Cooking Tips

 
When cooking boneless meats, 
 first place each piece between two sheets of wax paper 
 and pound thin with a rolling pin or heavy bottle.  
 The meat will cook much faster.

 
Fry a pound of bacon at a time and freeze 
 what you don't need right away.  Wrap portions in foil; 
 to reheat, put one of the foil-wrapped portions in a 
 hot oven for a few minutes.

 
Make extra pancakes whenever you cook a fresh 
 batch. Put the extras in a plastic bag and freeze. 
 When you need pancakes in a hurry, wrap three or four 
 in a paper towel and microwave 1 to 2 minutes on 
 HIGH (100 percent power). 
 Cooking Tips -- Dave's Version     
 

 
Put colored frosting into a plastic ketchup or mustard dispenser for quick cake decorating jobs. 
 The dispensers also can be used for piping fruit purees, jellies, softened cream cheese and mayonnaise.

 
Cut cleaning time when using a food processor by grinding all the dry ingredients first.  Then, work 
 your way up to the messiest liquids. You'll find you can skip several wash-and-dry steps.

 
Before measuring honey, molasses or other sticky liquids, spray the measuring cup with non-stick cooking 
 spray such as Pam.

 
When you make a casserole, make two.  Bake the second until almost done and pop it in the freezer, after 
 labeling it.  The next time you want the dish, the frozen one can be reheated in a snap.

 
When working with dough, dampen the work surface before covering it with wax paper.  The dampness hold 
 the wax paper in place and keeps it from slipping when using the rolling pin.  When the work is finished, 
 roll up the wax paper and discard it -- there's no more cleaning up to do!

 
The quickest and easiest way to grease pans is to slip your hand into a sandwich bag and then into the 
 shortening can.  Smear away and come out with a clean hand.  When finished, turn the bag inside out and discard.

 
When baking a chocolate cake, use cocoa to flour the greased pan.  When baking light colored cakes, use 
 powdered sugar to flour the greased pan.

 
To bake custard pies (such as pumpkin) without the crust getting soggy, sprinkle a tablespoon each of 
 flour and sugar on the crust, and rub gently with fingertips before adding the filling.

 
To prevent pie crust edges from over browning, fold a 12-inch square of aluminum foil into quarters. 
 Cut out the center, leaving an 8-inch hole.  Unfold and place foil over the partially baked pie crust to 
 shield the edges.

 
Lightly flour the knife blade before chopping nuts in a food processor.

 
Dip a sharp knife in warm water or coat it with vegetable cooking spray before slicing a cheesecake.

 
To grate a small amount of onion, squeeze a small piece of onion through a garlic press.

 
To check doneness of yeast breads, insert an instant-read thermometer into the center of bread; it 
 should register 190 degrees.

 
For easy cleanup, spray a grater with vegetable cooking spray before grating cheese or orange rind.

 
To quickly chop onion without using a food processor, roll a pizza cutter over onion slices.

 
Freeze leftover almond paste up to three months.

 
Store leftover fresh mushrooms in a paper bag to prevent dampness, which causes them to turn brown.

 
Fresh cranberries can sometimes be difficult to find.  Buy cranberries when they're in the store, and 
 freeze them in the 12-oz. plastic bag they come in up to one year.

 
Purchase candied fruit on sale after the holiday season, and store in the refrigerator for next year's 
 baking.

 
Freeze leftover buttermilk up to three months and leftover eggnog up to six months.  To reuse, thaw 
 overnight in the refrigerator, and stir vigorously before using.

 
Easy Gravy: Pour off all but 2 tablespoons of drippings from pan.  Add 2 cups water, broth or bouillon. 
 Cook over medium heat, stirring to loosen browned bits.  Remove from heat.  Mix 2 tablespoons Cornstarch and 
 1/4 cup cold water until smooth.  Stir into pan.  Add desired seasonings.  Stirring constantly, bring to a boil 
 over medium heat and boil 1 minute.  YIELD: 2 cups

 
Medium White Sauce: Mix 1 Tablespoon Cornstarch and 1 Cup Milk until smooth.  Add 2 tablespoons margarine, 
 1/4 teaspoon salt and 1/8 teaspoon pepper.  Stirring constantly, bring to boil over medium heat and boil 1 minute. 
 YIELD 1 cup (Use for creamed vegetables, meat, poultry, fish or casseroles).

 
To Thicken Hot Liquids: Mix Cornstarch with a little cold liquid until smooth before adding to hot liquid.

 
Easy Rule Of Thumb: 1 Tablespoon Cornstarch = 2 Tablespoons Flour.  To use cornstarch for thickening gravies, 
 sauces, soups and stews when your recipe calls for flour, use half as much cornstarch as flour.

 
Storing Gingerroot: Fresh gingerroot has a tough skin that must be carefully removed.  For small amounts, 
 slice off a knob or piece as needed; peel the knob with a vegetable peeler or a small paring knife, and then 
 mince, slice or grate.

 
Choose one of three storage methods for leftover gingerroot: 
 1) Slice off amount needed; place remaining unpeeled root, wrapped in a white paper towel, in a plastic bag
 and refrigerate up to three weeks. 
 2) Seal an unpeeled piece in a zip-top plastic bag and freeze up to 1 month. To use, slice amount needed off 
 of the unthawed root, and return the remainder to freezer. 
 3) Place peeled slices in a jar, cover with dry white wine or dry sherry, and refrigerate up to six months. 
 Use ginger-flavored wine or sherry in salad dressings or stir-fry recipes; replace used portion with additional 
 wine to keep gingerroot immersed.

 
Leftover fresh gingerroot keeps up to three months wrapped in a white paper towel in the refrigerator's 
 vegetable drawer.  For longer storage, slice gingerroot and place in pale dry sherry up to one year; use 
 gingerroot slices when stir-frying and ginger-flavored sherry in other recipes.

 
An irregularly shaped gingerroot, called a "hand", can have any number of bulging knobs growing at odd 
 angles.  The smaller knobs radiating from the main root have a more delicate flavor.  Look for rock-hard 
 pieces with smooth, plump, shiny skin.  Check for a fresh, spicy fragrance.

 
Ginger Math: 1 tablespoon grated fresh gingerroot equals 1/8 teaspoon ground ginger.

 
Cut throw away aluminum pie pans into wedges, and when baking a pie, place one wedge in the pie pan with 
 the bottom crust on top of it.  After sealing the top crust, mark the position of the wedge and at serving 
 time cut the first piece here.  Slip the knife under the wedge and it comes out in one unbroken piece.  For 
 the remaining cuts, slip a metal spatula under the edge of the wedge, and it comes out easier than with a 
 conventional pie server pushed under the back.  Put the aluminum pie wedge into the dishwasher and use it 
 again and again.

 
To keep a pie crust from burning, cut the center out of a foil pie pan. Invert it and place it over the 
 pie so only the fluted edges are covered.  The crust will brown nicely, but won’t burn!

 
Use Cinnamon Oil in Plastic Bag to Make Fragrant Pine Cones:  First, you will need several pine cones, a 
 large self-sealing plastic bag and some cinnamon oil, which can be bought at candle or craft stores.  Just put 
 several pine cones in the bag, add two to three drops of the oil, close the bag and shake well to disperse it. 
 Set it aside for about 24 hours to give the cones time to absorb the scent.  Eventually, they will lose their 
 scent, so simply repeat the process when needed, and enjoy!

 
Sometimes coated frying pans develop a sticky residuefrom cooking oils.  Simply put the frying pan on the 
 stove top over high heat, fill to the brim with water and about ˝ cup of vinegar, then bring it to the boil.  
 All of the sticky residue floats to the top and you can skim it off with a paper towel.  Let the water cool 
 down before discarding, and wash the pan with soap and water.  Reseason it as needed with cooking oil.

 
Put vanilla extract in a spray bottle and spray a suitcase on the inside.  Set outside in the sun for awhile. 
 When you bring it inside, saturate some tissues with vanilla and leave them for a few days inside the suitcase. 
 This really gets out the “stale” smell.


 
Adding Epsom Salts to Rinse Water for Curtains:  First, launder the curtains as recommended by the manufacturer. 
 The Epsom-salts bath is easy to do.  Fill the sink with cool water and add 1 cup of Epsom salts.  Swish the water 
 around until the Epsom salts are completely dissolved.  Next, add the curtains, making sure all the material is
 soaked.  Then hang the curtains out to dry.  When the curtains are completely dry, they should be crisp and wrinkle-
 free without ironing.

 

 
Storage Tips for Raisins: When raisins are packaged, they are soft and moist.  To keep raisins moist once a 
 package has been opened, store them in the refrigerator.  If raisins become dry or sugary, or if a recipe calls 
 for plumped raisins, simply cover them with boiling water or very hot tap water.  Soak raisins about 5 minutes, 
 drain, and pat dry. 

 
To Plump Raisins in the Microwave: Add 1 tablespoon water per cup of raisins.  Cover microwaveable dish with 
 plastic wrap, venting one side.  Microwave on HIGH 30 to 60 seconds; stir.  Cover and let stand 2 to 3 minutes.

 
20 Great Ways to Use Raisins:  


 
Bake in applesauce, spice or carrot cake; peanut butter, oatmeal or chocolate chip cookies; or brownies.

 
Stir into yogurt; custard; rice or tapioca puddings.

 
Sandwich with peanut butter and orange marmalade between bread; or mix into turkey or chicken salad.

 
Sprinkle on cold cereal, or with chopped nuts on ice cream.

 
Toss into cole slaw, carrot, three bean or Waldorf salads; or cold pasta or rice salads.

 
Knead into the dough of white, whole wheat or rye bread, bagels or rolls.

 
Add to apple, pecan or rhubarb pie or tarts.  (Of course, raisins make a superb pie by themselves!)

 
Saute with apple slices, butter and brown sugar for a delicious dessert.  Add them to fruit fritters or 
 doughnuts and deep fry.

 
Spoon in a sweet-sour sauce over ham, poultry or vegetables such as carrots of sweet potatoes.

 
Mix with apple pie filling to serve with roast pork, chops or spareribs; with mint jelly and vinegar to 
 serve with lamb; or with applesauce and a sprinkle of nutmeg to serve with pork or ham.

 
Soak in rum or brandy and serve flaming over crepes or ice cream.

 
Stew with dried apricots, apples and prunes as a compote or as a filling for crepes.

 
Plump in fruit juice or liqueur and serve over cake, ice cream or ginger bread.

 
Blend in an electric blender with cream cheese and apricot jam and serve on toast.

 
Combine in fruit salads and gelatin desserts.

 
Simmer with fresh or dried fruits and tapioca to make a fruit soup.

 
Heat with chocolate sauce as a topping for ice cream, or in maple syrup to serve over pancakes.

 
Cook with oatmeal for breakfast; add raisins and chicken bouillon when cooking rice.

 
Preserve in chutney, relish or pickled fruit.

 
Bake in cornbread, biscuits, muffins, scones or nut breads. 

 

 
Homemade Pre-Wash Spray: Mix equal parts of dishwashing liquid that doesn’t contain bleach, full-strength 
 ammonia and water.  Pour the mixture into a spray bottle and be absolutely sure to label the bottle and keep 
 it out of children’s reach.  Important Note: be sure to wash the garment immediately after using this homemade 
 spray; do not let it set because some staining may occur.

 
Use lifesavers candy to hold candles in place 
    on your next birthday cake!  Kids love 'em!  
     
 
Poke an egg with a small sewing needle before 
    hard-boiling, and the egg will peel with ease!   
     
 
Stuff a miniature marshmallow in the bottom
    of a sugar cone to prevent ice cream drips! 
     
 
Zap garlic cloves in the microwave for 
    15 seconds and the skins slip right off!      
 
Organize your magazines into groups according 
    to Seasons (Spring, Summer, Fall and Winter).  
    This way, you have several handy reference guides 
    for the appropriate Season/Holiday! 
     
 
Use a meat baster to "squeeze" your pancake batter on
    the hot griddle~perfect shaped pancakes every time! 
     
 
Always spray your grill with non-stick cooking spray 
    before grilling to avoid sticking! 
     
 
To keep potatoes from budding, place an apple 
    in the bag with the potatoes! 
     
 
To prevent egg shells from cracking, add a pinch 
    of salt to the water before hard-boiling! 
     
 
Use a pastry blender to cut ground beef 
    into small pieces after browning! 
     
 
Sweeten whipped cream with confectioners' sugar 
    instead of granulated sugar~
    it will stay fluffy and hold it's shape better! 
     
 
For easy "meatloaf mixing", combine the 
    ingredients with a potato masher! 
     
 
If you don't have enough batter to fill all cupcake tins, 
    pour 1 tablespoon of water into the unfilled spots...
    this helps preserve the life of your pans! 
     
 
To easily remove honey from a measuring spoon, 
    first coat the spoon with nonstick cooking spray! 
     
 
Run your hands under cold water before pressing 
    Rice Krispies treats in the pan~
    the marshmallow won't stick to your fingers! 
     
 
Mash and freeze ripe bananas, in one-cup portions, 
    for use in later baking~no wasted bananas 
    (or you can freeze them whole, peeled, in plastic baggies)
     
 
To quickly use that frozen juice concentrate, simply mash 
    it with a potato masher~no need to wait for it to thaw! 
     
 
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! 

 
Juice for Recipes
     
 
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 
    stove-top~skillet will be much easier to clean now! 
     
 
Spray your tupperware with non-stick cooking spray 
    before pouring in tomato-based sauces~no more stains! 
     
 
Transfer your jelly to a small plastic squeeze bottle
    ~no more messy, sticky jars or knives!  
    This also works well for homemade salad dressing! 

 
Jelly from Splenda
     You CAN make jelly from Splenda - I share lots of just such recipes in my
     cookbooklet called Preserving The Best At Timber Ridge Farm, but the secret I
     learned in my experimenting is that you CANNOT use liquid Certo with Splenda.
     You have to use the pectin for lower sugar recipes and you HAVE to make it a
     liquid by stirring the dry package into about 1/4 cup of water before stirring
     it into the fruit (or fruit juice) that's been sweetened with Splenda and cooked
     up to the boiling point.  Hope this helps.    -- JoAnna
     
 
To aid in washing dishes, add a tablespoon 
    of baking soda to your soapy water~
    it softens hands while cutting through grease! 
     
 
Save your store-bought-bread bags and ties~
    they make perfect storage bags for homemade bread! 
     
 
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!

 
To help cakes come out flat on top, 
     for decorating, 
     be sure to lightly drop the filled pan on the counter 
     three or 4 times 
     before placing in the oven.
     This helps remove extra air bubbles in the batter.

 
A cake decorator's secret for getting 
     really flat tops on cakes 
     is to wet a terry cloth towel and 
     wrap it around the outside of the cake pan 
     (secure with safety pin). 
     The moisture from the towel makes the cake cook more evenly. 
     NOTE: You can buy specially made up bands for this purpose 
     at cake supply shops.

 
Placing a cake that has just come out of the oven 
     on a damp cloth for a couple of minutes 
     will help it come loose from the pan and prevent sticking.
     If it cools too long in the pan, 
     return it to the oven to heat again for 5 minutes.

 
Wilton has a really good product called "Cake Release" 
     which when you brush it on the bottom and sides of pan 
     will prevent your cake from sticking every time!!! 
     I love it! 
     You can get it at Michael's craft stores and 
     probably any store that sells cake decorating items.   

 
Give your angel food cakes a new look by marbling them with color. 
     Just sprinkle a few drops of food coloring on top of the batter in the pan 
     and use a butter knife to gently swirl it around, producing a marble effect.

 
Adding a pinch of baking soda to icings 
     prevents hardening and cracking
     so the icing stays moist.

 
If you're having a problem with icing sticking to your spreaders, 
     dip it briefly in hot water first. 
     The icing will slide right off.

 
If the cupcakes you are making are destined for a lunchbox, 
     a less messy way of icing them is 
     to split them down the middle and 
     make an "icing sandwich."
     This way the icing can't stick to the wrappers.
     
 
If you accidentally over-salt a dish while 
    it's still cooking, drop in a peeled potato~
    it absorbs the excess salt for an instant "fix me up"! 
     
 
Next time you need a quick ice pack, grab a bag 
    of frozen vegetables out of your freezer~
    no watery leaks from a plastic baggie! 
     
 
When making bread, substitute non-dairy creamer 
    for the dry milk~it works just as well! 
     
 
Rinse cooked, ground meat with water when draining 
    off the fat~this helps "wash away" even more fat! 
     
 
Slicing meat when partially frozen makes it easier 
    to get thin slices. 
     
 
Instead of throwing away bread heels or leftover 
    cornbread, use them to make bread crumbs.  
    For use later, store them in the freezer. 
     
 
Wrap celery in aluminum foil when putting 
    in the refrigerator~it will keep for weeks! 
     
 
Substitute half applesauce for the vegetable oil in your 
    baking recipes~you'll greatly reduce the fat content! 
    (Example: 1/2 cup vegetable oil = 
    1/4 cup applesauce + 1/4 cup oil) 

 
Fat / Oil Replacement in Baking

 
Replacing Part of Oil in Salad Dressings
     
 
To ripen avocados and bananas, enclose them in 
    a brown paper bag with an apple for 2-3 days! 
     
 
Brush beaten egg white over pie crust before baking 
    to yield a beautiful, glossy finish! 
     
 
In recipes calling for margarine, substitute reduced-calorie
    margarine to help cut back on fat! 
    (Same goes with sour cream, milk, cheese, cream cheese, and cream soups) 
     
 
How do I 
     keep brown sugar from hardening?
     Brown sugar won't harden if you store it in the freezer. 

 
If your brown sugar has gone hard, 
     place a soft piece of bread in the package and close tightly. 
     In a couple of hours the sugar will be soft again. 
     Discard bread.

 
I take the seal of my Tupperware brown sugar storage, 
     run water over the inside, shake it off very well, 
     and put back on my storage container. 
     What little water that is left 
     keeps the brown sugar moist 
     or 
     restores moisture to it.
     
 
When boiling corn on the cob, add a pinch of sugar 
    to help bring out the corns natural sweetness! 
     
 
When starting your garden seedlings indoors, plant the seeds 
    in egg shell halves.  Simply crack the shells around the roots 
    of your plants and transplant them outdoors~
    the shell is a natural fertilizer! 
     
 
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. 
     
 
Keep the linings from cereal boxes~
    they make great substitutes for waxed paper! 

Waxed paper liners from cereal boxes are wonderful for cooking 
     corn-on-the-cob in the microwave.  Remove husks from corn, pop cobs into 
     the cereal box liners, and microwave.

 
Rubbing waxed paper over the inside and outside of a wooden salad bowl 
     will prevent it from becoming sticky.
     
 
Use hollowed out orange, grapefruit or melon halves 
    for perfect salad and dessert bowls! 
     
 
Quickly cut up pancakes using a pizza cutter! 
     
 
Clothespins make great clips for all of your open bags 
    (potato chips, cereal, marshmallows, etc.)! 
     
 
Pretzel sticks are a nice alternative to toothpicks 
    for spearing appetizers. 
     
 
Test baking soda or powder by adding a teaspoonful 
    of water to it.  If it fizzles, it's still good. 
     
 
Fresh herbs will stay fresh longer if you place them 
    in a dry paper towel and then in a plastic bag before 
    putting them into the refrigerator. 
     
 
Use instant potato flakes to thicken gravy, chowders, 
    soups and stews! 

 
What's an easy way to 
     thicken the broth in soups and stews 
     if I'm out of cornstarch?
     Add instant potato flakes until you reach desired consistency. 
     
 
To remove the core from a head of lettuce, 
    sharply hit the core end once against the counter~
    the core will loosen and pull out easily. 
     
 
Pour leftover coffee into ice cube trays and freeze for use 
    in iced coffee~no watered down iced coffee, and no waste! 
     
 
After flouring chicken for frying, chill for one hour~
    the coating stays adhered better. 

 
For fast and easy clean-up, spray your grater 
    with non-stick cooking spray before using it! 
     
 
Add a few drops of vegetable oil to the boiling water 
    when cooking pasta and rice to prevent the water
    from boiling over! 
     
 
To quickly remove corn kernels from the cob, 
    use a clean shoe horn~it fits perfectly! 
     
 
Prevent apple slices from browning by placing 
    in pineapple juice.  Stored in the refrigerator, 
    they'll keep for days and yield a delightful flavor! 

 
Store spices in a cool, dry place~heat and light 
    deteriorate them.  Store poppy seeds and sesame seeds 
    in the refrigerator to prevent them from going rancid. 
     
 
Grill meat a few minutes on each side before basting 
    to prevent contaminating your basting brush with the 
    bacteria often found on uncooked meat. 
     
 
Use an ice cream scoop to easily and quickly 
    remove the seeds from melons! 

 
Use an ice cream scoop, sprayed with nonstick
    cooking spray, to put muffin batter in pan.
     
 
Used coffee grounds make a great fertilizer! 
     
 
Recycle your leftover coffee cans, oat canisters and
    shoe boxes for handy storage bins!  Decorate them 
    for an attractive flair. 
     
 
To get the last little bit of chocolate sauce out 
    of the bottle, microwave it for 10-15 seconds~
    there's still quite a bit left in there! 
     
 
Store tomatoes stem side down 
    and they will stay fresher longer. 

 
Peeling Tomatoes
     
 
A salt shaker filled with flour works well 
    for dusting pans and coating chicken. 
     
 
For easy, clean storage, remove radishes from 
    their tops before putting in the refrigerator. 
     
 
For maximum freshness, store soft cookies tightly 
    covered, and crisp cookies loosely covered. 

 
Save dishes and time by using paper plates to hold your 
    bread crumbs and flour when coating meat and vegetables. 
     
 
Keep a ruler handy in the kitchen for quick and easy use! 
     
 
Mix batters in a large measuring pitcher~
    it makes for easy pouring and less mess! 
     
 
Grape juice makes a great substitute for wine in recipes 
    (purple for red wine and white for white wine). 

 
When making pudding, preheat the milk before 
    adding it to the mix~cooking time drops to only 
    about two minutes instead of ten! 

 
To easily remove seeds from a cucumber, cut it in half 
    lengthwise, then run a melon baller down the length of 
    both halves to scoop out the seeds. 

 
Make an easy mocha flavored cake by substituting coffee 
    for the water in a packaged chocolate cake mix.  For extra 
    flavor, also use 1 tsp. instant coffee or espresso! 
     
 
Use ice cream to flavor and instantly cool 
    hot cocoa and coffee! 

 
Stud oranges with whole cloves and place in a nice glass 
    bowl for a simple yet beautiful holiday table centerpiece. 
     
 
Out of granulated sugar?  Use brown sugar!  
    Out of brown sugar?  Use granulated sugar! 
     
 
Use a long, wooden skewer to easily dip candy! 

 
A peppermint stick makes a flavorful
    coffee and tea stirer! 
     
 
Use lowfat vanilla yogurt in fruit salads 
    for a delicious, lowfat alternative. 
     
 
For lighter, fluffier pancakes, turn them 
    as soon as the batter starts to bubble. 

 
Use a small, metal spatula to easily scrape up 
    sticky dough when kneading bread. 

 
Coffee pots come out sparkling clean when washed 
    with a mixture of 1 tablespoon of salt, a little water 
    and a sprinkle of baking soda.  Simply rub mixture 
    on with a wet dish cloth and rinse...good as new! 

 
Thaw frozen fish in milk to preserve 
    the fresh-caught flavor. 

 
Toss chocolate chips or raisins with enough flour to 
    give them a light coating before adding them to batter~
    this will prevent them from sinking to the bottom 
    when baking. 

 
Mini Chocolate Chip Dispenser
     
 
For a cake flour substitute, use 2 tablespoons of 
    cornstarch plus enough flour to equal one cup. 
     
 
Make Cake Flour    Yahoo Access

 
For a self rising flour substitute, use 1 cup all-purpose 
    flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt. 

 
Make Self-Rising Flour    Yahoo Access

 
Differences in Flour

 
For a tender, flaky crust, add one teaspoon of vinegar 
    or lemon juice as part of the liquid for each cup of flour
    in pastry and pie dough recipes. 

 
Spray beaters with nonstick cooking spray before 
    mixing cake and cookie batters to prevent clumping. 

 
To temper chocolate, melt 3/4 of the chocolate with 
    shortening (1 teaspoon per 12 ounces chocolate) in the 
    top of a double boiler over hot water (not boiling).  
    Stir chocolate constantly as it melts.  When just about 
    smooth, remove chocolate from the heat and briskly 
    stir in the remaining chocolate.  Stir constantly until 
    prefectly smooth. 
     
 
If a recipe calls for a can of blueberries, you may 
    make your own by using 2-1/2 cups of fresh or 
    frozen blueberries, 1 tbsp. of corn starch, 1-1/2 tsp. 
    of lemon juice, 1/8 cup of water.  Cook until thickened 
    and clear.  Cool before using as a substitute. 

 
Scroll down after clicking on this link to read about:
 Freezing Blueberries
     
 
Freeze leftover broth or stock in ice cube trays then 
    pop out into a freezer bag.  Eight cubes equals one cup. 

 
What I do about pasta is-
    I cook it whenever I am cooking something anyway. 
   Always VERY al dente.
   Then I drain it and put it into a zip lock bag with cold water.
   Whenever I am ready to use it, I drain, and put it into hot
   water.   Viola! Ready to go!
   In a Crock Pot recipe, I would just drain and add near the last
   of the cooking.
   This way it is never any trouble, and is ready to go!
   It saves me time and trouble when I am in a hurry.

 
One of the things that I do to help speed things up during the 
   week is to cook big amounts of chicken and lean hamburger on 
   the weekend. Then I store in 8 ounce containers in the freezer. 
   You can zap it in the microwave for a couple of minutes and add 
    to a recipe and that really speeds things up. I put the chicken 
    in the crock pot with a little water and it cooks up within a few 
    hours and is really tender and moist. Freezes really well.

 
Cooking & Freezing Chicken Breasts

 
Cooking Whole Chicken in Crockpot

 
Tender Chicken in Crockpot
   My BH&G Crockery Cookbook suggests putting the chicken pieces in frozen. 
   It states "We found that freezing the chicken before placing it in the crockery 
   cooker slows the cooking of the chicken and assures that it is tender but not 
   overcooked when the rest of the foods are done."  I have tried this many times, 
   and my chicken ALWAYS comes out moist. 

 
Poaching Chicken in the Microwave    Yahoo Access

 
Now to the problem, if your slow cooker is older than 5 or 6 years, 
    it could be cooking hotter than you think. You may set it on LOW 
    but it could be cooking on MEDIUM, even though there isn't a medium 
    setting on the machine!  If you are having a problem with mushy pasta, 
    then please add cooked pasta to the reicpe at the end of the cooking 
    time OR if you are around to "putter" then add the pasta to the pot for 
    the last few hours of the cooking.  Some people love their pasta soft 
    and others love it much firmner. If you are in the later group, then I 
    would suggest you always add your al dente pasta just before serving.
            -- JoAnna 

 
For any of you that have a crockpot that doesn't have a lift-out liner, 
    you can create your own by simple putting your food into an oven dish, 
    then putting the dish into the crockpot. The food will cook right in the dish, 
    leaving your pot clean. The dish can then be taken out, cooled and most 
    can go right into the freezer, then right into the microwave to be reheated. 
    All in the same dish.  This also can create a smaller crockpot out of a 
    larger one. In fact, the extra room in the crockpot is a plus because you 
    need that room for the dish.
    I have a 'Bread Baking Canister' type deal that I ordered years ago from 
    Rival which sets in the crock. You could use a large coffee can or other 
    similar sized container and try your idea out.
 
 
Sandy's Mom came up with the following idea. Put a stainless steel steamer, 
    one that folds in the bottom of the crockpot, this will adjust to the size of your 
    crockpot.  As the meatloaf cooked, the grease dripped out the holes and 
    therefore the meatloaf was not setting in the grease from the ground beef. 
    After the meatloaf was done, I just lifted the steamer out and put in on a 
    plate, then folded the steamer out and just put it on the table.  It worked 
    great!   (Thanks, Sandy's Mom.) 

 
Dry Meatloaf

 
The ONLY thing I didn't like about the George Foreman grill was cleaning it. 
    Well, I don't know why I haven't thought about it before......good old aluminum foil!!! 
    use it all the time on my outdoor grill and EVERYWHERE else in the kitchen. 
    Today, I tore of a piece large enough to hang over all sides of the grill, pressed 
     it into all the little groves before I heated it. When the grill was ready, I put on 
     my meat, covered with another piece of foil and cooked away. Perfect! I can't 
     believe it took me this long to figure this out! NO CLEANUP!! 
     Does it get any better?

 
Another idea for the George Foreman grill --
     Spray top and bottom of insides of George Foreman grill with non-stick cooking 
     spray before pre-heating.  After dinner take a wet paper towel, put in in the grill, 
     and turn it back on until it steams a little, or at least gets warm.  Then, I use 
     that paper towel to (carefully) wipe the gook off the hot grill.

 
A stalk of celery in a bag of bread will help keep bread fresh longer.

 
Use leftover pickle or olive juice to season deviled eggs or in potato salad.

 
For gourmet potato salad, cut cooked potatoes with a wire cheese cutter.

 
Sweeten store-bought mustards with maple syrup, honey, or fruit spread, 
     or add a savory touch with grated horseradish or citrus peel, crushed 
     peppercorns and dried herbs.  Refrigerate for at least a few days for 
     flavors to develop before using.

 
To make a baked recipe lower in fat, substitute buttermilk for sour 
     cream.  It is as tangy flavored with much less fat and calories.

 
For 1 cup cracker crumbs you will need 28 saltines, 14 graham crackers, 
     or 24 round crackers.

 
One medium orange will yield 2 to 3 tablespoons of juice.  
     It takes 3 to 4 medium oranges to make one cup orange juice.

 
One cup = 4 to 6 eggs; 8 to 10 egg whites; or 12 to 14 egg yolks.

 
A new, clean 1-inch paint brush makes a gentle tool for brushing dough with an 
     egg wash or butter before baking.  Wash with soap and water after using.

 
Lettuce won't brown as quickly in the refrigerator if it is wrapped in 
     paper towels.

 
To cut down on fat and calories, use salsa as a salad dressing.

 
Try substituting ground nuts in a one-crust pie.  Press pie shell just 
     like you would with a graham cracker crust.

 
Steak, roast or poultry bones can be frozen until needed for soup stock.

 
Baking fish on a bed of celery and onions will add to the taste as 
     well as keep the fish from sticking.

 
Your frosting will look more professional if you frost first with a 
     thin layer and let it set.  Then apply a second coat of frosting.

 
Add a teaspoon of lemon juice to each quart of water used to cook 
     rice.  The grains will stay white and separated.

 
An easy way to form drop cookies is to drop them onto the cookie sheet 
     and then press them with the bottom of a water glass that has been dipped 
     in sugar.

 
Mushrooms can be stuffed, covered, and refrigerated up to 24 hours 
     before baking.

 
Carefully wipe your knife blade with vegetable oil (or spray with nonstick 
     cooking spray) before chopping raisins, dates, or other sticky dried fruit to 
     prevent sticking.

 
To make a quick glaze for cakes or muffins: Place 1 cup ready-to-spread 
     frosting in a microwaveable bowl.  Microwave on high about 15 seconds or 
     until it can be stirred smooth and is thin enough to drizzle.

 
Don't add sugar to stewed fruits until they have boiled for 10 minutes.  
     They need less sugar then.

 
If the oven is turned off just when the meringue is brown, and the 
     door is left slightly open, the pie cools slowly and prevents the meringue 
     from splitting.

 
An excellent thickener for soup is a little oatmeal.  
     It will add flavor and richness to almost any soup.

 
Try putting crumbled wax paper or plastic wrap on top of your food 
    (fill in the space between food and top of box). 
    This keeps the freezer burn away!

 
I save the foil pie plates from the frozen pie shells, 
     then [when I make an impossible pie], 
     I can just throw away the pan and not have to scrub it. 

 
While we're talking about pumpkin . . . 
     okay, okay, while I'm talking about pumpkin . . . 
     did you know you can use it as a filler? 
     I add it to Sloppy Jo's and other recipes that have burger and tomatoes in them. 
     It is good for me and I love stretching my lean hamburger even further. 
     I have been known to throw it in meatloaf too. 

 
Carved Pumpkin Tip
     A carved, lit pumpkin 
     smells a lot better 
     if you 
     sprinkle a little cinnamon and nutmeg 
     on the skin inside around the candle. 
     The heat creates an aroma 
     similar to pie baking in your oven.

 
I have found the best way to keep cottage cheese 
     and even yogurt and sour cream longer, 
     if not used as quickly as you expect. 
     I usually leave the inter-lining under the lid, 
     where I can spread it back over the top and 
     be sure and I mean be sure the lid is on tight, 
     turn upside down and store back in refrigerator. 
     I have kept it several weeks longer this way. 
     Also the sour cream doesn't get watery. 
     I guess it keeps any air from getting in. 
     I know they say to store paint this way to keep air out 
     and to avoid scum on top. 
     So why not some of the dairy products.

 
One more $$$ saving hint!!
     Be sure to 'price out' recipes as you decide what to make - I write the approx.
     cost of each recipe in the margin by the title as I try them.  Then you just
     pick the cheaper ones for everyday & save the expensive ones for company!!! :-) 
     For example, I really like Joanna's cheesecakes, but by the time I buy 2
     packages ff cream cheese, a pie crust, pudding & whatever else, I'm usually
     looking at $8+ for one dessert, so I save these for special occasions!!! :-) 
     For an everyday dessert, I'll pick a pudding or cobbler or a sweet salad
     instead - these can run as low as $2!!! (for example, the Root Beer Float
     Pudding in Kids in Mind, p. 220)
     Even for dishes that seem very similar, a few changes can add $ - for Tom's
     Easy Cheesy Skillet (Kids, p. 189) and Cheeseburger Milk Gravy Skillet (Kids,
     p.190), both are cheesy hamburger skillet dishes that provide a 1 cup serving
     for 4 people - but Tom's cost me $5.50 and the Cheeseburger skillet cost me
     $4.50 - not a huge difference, but it adds up!!!  I try to plan all my dinners
     under $10, I don't always succeed, but I like the challenge! :-)  -- Denise

 
1/2 cup Cool Whip Lite 
     is just NOT enough for me to frost a pie with!!! :-) I can't do it!!! 
     Well, technically I CAN, but it never reaches the edges & it usually 
     looks like the baby helped or the dog walked on the pie or something :-)!!! 
     Guess I'm not Joanna!!! :-)
     So here's my bright idea for the week - I got one of those cake decorator tubes - 
     you know, the kind that you put in the frosting & it makes piping or rosettes 
     on the cake depending on which attachment you use?  Then I put in that 1/2 cup 
     & 'decorate' the top of the pie with fancy squiggles or piping or rosettes 
     (the idea booklet that come with the decorator will give you lots of ideas!). 
     This looks SO much prettier & it really helps me NOT go overboard 
     & add more Cool Whip Lite!! :-) -- Denise

 
Cooking Rice
      I use the aromatic rices, Basmati, Jasmine and I flavor them before cooking. 
      That way they absorb more of the flavor. 
      The one to three ratio is fairly standard. 
      When cooking rice the Chinese way I measure the depth of the rice 
      after I've washed it and then add that depth of water above the rice. 
      I then cook the rice at a boil until the water reaches the level of the rice. 
      Cover and remove from heat and let stand several minutes.
      I quite often cook them in the Persian manner.
      Heat a little oil in your saucepan. 
      Pour in the amount of rice you want to cook. Add salt and pepper. 
      Cook until the rice turns white.  Then add the other seasonings and broth or water. 
      That should yield a nicely flavored rice for you. 
      Cook the rice until the level of the liquid reaches that of the rice and then cover, 
      remove from heat and let stand for several minutes. 
      Fluff with a fork and let stand covered until you are ready to serve. 
      Try to coordinate the rice with the rest of the meal so that it doesn't get cold 
      waiting for the rest of the meal. . . .
      I generally use broth in my rice unless I want the rice to compliment something 
      with a very strong flavor.  Then I make it with water. -- Judith

 
How Much Rice?

 
One of the girls on the board had mentioned pureeing extra vegetables when 
     they were plentiful. Well I had done the turnips in the blender and froze them. 
     We had some today after thawing and heated in mircowave, with some Splenda, salt 
     and pepper.  Even hubby liked it. 
     I just cooked them in enough water so as not to burn.  No seasoning, run thru the 
     blender and poured into cool whip bowls with lids, where I could write with a
     marker what it was and when I made it. Leave enough room for expanding when freezing. 
     I did let it cool down before putting in the freezer. I had a few lumps in it which
     was okay, felt more like you were eating turnips. -- Vera

 
Another thing to puree and freeze is bananas. 
     Add [about] 1 tablespoon lemon juice per 2 cups pureed bananas, 
     then freeze in 1 or 2 cup containers.
     Just thaw when ready to bake. -- Judy T

 
With over-ripe bananas, take the easy way out.  
     Peel them, mash them and freeze them. 
     Someone else on the list suggested lemon juice mixed in to keep them from turning brown - 
     . . . .  I don't bother. 
     I figure in banana bread or muffins, no one sees the color of the bananas anyway.
     JoAnna always gives a cup measurement with her recipes. 
     One banana is usually around 1/3 cup of smashed banana. 
     I partially thaw my container in the microwave,
     chip out what I need and stick the container back in the freezer, 
     thawing what I need the rest of the way in the microwave before adding it to my recipe. 
     As bananas go bad, I just add them to my "banana container" in the freezer. 
     Then I can make banana creations whenever the mood strikes.
     I've found that doing it this way keeps away both flies and guilt. -- Val in CO

 
I freeze bananas in the peel all the time. 
     They will eventually turn almost black, but they are still good. 
     Before they get too too ripe, I just toss them in the freezer, and
     they are there for smoothies any time I want them. 
     I've had them in the freezer for quite awhile too, and they are still good. 
     I never toss out a banana anymore. 
     I just get them out before I start making my smoothie. 
     I get all of the other ingredients ready, and then they are easier to peel. 
     I use a knife to cut the peels off, but it works really easy. 
     My Grandmother use to put them in the freezer, so she could have a banana "popcycle". 
     Wish she had told me that when my kids were little. -- Gail

 
Cheesecake Help
     Every time I make one of JoAnna's  cheescakes the filling is really lumpy. 
     No matter how I mix it.  I even used the mixer today and I know JoAnna says not to. 
     Does anyone else have this problem? Any  suggestion will be greatly appreciated. -- Joyce

     I had that same problem that you are having. 
     What I do now is mix the dry milk powder and water together first (mix well) then add it 
     to the cream cheese and pudding.
     You will have to mix it quickly and thourghly with the whisk.  This helped me to have a 
     creamy texture with no lumps.
     Do you have a good whisk? 
     I had an old cheapy so I bought me a really good one. 
     It seem to help me be able to mix it better. -- Want2BHealthy

     Are you using Philadelphia Fat Free Cream Cheese? 
     I almost never have a problem with that brand. 
     The local Safeway quit carrying the Philadelphia brand fat free, 
     probably to increase the sales of their fat free house brand. 
     The problem is, their house brand doesn't soften as well as Philadelphia Fat Free Cream Cheese. -- Gwena

     I agree with Want2BHealthy, but I add an extra step. 
     After mixing the dry milk powder with the water, I add the dry pudding mix and wisk well. 
     Then, I add the pudding mixture to the cream cheese.  This seems to work for me. -- Barbie

     
What To Freeze -- Gwena

     
more on Freezing and Defrosting -- scroll all the way down 

     
No More Freezer "Surprises"

     
Cooking Turkey Breast in Crockpot

     
Cooking Turkey Legs in Crockpot
     Regarding the Turkey legs -- 
     I just skin them (they stay nice and moist) 
     salt and pepper and then 
     a little water in bottom of pot - maybe 1/2 cup. 
     Cook - I don't remember how long -- but I think maybe 
     3 or 4 hours on high or 6 or 7 on low. 
     The meat just falls off the bone, and is really moist. . . . 
     I took all the meat off of the bone and 
     thickened the juice with a little cornstarch. -- Margaret

     
Homemade Fat-Free Pizza Dough in a breadmaker -- Carol

     
Oatmeal Raisin Mix -- Flo

     
Another way to measure a serving [of pasta] - 
     a serving of spaghetti fits on the head of a quarter -- that diameter.
     You could just place a quarter on the cabinet and take a handful 
     and stand it up on the head of a quarter 
     and see if its bigger than the head 
     then you need to take some away-
     if you can see the head add a few more pieces.

     
One way to thicken spaghetti sauce is to process vegetables 
     (in food processor or blender) and add to sauce. 
     Good choices are fresh mushrooms, zucchini, onions, celery and/or carrots. 
     Process them to a puree or less if you like it more chunky. -- Terry
     If you have a blender, blend some celery and or carrots and add to the sauce. 
     As they cook in, they thicken the sauce.  I have a Italian recipe that does 
     this as part of the recipe.  I don't know how much sauce you have, so I can't 
     tell you how much to put in, but try a cup.  It won't change the flavor and 
     using celery won't add calories either. -- Char
     I usually add some tomato paste . . . . -- Terrie
     I'm with Terrie.  Spaghetti sauce needs tomato paste to thicken.  
     My Mom always used it. -- Stephanie

     
How can I 
         keep spaghetti sauce from splattering all over my stove 
         while it's cooking?
         Rub a little butter, margarine or oil along the inside of the pot or pan
         from the edge to just above where the sauce is cooking. 
         The sauce will simmer just to the "butter line" and no further.

     
How do I 
         keep meatballs from falling apart during cooking?
         Put them in the refrigerator for about twenty minutes beforehand 
         and they won't fall apart so easily.

     
Do you have 
         a quicker way to shape meatballs?
         Instead of making individual meatballs, 
         mix all the ingredients together,
         then pat the entire amount of meat out onto a cookie sheet 
         or large cutting board. 
         (I would put down plastic wrap or wax paper first to make it 
         much easier to remove meatballs and make clean up a snap.) 
         Then, just take a large knife and cut the meat "pad" into 
         the size of squares you desire your meatballs to be. 
         This will make square meatballs, but 
         it sure is tons faster that the old fashioned way.

     
What's the best way 
         to preserve left-over tomato sauce?
         If you have leftover tomato sauce, 
         save it by spooning it into an ice cube tray. 
         Spray the cube compartments with cooking spray first 
         to prevent staining plastic trays. 
         Freeze it, and store the cubes in a freezer bag.
         Also, since not all ice cube trays are created equal, 
         if you need an exact amount of tomato sauce for a recipe, 
         thaw and measuring before using. 

     
What are Cooking Apples?

     
High Altitude Bread Making for Bread Machine -- click here or here.

     
Adding Gluten to Bread

     
Scroll down after clicking on this link to see:
     Converting Bread Machine Recipes to Conventional Baking

     
Substituting Whole Wheat Pastry Flour for White Flour

     
Sourdough Starter

     
Substitutes for Hunt's Chunky Tomato Sauce:  here and scroll down after clicking here.

     
Crockpot Cooking Bag -- click here and here.

     
Cooking with Crockpots

     
Seafood Seasoning

     
Loose Meat Seasoning

     
Sausage Seasoning

     
Homemade Light Sausage

     
Onion Soup Mix

     
Subtitute for Oriental Seasoning:
     "While not as flavorful, you can substitute ˝ teaspoon each of dried minced garlic and ground ginger 
     for [1 tsp. of] Jo’s Oriental Seasoning." (JoAnna)

     
Splenda -- Powdered and Brown    see also


       
Splenda Brown Sugar
 
1 cup SPLENDA Granular
1/4 cup Sugar-Free Maple Syrup (made with SPLENDA® Brand Sweetener)

Pour ingredients into a small mixing bowl and mix well. Use as brown
sugar in your favorite baked recipes where brown sugar is required.
Makes 1/4 cup (enough to replace 1 cup of standard brown sugar).

Nutrition information per recipe
Serving size: 1 recipe (1/4 cup)
Total Calories 130 
  (1 cup regular brown suger, unpacked, = 545 calories and 141 g carbohydrate)
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 100 mg
Total Carbohydrates 36 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g 
 

     
How To Make Bar Cookies, Brownies, Muffins, and Quick Breads with Splenda Granular
     -- For every 1 cup of Splenda Granular, add 1/2 teaspoon of baking soda.
     -- Add Splenda Granular to the butter, and cream the mixture well.
     -- In muffins and quick breads, the addition of 1 to 2 tablespoons of honey or molasses 
     will add some flavor and moistness. 
     (I use unsweetened applesauce.)
     -- Baking:  Check for doneness 3 to 5 minutes earlier than the recipe calls for. 

     
Uses for Yogurt Containers:  click here and here.

     
Using Canned Biscuits on Top
     At first when I made Joannes recipes using the canned biscuits on top, 
     I didn't care for them as the bottom of the biscuits was still gummy 
     and the tops very brown. 
     I found out by heating the mixture either in micro or in a pan on stove 
     before pouring into baking dish and 
     then put your separated biscuits on top, 
     the bottoms get cooked and all is enjoyed by everyone... -- Donna
   
     
Microwave Omelets

     
Storing Nonfat Dry Milk Powder

     
For Fat Free Microwave Popcorn, 
     you can put about a quarter cup of regular popcorn kernels 
     in a regular paper lunch bag. 
     Fold over the top and microwave on HIGH for about one minute and 40 seconds. 
     (This may vary according to your microwave.  I have a newer one.)
     You can eat the popcorn right out of the bag. 
     It is a very fast and easy way to make air popped popcorn. -- Ceal

     
Microwave Popcorn

     
Popcorn for 1

     
Testing Baking Powder    Yahoo Access
    
     
Baking Powder Substitute    Yahoo Access

     
Quick Tips for Slow Cookers    Yahoo Access

     
Low-Fat Baking Mix 

     
JO's Sour Cream

     
Scroll down after clicking on this link to see:
     JO's Evaporated Skim Milk

     
Healthy Products

     
Reduced-Fat Cheeses

     
Homemade Low-Cal Ranch Salad Dressing

     
Scroll down (below Light Berry Mousse) after clicking on this link to see:
     Low-Calorie Fat-Free Whipped Cream

     
Freezing Soup
     If your soup bowls can go in the freezer, try freezing the soup in portions in the bowl.
     Then when it is solid, pop it out of the bowl 
     (you have to let it sit on the counter a minute to thaw enough to slide out sometimes) 
     & put back in the freezer in a ziploc bag. 
     Then when you need a quick lunch, 
     just put the frozen soup in a soup bowl & microwave without thawing first - 
     it works really well & is SOOO easy! -- Denise

     
Sticky Dough

     
Using Phyllo Dough

     
Asparagus -- the fatter the stalk, the better!

     
Mint Tea and Pretty Ice Cubes

     
Tips for good Low Fat Cakes

     
Tips for good Bacon

     
Rice Krispie / Corn Flake Treats / Christmas Wreaths

     
Reynolds Pouches

     
Blanching Corn

     
Lumpy Pudding    More about Lumpy Pudding

     
Do Not Overbeat    Yahoo Access

     
I peeled more potatoes than I needed. 
     How do I keep them fresh until I can use them?
     Cover them with cold water and add a few drops of vinegar to the water.
     Refrigerate and they'll keep for several days. 
     Be sure they're completely immersed.

     
Whenever I sit hard candy out for guests, 
     it gets all clumped up. 
     Is there a way to prevent this?
     Sift a little cornstarch over hard candy 
     when you put it in the dish.  Stir. 
     The candy will not stick together or to the dish. 

     
How do I keep honey from crystallizing?
     Store honey at room temperature. 
     Storing honey in the refrigerator accelerates crystallization. 

     
If your honey crystallizes, 
     place the honey jar in warm water and stir until the crystals dissolve. 
     Or, place the honey jar, with lid off, in a microwave-safe container. 
     Microwave on LOW, stirring every 30 seconds,
     until the crystals dissolve. 
     Be careful not to boil or scorch the honey.
     If you feel the honey container isn't microwave safe, 
     use the warm water method instead. 

     
Is there a way to 
     keep potatoes from getting those little "buds" on them?
     To help keep potatoes from budding, 
     place an apple in the bag with the potatoes.

     
What's the best way 
     to store dried herbs?
     Dried herbs should be stored in a cool, dry place. 
     However, red spices such as 
     chili powder, paprika and red pepper 
     will maintain flavor and color longer 
     if stored in the refrigerator.

     
What's the best way 
     to store fresh mushrooms in the refrigerator?
     Store mushrooms in refrigerator in a brown paper bag -
     never a plastic one.
     Otherwise, they become slimy. 
     Paper lets the mushrooms breathe 
     while hold­ing in the humidity that keeps them fresh.




     
Freezing Guidelines -- Lindsay W. McSweeney