adds flavor grated into salads, soups, stews, stir-fries. Boil radish leaves. Use like cress in salads. Blend raw or cooked with other vegetables for a tasty side dish with bite. Make an attractive addition to vegetable trays. Serve with dressing or dip.
	The Daikon radish, essentially a gigantic radish, is an incredibly versatile vegetable and the…. Entire plant is edible, greens to root. Raw Daikon can be thinly sliced into salads, shredded or grated into slaws, or julienned and combined with carrots as a traditional Vietnamese pickle. Thick slices can be braised with beef or pork, or simmered in soups to bring out the vegetable's natural sweetness.
	Black radishes can be sautéed, braised, served as a vegetable side dish or…. Cooked like a turnip and smothered in cream. Add to stir-fries. Dice. Add flavor to soups and stews. Grate raw into mixed green salads. Ideal as an hors d'oeuvre on vegetable trays with an assortment of tasty dips. To store, remove greens and wrap radishes in plastic.
	Radishes are a good source of…. Vitamin C and provide potassium and magnesium.
	With a high pectin content, quince is ideal for…. Jam, jelly, conserves, fruit leather and candy. Cook with other fall fruits, such as apples or pears, and reduce into compote, or add to spiced cake batter. Add cooked quince to ice cream custard. Also used in savory preparations, added to beef and lamb stews, or served, cooked slowly, alongside roasts.
	Rich in fiber, quince provides a…. Moderate amount of vitamin C and potassium.
	Sugar pie pumpkins are most commonly used for…. Baking. Roast pumpkin, scoop out, puree cooked flesh, combine with eggs, cream, sugar, spices, bake into pie. Fold pureed pumpkin into muffin, pancake batter. Dice pumpkin flesh into chunks, roast until tender then combine with cubed bread, cover with egg custard, bake into bread pudding. Cut stem top off pumpkin, clean inside, stuff with bread, cheese, bake until tender.
	Blue pumpkins can be cooked…. Just as you would any fresh pumpkin.
	Even though Big Mac pumpkins are not often used for cooking or baking due to…. Their size because the flesh becomes dry and fibrous, they are edible and may be prepared similar to smaller pumpkins.
	Roast pumpkin seeds on a cookie sheet at a…. Low oven temperature. Stir often and watch carefully so they don't burn.
	Fresh pumpkin may be cooked in a variety of ways but also…. Keeps very well. May be canned, frozen. Peel, dice into chunks, cook with onions, carrots, celery, red curry paste, stock. Puree into Thai-inspired soup. Simmer diced pumpkin in coconut milk with onions, ginger, garlic, cilantro until cooked through. Serve curry over rice. Fold one pound of fresh pumpkin puree into muffin batter with raisins, walnuts, cinnamon, nutmeg, then bake.
	A very tasty source of vitamins and minerals, a pumpkin's nutritious orange flesh has…. Beta carotene, potassium, vitamin A, vitamin C and dietary fiber. Pumpkin seeds and pumpkin seed oil offer zinc and unsaturated fatty acids are said to be effective in helping prostate problems.
	Yukon Gold potatoes are great for making…. French fries, as well as gratins and purees. They pair well with cream, garlic, bacon, white and red-fleshed fish and herbs.
	Yukon Gold potatoes are rich in…. Potassium, vitamin C, vitamin B-6, iron, niacin, calcium, and protein.
	The high sugar and starch content of Garnet yams make them suitable for a…. Wide range of both sweet and savory applications and many cooking methods. Serve them mashed, baked into a pie, pureed in a soup, or simply baked on their own and stuffed with roasted veggies, meat or cheese. Both the oven or deep fryer make for equally delicious French fries, far more nutritious than those made with white potatoes.
	Used as a vegetable, Chinese yams are a great way to add texture to…. Stews, soups and casseroles. Experiment with favorite seasonings, herbs and spices to enhance flavor. To store, keep in a cool and dry place.
	Chinese yams contain high levels of acids such as amylase that aid in…. The digestion of starchy foods. It provides a substantial source of carbohydrates and when eaten in large quantities, it can prove a good source of protein.
	Sweet potatoes should not be refrigerated but instead be…. Stored loose in a cool, dry place avoid from sunlight.
	Sweet potatoes are nutritionally high in beta carotene and…. Vitamin A, rich with carbohydrates and if eaten in large quantities can provide sufficient daily protein requirements. Orange fleshed sweet potatoes are naturally higher in Vitamin C than lighter fleshed varieties.
	The Sierra Gold is considered a versatile all-purpose potato and can be…. Baked, fried, boiled and even microwaved.
	The russet is a highly versatile, starchy potato, most widely used for…. Baking and frying. Will keep in cool, dark storage for up to a month.
	Red potatoes' flavor and texture lend themselves best to boiling and…. Roasting. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot. Red potatoes are considered a quintessential salad potato. Since this is a root vegetable, it should be washed thoroughly before preparing. Store in a cool dry place.
	Purple potatoes are available…. Year round, though winter reduces crop availability January through April.
	The Ozette potato is best suited to roasting and…. Boiling.
	Onoway potatoes are best suited to boiling and…. Baking and are not considered an optimal fryer potato.
	When the Okinawan yam is cooked…. Its rich purple color intensifies. It can be stored up to six weeks in a cool dry location.
	The Okinawa yam is high in complex carbohydrates and provides a substantial amount of…. Vitamin A, vitamin B-6, vitamin C, iron and potassium. It is a valuable source of insoluble fiber, which is derived from the starch in the potato's flesh.
	Grate or slice raw, unpeeled Oca Sunrise potatoes to add color and flavor to…. Mixed green salads. Boil or steam and toss with lightly sautéed shrimp and a vinaigrette. Stews and soups especially love this tuber's texture and taste. Make Oca chips or unusual fries for snacking. To store, refrigerate in a crisper drawer or keep cool and dry at room temperature.
	The Rose Pink Oca potato is excellent for cooking, adding flavor to…. Soups, stews, salads and casseroles. Boil or steam and toss with a warm vinaigrette. This tuber works as a perfect companion with roasted and grilled meats, as well as various fish and shellfish. To store, keep in a cool and dry place. May also be kept in the crisper drawer of the refrigerator to maintain freshness.
	Cherry Red Oca potatoes have a delightful crunch and a mildly pleasant…. Sweet-tart flavor. They can be served raw, even grated in a variety of mixed green salads. Boiled or steamed, they pair well with various fish and shellfish. Experiment by using in any traditional recipes calling for a starchy vegetable like potatoes. To store, refrigerate in crisper drawer or keep cool, dry at room temperature.
	The Laratte potato is a great…. Salad potato with a low starch content. Can also be sautéed, braises, boiled.
	Laker Baker potatoes can be roasted…. Baked, steamed, fried or sautéed. Store at room temperature until ready to use.
	Kennebec potatoes are a universal potato and can be baked, mashed, scalloped and…. Made into hash browns. Companion ingredients include bacon, roasted chicken, salt, cream, butter, tomatoes, creamy, nutty and tart cheeses, garlic, caramelized onions, savory herbs such as thyme, parsley and sage, spices such as paprika and dill and even the zest and juice of a lemon.
	Yellow fleshed potatoes have the same nutritional properties as…. Most neutral colored potatoes. Their primary source of nutrition is carbohydrates, although when eaten in large quantities, they can provide a sufficient amount of protein. Regardless of speculation, nutrition in the flesh is equivalent to that in skin.
	The Russian Banana potato is very good for boiling…. Roasting and frying. It cooks quickly, especially when cut into pieces, making it ideal for quick meals.
	The Red Thumb Fingerling potato is considered best for roasting and…. Grilling, although it can also be boiled and fried. It is not recommended to eat the potato raw, but the entire potato is edible. Store in a cool dry location. Do not refrigerate raw potatoes.
	The Purple Fingerling potato can be utilized in any cuisine that would otherwise…. Use potatoes. They can be roasted, braised, boiled, baked, fried for chips, and even confit'd. They pair well with savory herbs, garlic, pork, poultry, artichokes, both rich and mild cheese, other starchy vegetables such as corn and shelled beans and of course, salad greens.
	The French Fingerling potato is best suited to roasting and…. Grilling and makes a perfect soup, stew and gratin ingredient.
	Although creamer potatoes are great for boiling and roasting…. They make a great fryer potato.
	Red potatoes' flavor and texture lend themselves best to…. Boiling and roasting applications. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot. Red potatoes are considered a quintessential salad potato. Since this is a root vegetable, it should be washed thoroughly before preparing. Store in a cool dry place.
	The predominant form of nutrition that the red potato provides is…. Carbohydrates. Regardless of speculation, the flesh and the skin contain equal amounts of nutrition.
	Purple Creamer potatoes are ideal for roasting, boiling and…. Grilling. Great for potato salad. Nice addition to casseroles, soups, stews. Common use is for creamed potatoes. Pairs well with savory herbs, garlic, pork, poultry, artichokes, both rich and mild cheese, other starchy vegetables such as corn, shelled beans, salad greens. To prepare, rinse well with water. No need to peel, entire potato edible. Do not refrigerate to store.
	The Carola potato's firm texture holds up well to grilling…. And roasting. Both processes bring out the potato's natural flavor optimally. It is also a great frying potato.
	Boniato potatoes blend well with a variety of foods such as…. Goat cheese, roast pork, grilled or broiled pork chops. Make appetizers such as Boniato relleno or mashed Boniato croquettes stuffed with a savory ground beef picadillo. Whip mashed Boniato with fresh garlic for savory side dish. To store, keep in cool dry place. Do not refrigerateImmerse peeled Boniato in cold water immediately because the flesh quickly discolors.
	Oregon white truffles quickly lose their aroma when…. Heated. Add shaved truffle as finishing element to cooked dishes. Grate over scrambled eggs or toss with fresh pasta. Grate over risotto or use to finish cauliflower or potato-leek soup. Truffles will keep, dry, tightly wrapped or stored in rice, for 1-2 weeks. Have very short shelf life so use immediately or within 2-3 days.
	Black Oregon Truffle mushrooms can withstand heat, making them ideal for…. Adding to cooked cream sauces and tossing with hot pasta. Truffles will keep, dry and tightly wrapped or stored in rice, for one to two weeks.
	Pomegranates are most commonly used for their…. Seeds, juice. Separate seeds from white pulp, add to grain, green salads, or mix into sweetened yogurt. Bake seeds into crisps with fall fruits such as apples, pears. Juice can be used to marinate lamb, beef, or reduced into syrup, added to cocktails, smoothies. Cook juice, with sugar, into jam or add to milk or cream, freeze into sorbet, gelato.
	Pomegranates provide some vitamin C and the B vitamins plus…. A moderate amount of fiber, protein and carbohydrates. They are an excellent source of potassium. Also very low in sodium.
	Plums blend well with all berries, especially…. Blueberries. Serve with cured meats such as prosciutto, bacon and pancetta for a salty, sweet taste treat. To store, plums may be kept at room temperature. If becoming too ripe, refrigerate for longer storage and to preserve quality.
	Pluots, a complex hybrid fruit developed from the…. Apricot and plum, are best enjoyed fresh but may also be baked, roasted, sauteed, pureed or cooked into jams and compotes. Pairs well with pork, lamb, crudo-style fish, shellfish. Makes delicious compotes, ice creams, reductions. Complimentary flavors are vanilla, nutmeg, tropical fruits, citrus, and chile. To store fresh plums, refrigerate ripe fruit only a few days.
	The musky perfume of a ripe June plum blends well with all types of berries…. Especially blueberries. Plums complement cured meats such as pancetta, prosciutto and bacon, providing a sweet and salty taste-treat. Picked slightly before ripe, plums reach perfection in a warm room. Refrigeration slows the ripening process of a plum, but will not stop it.
	Italian plums can be blended with…. Yogurt for a fruity and healthy snack. Make jam, jelly or preserves. To store, keep at room temperature until ripe. Refrigerate ripe fruit to preserve sweetness and quality.
	Plums will keep at room temperature up to…. Three days after they ripen. Chill in the refrigerator for longer storage. Refrigeration slows the ripening process, but does not stop it.
	Plums pair well with…. Pork, lamb and crudo-style fish and shellfish. They make delicious compotes, ice creams and syrups. Complimentary flavors are vanilla, nutmeg, tropical fruits, citrus and chile. To store fresh plums, refrigerate ripe fruit only a few days.
	Sugar Loaf pineapples are most often eaten…. Fresh. Use in cocktails, blended drinks, baked goods, salads. Pair with other tropical fruits such as banana, coconut or papaya. Juice, puree, freeze or grill slices. The high sugar content lends well to caramelizing and browning. To help conserve moisture content, wrap whole pineapple in plastic. Refrigerate. Store cut-up pineapple in an airtight container about one week.
	Pineapple juice contains the anti-inflammatory enzyme bromelain that is said to…. Have a soothing effect on a sore throat.
	To prepare pineapple, cut off top and leaves, then…. Slice skin off. Slice thick pieces from core or cut horizontally into discs, core. Can bake into sponge cakes, coffee cakes, roasted with soy or brown sugar, skewered, grilled. Puree, strain juice, add to cocktails or agua fresca. Cook slices in water and sugar to candy, then top custards, flan or cheesecake. Dice fresh with tomato herbs, chiles for salsa.
	Pineapples provide dietary fiber and are a…. Source of vitamin C, some iron and calcium, useful amounts of folate, thiamine, magnesium and vitamin B6. It may also aid in controlling cholesterol levels.
	Ripe persimmons can be eaten…. Out of hand and are absolutely delicious made into purees, sherbets, ice creams, jams, stewed fruits, puddings, breads, cakes and other baked goods. One large fruit yields about three-fourths to one cup pureed fruit.
	Firm, slightly green persimmons can be…. Sliced, brushed with olive oil and grilled.
	Fuyu persimmons are eaten hard, like an apple but may be…. Cooked. Dice persimmon, combine with green, red onion, chile, cilantro, lime for salsa. Ripe persimmons can be added to champagne vinegar to create smooth vinegrette. Use to dress frisse, mixed greens. Can be stuffed with savory or sweet filling, roasted in oven. Chop persimmons, cook with sugar, cream, spices, puree, then add gelatin. Cool into panna cotta.
	Persimmons are a good source of…. Vitamin A and vitamin C, phosphorus and potassium. Practically fat-free, persimmons are also sodium-free.
	Use Yellow chile peppers to make pickles or…. Add mild warmth to sauces, relishes, soups, stews, casseroles, meat, poultry dishes or sautéed vegetables. Perfect for stuffing with any type of filling. Bake or gently sauté. Even though this chile is quite mild, wash hands or wear gloves when preparing and handling to prevent skin irritation. Always avoid touching the face or eyes.
	Roast and fry Green Thai chile peppers together with garlic, fish sauce and sugar, then…. Toss with clams, finish with Thai basil. Pound together chile, ginger, garlic, coconut, curry leaves, then use paste to flavor sweet potatoes. Add chopped chile to fish sauce, sugar, lime juice, then toss with roasted chicken, carrots, cabbage, or shredded green papaya for cold salad. Combine diced green chiles with stir-fried vegetables, rice noodles to add spice.
	Every single chile has a different bite, even…. Chiles growing on the same plant. To control their heat, cut slits in the whole peppers and add during cooking. At various stages, taste test. Remove when desired flavor is achieved. Chiles may also be added at the end of cooking, a bit at a time until desired piquancy is reached.
	The Sigeretta Dolce chili pepper is great for…. Everything from sliced fresh for salads, to fried or pickled whole.
	Serrano chiles have a fine taste when…. Pickled, especially along with carrots and onions. It has also become a popular hors d'oeuvre and snack.
	Excellent in salsas and pickled, striking Red Serrano chilies, called "en escabeche", are…. Often used decoratively. Roast, then add their hot taste to sauces, stews, soups. Pasta dough benefits from its fiery taste, but go easy. To use as substitute for Thai chilies, use three fresh red or green Serranos to one Thai. Use as hotter substitute for jalapeños. Wear rubber gloves or wash hands well to prevent skin, eye irritation.
	Serrano chile peppers easily add heat to dishes and do not…. Require cooking. Add diced peppers to sautéed, fresh corn or guacamole. Combine finely diced chiles with chopped mint and add to custard, then freeze into ice cream. Puree roasted tomatillos with sautéed chiles for salsa verde. Add chopped serrano to cornmeal scone batter for a spicy baked good. No need peeling. To store, refrigerate up to one week.
	Scotch Bonnet chilies add a hot flavor to…. Relishes, soups, stews, vegetables, casseroles, dips, meat and poultry dishes. Use sparingly since it is definitely hot. To store, place fresh chilies between paper towels or in a paper or plastic bag. Refrigerate up to one week. Wash hands with soap and water after handling to prevent irritation to eye, face and skin. Rubber gloves work best.
	The heat of the chile is actually in the veins or membranes, not in the…. Seeds. If a recipe calls for a seeded chile, remove membrane as well. If hotter flavor is desired than the chile will provide, leave seeds and membrane intact. The use of a mortar and pestle is a valuable kitchen aid when using fresh or dried chiles. This convenient tool enables chiles to be pounded into the correct consistency.
	Pimentoes, when dried and powdered, become…. Paprika.
	The pimento is the red pepper processed and stuffed in olives that is also…. Used in salads for color and flavor. Roast on the grill. Pickle. Add to rice dishes like paella, to stews and tapas dishes. Add to omelets. If canned or in the jar, use as garnish or include in dips, sauces, and spreads. Dried and powdered, it's paprika.
	Pimentos are rich in vitamins A and C and contain capsaicin, which is said to…. Help relieve arthritis and chronic pain.
	Pasillas chile peppers pair well with other pepper flavors such as…. Guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked poblanos can be preserved by freezing them in an airtight container, extending their shelf life by approximately six months.
	The green Pasilla, or poblano, is almost always…. Cooked vs. raw. Cooking reveals greatest qualities. Should be fire roasted to obtain optimal flavor, texture. Though ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs, pork and often fried, can also be eaten with simple addition of olive oil, sea salt.
	Padron chili peppers can be cooked and…. Preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.
	Padron chili peppers are most traditionally and appropriately pan-fried in hot olive oil until…. Skin blisters, finished with sea salt, lemon juice, served stem-on, though stem is usually discarded. Can be lively addition to pizzas, salads, pasta, soups, frittatas, rice dishes such as paella. Pairs well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Essentially they are a finger food.
	One way to use Manzana chili peppers is in a…. Pickle dish like curtido, a mixture of chopped peppers, onions, garlic, oregano, and vinegar. Or add orange juice for sweetness and use as a relish with carnitas.
	Manzana chile peppers can be added to salsas, sauces, dips, relishes, soups, stews, casseroles, stuf Stuffed rellenos. Dice. Serve alone as side dish. Slice into rajas or blend in variety of savory dishes. Remove seeds, tissue, soak overnight to remove heat, then stuff. Slice thinly, add sliced onion, lemon or lime juice, salt. Marinate overnight. Enjoy as a relish or add to proteins like meat or chicken, on grill or in saute pan.
	Add fresh or roasted red jalapenos, pronounced ha-la-PAY-nyo, to…. Salsas, chutneys, guacamole, stews, soups, sauces, tamales, casseroles, bread, dips or anything else that can take a little heat. Particularly compatible with tropical starches, such as cassava, malanga, yam, yuca, plantain dishes. Perk up melted-cheese combos. Cornbread, pasta dough, spoon bread, cheese soufflés benefit from its sweet heat. When roasted, peeled chilies develop a rich flavor.
	Jalapeno chile peppers, pronounced ha-la-PAY-nyo, can be served fresh, cooked or…. Pickled. Add diced fresh jalapeno to cornbread, couscous, chili, sauteed corn, beans, even sweet desserts such as an apple dutch baby. Pickle peppers with garlic, salt, spices, vinegar. Halve peppers, stuff with cheese, bake. Combine diced jalapeno with green tomatoes, garlic, sugar, spices, cook down into jam. Dice peppers, add to chopped fresh tomatoes and cilantro for salsa.
	Italian Sweet peppers are usually fried in olive oil and served as a…. Side dish. Give sweet warm flavor to sauces, stir-fries, casseroles, dips, relishes, soups, stews. Finely dice, add to favorite pasta dishes. Roast, peel, then drizzle with extra virgin olive oil. Perfect for stuffing. Sauté with onions. Top frankfurters or sausage entrees. Garnish finished dishes with fresh chilies. One of best peppers for salads, sautéing, frying, freezing, canning.
	The Hungarian wax chile is often pickled or made into yellow…. Mole sauces. Ideal as addition to hors d'oeuvre trays, chilled crispy slivers are delicious in salads, relishes, vegetable dishes, stews, dips, uncooked sauces. Relatively thin skin does not require peeling. Once testing potency for palatable sweetness, stuff same as celery for unusual appetizer. Fill with favorite cheese, meat mixture. Gently sauté. Add colorful piquancy to grain, bean dishes.
	Use Hatch chiles in place of any mild to medium heat chile, stuffed with…. Cheese, vegetables, meats. Pair with cheeses both fresh, aged, cream, beef, lamb, goat, pork, shellfish, corn, potatoes, tomatoes, beans. Flavors are bold enough to stand up to other bold flavors, spices such as cumin, paprika, oregano, cilantro.
	Habanero chile peppers mix especially well with foods containing…. Tropical fruits or tomatoes. Add diced habanero to achiote paste and use as rub for pork. Combine roasted, pureed pumpkin seeds with tomatoes, diced habanero for a spicy dip or toss with chopped tomatoes, garlic for salsa. Add habanero to sauteed beef, onions, tomato, beans for chili. Habanero peppers keep, refrigerated, for up to two weeks.
	Orange Habanero chiles contain…. Vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
	Guernica chile peppers can be fried like…. Padrons or stuffed with cheese.
	Consider using the ghost pepper where you would use a…. Habanero chile pepper. Can be pickled, used in salsas, relishes, barbecue sauces, added to soups, used in meat and seafood rubs and marinades. Citrus can cut the heat of the chile and should be considered almost an absolute when contributing to any dish, fresh or cooked. Recognized as the hottest chili pepper in the world.
	The Ghost chile pepper is extremely hot, even smallest amount can render a dish…. Inedible. Dice chile, add to seafood, coconut curry. Saute with onions and cream, then puree into sauce, serve with fish or rice. Add ground, dried chile to garam masala, cumin, corriander, cover with vinegar, mix into paste. Then sauté, use paste to season curry, rice. Will keep, cool and dry, for up to two weeks.
	Fresno peppers can be used as an accompaniment to dishes or as the…. Main ingredient. Add to salsas, use in relishes, fire roast and stuff with cheeses, potatoes, seafood, meat. Use as topping for tostadas, burgers, sausages, hot dogs. Use in recipes you would otherwise consider jalapenos or serranos. Add to ceviches and marinades, use as base for sauces such as romanesco and rojo cream sauces.
	Green Fresno chile peppers make delicious…. Spicy pickles. Use for sauces, chutneys, dips and relishes. Add warm flavor to casseroles, soups, stews and savory dishes. Garnish dishes with fresh chiles. May be used like a jalapeño. And, the plant of this pepper makes a lovely ornamental addition to gardens.
	To prepare Chilaca chile peppers…. Wear gloves. Cut off stalks, slit body of chile open, discard seeds. Dried form of the chile “pasilla” is excellent for sauces or can be ground into a table sauce. To store chiles, refrigerate between paper towels or in plastic bag up to one week. Wash hands thoroughly with soapy water.
	Red cherry peppers are classic pickling peppers often served with…. Sandwiches and salads. Add chopped to salsas, dips, relishes, meat and poultry dishes, stews, soups and sautéed vegetables. Use them raw for jam. Use as garnish. Combine with other chilies to create a complex and lively flavor.
	Cayenne chile peppers are exceptionally spiced and should be…. Used with caution. Add diced cayenne to chili and stew. Combine minced chile, with garlic, lime and oil, then use to marinate and grill chicken. Use diced chile, brown sugar and oil to coat acorn squash, then roast until tender. Cayenne chile peppers should be refrigerated and used within two weeks.
	Chop fresh green pods of cayenne chili peppers to add heat to…. Salads, sauces, casseroles, appetizers, salsas, soups, stews, dips and relishes. Use as a table spice in hot sauce. Spice up Cajun dishes such as seafood entrees and gumbos with its robust flavor. Because of its biting heat, a little goes a long way.
	Providing more vitamin A than any other food plant, chiles provide an excellent source of…. Vitamin C and the B vitamins, plus significant amounts of iron, niacin, thiamin, magnesium, and riboflavin. Chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium, and high in fiber.
	Banana chile peppers are often…. Pickled. Keep whole or slice into rings, cover with salt and vinegar and let sit for at least a week. Puree diced peppers and cook with prepared mustard, sugar, honey and vinegar for a spicy condiment. To store, keep dry and refrigerate. Wash hands with soapy water after handling chilies to prevent irritation to eyes, face and skin.
	Anaheim chiles can be roasted, peeled, seeded, then diced and…. Added to grilled steak, tacos, or tossed with sliced potatoes, fennel and cheese then baked into casserole. Roast or steam, peel, de-seed, then stuff with cheese, shredded pork, batter and fry or bake for chile rellenos. For a soup combine roasted, diced peppers with black beans, bell peppers, spices and vegetable broth.
	Chiles, an excellent source of vitamin A, are…. Cholesterol-free, saturated fat-free, low in calories and sodium, and high in fiber. Chiles contain significant amounts of thiamine, niacin, iron and riboflavin, along with vitamin C and the B vitamins.
	Yali pears are delicious cooked and pair well with…. Warm spices like cloves, cinnamon, allspice, nutmeg. Arrange sautéed pear slices on thick slices of whole-wheat toast, sprinkle with grated Asiago or Parmesan cheese, broil just until golden. Stir chopped ripe pear into hot cereal, yogurt. Add thinly cut pear slices to enhance chicken sandwiches. Fill pear hollows with tablespoon low-fat cream cheese blended with chopped figs.
	Warren pears are not only excellent eating out of hand and a great addition to…. Salads, but they can be poached, caramelized, made into a compote and even a syrup. They compliment flavors, rich, tart and sweet. These include salted and cured pork, blue cheeses, nutty cheeses, chiles, anise, ginger, dried fruits (such as cherries, cranberries and figs), chocolate, quince, caramel and honey.
	Juicy Taylor's Gold pears can be enjoyed fresh or…. Sliced and added to a variety of salads. Bake, pickle, can, freeze, make fresh baby food or jams, jellies and sauces. Cook into an all-fruit conserve. Spread on toast, waffles or pancakes. Ripen fruit in a paper bag at room temperature. Refrigerate ripe fruit for only a day or two.
	Seckel pears, pronounced SEHK-uhl, are excellent for…. Pickling and spicing. Halves make attractive garnish for salads and sandwiches. Taking longer to ripen than other pears, it is a very good keeper when refrigerated. To store, place in a fruit bowl or basket and keep at room temperature until ripe.
	Red Crimson pear's white, juicy soft flesh is moist and sweet and can be served…. As a delicious topping for tarts. Poach in syrup. Nutmeg, ginger, vanilla, lemon, cinnamon, almonds, pecans, walnuts, hazelnuts and blue cheese enhance their flavor. To store, ripen at room temperature. Refrigerate ripe fruit for only a day or two.
	Sliced or cubed, Packham pears make a delicious addition to…. Fruit and green salads. Great with grilled chicken. Slow to ripen, this variety usually takes three to seven days to fully ripen at room temperature. Hasten ripening by placing pears in a paper bag. Will keep at room temperature for a week and up to a month in the refrigerator.
	The French Butter pear is an excellent cooking pear that you can…. Bake, poach, stew or slice thin for a tart. Makes an all-fruit conserve to spread on pancakes, waffles, toast. Pickle with spices and onions in vinegar. Ideal for adding its delicate flavor to a variety of fruit, vegetable or mixed green salads. Serve with cheese as an appetizer.
	Forelle pears should never be refrigerated because they will…. Only ripen at room temperature.
	The Forelle pear's size is a perfect lunchbox snack, great as an accompaniment in…. Winter salads, and can easily be used as a fresh garnish for savory soups. A great companion ingredient to aged cheeses such as gorgonzola, camembert, gouda, and manchego, pork belly, prosciutto, dried berries, figs and nuts such as hazelnuts, pistachios. Its sweetness is perfect compliment to semi-sweet, bittersweet chocolate. Consider using it as a chocolate fondue item.
	The Comice pear, pronounced kuh-MEES or co-meece, does not make a good…. Candidate for cooking because of its delicate nature. Served with Brie, Camembert or Stilton cheese, it is a perfect closure to a meal. Add slices to enhance watercress or spinach salads. To store, keep at room temperature. Refrigerate ripe fruit only a day or two, because chilling takes away the pears juicy flavor.
	The Red Cactus pear makes a delicate tasting…. Marmalade or jam to serve atop bagels or breakfast breads. Pureed fruit may be frozen for later use in pies, cakes and chilled beverages. Make a hot sweet spread by blending fruit with jalapenos, sugar and fruit pectin. Serve with crackers and cream cheese or use as a glaze for beef, chicken and pork roasts.
	Green Cactus pear fruit is best when chilled and a perfect…. Addition to fruit or chicken salad. Add pureed fruit to punch. Make a delicate tasting marmalade or jam to serve atop bagels, muffins, or breakfast breads. Serve as an edible garnish to dress up sandwiches and salads.
	When handling cactus pears…. Hold with tongs or rubber gloves to prevent penetration of prickly fibers into fingers. Gently rinse under cool running water. Cut off ends. Slice open end to end and gently peel away the skin of the cactus pear by slipping the tip of a knife under the skin. Scoop out pulp and seeds with a spoon. Slice as desired.
	Having a sturdy dense flesh, the Bosc pear, pronounced Bahsk, is ideal for…. Cooking, especially poaching, sautéing or baking. Pairs perfectly with cheese, enjoy on a cheese plate or try a baked or slow roasted pear stuffed with gorgonzola. Thinly sliced and baked into a tart with crystallized ginger and rosemary makes for a simple yet flavorful dessert.
	The Red Bartlett pear makes an attractive addition to…. Salads and cheese plates. Flavor is enhanced by cinnamon, nutmeg and sugar. An excellent all-around pear for making pies, preserves, sauces, syrups and chutneys. Serve sauteed atop pork chops or baked into pies.
	Bartlett pears are ideal for…. Canning. For a side dish or dessert, poach with ginger and star anise. Make delicious syrup, chutney and preserves. Flavor muffins, quick breads and cookies. Roast with squash and serve alongside duck. For a snack, enjoy pear slices with a favorite cheese. Overripe pears make an excellent addition to blended beverages.
	Most of the vitamin C in pears is…. In the skin, so pears should be eaten unpeeled. Providing some iron and potassium, pears contain pectin, a soluble fiber that is attributed to helping the control of cholesterol levels.
	The firm and crisp texture of Asian pears make them a popular addition to…. Salads. Delicious with which to bake pies, cakes, muffins, quick breads. Use as a substitute for apples. Chop up and add to holiday stuffing, saute slices with cinnamon to serve atop pork chops, or hollow out the core and stuff with dried fruit and nuts for a baked treat.
	Ripe pears will keep at room temperature for a…. Few days or a few months in the refrigerator.
	The Anjou pear, pronounced AWN-joo, is a very sweet variety that is excellent for…. A salad or fresh eating. Saute with sunchokes and peppercorns to serve alongside pork-chops. For baking or poaching, use before fully ripe to maintain texture. To store, keep at room temperature until ripe. Ripe Anjou pears may be refrigerated, but only for a day or two since chilling can take away their juicy flavor.
	Requiring a longer cooking time than the common pear, The Twentieth Century pear may be…. Sautéed, baked or poached. Maintaining its dense and meaty texture, the delicate flavor actually intensifies when cooked. Cut fresh pears into thin slices and add to salads or serve as an edible garnish. Make a delicious fruit chutney and jam or try pickling with onions and spices. To store, keep refrigerated.
	Pears are a good source of…. Vitamin C and potassium. They also provide a modest source of dietary fiber.
	White peaches and yellow peaches are completely…. Interchangeable in recipes. The main differences are the color and that white peaches have a much more delicate flavor and texture. Because of their delicate nature they tend to fall apart when cooked. Use these peaches in recipes where very little cooking is needed. Peeling them will enhance their flavor.
	Indian red peaches pair well with…. Ricotta and mascarpone cheeses and cured meats. Because of their exceptionally fuzzy skin these peaches are best if peeled. There are two simple ways do this: blanch them (submerge in boiling water for 1-2 minutes, remove from water and place into ice-water) or remove the peel with a serrated peeler.
	The shape of the Donut peach makes it perfect for…. Grilling. Simply cut in half to remove the stone before placing on the grill. Once warmed through, the skin will slide off. Grilled or sautéed Donut peaches especially complement duck entrees. Similar to regular peaches, they are best stored at room temperature but can be refrigerated to extend their shelf life.
	When cooking peaches you want them to be…. Peeled because the skins will come off during the cooking process. There are two simple ways do this: blanch them (submerge in boiling water for 1-2 minutes, remove from water and place into ice-water, then remove the skin) or remove the peel with a serrated peeler.
	To keep peaches from becoming mushy when cooked…. Choose peaches that are just under ripe. They will soften when cooked but will not fall apart. Peaches will ripen quickly when stored at room temperature, while refrigerating will keep peaches from become overly ripe.
	Peaches can be eaten fresh, baked, broiled, grilled, poached or…. Cooked down into compotes and sauces. Try dicing and adding to a salsa or chutneys. Overly ripe peaches are perfect for using in jams.
	Peaches are high in: Vitamin C, dietary fiber, vitamin A, niacin and potassium.
	Pea vines can be used fresh or treated as a…. Wilting green. Utilizing a little heat, olive oil, sea salt and pepper and the greens are transformed into a substantial element of any savory dish. Finishing the pea vines with citrus brings out flavor and preserves their color.
	Snow peas were made for stir-fries and…. Oriental soups. Serve as a vegetable by themselves enhanced with garlic, ginger or hot peppers. Pair with shrimp, pork or chicken. For a delicious attractive appetizer, carefully open the pods and add a cream cheese spread. To store, refrigerate snow peas in a perforated plastic bag. Use within a day or two for optimum quality.
	Snowpeas are an excellent source of…. Protein. They offer carbohydrates, dietary fiber, vitamin C, vitamin A, iron, folic acid, potassium and calcium. They are higher in calcium and vitamin A than other type peas, plus are lower in calories.
	Peas provide a generous amount of: Calcium, plus carbohydrates, protein, vitamin A, vitamin C and iron.
	As a fresh vegetable source of protein, English peas are second only to…. Lima beans. A three-fourths cup serving contains about 100 calories and more protein than a tablespoon of peanut butter or a whole egg, and less than one-half gram of fat.
	Passion fruit is a good source of….  Vitamin C. Eaten with the seeds, this fruit provides an excellent source of fiber.
	Papaya places first among fruits in the content of: Vitamin C, vitamin A, iron, niacin, calcium, folate, riboflavin, thiamine, potassium and fiber. Papaya contains a beneficial enzyme, papain, that is said to aid in digestion. Following papaya in nutritional value, in order, is cantaloupe, strawberry, orange, tangerine, kiwi, mango, apricot, persimmon and watermelon.
	Most commonly enjoyed fresh, papaya can be…. Pureed or baked as well. Can also be used to soften, tenderize thick meats such as roast beef, t-bones. Spread mashed papaya over meat, refrigerate about two hours before cooking. Slightly lacking in acidity, a squeeze of lime juice enhances this fruit's addicting flavor. To store, refrigerate when ripe only. Use within 1-2 days or flavor diminishes.
	Green papaya is most often used in savory dishes because they have…. Little of the tropical sweetness associated with ripe Hawaiian or Mexican papaya. Grated into salads it has a crunchy, cucumber-like texture, mild flavor. To prepare, cut in half, remove seeds. Remove skin with vegetable peeler, paring knife. To store, chill only when ripe. Serve within a day or two or its fragile flavor will be lost.
	Papaya is known as the "power fruit" because it is used as a…. Universal remedy for many health disorders and diseases. It contains beneficial enzymes and has a high antioxidant content.
	Papaya can be served fresh, cut in half and stuffed or…. Diced into salad. Puree or juice and freeze. To ripen, keep fruit at room temperature 3-5 days. To store, refrigerate ripe papaya up to one week. Freeze firm, peeled papaya in chunks or puree and freeze.
	Papaya is an excellent source of…. Beta carotene, has a moderate amount of fiber and carbohydrates, provides 260 milligrams of potassium, contains some folic acid and is low in sodium. High in vitamin A and vitamin C, papaya contains more vitamin C than the orange. A beneficial enzyme, papain, is present in papaya and is believed to aid digestion.
	Young ears of ornamental mini-corn harvested at milk stage may be…. Barbecued or boiled.
	Valencia oranges are most commonly used for their juice but may also be…. Cooked or eaten fresh. Use the juice and zest for marinades, syrups, vinaigrette, cocktails or to flavor sauces and custards. Pair segments with beets, olives, fennel, greens, fresh herbs and cheeses, berries, chiles, seafood and poultry. Use in combination with other citrus, olive oils, salts, and honey. Will keep, refrigerated, for up to two weeks.
	Valencia oranges are a good source of…. Vitamin C, fiber and folate. They also contain antioxidants that help boost immunity.
	The Sumo Citrus is known as an "everyday" fruit, meaning it can be eaten…. Fresh but is also suited to desserts, breakfasts and salads. Its rind is thicker than that of a Pomelo and should be completely removed to get to the heart of the fruit. The individual wedges are best served peeled off their thin skin. It pairs well with coconut, orange blossom water, cabbages, cucumber and seafood.
	Sumo Citrus, a cross between an orange and a tangerine, is a good source of…. Vitamin C, foliate, fiber and potassium. It is also low in acid, making it suitable for those with sensitive stomachs.
	Seville oranges are most commonly used for…. Orange marmalade. Use the zest and juice in flavored sugars or salts, syrups, cocktails, vinaigrette or marinades. Pair with fennel, bitter greens, chicories, olives, other citrus, fresh herbs, aged cheeses, seafood, rice, and Spanish spices. Will keep, refrigerated, for up to two weeks.
	Navel oranges are one of the most…. Popular, fresh-eating varieties. Sweet and easy-to-peel, they may be segmented and used as a salad ingredient or in baked goods. Pair with dried fruits, nuts, onions, olives, cheeses, fresh herbs, bananas and berries. Use juice and zest to flavor syrups, curds and doughs. Navel oranges will keep, refrigerated, for up to two weeks.
	Mandarinquats can be eaten out-of-hand, although they are…. Better suited for cooking into sauces, purees and preserves. Use juice and zest in marinades, syrups, cocktails and vinaigrette. They pair with fennel, olive oil, bitter chicory, aged cheeses, fruit paste, other citrus, fresh herbs and Middles Eastern spices. Will keep up to two weeks, refrigerated.
	Mandarinquats provide a source of…. Vitamin C and dietary fiber.
	Cara Cara oranges are an ideal balance of sweetness and acidity, making them suitable for…. Eating fresh, jams, sauces, baking and sauteing. Use in savory or sweet preparations, paired with avocados, lettuces, fresh herbs, strong cheeses, fresh fruit, whole grains, and poultry. Use Cara Cara juice in curds, cocktails, vinaigrette and syrups. Oranges will keep up to two weeks, refrigerated.
	Tarocco Blood oranges are used in both…. Sweet and savory preparations, raw or cooked, with an ideal balance of sweetness and acidity and no seeds.
	Tarocco Blood oranges are a good source of.... Vitamin C.
	Sanguinelli Blood oranges are used in…. Both sweet and savory preparations, raw or cooked, with an ideal balance of sweetness and acidity, although containing seeds. Use dark-colored juice in cocktails, syrups, caramels, marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, spinach, radishes and olives. Use as compliment to yogurt, honey, olive oil and butter. Keeps up to two weeks in refrigerator.
	Blood oranges are a good source of: Vitamin C, potassium, carotene and dietary fiber.
	Moro Blood oranges are most often used for their juice and flesh, in both…. Sweet and savory preparations, raw or cooked. Use the juice in cocktails, syrups and marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, shallots and olives. Use as a compliment to yogurt, honey, olive oil and butter. Will keep up to two weeks in the refrigerator.
	Ooba leaves are excellent for flavoring…. Potato and rice dishes, barbecues and soups. Can also be deep-fried as tempura. To store, wrap individual leaves well in plastic, place in a covered container and refrigerate. For optimum quality, use delicate Ooba leaves within two days.
	Yellow onions are the most common cooking onion utilized in…. Cuisines throughout the world.
	Vidalia onions can be used in all onion preparations because of their…. High sugar content. Peel, cut off top third, remove interior, stuff with rice or meat, bake. Dice and carmelize, peel and slice into rings, roast until browned and softened. Will last up to 6 months in cold storage.
	Torpedo onions are sweet enough that they can be…. Eaten raw. Cooking brings out their natural sweetness at its best. A slow sautée to caramelize creates a rich flavor that can allow it to enhance marinades or dressings. It can be utilized as an addition to pizzas or an accoutrement to both fish and meat dishes. They are also an ideal pickling onion.
	Tokyo Negi onions can be used just as you would…. Green onions or scallions.
	Use sweet onions in savory preparations, especially where they are…. Cooked longer, allowing the sugars to caramelize. Slice, sauté, broil, use fresh and diced. Will keep in cool, dry storage for up to a month.
	The spring onion is the only member of the onion family commonly associated with…. Japanese cooking.
	To store young Red onions, refrigerate in a…. Plastic bag. Use within 5-7 days for optimum quality.
	A great-tasting scallion, young Red onions are great included in mixed…. Green fresh salads. Ideal edible garnish for a myriad of savory creations. Include on veggie platters and hors d'oeuvre trays. Garnish grilled, sautéed or roasted meat and vegetable medleys.
	A purple baby scallion, young Red onions are about half the size of a…. Pencil and sport crisp, green onion flavored tops. The purple bulb of this unusual onion measures about 2” in length. Delicious raw, the flavor is succulent and mild.
	Red onions may be used in recipes calling for onion but may also be…. Prepared as a main ingredient. They will keep in cool dry storage for 2-4 weeks.
	White Pearl onions with stems can be utilized similar to…. Spring onions. The whole onion can be flash blanched and grilled, which brings out more robust and sweet elements of the onions and makes them a bolder pair for fish and meats. The stems can also be removed and used for a stock or soup base or discarded and the root used for eating raw.
	Gold Pearl onions are commonly pickled and used as a…. Condiment in cocktails. They are also substituted for boiling onions, can be deep fried, roasted or grilled.
	Maui onions are ubiquitously known as a true…. Raw-eating onion but they can also be cooked utilizing their sweetness in a variety of methods for soups, slow roasting stews, braising meats, grilling fish and simply sauteing. Will keep, cool and dry, for up to a month.
	Save money by using your toaster oven or microwave Using small appliances can actually save energy. A toaster oven can bake a potato or cook a small portion of food; a microwave can heat anything liquid in less time and with less energy than a stove can. Look for models that have lower wattage ratings to further your savings.
	If you have an oven with a self-cleaning cycle…. Start the cycle right after you finish baking something, while the oven’s still warm. It will use less energy to heat up to cleaning temperature.
	When you’re baking foods sequentially (cookies, for example)….. Always have the next item ready to go before the timer goes off. That way you can put one item in as you pull another one out so the oven door is open for as little time as possible.
	Use a timer when baking Each time you open the oven door to peek at a dish, the oven loses as much as 25 degrees of heat, which it then has to make up.
	Conserve oven heat Adjust the oven racks before turning on the oven. You won’t get burned, and you’ll save heat.
	Don’t preheat the oven If the cooking time for a dish is an hour or more, don’t preheat the oven; just turn it on when you put the dish in (turkey is an exception if you want crisp skin). If the cooking time is just under an hour, extend it slightly. Preheating is required only for dishes with short baking times.
	Keep dishes warm on the oven vent The oven vent on an electric range is generally under one of the burners. When the oven is in use, you can feel the hot air coming through the vent, so set dishes you want to warm on that burner.
	When using an electric cook top…. Place a pan on the coil that’s closest to it in size and be sure the bottom is absolutely flat on the burner. Set an electric burner on high first, then reduce the heat to finish the cooking. For most dishes, turn off the burner altogether near the end of cooking; the element will hold the heat for several minutes.
	Watch gas-flame height on gas cook top Adjust the burners on a gas cook top so the flames just touch or are slightly lower than the bottoms of pans. Flames curling around a pan waste energy.
	Check product sizes to ensure you’re really getting a ‘bargain’ on your groceries Although buying the largest size of most items is usually thriftiest, you may actually get a better price per pound on smaller sizes when you use coupons. And, sometimes two smaller items at regular price are cheaper than the same weight of a larger size on sale.
	Combine grocery coupons with sales If there’s a special on any food on your list, be sure to check for a coupon that will give you even more savings.
	Use double or triple grocery coupon offers Seek out stores that regularly offer to double or triple coupons, saving you twice or three times the face value.
	Organize your grocery coupons for shopping Arrange them the same way you organize your shopping list: in the same order as the store isles. You’ll find the coupons you want more quickly and will be less likely to overlook a useful one. Place coupons in product categories, then, within a category, put them in order of expiration date, with the soonest to expire first.
	Although using grocery coupons can save you money…. You can also be fooled into buying foods you normally wouldn't and that may cost you. If you don’t care for the brand, or if it’s the type of product that you would ordinarily avoid, then it’s not a good deal. Remember, a deal is not a deal unless it’s a deal!
	Comparison shopping in a grocery store can save you money When comparing prices, always check the price per pound. Most stores put that number on the shelf tags, but they are often missing. Make sure you always take a calculator shopping with you. It’ll make comparison shopping a breeze.
	Weigh produce items yourself Pre-weighed produce is convenient, but you should reweigh it just in case. A 5-pound bag of carrots can actually weigh anywhere from 4.5 to 6 pounds!
	Look up (top) to down (bottom) of the grocery shelves Generally, stores put expensive brand-name items at eye level. Less expensive store brands are on the upper and lower shelves. More expensive does not always mean better quality.
	Learn sales patterns when grocery shopping Stores often repeat sales on a predictable schedule. For example, a store may offer a “buy one, get one free” special on your favorite ice cream for one week each month. Pay attention to the patterns and you’ll never pay full price!
	Bypass expensive aisles in the grocery store Every store has one or more aisles that hold no temptations for you (pet food, paper goods, baby supplies, cosmetics, and so forth). Make that aisle your passageway to departments you need to visit at the back of the store. It’ll save you money and keep you closer to your budget.
	When grocery shopping, shop the store’s perimeter Produce, meats, dairy products, bread, and other food essentials are usually located around the store’s perimeter, with more costly prepared foods in the middle aisles. Concentrate your shopping on the edges of the store where the food is not only cheaper but healthier.
	Eat BEFORE you go grocery shopping You’ll spend up to 30% more if you shop hungry! Go with a shopping list and leave with only those items.
	Why pay more for flavored cottage cheese and yogurts? Buy plain cottage cheese and yogurt and stir in fresh or canned fruit or even a little homemade jam. They’re far cheaper and healthier than pre-flavored versions.
	Make your own delicious spaghetti sauce for about one-fourth the cost Take a can of crushed tomatoes, mix in some herbs (such as basil, oregano, and bay leaf), add a couple of splashes of olive oil and vinegar and maybe a dash of hot sauce, and simmer for a few minutes. It’s much cheaper than the costly jarred sauces and tastes just as good.
	Mix your own salad combos just like at the store - only far more economical! Tear a head of lettuce into bite-size pieces and wash and dry them in a salad spinner (a good cheap investment). Dice carrots, sweet peppers, radishes, raw spinach, etc., then wrap the pieces in paper towels and store them in perforated self-sealing plastic bags. Build your ready-made salad to your liking!
	Make your own oil spray Buy a small spray bottle and fill it with vegetable or olive oil. It’s cheaper than buying a spray can.
	Make your own rice and noodle mixes (it’s healthier) Don’t buy pricey packages of salty seasoned rice and noodles. Instead, cook plain rice in low-sodium broth, add fresh or dried herbs or spices, make fresh noodles and toss with a little olive oil or butter and herbs or toss pasta with a little salad dressing. You can also make your own seasoned rice mix to keep on hand.
	Slice your own cold cuts and save money It’s less expensive to buy bologna, salami, and other cold cuts in bulk and slice them at home than to buy packaged or sliced deli meats.
	Shred your own cheese, it’s cheaper Shredded and grated cheeses are expensive and sometimes have starches and preservatives added to keep the cheese from clumping. Buy blocks of cheese and grate your own or, even better, ask for lower-priced end pieces of block cheese. Package the grated cheese in self-sealing plastic bags. Most grated cheeses freeze well.
	Bring home groceries in the pickup in winter only to find them frozen? Never again! Here’s a simple solution. Take along a cooler and a filled hot water bottle in which to store fresh fruits and vegetables so they don’t freeze on the way home. This eliminates having to ‘rush’ home.
	Uncooked, regular white and parboiled (converted) white rice keep indefinitely without refrigeration Once a package is opened, transfer rice to an airtight container. Brown rice has a shelf life of only about six months; this can be stretched to a year by storing the rice in the refrigerator or freezer. Plain cooked rice can be stored in the refrigerator for up to one week, or in the freezer for six months.
	To spread ice cream easily on a pastry…. Soften at room temperature about 10 minutes or place container in microwave oven very briefly, 15 to 20 seconds on defrost or medium-low for one pint. Drop by the spoonful onto your pastry, then spread gently with a flexible spatula so you don’t disturb whatever is under the ice cream.
	For fine cookie crumbs…. Put cookies into a large plastic food-storage bag and crush with a rolling pin or back of heavy skillet. Or break up cookies and process half at a time in a blender or all at once in a food processor, rapidly turning switch on and off.
	The fastest way to get rid of fat from canned beef and chicken broth is…. Store cans in the refrigerator so fat congeals, then open with a beer-can opener and pour. The fat will stay behind.
	Kids love frozen banana pops (big folks, too!) Dip peeled banana in lemon juice; insert a wooden skewer in the end, wrap and freeze. Dip in melted chocolate, let harden and eat, or wrap and return to freezer.
	Ground-Meat extender Tear slightly stale or hard bread into small pieces. Soak in small amount of water, broth or tomato juice. Add to ground meat along with seasonings and egg. Use for meat loaf, meatballs and burgers.
	Slightly stale or hard bread makes an excellent gravy thickener Tear bread into tiny pieces. Stir into pot roast gravy or stew and cook until bread dissolves, about 10 minutes. Rye and pumpernickel are especially flavorful.
	Make a bread salad from slightly stale or hard bread Cut the bread in cubes. Put in a bowl and soak with vinaigrette dressing. Toss with diced tomatoes or dressed greens.
	Revive slightly stale or hard French or Italian bread Sprinkle the loaf lightly with water, wrap it in foil and heat in a 350 degree oven.
	Color your cookies Put plain vanilla or sugar-cookie dough in a zipper-top plastic bag. Add a few drops of food coloring, press out the air, seal and knead until the color is blended. No dyed hands!
	A recipe written in ink on a card won’t smear if…. You rub a piece of white paraffin (a candle will do) over the card to coat the surface.
	Trick to sticking to your diet when at a restaurant Order two appetizers as your entrée. You’ll feel as if you’re getting more food, and appetizers are usually more interesting than entrees anyway.
	To stave off a food craving when you’re on a diet…. Just delay for 10 minutes. The craving may fade or your willpower may come back.
	Type up a master grocery list And then photocopy it. Post it in the kitchen and check off the items as you run out of them. Write in others at the bottom. Your grocery list will always be all ready to go. Or, write your grocery list on the back of an envelope (new or used) and tuck your coupons inside.
	Hang a decorative hook near your kitchen sink…. To hold rings, watches or other jewelry you remove when washing, cleaning or cooking.
	To clean your gas stove grates Wash the grates on a gas stove once a week with vinegar and they won’t be greasy.
	To clean a messy broiler pan Sprinkle it with dry laundry detergent while it’s still hot. Then cover the surface with dampened paper towels or a sponge (over a small area) to produce a steaming effect while you eat. The residue should come off quickly and with little or no scouring.
	Fresh gingerroot keeps longer if…. You wrap it unpeeled and freeze it. Grate it while it’s frozen or cut off a piece to peel and slice.
	Freeze whipped cream Drop dollops of leftover whipped cream on foil and freeze uncovered until firm, then transfer to an airtight freezer container.
	Herbs refrigerate well Watercress, parsley and fresh dill refrigerate nicely when you place their stems in a glass of water and cover with plastic wrap.
	Simple step gives sour cream a longer life Turn the container upside down in the refrigerator. This prevents air from filling the top and prolongs the life of the sour cream.
	To degrease cooled meat soups and stews…. Put a sheet of waxed paper directly on top of the liquid before refrigerating. When you’re ready to reheat, peel off the waxed paper and the fat will come with it.
	Prevent bacon slices from sticking together Before opening a new package of bacon, roll it up like a jelly roll and the slices won’t stick to each other.
	Prepare a green salad ahead of time without greens getting soggy Place the dressing in the bottom of the bowl. Add cucumbers and other ingredients that marinate well. Then add greens. Cover with a damp towel and refrigerate. Toss just before serving.
	Tomato removes garlic on hands Rub fingers with the cut side of a ripe tomato to get rid of the smell of garlic. For a very strong odor, rub with coffee grounds.
	Removing garlic cloves skins Soak garlic cloves in cold water for a few minutes and the skins will slip off more easily.
	To half a recipe calling for three eggs…. Use two and decrease the recipe’s liquid by two to three tablespoons.
	Prevent piecrust dough from tearing when transferring to pie pan First, roll out the dough on a sheet of waxed paper. Place the pan upside down over the dough and turn it right side up, holding pan and paper, then peel off the paper.
	Dusting a surface with flour when baking Put a clean powder puff in your flour canister. It’s handy for dusting a surface with flour, to roll out a piecrust or whatever.
	Perk up the flavor of your stew Add a few drops of lemon juice or red-wine vinegar during the last 15 minutes of cooking.
	Frozen mixed vegetables save time When a recipe calls for a variety of vegetables, use frozen mixed vegetables and save time washing, peeling and chopping.
	Keep cake layers from slipping While you ice a layer cake, just push three long sticks of dry spaghetti down through the center of the cake. Pull them out when the icing has set.
	To soften hard ice cream…. Put it in the microwave on medium-low or defrost for 15 to 20 seconds for a pint, 45 seconds for a half-gallon. Let stand for three minutes before serving.
	Prevent ground meet from sticking to your hands Wet your hands in cold water before mixing or shaping ground meat and the meat won’t stick to your hands.
	Use leftover white rice to make a wonderful homemade fried rice Saute leftover rice in a little vegetable oil until hot and golden. Stir in chopped green onions, a handful of frozen peas, chopped ham, chicken, or cooked shrimp (whatever you have on hand). Make a hollow in the center, break in two or three eggs, and scramble them into the rice. Add a little soy sauce and toss to mix.
	Fish steaks work well in salads Serve over salad greens with vinaigrette or ranch dressing or toss with cooked pasta, steamed veggies, and a little cream sauce.
	Leftover chicken great addition to salad Dice the chicken and whip up a stir-fry. Or shred it, then cover a tortilla with lettuce, tomatoes, chopped olives, a little cheddar cheese, and the chicken. Top with salsa and sour cream.
	Leftover meat loaf or other ground meat works well in salads Crumble and add to an omelet with a little cheddar and Monterey Jack cheese. Try spreading some refried beans over a large tortilla, then sprinkle with some of the ground beef, add a little cheese, and microwave for about one minute. Top with salsa and sour cream or plain yogurt and fold in both sides to make a burrito.
	Leftover steak makes delightful salad Slice thinly and serve on greens with horseradish dressing for a spicy salad. Or serve in warm pita brad with sliced onions and cucumber sauce.
	No more bitter coffee Add a pinch of salt to your ground coffee before brewing a pot to reduce bitterness and enhance the flavor. And, a teaspoon of ground cinnamon or a grating of orange zest before brewing gives a delightful flavor.
	Buy tasty coffee for less Latin-brand espressos, imported Mexican coffees and Louisiana coffee-and-chicory blends brew rich-tasting, dark-roast java for a lot less than you’ll pay at a trendy coffee shop.
	Frozen juice concentrates are just as nutritious as fresh They don’t take up much space so buy in bulk when they’re on sale. Look for ones made from 100 percent juice and avoid sugary juice “drinks.”
	Bright fruits and vegetables offer best nutrition Cantaloupes, carrots, sweet potatoes, and oranges are good sources of vitamin C and beta-carotene.
	Dark colored greens have more nutrition The darker green a vegetable is, the better nutrition you get for you money. Romaine lettuce has six times more vitamin C and five times more beta-carotene than iceberg lettuce. Spinach, watercress, chicory, arugula, and other deep-colored greens pack even more nutrient, as do veggies such as broccoli, Brussels sprouts and kale.
	Add powdered milk for richer texture without extra fat Add one or two tablespoons of nonfat dry milk to fat-free milk, cream soups, omelets, or puddings. It provides extra calcium and protein and costs less than cream. Buy the store house brand. It’s just as good as a national brand.
	Create a creamy soup or sauce with pureed vegetables Don’t toss the tough stems of broccoli, asparagus, cauliflower, mushrooms, and other vegetables. Instead, steam them until they’re soft, then whirl in a blender or food processor to use in soups or sauces. They add a creamy taste but are cheaper and more healthful than real cream. Save leftover cooked vegetables and puree them as well.
	Shop for ‘unexpected’ frozen deals When a fruit is in season, check for sales of its frozen counterparts. For example, when fresh peaces are available, the demand for frozen peaches often drops. You can take advantage of the lower prices and stock your freezer.
	When needing only a few drops of lemon or orange juice…. Don’t squeeze the fruit. Jab it with a toothpick and squeeze out the amount you need. Put the toothpick in the hole and refrigerate the fruit.
	Keep cottage cheese fresh longer Just refrigerate it upside down in its original carton. You can also freeze cottage cheese, although it will break down when thawed. After thawing, just whip until creamy, then use in cooking.
	Brown spots on bananas indicate ripeness, not rot Once the peels turn mostly brown, mash the bananas, add one teaspoon of lemon juice per banana, and freeze the puree in an airtight container. Frozen banana puree lasts for six months and is delicious in milkshakes, cakes, quick breads, and muffins.
	When buying beef…. Select choice cuts instead of expensive marbled prime cuts. Round steak is generally cheaper than cuts from other parts of the steer. To ensure flavor and tenderness in these leaner cuts of meat, slow-cook them or marinate them before cooking.
	Repair your cheese slicer, don’t throw it away Replace the broken wire with a tight piece of fishing line and you’ll have several more years of use out of it.
	No mess chocolate melting Place the chocolate to be melted into a freezer bag and put it into a pan of hot water or in the microwave.
	Season your meats evenly Put your seasoning mixes into a freezer bag and shake them to mix well. Then put your meat into the bag and shake once again to get an even coating of seasoning. You can do this for marinating as well.
	Worried about the kids’ spills? No need to worry any longer about the kids getting items out of the refrigerator door, dropping them, and making a mess. Transfer anything in glass containers into empty plastic bottles. Mark the bottles with a freezer-marking pencil (easily washable) and should there be oopsies, there will be no breakage.
	Need extra counter space when baking, etc.? Pull out a cabinet drawer and put a pastry board or tray across the open drawer. When finished, just wipe the board over the sink and close the drawer.
	Keep food cold while defrosting refrigerator or freezer Put a piece of foil or plastic in the bottom of your washing machine. Cover with ice from trays, place food on top of ice, then close lid. Food will remain cold while you defrost. After returning food to fridge, remove foil/plastic from washer, run hot water over ice and let it spin down the drain.
	Rinse a pan in cold water before pouring milk in it to heat…. Such as when making cocoa, and the milk will not stick to the pan. You will not have a mess to clean up.
	Make homemade egg poacher Remove the top and bottom of an empty tuna fish can. Spray the inside of the ring with oil, place the can-ring in the skillet with water and drop the egg in the center.
	Easy way to save bacon drippings Buy a one or two-cup dripolator. The ‘drip’ part in the pot catches the little odd pieces of bacon and all the clean fat goes into the bottom of the pot. When you are ready to use the fat, just pour from the drip spout.
	Homemade pastry brush Make a disposable pastry brush with a spring-type clothespin and a small piece of paper towel. After using your ‘brush’, simply toss the paper towel.
	Make your aluminum pans look bright again Put your apple peelings in a dark aluminum pot and boil them in water. The shine comes back! Or, you can use one tablespoon of cream of tartar to a pot of water and boil for thirty minutes. Either way, it saves a lot of scrubbing.
	Aluminum pans and boiled eggs If you don’t like your aluminum pan to turn dark when boiling eggs, just add a dash of vinegar to the water.
	Package your garbage Milk containers make great garbage collectors. Open the top completely, insert food scraps, grease drippings, etc., and then close the top. In hot weather, especially in between trash pickups, you can set the container in the freezer. This eliminates bad odors from forming and flies from gathering around rotting food.
	No more grease splatters Invert a metal colander over a skillet when frying anything where grease is popping. The heat escapes but splatters are caught on the colander. No messy stove to clean up.
	Save money, time and costly containers when freezing foods Line an ice tray or similar container with two thicknesses of wax paper. Put your leftover food in it. When frozen solid, remove from tray, fold the wax paper over it, secure with a rubber band and put it in your deep freeze. Because it will be ‘thin’, you can break off a portion at a time if desired.
	Quick and easy hamburgers Save the lids from cottage cheese and dip containers. Buy ground beef and put one-half cup of meat in the deep side of the lid. Press flat and stack one on top of the other for freezing. When you want a quick meal, presto! You’re well on your way. The lids can be used over and over again.
	Recycle spice bottles with perforated plastic tops After washing and drying thoroughly, they have other practical uses. Fill with flour and use to sprinkle meats or make gravy. Use in the bathroom and fill them with water softeners, bath salts, or even cleaning powders for the tub and basin. If you’re artistic, you can even paint and decorate them.
	Use a paper glove When mixing dough, keep a small paper sack handy just in case you need to answer the phone or the doorbell. You can easily slip your hand in the sack to life a receiver or open a door without getting all over.
	Removing corroded lids An easy way to open glass, silver or aluminum salt shakers when the lids are corroded and fused to the shaker is to soak them in hot vinegar with some salt added (in very stubborn cases). The lids should come right off and the corrosive material should easily wash off.
	Short on kitchen shelf space? Put a small shelf about three inches wide across the back of a lower shelf to hold spices, flavorings, etc. Condiments will be easier to find and it also saves a lot of space.
	A cork is a handy tool in the kitchen Keep a big cork in your kitchen drawer and stick thumbtacks, pins, etc. in it. They are much easier to remove from a round cork than to lift them off a flat surface. You’ll be surprised how many times you’ll use them in the kitchen.
	Keep empty fruit jars clean when storing After washing them, let them dry completely. Put a large piece of newspaper inside the jar and put the top on the jar. The newspaper will absorb any moisture. When ready for use again, your jar will be bright and shiny without any mildew, moisture, or mold.
	When using only part of an onion for cooking…. You can put the unused portion in a tightly covered jar in the refrigerator. It keeps for a long time and your refrigerator will not smell.
	Keep cake fresher, longer Cut the cake in half and then cut the first slices from the center of the cake. Push the two halves together and the cake won’t get dry on the cut sides.
	No more sugar messes for kids!! Put the sugar in a BIG kitchen salt shaker. It’s easier for kids to use and there will less waste and mess.
	No more sticky marshmallows When cutting marshmallows or chopping dates, if you will dip your scissors into water and cut them wet, the goodies won’t stick.
	For an out of this world taste…. Cook a small roast beef and a small roast pork together. The meats pick up the taste from each other and the gravy is out of this world.
	Make a better pizza sauce The intensity of tomato sauce may be adjusted by the amount of garlic and crushed peppercorn used. Give your sauce an extra "bite" by adding Balsamic vinegar. Create oil sauces using extra virgin olive oil, herbs, spices, and fresh garlic.
	Keep egg whites frozen up to one year Add them to a plastic container as you “collect them” for use in meringues, angel food cake, etc. One cup equals seven or eight egg whites. You can also refreeze defrosted egg whites.
	Keep egg yolks fresh Cover them with cold water, store in the refrigerator and they will stay fresh for several days.
	Fluffy omelets For fluffier omelets, add a pinch of cornstarch before beating.
	Peeling hard boiled eggs Egg shells can be removed easily from hot hard boiled eggs if they are quickly rinsed in cold water first.
	Eggs in baking For baking, it’s best to use medium to large eggs. Extra large eggs may cause cakes to fall when cooled.
	Stuck eggs When eggs are stuck to the carton, just wet the box and the eggs can be easily removed without cracking the shells.
	Shredding coconuts Peel off brown skin with a swivel-bladed peeler or paring knife. Place pieces of coconut in blender with some of the coconut milk (or the liquid called for in the recipe). Process until fine; pour out and continue with the remaining coconut. This is suitable for use in pie fillings, batters and fruit desserts.
	To open a coconut Puncture the eyes with an ice pick and drain out the coconut milk. Place coconut in a shallow pan. Bake at 350 degrees 45 minutes to one hour, until the shell begins to crack. Cook it enough to handle, then tap it smartly with a hammer. The shell will almost spring apart. Pry out the meat with a knife.
	To shell walnuts To get the walnut meat out whole, soak overnight in salt water before cracking gently.
	To shell chestnuts Cut a slit in the flat side of each nut; cover with water; boil for ten minutes. Use a paring knife to peel off shell, then membrane.
	To shell Brazil nuts Bake at 350 degrees for fifteen minutes, or freeze. Crack and shell.
	A different flavoring for tea Instead of using sugar, dissolve old-fashioned lemon drops or hard mint candy into your tea. They melt quickly and keep the tea clean and brisk. In making iced tea, add a small amount of very hot water to instant tea before adding cold water. The crystals will dissolve completely for a better flavor.
	Make your own mini “Mr. Coffee” Put a teaspoon of “drip” coffee into a small strainer (2-1/2 inch diameter and place in a cup. Pour boiling water over grounds until cup is full. Let steep to desired strength. It’s not a bad idea to place mini coffee filters (make your own) in the strainer before adding coffee.
	Ridding the ham of the rind Slit the rind lengthwise on the underside before placing it in the roasting pan. As the ham bakes, the rind will pull away and can be removed easily without lifting the ham.
	Cutting sticky foods Dip your shears or knife in hot water while cutting.
	Removing the corn silk Dampen a paper towel or terry cloth and brush downward on the cob of corn. Every strand should come off.
	Shrinkless sausage Sausages will shrink less and not break at all if they are boiled about eight minutes before being fried. Or, you can roll them lightly in flour before frying.
	Hamburgers in a hurry Poke a hole in their centers when shaping. The center will cook quickly and when the hamburgers are done, the holes are gone.
	Getting the catsup out of the bottle Insert a drinking straw, push it to the bottom of the bottle, and then remove. Enough air will be admitted to start an even flow.
	Instant white sauce Blend together one of cup soft butter and one cup of flour. Spread in an ice cube tray, chill well, then cut into sixteen cubes before storing in a plastic bag in the freeze. For medium-thick sauce, drop one cube into one cup of milk and heat slowly, stirring as it thickens.
	Shortcut to softening butter Soften for spreading by inverting a small heated pan over the butter dish for a while.
	Preparing cut fruit ahead of time Toss the freshly cut fruit in lemon juice and it will not darken. The juice of half a lemon is enough for a quart or two of cut fruits. Or, cover with one cup syrup made of equal parts of water and sugar cooked until syrupy.
	Prevent skin on sauces and jellies Spread a thin layer of melted butter or cream over jellies, puddings and other sauces right after cooking. Stir and all the skin and foam will disappear.
	Easy opening of clams and oysters Wash with cold water. Place in a plastic bag and put in the freezer for an hour.
	To stew an old hen… Soak it in vinegar for several hours before cooking. It will taste like a spring chicken!
	To tenderize meat…. Boiled meat: Add a tablespoon of vinegar to the cooking water. Tough meat or game: Make a marinade of equal parts cooking vinegar and heated bouillon. Marinade for two hours. Steak: Simply rub in a mixture of cooking vinegar and oil. Allow to stand for two hours.
	Eliminate unpleasant cooking odors While cooking vegetables that give off unpleasant odors, simmer a small pan of vinegar on top of the stove. Or, add vinegar to the cooking water. You can also add a few teaspoons of sugar and cinnamon to an empty pie tin and slowly heat on the stove. Your family will think you have been baking all day.
	Non-smoke broiling Add a cup of water to the bottom portion of the broiling pan before sliding into the oven. The water absorbs smoke and grease.
	Non-stick muffins If muffins are sticking to the tin pan, place the hot pan on a wet towel. They will slide right out.
	Bake non-stick meatloaf Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.
	Use metal colander when frying When frying, turn a metal colander upside down over the skillet. This allows steam to escape, but keeps the fat from spattering.
	Vinegar prevents food from sticking Vinegar brought to a boil in a new frying pan will prevent foods from sticking.
	Eliminating the spattering and sticking When pan frying or sautéing, always heat your pan before adding the butter or oil. Not even eggs stick with this method. You can also sprinkle a little salt into the frying pan to prevent spattering.
	When broiling meats on a rack….. Place a piece of bread in the broiler pan to soak up the dripping fat. This not only eliminates smoking fat, but reduces the chances of the fat catching fire.
	Fry relatively grease free hamburgers If you prop up one leg of your electric fry pan (set it on a knife handle) you can make relatively grease free hamburgers or bacon by frying on the elevated side of the pan.
	Removing excess fat from foods If time allows, the best method is refrigeration until the fat hardens on top. Lettuce leaves absorb fat also. Place a few into the pot and watch the fat cling to them.
	To ripen avocados Buy them in a bowl of flour.
	To ripen green bananas or green tomatoes Wrap them in a wet dish towel and place them in a paper sack.
	To ripen tomatoes Exposure to direct sunlight softens tomatoes instead of ripening them. Leave the tomatoes, stem-up, in any spot where they will be out of direct sunlight.
	To ripen green fruits Instead of using a fruit ripening bowl, place green fruits in a perforated plastic bag. The holes allow air movement, yet retain the odorless ethylene gas which fruits produce to promote ripening.
	Peeling thin-skinned fruits Place thin-skinned fruits into a bowl, cover with boiling water and let set for one minute. Peel with a paring knife. Or, spear the fruit on a fork and hold over a gas flame until the skin cracks, then peel.
	Peeling thin-skinned vegetables Refrigerate tomatoes. Hold tomato firmly and scrape with a paring knife from the bottom to the top several times. Prick the skin with the point of the knife. The peeling will remove easily.
	Chopping onions without tears You’ll shed less tears if you cut the root end of the onion off last. Freezing or refrigerating before chopping also helps. Peel under cold running water or, periodically rinse your hands under cold water while chopping.
	Baked potatoes in a hurry Boil them in salted water for about ten minutes before popping into a very hot oven. You can also cut a thin slice from each end before popping into the oven. Or, insert a nail to shorten the baking time by fifteen minutes.
	No more clogged salt shakers To prevent clogging, keep five to ten grains of rice inside your shaker. Or, wrap a small piece of aluminum foil tightly around the shaker. The foil is moisture proof and it will keep dampness out of the salt.
	To completely thaw frozen bread loaves and rolls Place in a brown paper bag and put in a 325-degree oven for five minutes.
	To soften ‘hardened’ brown sugar Put brown sugar and a cup of water (do not add to the sugar, set it alongside of it) in a covered pan. Place in the oven (low heat) for a while. Or, place a slice of soft bread in the package and close tightly. In a couple hours the brown sugar will be soft again.
	Soggy potato chips, cereal and crackers If potato chips lose their freshness, place under the broiler for a few moments. Care must be taken not to brown them. You can crisp soggy cereal and crackers by putting them on a cookie sheet and heating for a few minutes in the oven.
	Soggy mashed potatoes Overcooked potatoes can become soggy when the milk is added. Sprinkle with dry powdered milk for the fluffiest mashed potatoes ever.
	Eliminate a mess when whipping cream with an electric beater Cut two small holes in the middle of a piece of waxed paper, then slip the stems of the beaters through the holes and attach the beaters to the machine. Simply place paper and beaters over the bowl and whip away.
	Make whipped cream ahead of time Cream whipped ahead of time will not separate if you add a touch of unflavored gelatin (1/4 teaspoon per cup of cream).
	Crisp up lettuce and celery fast Place them in a pan of cold water and add a few raw sliced potatoes.
	Perk up soggy lettuce Add lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
	Gravy too greasy? Add a small amount of baking soda if it is quite greasy.
	Make gravy as smooth as silk Keep a jar with a mixture of equal parts of flour and cornstarch. Put three or four tablespoons of this mixture in another jar and add some water. Shake, and in a few minutes you will have a smooth paste for gravy.
	If your gravy is too thin… Mix water and flour or cornstarch into a smooth paste. Add gradually, stirring constantly, and bring to a boil. Or, try instant potato flakes instead of flour.
	A different way of browning flour for gravy Put some flour into a custard cup and place beside the meat in the oven. Once the meat is done the flour will be nice and brown, ready to make a rich, brown gravy.
	Don’t want pale gravy? Color it with a few drops of Kitchen Bouquet (available at grocery stores). To avoid the problem in the first place, brown the flour well before adding the liquid. This also helps prevent lumpy gravy.
	Soup or stew too salty? Add a teaspoon each of cider vinegar and sugar. Or, simply add sugar.
	Clothespins make great clips Seal a bag of chips, bread bags, frozen vegetable bags, etc. with a spring type of clothespin (plastic pins won’t rust).
	Keep refrigerator and freezer free of odors Keep a few briquettes of charcoal in your refrigerator and freezer to absorb and remove odors. Replace every couple of months.
	Allow flavors to blend Pasta, rice and vegetable salads should chill for a few hours to allow flavors to blend.
	Using iceberg lettuce in a salad Cut out the core with a paring knife or grasp the head in your hand and hit the core area against the countertop. Lift out the core. Rinse the head under running water and drain core side down.
	If your gelatin mixture sets too fast Place the bowl of gelatin in a pan of warm water and stir until the gelatin has softened. Chill again until the mixture is the consistency of unbeaten raw egg whites.
	When unmolding a large gelatin salad… Rinse the serving platter with cold water before turning the gelatin out. The moisture will allow the salad to be easily centered on the platter.
	For a better gelatin salad Always use canned or cooked pineapple in gelatin salads. Fresh pineapple and kiwi fruit will prevent the salad from setting.
	Brew delicious ‘sun tea’ Fill a gallon jar with warm water. Add tea bags for desired strength. Start with about six or eight and add more if you choose. Close with a rust-free plastic lid, position in the warm sunshine and let nature finish the job.
	Keep food at the right temperature Cooked and uncooked foods requiring refrigeration should only be left at room temperature for up to two hours and only one hour if it is a hot day. Use warming trays, slow cookers and chafing dishes to keep hot foods to at least 140 degrees. Use ice bowls or ice to keep foods cold.
	Don’t cross-contaminate foods Do not allow the juices of raw meats, poultry and fish to come in contact with other foods. Reusing a cutting board, countertop, sink, plate, knife or other utensil that came in contact with raw meat without first thoroughly washing it in hot, soapy water can cause cross-contamination. Never reuse package material or plastic wrap from meats.
	Do not wash raw meat before cooking It is not recommended that you wash raw poultry, beef, veal, pork, lamb or seafood before cooking. Any bacteria that may be present on the surface of these foods will be destroyed by properly cooking the food. Washing these items will contaminate the sink, which can cause cross-contamination if not cleaned right away.
	Sanitize cutting boards Put one-teaspoon chlorine bleach in one quart of water. Allow the bleach water to stand on the cutting board for several minutes before rinsing. Let the board air dry or dry with clean paper towels.
	Easy separation of egg whites and yolks A small funnel is handy for separating egg whites from yolks. Crack the egg over the funnel. The whites will run through, and the yolk will remain.
	For a quick frosting idea… Place a solid milk chocolate-mint wafer on top of each cupcake after removing a batch from the oven. After it has softened, spread the wafer over the top or leave as it is.
	Preparing makings for a homemade soup Keep a quart freezer container handy for leftover vegetables. Add them layer upon layer and store in the freezer. Then use them to make homemade vegetable soup. These “useless” bits add up quickly to make a delicious soup.
	Revive your dry lemons When lemons get dry and hard, place them in a hot oven for a few minutes. It will refreshen them.
	Bread keeps cake fresh A slice of fresh bread fastened with toothpicks to the cut edge of a cake will keep the cake from drying out and getting stale.
	Keep your cheese from molding If you put sugar cubes in your cheese containers, the cheese will stay mold-free.
	Save potato chip crumbs Crush broken pieces of potato chips left in the bottom of the bag. Collect these in a tightly covered jar and store in the freezer to use for toppings on casseroles.
	Make successful whipped egg whites Do not tap the beaters on the edge of the bowl when beating egg whites. This jars the bowl and will cause the whites to lose a lot of their body. Hold the beaters over the bowl and tap them with your hand instead.
	Hot baked potato carrier A muffin tin is a handy holder for carrying hot baked potatoes.
	Proper care of knives To keep knives sharp, cut foods on a soft plastic or wooden cutting board. Ceramic, granite, metal and other hard surfaces will dull the blade. Always wash and dry knives by hand immediately after use. Never let them soak in water or wash in the dishwasher.
	Purpose of kitchen shears This versatile tool is used to snip fresh herbs, disjoint chicken, trim pastry, etc.
	Purpose of a paring knife This three to four inch knife is used for peeling, mincing and slicing small foods.
	Purpose of a boning knife This knife’s five or six-inch tapered blade is designed to remove the meat from poultry, beef, pork or fish bone.
	Purpose of a utility knife This six-inch knife is the right size to slice small foods.
	Purpose of a serrated or bread knife This knife’s serrated blade is used for slicing breads, cakes and delicate foods. An eight-inch knife is most versatile, but a range of lengths is available.
	Purpose of a carving knife This eight to ten inch knife is perfect for slicing roasts and turkey
	Purpose of the Santoku knife This is a Japanese variation of a chef’s knife. The six and a half to seven inch multipurpose knife is used for mincing, chopping, dicing and slicing. The blade’s dimple design helps reduce drag during slicing.
	Purpose of a chef’s knife This eight to ten inch multipurpose knife is used for mincing, chopping and dicing.
	Choosing a basic set of knives for the kitchen The best knives, made from high-carbon steel, are resistant to corrosion (unlike carbon steel) and remain sharper longer than stainless steel.
	Adjustments for high-altitude cooking If you live in a high-altitude area and are unsure of the adjustments you might need to make in your recipes, consult your local country Extension office for assistance.
	Freezer storage Keep your freezer set at Zero degrees for storage that is longer than a week or two. Always wrap foods in heavy-duty foil or freezer paper, or place in freezer containers to guard against freezer burn. Label and date all foods that go into the freezer so it is easy to identify the packages.
	Refrigerator storage Your refrigerator temperature should be kept between 34 and 40 degrees. Keep foods wrapped or placed in airtight containers, unless otherwise noted, to keep food from drying out and odors from transferring to other foods. Meats should be kept in the coldest part of the refrigerator and vegetables stored in the crisper.
	Storing dry or canned foods Make sure any dates on the packages or cans haven’t expired. Don’t purchase cans that are bulged or swollen. Store unopened dry foods in their original packages and keep opened products in airtight containers.
	Use a potato to remove rust To remove rust stains from your pans and bake ware, cut a potato in half, dip it in salt, scrub and ta-da! No more rust stains!
	Bake more evenly in muffin pans Potatoes, stood on end in muffin pans, bake quicker and more evenly. Stuffed green peppers, apples and tomatoes also bake better in muffin pans.
	No muss – no fuss dessert Put foil cups in a muffin pan and then fill with jello or pudding. No extra dishes to wash. Works great for entertaining and kids love it!
	No more dry, roasted chicken! Roast a juicier chicken by stuffing a whole apple inside the chicken. Roast as usual. Throw the apple away and enjoy a moist and tender chicken.
	Aluminum foil can taint a foods flavor Foods that are naturally acidic such as tomatoes and lemons shouldn’t be wrapped in aluminum foil. The acids react with the metal and can change the food’s flavor.
	No more burned pie crust edges Put strips of aluminum foil over the edges of the pie. Instead of burning, the crust will be golden brown and even all the way around.
	Make designed, homemade baking pans Aluminum foil can be shaped into any design you want to make special cakes, e.g. stars, hearts, pumpkins, Christmas trees, etc. Then throw away the ‘cake pan’. No mess to wash up.
	Keep rolls warm longer with aluminum foil Place a piece of aluminum foil under the napkin in your breadbasket and the rolls will stay warmer, longer.
	Great pantry organizer! Baby wipe tubs are great for organizing your pantry. Put all of your loose items such as seasoning packets, granola bars, fruit snacks etc. in them and then label accordingly.
	Thicken soups and sauces Cook equal parts of butter and flour until the mixture reaches a golden brown color. Add the mixture to your soup or sauce for added richness and thickness. Or, add a mixture of cornstarch and water. While this thickens well, it can produce a chalky taste. Arrowroot will also thicken your dish, but does not perform well at high temperatures.
	No more smelly cooking hands Rub your hands over a stainless steel utensil under running water. This works especially well for the odor of garlic, onions or fish.
	Prevent spattering while sautéing To prevent spattering and burns while sautéing, tilt the pan away from you to pool the oil every time you add more food, then lay the pan flat again. You can also add a few sprinkles of salt to the pan to prevent spattering.
	Prevent microwave odors Keep a cup of baking soda in the microwave between uses to keep potatoes from smelling like bacon or other unusual combinations.
	Chill foods quicker To chill foods quickly put them in your freezer for 20 to 30 minutes rather than longer in the refrigerator.
	Prepare casseroles in advance Most casseroles can be made up to 24 hours in advance and refrigerated. Be sure and add 15 or 20 minutes to the cooking time to compensate.
	Proper storage of yeast extends its life Your yeast will last longer than specified on those little packages from the grocery store if kept in the refrigerator, and even longer in the freezer, up to a year. If you do a lot of baking, it is wise to purchase larger amounts and freeze. Place in a plastic container and mark the date of purchase.
	Homemade yeast breads To cool a loaf of yeast bread, remove loaves from pans immediately and place on wire racks. For a softer crust, brush the loaf with shortening or butter and cover with a towel for a few minutes.
	Pressing down sticky dessert bars Coat hands with oil or water before pressing down sticky desserts, such as Rice Crispy Treats, to prevent sticking.
	Quick garnish for desserts Toast coconut or chopped nuts in a shallow baking pan in the oven for 5 or 10 minutes at 350 degrees. Garnish tops of desserts. Once cool, they can even be frozen in plastic bags for future use.
	Chilled cream whips faster Cream will whip faster and better if you'll chill the bowl, cream, and beaters first.
	Stabilize whipped cream Add 2 tablespoons of nonfat dry milk to every cup of whipping cream before you whip it. Soupy whipped cream can be saved by adding an egg white, then chilling thoroughly. Re-beat for a fluffy surprise.
	Prevent whipping cream from separating A few drops of lemon juice added to whipping cream helps it to whip faster and better. Whipping cream will not separate if you add 1/4 tsp. unflavored gelatin per cup of whipped cream.
	Make glossy piecrust Brush some beaten egg white over a piecrust before baking to yield a beautiful glossy finish.
	Make flakier piecrust Substitute one teaspoon vinegar for one teaspoon of the cold water called for in the recipe.
	Chilled pastry dough works best Always chill pastry dough before rolling and cutting, and always chill it again afterwards, before baking, to further relax the gluten.
	Use parchment paper for baking cookies Prepare cookie sheet with parchment paper, making sure to cover only the areas being used. When first batch of cookies is done, slide parchment with baked cookies off cookie sheet. Slide second sheet of parchment with unbaked cookies onto cookie sheet and bake.
	Parchment paper is excellent for baking and cooking The best way to line a cake pan is with parchment paper. Place the pan on a sheet and trace around the bottom of the pan with a pencil and cut. Fit parchment liner in GREASED pan. Fill with batter and bake. After baking, cool cake on wire rack 15 minutes. Invert cake and remove parchment paper.
	Stop meringue from shrinking away from the sides of the pies Be sure that when you put the meringue on top, you make sure it touches the pastry all around the edge. This way, it will bake onto the pastry and will not shrink!
	Melting chocolate safely in the microwave Place chocolate pieces in a bowl. Microwave on high one min. Stir. Return to microwave if necessary. Heat and stir in 30 sec. intervals until chocolate reaches desired consistency. For a smoother melt, add a Tbls. of vegetable oil per pound of chocolate. Never put water into mix. This seizes the chocolate. You cannot recover chocolate once it's been scorched.
	Frozen phyllo pastry makes great low-fat piecrust Thaw. Lift two leaves. Center in 9" or 10" pie pan sprayed with nonstick cooking spray. Lay two more leaves in right angles to the first, then two more to fill the gaps, then two more so pan is fully lined. With damp paper toweling, gently press phyllo into pan VERY carefully. Fill and bake pie as directed.
	No-drip ice cream cones Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips out the bottom.
	Homemade fudge A wooden spoon works best when making fudge.
	Easy crustless quiche Butter a pie plate with 2-1/2 Tbls. butter, then cover with toasted bread crumbs, pressing them firmly into the butter. Chill well in the freezer, fill with your favorite quiche filling recipe, and bake as directed.
	Process ensures a moist cake Don’t set a baked cake on the counter top to cool. Moisture leaches from the top. Put directly into the freezer for at least 2 hours. Set on a hot pad to protect freezer surface. Leave the (covered) cake frozen for months, or defrost easily in minutes after cooling 2 hours. You will never have a more moist cake.
	Make your cookies look uniform Use a cookie scoop (or a small ice cream scoop) to spoon out cookie dough to give them a uniform look and size. It will also keep your fingers clean.
	Keep cookie dough from spreading To prevent cookies from spreading when baking, refrigerate the dough and the baking sheet for a couple of minutes before baking.
	Keep cookies soft Place a slice of bread in the storage container.
	Make lighter textured cookies When making cookies, always use unsalted butter, never margarine. The unsalted butter gives the cookies a lighter texture.
	Weather affects candy making Try to make your candy on dry days. It does not set as well on humid or rainy days.
	Dress up cakes and pies Place a doily on top, sprinkle with powdered sugar and then remove.
	Improvised cake or tart cover Try inverting the bottom of a salad spinner or springform pan.
	Substitute for dusting a cake pan When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead, and there won't be any white mess on the outside of the cake.
	Cut cakes without destroying the pretty decorative artwork To cut a cake without messing up the decorative icing, cut it with dental floss.
	Perk up white rice Add chicken broth with a pinch of crumbled dried thyme, marjoram, rosemary, or basil in the cooking water.
	Best kinds of salt Kosher salt is best for cooking, while sea salt is best for the table The taste of sea salt is more potent and the rigid shapes of the grains don't roll off your food as easily. Sea salt can be purchased iodized.
	To keep a cake longer Place half an apple in the cake container when storing to extend the cake’s life.
	Baking a cake in a glass dish When using a glass baking dish for cakes, lower the oven temperature by 25 degrees.
	Leftover homemade rolls and breads Slice leftover rolls and breads, spread softened butter on them and then freeze them wrapped in foil. Pull them out and reheat them easily in the foil wrapping.
	Keep brown sugar moist Store in an airtight container with a whole orange, lemon, or lime. To soften brown sugar, place in a microwave-proof dish, add a slice of soft white bread or an apple wedge, cover tightly and microwave at 100 percent power for 30 seconds. Discard the bread or apple and stir.
	No more dried out rice! When you reheat it, add 2 tablespoons of liquid for each cup of cooked rice. Cover and heat for a few minutes on the stove or in the oven. In the microwave, cook on high about 1 minute per cup. Fluff with a fork.
	Toasting nuts intensifies their flavor Fire up a skillet (high temperature) and spread pecans, walnuts, almonds, pine nuts, etc. over its surface. Stir constantly. Keep a constant eye on them during the process. Nuts can turn from brown to black in seconds. When the nuts start to turn brown, remove from the heat and reserve for use in salads, pasta, baked goods and more.
	Toast nuts in the oven Nuts can be toasted in the oven (or a toaster oven). Spread on a cookie sheet, bake at 400 degrees for 5 to 10 minutes. Be sure to stir the nuts occasionally while roasting. Broken pieces will toast faster than whole nuts.
	Reusing oil after frying To effectively strain debris from used cooking oil, use a coffee filter placed in a funnel.
	For a moister and tastier banana nut bread Pour half of the batter in the baking pan, spread 1/8" - 1/4" of pineapple tidbits (drained) over the batter, then cover with remaining batter. This is especially effective for those who buy the boxed mix. The addition of the pineapples should only vary baking time by a few minutes, if at all.
	No more tough, chewy tortillas! Spray the tortillas with water (or run them quickly under the faucet), then sauté them briefly in a lightly greased skillet over medium high heat.
	Rid sugar of lumps A sack of lumpy sugar won't be if you place it in the refrigerator for 24 hours.
	Choices of soy sauce make difference in outcome Use light (slightly sweeter) soy sauce for marinades and dressings; use dark (slightly heavier) soy sauce for cooking and sauces.
	Keep potatoes from budding To keep them from budding, place an apple in the bag with potatoes.
	Ripen fruits and vegetables Many fruits and vegetables in stores look ripe but are hard as rock. Soften them up by placing them in a brown paper bag. Hide the bag in a dark cabinet for a day or two. This is great for items such as avocados, kiwi fruit, peaches, nectarines, and more. Once ripe, refrigerate them to preserve vitamins.
	Preserving herbs for winter Preserve summer herbs for winter soups and stews by making herb cubes in the freezer. Chop the herbs, place them in ice cube trays, cover with water and freeze. To preserve the color and flavor, use boiling water to fill the tray (this blanches the herbs).
	Freeze cilantro and similar herbs Some herbs, like cilantro, keep better when frozen in oil. Mince the herb in a food processor. Introduce olive oil until you produce a fine puree. Pour into ice cube trays or bags and freeze. When introducing the frozen herbs to recipes, remember that they contain water or oil. You may need to thaw and drain the cubes first.
	Proper care of tomatoes Never refrigerate a tomato that is not fully ripe. Most tomatoes sold in stores are still ripening, and would benefit from a few days on the counter. Cold temperatures alter the fruit's flavor and stop the ripening process. Once ripe, a tomato can be refrigerated for several days.
	Ripen a tomato fast Put it with an apple in a perforated bag. To peel and seed tomatoes, cut out the core and score an "X" on the bottom. Immerse in boiling water for 10 seconds. Remove the tomato and plunge into cold water. Remove the skin, cut in half and squeeze out seeds.
	Simple way to soften butter Let it stand at room temperature for 10 to 30 minutes (depending on the room's temperature). No time for that? Either slice it or place it between sheets of wax paper and pound with a rolling pin; the larger surface area will allow for faster softening.
	Curry powders differ When you use commercial curry powder, combine two or more brands. Each has a different mix of spices.
	Brown sugar substitute If you're out of brown sugar, try substituting an equal amount of granulated (white) sugar plus 1/4 cup molasses (light or dark) for every cup of white sugar.
	Grinding or chopping nuts To chop or grind nuts fine in a food processor without turning them into nut butter, add 2 or more tablespoons sugar from the recipe.
	Prevent scalded milk from sticking Rinse the pan with cold water before scalding milk to prevent sticking.
	Measuring corn syrup, molasses, and honey Dip measuring cup or spoon either in hot water or brush with oil before pouring in the syrup. This way, you get all that's in the cup to come out.
	Hardboiled or raw? Test the egg…. To tell if an egg is hard boiled or raw, spin it. A hard-boiled egg will spin smoothly. A raw egg will wobble. It is easier to separate eggs when they are cold.
	Alcohol substitutes for cooking Substitute chicken stock for wine in entrees. Substitute 1/4 to 1/2 tsp. almond extract for each 1/4 cup of Amaretto or almond liqueur requested. Substitute frozen orange juice concentrate and a little orange zest for orange liqueurs. Substitute quadruple-strength coffee for coffee liqueurs.
	Expedite the cooking of dry beans Soak beans before cooking to soften them, which reduces cooking time, and to allow some of the gas-generating substances to dissolve into the water, making them easier to digest.
	Choose mellow peppers When buying fresh peppers, choose those that are a little wrinkled but still unblemished. Wrinkling indicates mellowness.
	Peeling fruits and vegetables Vegetable peelers are good for more than just carrots and potatoes. Use them to peel avocados, kiwi fruit, and many more produce items. To peel tomatoes, peaches, and pears, scalding them in boiling water before peeling will allow you to peel their skins right off.
	Preparing and cooking with parsley Fresh parsley can be dried or frozen. Wash, dry, then CHOP. Place in ziplock and freeze or spread evenly on a baking sheet in a 200 degree oven with the door slightly ajar. Check occasionally. Remove when completely dry. Store dried parsley in an airtight container. Curly-leaf parsley has a milder taste and the flat-leaf a bold taste.
	Get rid of onion and garlic odors in plastic containers To deodorize a plastic storage container in which onions or garlic were stored, wash thoroughly, then stuff a crumpled piece of newspaper in the container, and snap on the lid. In a few days the smell will disappear.
	Cleaning of mushrooms Contrary to popular belief, mushrooms do not soak up water when washed, so rinse away! You may want to use a mushroom brush with soft bristles to remove all of the organic matter on the fungi.
	Proper cleaning of leeks Cut off dark green top. Discard or save for stock. Trim root end. Leave base intact so leek remains in one piece. Starting 1/2" from base, slit leek through to other end. Give a quarter turn. Repeat so leek is quartered and root end intact. Rinse under running water, gently spreading the leaves to remove any grit and dirt.
	Wear disposable gloves when working with hot peppers When working with fresh chilies and peppers, wear disposable gloves. Don't handle the peppers under water (it extracts painful vapors). Remember, the spice comes from the white membrane inside the pepper, not the skin or seeds.
	Save time with minced garlic Save yourself lots of time by using jarred minced garlic that can be found in the produce or condiment section of the supermarket. Hands smell after peeling garlic? Rub hands with the rounded side of a stainless steel spoon under running water.
	Use frozen vegetables in casseroles These are an important staple. No need to cook before adding to dishes. Simply pour boiling water over them in a colander and then add them to your casserole or stove-top dish to finish cooking.
	More efficient use of crisper drawer Line the bottom with a paper towel to absorb liquids that make veggies wilt.
	Bring out sweetness of corn when boiling When boiling corn, cooking for 3 minutes is all that's necessary. Any more time will only boil out the flavor. Instead of adding salt to the boiling water, add a pinch of sugar to bring out the natural sweetness of the corn.
	Citrus zest or rind Before you squeeze juice from a lemon, grate off the rind into a freezer bag and freeze. Then when a recipe calls for lemon zest or rind, just pull it from the freezer. Sprinkle a little sugar over citrus zest or fresh ginger before chopping. The sugar not only dissolves and absorbs the juices but also helps spread the flavor.
	Get more juice out of citrus fruits To get the most juice out of fresh lemons, limes and oranges, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. Another method is to microwave fruit on high for 30 seconds, let stand a couple of minutes before cutting and squeezing them.
	No more tears when chopping onions and grating horseradish Hate how your eyes water? Tear off a section of a slice of bread and place it between your lips, allowing it to protrude from your mouth while cutting. Good-bye tears.
	Frozen chopped onions and green peppers You can buy frozen chopped onion or green peppers for a quick recipe shortcut, or since they freeze so well, chop a whole bunch at once and freeze them in single servings.
	Storage of celery Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
	Storage of uncooked asparagus Always store uncooked asparagus in the refrigerator, upright in a container of water (about 1" - 2"). For tender asparagus, gently bend a spear until it breaks. The natural breaking point should separate the tender spear from the tough end. Dispose of the end pieces and steam to perfection!
	Marinate meats with kiwi Use kiwi fruit either sliced, mashed, or juiced. Lay the meat over the slices and then cover the top of the meat as well. Marinate 2-4 hours. For a faster method, mash or juice the kiwi and use in marinade as a substitute for lemon, lime, or vinegar. This method only takes about 1/2 hour for tender meat.
	Make uniform meatballs When making many meatballs a fast and simple way is to shape the meat mixture into a log and cut off slices. The slices roll easily into balls. Another option is to pat the meat into a square and cut it into cubes that again easily roll into meatballs of uniform size.
	Cook meatloaf faster Meatloaf will cook faster if you make it in small rounded loaves or even in muffin cups. Muffin cups make reheating leftovers a breeze!
	Best and safest way to thaw out a turkey Thaw in the refrigerator (in its original packaging on a shallow baking sheet). Allow approx. 24 hours for every 5 lbs. of bird weight. For accelerated thawing, thaw the bird in cold water (in its original wrapping). The cold water must be changed every 30 minutes. Allow approx. 30 minutes per pound.
	Simple and neat way to bread meats To coat chicken pieces or stew-meat pieces in flour or crumbs, place the coating mixture in a plastic bag (zip-top is the most convenient). Add the chicken or beef, seal, and shake until they are coated. Shake off any excess coating before you cook the chicken or beef.
	Grill With Lean Meats Unless specified for a particular recipe, always us the leanest meat possible when grilling. It's healthier, will reduce flare-ups, and help keep your cooking equipment cleaner.
	Proper roasting of meats Do not roast poultry in an oven temperature lower than 325 degrees to avoid potential food safety problems. Roasts and briskets should be allowed to "rest" 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.
	Preparing meats for cooking Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking. Pat steaks, cubes and pot roasts dry with paper toweling for better browning. To make cutting into strips for stir-frying easier, partially freeze beef to firm. Salt beef after cooking or browning; salt draws out moisture and inhibits browning.
	To cook perfect pasta There is no need to add oil to pasta while it's cooking. Once pasta has been added to boiling water, start timing when the water returns to a boil and stir constantly. There is no need to rinse cooked pasta. If you do, the sauce won't cling. Rinse pasta only if for a salad or stored for later use.
	Freeze your pizza dough Make pizza dough in double batches and freeze half. You can even roll out the extra dough, fit it into a pizza pan, and freeze it flat for a head start on a fast meal.
	Cook perfect lasagna noodles Use lots of water. Cook at moderate boil. Use wood or plastic spoons. Stir occasionally and gently. Boil short end of cook time if to be cooked in a baked dish or stovetop recipe. Slowly pour water from pan. Rinse thoroughly in cold water, drain well. Place in a covered container right away to prevent pasta from sticking together.
	Add flavor when grilling Save the loose skin on onions and garlic to toss into the fire just before grilling meats or vegetables. And dry fennel tops on the fire when grilling fish.
	Make better pizza crusts Use high-gluten flour. Use 1 oz. dough portion or less per 1" pizza diameter (for example, 7 oz. dough equals 8" pizza). Store individual raw dough portions dusted with flour in Ziploc bags in refrigerator up to a week or in freezer up to a month. Bake on pizza stone or pizza screen for crisper crust.
	Homemade energizing drink Simmer 1 cup honey and 3 cups water slowly. Let 1 cup of the water evaporate. Strain off the surface. Put remaining liquid into a stoneware crock or dark bottle. Put a towel over it so it can breathe, yet be free of dirt. Place in cool place. Add cinnamon, clove, or the juice of 2 lemons, if desired.
	Dispel fatigue with juices Take a glass of grapefruit and lemon juice in equal parts to dispel fatigue and general tiredness after a day's work.
	Cold and flu soup recipe Sauté 6 crushed cloves of garlic in 1 tsp. vegetable oil until golden. Pour in a quart of beef or chicken stock and bring to a boil. Reduce heat and whisk in 2 egg whites. Beat together 2 egg yolks and 2 Tbls. distilled white vinegar; pour this mixture into the soup. Season with salt and pepper.
	Guard against E.coli in vegetables E.coli strikes vegetarians too? Vegetables grown in soil fertilized with only partially composted animal manure can be contaminated with the potentially deadly E.coli bacteria, which is most often found in meat. Before eating, thoroughly wash all fruits and vegetables.
	Make your own soup to help build up your calcium intake When preparing stock from animal bones, add a small amount of vinegar to leach the calcium out of the bones. The amount of calcium in a single pint of homemade soup is equal to the calcium found in a quart or more of milk.
	Prepare and freeze ingredients for future cooking Prepare large amounts of chopped onions, jalapeno's, sweet peppers, and other ingredients you need small amounts of, and freeze them. It saves time the next time you need them.
	Advanced planning for easier and quicker meals Cook meals or prepare ingredients for the next day’s meal the night before.Cook twice the amount you would normally cook and freeze half for a quick meal another day.
	Reheating biscuits, pancakes, or muffins To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
	Stretch the frosting on cakes/cupcakes When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar/calories per serving.
	No-mess, no fuss deviled eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
	Homemade cake decorator Mustard squeeze bottles make great cake decorating tools. Clean thoroughly, fill with frosting and use to decorate.
	Eliminate soggy pizza Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No more soggy micro pizza.
	Fixing perfect pork chops Pork chops should be at least 1 to 1 1/2 inches thick. This cut is ready when the meat is no longer pink along the bone and when the juices run clear.
	Direct cooking on a charcoal grill Make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. Pour briquettes into the grill to determine the quantity, then stack into a pyramid for lighting.
	For indirect cooking on a charcoal grill Place the food over a drip pan and the briquettes are banked either to one or both sides of the pan.
	The secret to tender, moist, tasty meat and fish The secret is the cut you choose. The best cut for grilling steaks is a full one-inch thick.
	Proper trimming of beef steaks Trim beef steaks to 1/8 inch fat. This reduces grease drippings to help minimize open flames.
	For the best juicy hamburgers If you like your hamburgers juicy, go with ground beef that is about 15 to 20 percent fat.
	Perfect fish fillets Have fish fillets cut from 1 to 1 1/2 inches thick. Anything thinner will dry out too quickly.
	Never barbecue indoors! Carbon monoxide and carbon dioxide are given off during combustion, so never barbecue indoors as these odorless, toxic fumes may accumulate and cause death.
	Test baking soda for freshness before baking To test, add ¼ teaspoon of baking soda to one tablespoon of vinegar. If the baking soda bubbles, it’s OK.
	Emergency substitute for baking powder ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar serve as an emergency substitute for baking powder.
	Use baking soda as a fire extinguisher If a fat fire starts in your frying pan, turn off the heat, stand back, and toss generous handfuls of dry baking soda at the BASE of the flames. BEWARE: Don’t try this with deep fat as it could spatter the grease. Instead, cover the pan with a large metal lid.
	Count the bumps on the bottom of peppers Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
	Best way to peel a banana Peel a banana from the bottom and you won’t have to pick the little ‘strings’ off.
	Slow down ripening of bananas Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
	Keep cheese fresh longer Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
	Healing soup for flu’s and bad chest colds Chop up three or four garlic cloves and two medium onions. Put into two quarts of water and boil for an hour. Add a handful of rice and cook until very tender. Take in small amounts until fever breaks.
	Organize your cupboard mess To control cupboard mess, get some flat-bottomed baskets, low-sided wooden boxes, or cut-down cardboard boxes and fill each with a category of food. Put sweet stuff – white sugar, brown sugar, syrup, vanilla, etc. – in one. In another, store baking items, such as flour, breadcrumbs, and cornstarch. Just pull out a box for hassle-free access.
	Use stacking or nesting plastic food containers Replace mismatched, space-consuming plastic food containers with new matching ones that stack or nest. Buy fewer than you think you need. If you occasionally need extra food storage, use disposable containers sold at supermarkets. Give your new acquisitions their own drawer or bin to keep lids and containers from drifting apart.
	Use ‘first in – first out’ system for leftovers When saving food in the fridge or freezer, label the container with the contents and date. Follow the first in, first out system. Move whatever other leftover has been there the longest to the front for use the next day.
	Bring order to your pantry Turn cans, jars, and boxes so their labels face front. Line up identical items in rows running from back to front. Group foods by ethnicity or type. For example, keep pasta and pasta sauces or beans, salsa, and taco shells together and put all canned fruit in one area and dessert mixes in another.
	See through storage containers Use see-through stackable plastic containers to hold loose packets of soup mix, hot cocoa, tea, and condiments. Repackage the contents of half-empty boxes and bags of cereal, pasta, rice, and beans in large jars with tight-fitting lids or in airtight stackable plastic containers.
	Efficient use of leftovers Never store a leftover in your refrigerator without a specific plan for when it’s going to be eaten. The extra pot roast is an easy call because it’s perfect for sandwiches. Leftover rice, on the other hand is likely to be sitting there two months from now unless you schedule a rice dish for tomorrow or the next day.
	Shake your flour in just right amounts Put your flour into a shaker like salt and pepper. The shaker top lets out just the right amount of flour with no waste.
	Use wide-mouth pitchers for batter Mix up pancake or waffle batter in a wide-mouth pitcher. It’s easier to pour onto the griddle and cleanup is quicker, too.
	Rice advice Never allow rice to go into a rolling boil. That ruptures the grains, producing a starchy mass. Rice is best cooked on a low simmer. Let the finished product absorb residual moisture by keeping it tightly covered and off the heat for five minutes. Fluff with a fork. Keeps for a week when refrigerated, about four months when frozen.
	Neat way to get rid of kitchen scraps Save the long plastic bags that newspapers are delivered in. Place kitchen scraps (such as onion skins, potato skins, etc.) in the bag and tie a knot in the end. Place in garbage can. This will keep your garbage can from becoming smelly.
	Save money and time by buying produce in larger quantities When purchasing produce, buy larger quantities and save money. Buy onions, peppers, etc., chop up and then freeze in snack bags in meal portions. Use later in recipes.
	Prevent block cheese from spoiling To prevent a big block of cheese from spoiling, shred the unused portion and freeze it right away.
	Slice picture perfect pieces of pie Before putting a pie shell in a pan, coat the pan with nonstick cooking spray. You’ll serve up picture perfect slices because the crust doesn’t stick.
	Water pulls grease from meat Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
	Rich tasting scrambled eggs and omelets To make scrambled eggs or omelets really rich, add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
	A cool brownie treat Make brownies as directed. Melt Andes mints in double broiler and our over warm brownies. Let set for a wonderful minty frosting.
	Adding garlic to recipes Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if you want a stronger taste of garlic.
	Leftover snickers and apples make delicious dessert Leftover snicker bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 degrees for 15 minutes. Serve along or with vanilla ice cream. Yum! Yum!
	Reheating refrigerated bread To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
	Microwave baked potatoes When baking more than one potato at a time, place them on paper towel with the large end to the outside. Pierce the potatoes with a fork.
	Use vinegar for cleaner, shinier dishes Add 1/3 cup white vinegar to the dishwasher and you’ll be surprised how the vinegar will boost the cleaning power of your dishwashing detergent. This will also help keep the dishwasher clean.
	Vinegar air freshener Spray a mist of vinegar to kill most odors, like fish.
	Clean coffee pots and thermos bottles To clean coffee stains from your coffee pot or thermos bottle, use ¼ cup of baking soda followed by hot vinegar.
	Kill germs on cutting boards Wooden and plastic cutting boards will breed germs if you’re not careful. This is especially important if you’re cutting poultry. Wipe the board with vinegar to kill germs such as salmonella.
	Homemade counter top cleaner A good all purpose cleaner that will make counter tops gleam is 1 tablespoon of liquid detergent, ¼ cup of vinegar, 2 cups of water, and a teaspoon of olive oil.
	Keep vegetables fresh Line the vegetable crispers in the refrigerator with paper toweling to keep produce fresh longer.
	Celery eliminates cooking odors Eliminate odors while cooking broccoli, cabbage or cauliflower by tossing a rib or two of celery in the pot.
	Fresh smelling fridge For a fresh smelling fridge keep a box of baking soda, a can filled with charcoal or dried coffee grounds, or a cotton ball soaked in vanilla extract inside of it.
	Garbage disposal cleaner If you've got a lemon that's a little past its prime, cut it in quarters and run it through your sink disposal to freshen your drain.
	Garlic odors Have you ever peeled garlic or handled it and your hands smell to high heaven? The next time that happens, take any stainless steel bowl, pan or other stainless steel kitchen gadget and rub your hands on it. It will take away the smell of garlic.
	Fried Food Odors Next time you fry foods, try placing a small cup of bleach nearby. The bleach absorbs much of the "fried" odor (that would otherwise linger for days!) Be sure to clearly mark the cup and keep it out of the reach of children.
	Onion odors Dry Mustard will remove onion odors from your hands or cutting board. Rub in, then rinse off.
	Prevent tomato-based sauce stains Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces - no more stains.
	Kill germs and remove garden insects When you pick vegetables form the garden, you may also be carrying in insects. This is especially true with vegetables like cabbage, broccoli, cauliflower and lettuce where you may not see the little critters. It is best to soak the vegetables in a water and vinegar solution to kill and remove insects and germs.
	Clean your coffee pot To prevent calcium deposits from clogging up the lines of your coffee pot, run a few cups of white vinegar through the pot as you would if you were making coffee, followed by a pot of water only. This will also make for a tastier cup of coffee.
	Wooden paddles and spoons Collect a large assortment of Chinese wooden paddles and spoons. Use them to save wear and tear on your good stainless steel and copper pots.
	When freezing foods, keep everything you use CLEAN! You don't want to introduce any other types of bacteria to your food. Freezing does not sterilize foods. What it does is slow down the spoiling process. You will need to store these foods at temperatures under 0 degrees Fahrenheit, so the freezer compartment of your refrigerator will not be acceptable.
	When you are packaging the foods to be frozen Make sure all air is out and the package is sealed tight, so as not to let air in or out! And of course always label and DATE, since frozen foods will not keep as long as canned foods.
	Freezing Broccoli Pick firm young tender stalks, wash carefully, removing leaves and any worms after letting it soak in a mixture of salt and water for an hour or so. Rinse and drain. Blanch for 3 to 4 minutes. Put into ice water, cool, drain, and then package. Seal and label.
	Blanching corn on the cob for freezing Take cob's of corn and blanch (blanching is when you put the vegetables in boiling water to kill germs and bacteria) in a big soup pan for 5 to 6 minutes. Put in ice water until it cools. Drain. Cut it all off the cob, package and label the corn.
	Pick only tender fresh corn for freezing Choose only corn in the milk stage, this is when you prick a kernel and white milky substance runs or squirts out. Remove all husks, and silk.
	Celery lasts longer in foil To keep celery fresh longer, wrap it in aluminum foil before refrigerating.
	Keep cakes from sticking to the cake pan Rather than greasing the cake pan, cut wax paper to fit in the bottom. After baking, allow the cake to cool slightly, then run a knife around the edges and invert the pan. Remove the wax paper while the cake is still warm.
	Cookie muffins quicker to make than regular muffins When you’re hungry for muffins hot from the oven, but don’t have much time, try this way of preparing them: Mix the batter as usual, then drop spoonfuls of the dough on a cookie sheet and bake like cookies. It’s much faster than baking in muffin tins.
	Frozen left over mashed potatoes Make extra mashed potatoes so you have some left over to freeze. Just reheat in a microwave and they’re ready to serve.
	Make cracker crumbs without making a mess Put the ingredients in a large resealable plastic bag before crushing them with a rolling pin. If you don’t need all the crumbs, you can save the remainder in the bag for future use.
	Fluffy waffles After pouring batter into your waffle iron, let it cook a bit before closing the lid. This creates a fluffier waffle.
	Crunchy French toast Sprinkle French toast with sesame seeds before frying. You’ll love the crunchy taste.
	Smooth working can opener After cleaning your can opener, apply some non-stick cooking spray. It keeps the opener working smoothly.
	Keeping the fizz in soda To keep the fizz in soda after a large bottle is opened, tighten the cap on the bottle and turn upside down for a few seconds. The soda will keep its fizz for a long time.
	Perfect shaped fudge pieces If your homemade fudge looks great until you attempt to cut it into pieces, try pouring the fudge into a lightly greased plastic ice cub tray. When it hardens, the perfectly sized pieces of fudge will pop right out.
	Use melon baller when making apple pie When preparing apples for a pie, cut the apples in half and then remove the core using a melon baller.
	Easy removal of gelatin from molds For easy removal of gelatin salads from mold, moist the interior of the mold with cold water, rub vegetable oil inside or coat with nonstick cooking spray before filling.
	Red potatoes good for salads Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. And because of their thin edible skin, they don’t need to be peeled.
	Leftover rice freezes well Leftover cooked white or brown rice, wild rice, and barley freeze well; defrost and re-heat in the microwave oven for use in recipes calling for cooked rice or for a quick side dish.
	Correct handling of kitchen knives Always wash and dry knives by hand immediately after use and never let them soak in water. Don’t put knives in the dishwasher.
	Proper storage of kitchen knives Store knives in a slotted wooden block or hang them on a magnetic rack especially designed for knives. Proper storage will protect the knife edges, keep blades sharper longer, and guard against injury.
	For better gelatin salads Always use canned or cooked pineapple in gelatin salads. Fresh pineapple and kiwi fruit will prevent the salad from setting.
	Storing of rice You can store white and wild rice in an airtight container indefinitely. Brown rice has an oily bran layer that can turn rancid at room temperature. Store it in the refrigerator for up to 6 months.
	Cooking of rice Do not stir or lift the cover unless instructed in the recipe. Wild rice and barley may become tender without absorbing all the liquid. If necessary, drain before serving or combining with other recipe ingredients. For fluffier rice, remove the saucepan from the heat after the cooking time is complete and let stand for 5 to 10 minutes.
	Proper storage of cheeses Store cheese in airtight containers, plastic bags, or plastic wrap in the refrigerator for up to 4 months for soft cheeses and 6 months for hard cheeses. Cheese can be frozen for longer storage time. Because the freezing process changes the cheese’s texture slightly, it is best to use it in cooking or baking.
	Melt cheese at low temperatures When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy. When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid overheating. Shredding the cheese allows it to melt faster with a minimum of heating.
	Mayonnaise removes labels To remove labels that are stuck on glass jars, briskly rub on mayonnaise, then soak the jar in warm water. The label will peel right off.
	Simple way to serve asparagus stalks Tie serving-size bunches of asparagus stalks together with kitchen twine and cook, covered, in boiling water for 8-10 minutes. Each bunch can be easily lifted from the water. Then just snip the twine and serve.
	Substitute for syrup If syrup is too sweet to suit you, make a fruit topping for pancakes, waffles, or French toast. Place 2 cups fresh or frozen blueberries in small saucepan, mix together 1 tablespoon cornstarch and 1/3 cup water and pour over berries. Cook over medium heat until thick and clear. Sweet to taste, using artificial sweetener if desired.
	Best way to freeze strawberries Freeze whole strawberries on a cookie sheet until firm and then transfer to heavy plastic bags or 5-quart ice-cream pails for storing.
	Make frozen raspberries taste like fresh For fresh tasting frozen raspberries, thaw one pint of frozen berries in a syrup solution of 2 cups water to ½ cup granulated sugar. Drain and use immediately.
	Restoring crispness to celery When celery loses its crispness, place it in a pan of cold water along with a sliced raw potato. Let it stand for awhile and the celery will again be crunchy.
	A refreshing liquid, fruit snack Combine 1-1/2 cups orange juice, a peeled banana and a tray of ice cubes in a blender. Blend on high speed until smooth and creamy.
	Simple, tasty strawberry treat Dip fresh strawberries into sour cream or yogurt and roll in strawberry-flavored gelatin granules for a tasty treat.
	No muss, no fuss preparation of ground meats When mixing ground meat with other ingredients, put the meat and ingredients in a plastic bag and zip it shut. Then knead the mixture in the bag. This way you don’t have to wash either a bowl or your hands afterward. You can also freeze whatever you don’t use right in the bag.
	Quick baked potatoes First cook 3 minutes in the microwave, then 20 minutes at 375 in a conventional oven to crisp the skins. Remember to pierce the skins before microwaving.
	Easy removal of canned ham Before opening a canned ham, run hot tap water over the container for a few minutes. The ham will slip out easily.
	Eliminate cabbage odors When cooking, put a piece of celery in the kettle to kill the cooking odor. No cabbage smells in the house.
	One-step process for melting chocolate squares for recipes Melt chocolate squares for recipes right in their wrappers in the microwave oven. Be sure the wrappers are paper, NOT foil. Then, just scrape the melted chocolate into the mixing bowl.
	Make beautiful browned pancakes Pancakes will brown just beautifully if you add 1 tablespoon of molasses to your batter.
	Homemade powdered sugar Make super-fine sugar by whirling granulated sugar in a blender or food processor until powdery.
	Keep corn on the cob garden fresh for up to a week Immediately husk the corn and remove silk. Then, place cobs in zip top plastic bags in between layers of paper towels that you have soaked in cold water. Refrigerate. When ready to cook, remove as many cobs as you need.
	Lemon juice as a substitute in recipes Lemon juice may be substituted for vinegar in many salad and vegetable recipes. Just a squeeze makes vegetables taste livelier, too!
	Get more volume in egg whites Let stand in room temperature before beating. Use a glass or metal bowl, not plastic, with a tapered bottom and wide top. Egg whites expand six times when eaten, so make sure the bowl is large enough.
	For long-term storage of fish Wrap fish in freezer paper, heavy-duty foil, or heavy-duty plastic bags and freeze no longer than 3 months.
	Preparing fresh fish Fresh fish is highly perishable and should be prepared within a day or two. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.
	What to look for in purchasing fresh fish When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don’t purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.
	What to look for in purchasing frozen fish When buying frozen fish, look for packages that are solidly frozen, tightly sealed, and free of freezer burn and odor.
	Tearing instead of cutting greens for salads Just before serving, tear, don’t cut, the greens into bite-sized pieces. Cutting greens with a knife will turn the edges brown with time.
	Preparation of iceberg lettuce For iceberg lettuce, cut out the core with a paring knife. Or grasp the head in your hand and hit the core area against the countertop; life out the core. Rinse the head under running water and drain core-side down.
	Successful storing of greens Wash greens thoroughly in cool water pat them dry with a clean paper or cloth towel to remove water. Store in a covered container or plastic bag, and refrigerate at least 1 hour before serving to crisp the greens. Place a piece of paper towel in the bottom of the container to absorb extra moisture.
	Best way to select lettuce and cabbage Select greens that are crisp and free of discoloration. Iceberg lettuce and cabbage should be firm and solid.
	Easy cutting for cinnamon rolls Place a piece of dental floss or heavy-duty thread under the rolled dough, 1 inch from the end. Bring the sides of the thread or floss up around the dough and cross it over at the top, cutting through the dough and filling. Repeat every inch.
	Best ways to store tea You can store tea bags or loose tea at room temperature in an airtight container for up to 2 years. Be sure to keep each kind or flavor of tea in separate storage containers.
	Best ways to store coffee To preserve maximum flavor, store fresh ground or whole bean coffee in an airtight container in the refrigerator for up to 2 weeks. Long-term storage is best done in the freezer for up to 1 year. Unopened vacuum-packed cans or packages of beans or ground coffee can be stored in the pantry for up to 1 year.
	Boiling old potatoes When boiling old potatoes, add an onion with a few whole cloves stuck in it. Then remove after boiling for five minutes. This removes the flavor of the potatoes and eliminates any ‘faded’ taste.
	Jelly won’t jell? Try bringing it to a boil with several slices of unpeeled lemon and orange.
	Skinning new potatoes If you don’t like to scrape new potatoes, then try this: Boil them until tender (but not done), slip off the skins, and then steam with butter until done.
	Easy removal of strings from green beans For an easier method of completely removing the strings from green beans, try this: After thoroughly washing, plunge the beans into boiling water or five minutes, and drain. The strings can then be removed readily.
	No tears onion peeling Onions dipped in scalding water before peeling will never cause the eyes to water.
	Correct oversalting Too much salt in gravy or soup may be remedied by adding a quartered white potato and boiling for 10 minutes.
	Eliminate grease on soups Excess grease on soup or stock may be removed quickly by dropping several ice cubes into it for a minute. The grease may then be dipped out with a spoon.
	Dental floss works for more than just teeth Pull taut and slice through soft cheeses and cakes cleanly.
	Ice buckets are multi-purposed Need an extra serving dish? Ice buckets are insulated, so they’ll keep foods hot or cold.
	Aluminum foil cleans pots Save scraps of foil, ball them up and use as pot cleaning pads.
	Orange peelings eliminate bad odors An economical way to destroy disagreeable odors is by burning orange peeling.
	Cheese adds surprises Cheese improves the flavor of many foods. For example, try adding a little cheese to the pastry when making apple pie. Also, add a bit of grated cheese when making scrambled eggs.
	No more sticky measuring utensils Before measuring syrup, honey, or molasses grease the measuring cup or spoon thoroughly with butter to prevent the syrup from clinging to the cup or spoon.
	Using substitutes with jello and cake mixes When making jello, try substituting fruit juices for water, and when making a cake from a packaged cake mix, try substituting a lemon-flavored carbonated soft drink for the water.
	Baking with raisins or currants Before adding raisins or currants to the batter for cake or muffins, heat them in a dish over low heat or hot water until they are very warm. This will prevent them from sinking to the bottom of the cake or muffin.
	No more cracked baked apples To prevent apples from cracking open when baking, prick them in several places with a silver fork before putting them in the oven.
	A different taste for applesauce Try adding one-third as much orange slices to the ready-made sauce and boil for about five minutes.
	Cooked veggie tops Save the tender tops of beets, onions, radishes, and celery, and then cook them as you would greens. They’re delicious and different!
	Corn-on-the-cob with a flair Try this for your next outdoor cookout. Boil it for six minutes, then toast over hot coals for several minutes. It is wonderful!
	Get more juice from citrus fruits Lemons, oranges, and other citrus fruits will yield a third more juice if immersed in hot water for a minute or two.
	No more cracked eggs when boiling When boiling eggs, you may have found that the white often comes through the shell and spoils the taste. To prevent this, add a tablespoon of salt or vinegar to the water before boiling.
	Easy to spread icing A few teaspoonfuls of water added to stiff icing makes it spread more easily.
	The best boiled eggs Cover the eggs with cold water and bring it to a rolling boil. Then cover the pan, remove from the heat, and let stand for 30 minutes.
	Reduce mess when cutting sweet corn off the cob When cutting sweet corn off the cob to freeze, use an angel food cake pan to reduce the mess. Use the center of the pan to support the ear as you’re cutting, and the corn falls neatly into the pan.
	Crumbs give breads and cakes a nice crunch Add cereal crumbs to your zucchini bread and cake. It gives the bread and cake a nice crunch and gets rid of those odds and ends of cereal in your cupboards.
	Save time and cleanup when frying bacon or sausage When bacon or sausage are on sale, buy extra and fry it all at once so you have only one mess to clean up. After the meat has drained and cooked, freeze it until needed. Using a foil-covered tray in a toaster oven, it’s easy to reheat the amount you want for breakfast.
	Clear plastic deli containers provider cheaper and better storage Instead of using expensive plastic food containers that you can’t see through and are bulky to store, buy clear plastic deli containers at a restaurant supply store. They’re much cheaper, you can see what’s inside and they stack nicely in your cupboard when not in use.
	Open problem jars easily If you have a problem opening jars, try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.
	Testing for freshness of eggs To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh - if it rises to the surface, throw it away.
	Testing eggs Old eggs are smooth and shiny. They will float in a glass of water. The egg white is watery and the yolk is flat in an egg roughly 3 weeks old.
	Treating deep fat fryer Add vinegar to your deep fat fryer to eliminate a greasy taste.
	Peeling onions Before peeling onions, put the knife under water for a few seconds. Repeat. No more tears!
	Tying a package Before you tie up a package, wet the string. Drying, it will strengthen and better secure the package.
	Eliminate raw fish odors Sprinkle coffee on raw fish to keep the odor from affecting the refrigerator. The coffee is easily washed off and will not discolor the fish.
	Save on plastic wrap Instead of using plastic wrap to cover bowls in the microwave, cover a round heatproof glass bowl with a round heatproof glass casserole cover or with an inverted heatproof glass bowl of the same size. A heat-resistant round glass pizza pan also works well, and the overhang makes removal and recovery both safe and easy.
	After the coffee, coffee grounds still useful Rather than removing your coffee grounds by pouring them into the garbage, throw them into the sink and cover with a lot of warm water. It will deodorize and degrease the drains.
	Dried herbs and spices Because dried herbs and spices lose their potency quickly buy only a small amount at a time. When using fresh herbs and spices, use 3 times the amount of the dried.
	Create fresh aromas To create a fresh, clean aroma in the washroom, place a sheet of fabric softener in the wastebasket. You can also do the same with the wastebaskets around the rest of the house, such as the one at your desk.
	Coffee grinder cleaner Grind up a cup or so of rice in a coffee grinder to clean the grinder and sharpen its blades.
	Eliminate grease from soup or gravy To lessen grease in soup or gravy, place a lettuce leaf in a pot of greasy soup or pan of greasy gravy - it'll absorb the grease - then, remove the leaf from the pot and discard.
	Remove gelatin from molds To get gelatin out of the mold easily, before filling, rinse the mold in cold water and coat the inside with salad oil. The oil will leave a nice glaze on the gelatin.
	Child safe drinking glass To prevent a small child from dropping his glass, place 2 rubber bands approximately 1 inch one apart on the glass. No more slips from little hands.
	Emptying a bottle When emptying a bottle, swirl the bottle around and the liquid will pour faster.
	Cutting fresh bread To easily cut slices of fresh bread, just scald the knife blade you’re using.
	Kitchen deodorizer Deodorize dishes, pans, cutting boards or utensils with pungent odors by adding 1/4 cup of lemon juice to your dishwater.
	Remove bad kitchen odors Fish or spoiled food odors disappear for good when a bowl of white vinegar is placed on the counter for a few hours.
	Cleaning coffee maker To clean your coffee maker, pour straight vinegar into it as if you are making the coffee, no filter is need. Turn coffee maker on as if you were making a pot of coffee. Repeat this with a new batch of vinegar until it runs clear of calcium deposits.
	Cut pizza with shears No pastry wheel? You'll find that kitchen shears cut through pizza, stringy cheese and all, more quickly and cleanly than a knife. And, they won't scratch or mar your pizza pan.
	From tiles to trivets Glue felt to the bottom of a few tiles and place by the stove to make heatproof surfaces for pots.
	Children and kitchen accidents Always turn the handles of pots and pans that are sitting on the stove away from the outside edge of the stove toward the backside where they are beyond the reach of little ones.
	Atmosphere perfumed Empty a sample of perfume on your vacuum cleaner bag and the smell will spread throughout the house whenever you vacuum.
	Cleaning shellfish Washing the shells in salt water cleans out the sand
	Ants in the kitchen If ants invade your kitchen, put bay leaves in the corners. They won't come back.
	Killing bacteria in sponges To disinfect smelly sponges, wash the sponge thoroughly, then microwave it while it is wet for about one minute. When you see steam from the sponge, the bacteria in the sponge will be dead. Remove carefully, it will be hot! Wash the sponge thoroughly before use. **Make sure the sponge has no metal components!
	Destroy household odors Eliminate household odors. Just set out white vinegar in open dishes to destroy odors.
	Recipe books To protect recipes/books while cooking, put transparent plastic over the recipes/books to prevent ingredients from spotting the recipe.
	Frayed shoelaces So the ends laces won't separate, use hair spray or clear fingernail polish on them.
	Fragrant laundry For fragrant results when washing a bathrobe, blankets, or a bedspread, add to final hot rinse water, a pinch of favorite bath salts. Let soak for about ten minutes in the water and then finish the wash cycle.
	Spills on carpet For carpet spills, keep baby wipes handy, they are great in a pinch and it doesn't set stains. Blot the stain and do not rub so as not to distort the carpet fibers. If needed, use a few wipes and step on them to help absorb the stain. Also good on clothing and upholstered furniture.
	Sorting nuts An easy way to sort nuts that will enable you to save time by easily selecting the healthy nuts is to throw the nuts in a basin of fresh water. Those that are bad or damaged will float, whereas the others fall to the bottom
	Firmer mattress Want to keep you mattress firmer? When you change your bed sheets, turn the mattress in the 2 directions (above/below and head/feet) to avoid impressions being permanently made in the same places.
	Fried fish odors To remove fish odor from cookware, after removing fish from the frying pan, fill the pan with hot water and add some vinegar. Let simmer for a short time and that will clear away the odor from the room as well as from the pan.
	Save time in food prep Get ahead on food preparation. Prepare large amounts of chopped onions, jalapeno's, sweet peppers, and other ingredients you need small amounts of, and freeze them. It saves time the next time you need them.
	Cottage Cheese, Sour Cream & Yogurt Keep cottage cheese, sour cream, and yogurt fresher longer by storing carton in the refrigerator upside down.
	Measuring substances that stick Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
	Sour Sponges To clean a sour sponge, soak the sponge in lemon juice and rinse it out. This will remove the odor for good but keep in mind that it is important to either dispose of, bleach, or run your sponge through your dishwasher regularly to keep bacteria from growing.
	Stains in Plastic Storage Containers To clean plastic containers, use a baking soda paste (baking soda and water) and rub into the stain. You can then rinse with vinegar (optional) and wash normally. To avoid stains in the first place, spray container with cooking spray before putting things in it that stain i.e. spaghetti sauce.
	Fresh eggs Are your eggs fresh? Fresh eggs are rough and chalky. They will sink and stay horizontal on the bottom of a glass of water. The egg white is viscous and close around the plump yolk.
	Repel insects from food To keep crawling insects away, place bay leaves in kitchen drawers and in flour and sugar sacks.
	Removing kitchen and food odors To remove odors, soak pure vanilla on a cotton ball and place in a saucer. Put the saucer in the car or refrigerator to remove odors. Keep cotton ball out of reach of children as it contains some alcohol.
	Removing stuck-on food Food stuck to the bottom? Fill the pot, pan, or crockpot with water and place a fabric softener sheet in the water. Allow to soak overnight. The food will wipe right out!
	Quick-tanned pancakes When cooking pancakes or waffles, add a pinch of sugar to the batter to help them brown more quickly.
	Browning pan-fried meats For even, deep browning of pan-fried meat and poultry, blot the surface of the item with paper towels to remove excess moisture before cooking.
	Stuffed Cabbage Instead of blanching cabbage leaves to wilt them for stuffing, simply leave the whole head in the freezer overnight.
	Freeze strawberries For a good freezing, sprinkle them with powdered sugar and place them in your freezer flat (no stacking until after they are frozen).
	Make candles shine To shine your candles, simply rub with a nylon stocking.
	Clean paintbrushes Soak your used paintbrushes in warm water with a dryer sheet, and that pesky latex paint will come off in under a minute.
	Tenderize meats Marinating quickly tenderizes meat and also adds additional flavor. Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.
	Wax paper Wax paper is endlessly useful. Use it to catch grated cheese, to place under seasoned flour for breading or spices for blackening, to tear into strips to slip under a cake you are icing, or to cover a dish you are micro waving.
	Whole fish preparation Scale a fish easily by rubbing vinegar over its skin. To neatly bake a whole fish, wrap in aluminum foil. When done cooking, open the foil and gently slide a spatula under the fish.
	Polishing copper To polish copper, rub an ample amount of catsup on the copper and let it stand for 5 minutes. Rinse off the catsup with hot water and dry to find an incredible shine.
	Votive candleholders To prevent the wax from melting and sticking to the inside of a votive candle holder, pour a bit of water in the holder, then place the candle on top. If you're reading this tip too late, and there's already wax stuck inside your candleholder, pop it in the freezer for an hour. The wax will chip right off.
	Grilling meats When grilling meats, it is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.
	Preserving lettuce Perk up soggy lettuce by soaking in cold water with some lemon juice. To store place in a zip lock bag with paper towel to absorb moisture.
	Frosting Tips Add a pinch of baking soda to your frosting and the frosting will stay moist and prevent cracking.
	Preserve older cheese To prevent hard edges from forming on older cheese, lightly oil the outsides OR rub with butter before storing.
	Shredding cheese To easily shred cheese, let sit in freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
	Storing apples Refrigerated apples last up to 10 times longer than those left at room temperature. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic or brown paper bag.
	Boiling Over Butter or grease the rim of a pan in which you cook rice or pasta so it won't boil over.
	Grilling On Skewers When using wooden skewers for kebabs, soak in cold water for 10-30 minutes to prevent them from burning. Thread shrimp onto skewers lengthwise so they won't curl as they grill. They're also less likely to fall into the fire.
	Cooking meats Allow meat to stand at room temperature 1 hour before cooking. It will cook more quickly, brown more evenly, and stick less when pan-fried. (Do not do this with highly perishable meats like ground beef and organ meats.)
	Real Bacon Bits To quickly and easily make real "bacon bits", hold slices of raw bacon over a frying pan, cut off little pieces into the pan with kitchen shears, then brown, stirring often; drain off grease.
	Leftover onion If you need only 1/2 of an onion, save the root half. It will last longer.
	Boiling eggs Add vinegar to the water when boiling eggs as the vinegar prevents the shells from cracking.
	Cracked eggshells To prevent eggshells from cracking, add a pinch of salt to the water before hard-boiling.
	Gum On Clothing Use egg whites to remove gum on clothing. Brush egg white onto gum with a toothbrush. Let sit for 15 minutes and then launder on the items normally.
	Microwave splatters Food splatters all over the inside of your microwave and cooks itself on after time. To easily remove this mess, place a sponge soaked in water in the microwave. Cook on high heat for 2 minutes then allow it to sit without opening the microwave door for 5 minutes. The splatters are now ready to be wiped right off - no scrubbing - and your sponge is right there!
	Make beautiful piecrusts Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
	Juicy barbecued meats Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
	Barbecuing with sauces Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since these products will burn easily and are seldom considered an internal meat flavoring.
	Effective dishwashing For more effective dishwashing, add a few tablespoons of vinegar along with the dishwashing detergent when washing dishes. The vinegar cuts the grease and leaves dishes sparkling.
	Turkey stuffing All of us have had trouble getting the stuffing out of the turkey. Next time place a piece of CHEESECLOTH in the cavity then put in the stuffing. When done pull out the cheesecloth and the stuffing comes out intact.
	Teapot and kettle cleaner To remove hard-water and lime build-up in a teapot or kettle, pour in two cups of vinegar and bring to a boil. Let simmer for about 10 minutes, then rinse well.
	Kill mildew in fridge Wiping the inside of the fridge with vinegar helps prevent mildew because acid kills mildew fungus.
	Getting juice from fresh lemons To 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.
	Operate freezers efficiently Freezers run more efficiently when they're three-quarters or more full. When provisions drop, fill milk cartons or jugs with water and put them in the freezer to take up empty space.
	No mess baked cakes When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead - no white mess on the outside of the cake.
	Utilize leftover wine Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
	Crisp veggies Crumbled newspapers lining the vegetable compartments of a refrigerator will keep veggies crisp.
	Preserving nonstick pans Before heating a nonstick pan, always coat it with nonstick vegetable cooking spray and never heat the pan more than 3 minutes before adding food.
	Removing burned food from skillet To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop.
	Checking frying food temperatures To find out if oil is the proper temperature for frying foods: For deep-fat frying, drop a cube of white bread into the hot oil. If it browns evenly in 60 seconds the oil is 350-365 degrees, in 40 seconds, 365-382 degree, 20 seconds, 382-390 degrees. For shallow frying, the oil is hot enough if it is shimmering and rippling along the bottom of the pan. The most reliable way to gauge the temperature is to use a deep-fat thermometer.
	Hardened brown sugar Place a slice of apple in hardened brown sugar to soften it back up.
	Ice cone drips Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
	Budding potatoes To keep potatoes from budding, place an apple in the bag with the potatoes.
	Correct over salting Place a raw potato in a pot of salty soup - it'll absorb some of the salt - then, remove the potato from the pot and discard.
	Baking pan cleanup Line baking pans with aluminum foil before you cook to avoid scrubbing pans afterwards. To line pans easily, turn pan upside down and press a sheet of heavy-duty aluminum foil around it. Remove foil. Flip the pan over and drop foil inside. Crimp edges of foil to rim of pan.
	Boiling corn on the cob When boiling corn on the cob, add a pinch of sugar to help bring out the corn’s natural sweetness.
	Greasy Gravy A small amount of baking soda added to gravy will eliminate excess grease.
	Wok Cooking Don't stir ingredients as you add them to a wok. You'll cool the wok and make the food greasy.
	Storing tomatoes Tomatoes last longer if you store them with the stems pointed down.
	Simple copper cleaner Sour milk actually cleans copper! Pour the milk in a flat dish. Soak the copper for about an hour and clean and usual.
	Make sticky-free Rice Krispies treats Run your hands under cold water before pressing Rice Krispies treats in the pan-the marshmallow won't stick to your fingers.
	Keep celery fresh Wrap celery in aluminum foil when putting in the refrigerator - it will keep for weeks.
	Cookbook holder When your cookbook won't lie flat when opened on the counter, place a glass baking dish on the pages (you can read through the glass) or secure each side with a rubber band.
	Boiling pasta Use a lightweight pot for boiling pasta; water will come to its initial boil faster and will return to the boil faster, too, saving time and preventing the pasta from clumping at the bottom of the pot.
	Fluffier scrambled eggs and omelets For fluffier scrambled eggs or omelets, the eggs should be at room temperature before beating.
	Gently cooked hard-boiled eggs For perfect hard-cooked eggs, cover the eggs with cold water and bring to a boil. Then turn off the heat and let the eggs sit on the burner for 10-15 minutes
	Fluffy egg whites To beat fluffy egg whites, there must be no trace of yolk in the whites, the whites should be at room temperature and the utensils must be absolutely clean. The tiniest bit of grease left on the bowl or whisk, or from the yolks will keep the whites from expanding properly.
	Stuck baked cookies Slide dental floss under freshly baked cookies that are stuck to the baking sheet.
	Makeshift cake stand If you need an additional cake stand, turn a sugar bowl upside down and center a large plate on top. Secure with double-stick strips or removable putty.
	Eliminate Water spots Add ½ cup white vinegar to the final rinse cycle of the dishwasher to get rid of spots on glasses.
	Homemade scouring pad If you don’t have a scouring pad, ball up a piece of tinfoil and use it to clean your pots.
	Homemade icing bag Can’t find an icing bag? Fill a plastic zip top bag with icing. Twist the bag, seal and snip a small piece off the corner with scissors.
	Grease splatters To prevent spattering grease, sprinkle a little salt in the frying pan.
	Broiler pan or barbecue grill cleanup Easy cleanup for a broiler pan or barbecue grill – sprinkle with dry laundry detergent, then cover with a damp cloth or paper towel. The pan or grill should come clean with little scouring.
	Cleaning dried egg Pans with dried egg on them need to be soaked in cold water. Hot water hardens them.
	Opening fresh oysters or clams To make opening fresh oysters or clams easier, leave them in the freezer for about an hour before opening.
	Potato Casserole Use leftover mashed or baked potato to make a casserole: Line the bottom of the dish with mashed or sliced potatoes, fill with ground meat and vegetable mixture, top with cheese and bake at 350° for about 25 minutes or until cheese is bubbly.
	Whole piece shelled walnuts To shell walnuts and get whole pieces every time, soak the nuts overnight in salted water, then crack gently.
	Soften butter quickly When you need softened butter for a recipe, grate a stick of butter – it softens quickly.
	Stop pots from boiling over To prevent pots from boiling over, add a teaspoon of oil or butter to the water and don’t close the lid tight. Works for oatmeal, noodles, split pea soul and other starchy foods.
	Barbecue grill cleaner To clean the barbecue grill, cover one side with aluminum foil and wrap tightly at the edges. Just before cooking, when the coals are hottest, place the grill over the fire and “cook” it for about ten minutes. Remove the foil and any residue will brush off easily.
	High gloss surface cleaner Polish with toothpaste! Clean and polish high gloss surfaces by rubbing with toothpaste, letting it dry and then buffing to a nice shine.
	Store raw peeled potatoes Uncooked peeled potatoes can be stored in the refrigerator for three or four days if they are kept in water with a few drops of vinegar in it.
	Seeds and nuts kept fresh To keep seeds and nuts fresh, freeze them. Freezing preserves the oils that are the essence of the flavor. Also works for flour, cereal and chips.
	Keep crackers fresh Crackers stay fresh in the freezer if you are careful to wrap them securely.
	Keep leftover onions fresh To save part of an onion, rub the cut side with butter, wrap in plastic wrap and refrigerate.
	Sauce and soup thickener To thicken sauces or soups, blend two tablespoons of butter with two tablespoons of flour and shape into small balls. Drop them, one at a time, into the hot liquid, stirring as the sauce thickens. Do not let the liquid boil – merely simmer long enough to get rid of the raw flour taste. The two-tablespoon mixture is enough to thicken one cup of liquid.
	Stick free measuring utensils When measuring syrup or honey rub a little cooking oil in the measuring cup or spoon before you use it to keep from sticking and rinse in hot water when you are done. If a recipe calls for butter or oil, measure first, then use the coated spoon for measuring sticky stuff.
	Stick free frying To fry without sticking, heat the pan before adding oil or butter.
	Save energy costs when baking Reduce energy costs when baking by turning off the oven eight to ten minutes before cooking is complete. With the door closed, the food and the oven retain enough heat to finish the cooking.
	Easy cider steeping You can use your automatic coffeemaker to steep cider. Place cinnamon sticks and cloves in the coffee basket, then brew as usual.

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