Thursday, April 21, 2011

Helpful Food Hints

Your fruit salads will look perfect when you use an egg slicer to make perfect slices of strawberries, kiwis or bananas.

Fresh lemon juice will remove onion scent from hands.

To save money, pour all leftover vegetables and water in which they are cooked into a freezer container.  When full, add tomato juice and seasoning to create a "free" soup.

Instant potatoes are a good stew thickener.

Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc.), will make then easier to digest.

When cooking vegetables that grow above aground, the rule of thumb is to boil them without a cover.

A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.

Never soak vegetables after slicing; they will lose much of their nutritional value.

Fresh vegetables require little seasoning or cooking.  If the vegetable is old, dress it up with sauces or seasoning.

To cut down on odors when cooking cabbage, cauliflower, etc, add a little vinegar to the cooking water.

To avoid tears when cutting onions, try cutting them under cold running water or briefly placing them in the freezer before cutting.

Perk up soggy lettuce by soaking it in a mixture of lemon juice and cold water.

Egg shells can be easily removed from hard-boiled eggs if they are quickly rinses in cold water after they are boiled.  Also, add a drop of food coloring to the water to help tell the cooked eggs apart from the raw ones in the refrigerator.

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