Baking with Eggs

When baking, always bring eggs to room temperature first. Cold eggs may cause

the batter to curdle, which could affect the cake's texture. To quickly bring eggs to

room temperature, let them soak in a bowl of warm water for about a half hour.

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Baking with Margarine

For best results when baking, use a stick product that says “margarine”

on the label. Check carefully to be sure you aren’t buying soft-style, diet,

or spread margarine products. Also don’t use products sold in tubs. All

these products have extra water, which will cause your cookies to fail.

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Buying Veal

Veal differs from beef in that all veal cuts are tender because they come

from young animals. However, the cuts are similar to beef cuts, but are

smaller in scale.  Look for veal that has a texture finer than beef and

creamy pink color.  Choose cuts that have as little fat as possible. Any

fat that is present should be white. Veal may be labeled either grain-fed

or milk-fed. There is much controversy over the raising of animals for veal.

Animal rights activists urge buying veal from organically-raised, grain-fed

animals because these calves are allowed free movement and are not

confined to crates. Veal from organically-raised animals also free from

antibiotic residues. If you are concerned, you can find organic veal in health

food stores or some butcher shops.

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Can Size Chart

8 ounce can or jar = 1 cup
10-1/2 ounce can (picnic) can = 1-1/4 cup
12 ounce can (vacuum) = 1-1/2 cup
14-16 ounce or No. 300 can = 1-1/4 cup
16-17 ounce can or jar or No. 303 can or jar = 2 cups
1 pound 4 ounces or 1 pint 2 fluid ounce, or No. 2 can or jar = 2-1/2
cups
1 pound 13 ounces can or jar or No.2-1/2 can or jar =3-1/2cups
1 quart 14 fluid ounces 3 pounds 3 ounces or 46 ounce can =5-3/4 cups
6-1/2 to 7-1/2 pound or No. 10 can = 12-13 cups
 

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Candy Making

Avoid making candy on a damp or rainy day. High humidity is the candy maker’s

enemy. If for any reason you can not postpone making the candy and the recipe

calls for you to cook the candy, make sure you cook the candy 1 or 2 degrees

higher on the thermometer than indicated in the recipe.
 

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Choosing Ground Beef

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Choosing Potatoes

Mashing- Use russets, round-whites, or the yellow varieties.  They will
give moist, fluffy mashed potatoes

Baking- Choose russets, the yellow varieties, or the blue or purple
varieties.
Making Salads- Select waxy potatoes, such as round-reds, round whites,
or long-whites
Boiling- Buy round-reds or long-whites for varieties that hold their
shape well.
Frying- Rely on russets or round-reds
 

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Cooked Poultry in an Instant

When you need cooked poultry, but don't have any leftovers on hand:
Stop by the deli counter of your supermarket and purchase a whole

cooked chicken. Look for packaged frozen cooked chicken in your

grocer's freezer section. Poach some chicken or turkey breast. For

2 cups of cut-up chicken, place 12 ounces of skinned and boned

chicken breast or turkey in a large skillet. Add just enough water to

cover the poultry. Bring to a boil. Lower the heat and simmer, covered,

for 12 to 14 minutes or until poultry is cooked through.
 

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Cooking Chicken

Start checking the chicken a little before the suggested cooking time in

the recipe.  The chicken is cooked through when you cut into it and it is

no longer pink on the inside and the juices run clear.  White meat cooks

faster than dark, so remove these pieces when they're done and keep warm.
 

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Crimping Pie Crust

For a flat edge, use the times of a fork to lightly press the edge.

If the fork starts to stick, dip it into flour.
For a high edge, place an index finger and thumb inside the pastry. 

Press with the index finger of the other hand.

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Cutting Corn Kernels off the Cob

To cut the kernels off the cob, place 1 ear of corn at a time in a shallow pan. 

Holding the ear of corn at an angle, use a sharp knife to cut across the tips

of the kernels, working from the top down. Next, scrape the ear with the dull

side of the knife to release the milky juices into the pan.
 

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Cutting Down on Egg Yolks

There are many recipes that call for a combination of whole eggs and egg whites rather

than all whole eggs.  The reason for doing this is to reduce the fat and cholesterol.

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Cutting in Butter

Using a pastry blender cut the butter into the brown sugar mixture until the

pieces look like course crumbs. Or, use two table knives to cut crisscross

through the mixture until the butter is in course crumbs.
 

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Devein Shrimp

1. To remove the vein from a shrimp, use a small sharp

knife to make a slit along its back, exposing the vein.
2. Lift the vein from the slit with the tip of the knife, and

then rinse the shrimp under running water.
 

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Doubling Casseroles

When preparing a casserole, double the amount of ingredients.

Line 1 baking dish with foil and fill with casserole mixture. Freeze

until firm. Remove the frozen block from the dish and wrap for

storage, freeing the dish for use. Return the frozen block to the same dish to bake.
 

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Filling Deviled Eggs

For home-style eggs, scoop up a rounded teaspoon of yolk mixture. Then, with

a second spoon, gently mound the filling into an egg white half. To prepare eggs

for a party, spoon the yolk mixture into a pastry or decorated bag fitted with a large

star tip. Then, gently squeeze the filling into egg white halves.
 

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Fruit Cocktail Juice (Tip submitted by Donna - Thanks!)

When you are using a can of fruit cocktail and draining off the juice, save

it to drink or use in cake mix for some of the liquid for a different flavor.

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Keeping Batches Warm

Here's how to keep the first batch of waffles, fritters, pancakes,

or French toast warm, while you are cooking the rest.
Arrange waffles and fritters in a single layer on a wire rack that

is set on top of a baking.  Place the baking sheet in the oven at 300

degrees. Place the pancakes or French toast on an ovenproof plate. 

Place the plate in the oven at 300 degrees.
 

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Making Soured Milk

Pounding and Stuffing Flank Steak

For a smooth, evenly thick steak, use the fine-toothed side of a meat mallet or the bottom of a small heavy skillet and pound the steak, starting in the center and working toward the edges.  To stuff the steak, spread bread mixture over the steak and begin rolling from short end, turning the meat slowly to keep the roll tight.  Tie steak securely with cotton string.
 

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Reducing Fat in Cheesecake

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

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Removing Brownies From the Pan

A surefire method for getting brownies out of the pan is to line the pan with foil before adding the batter.  Then, once the brownies are cooled, lift the entire block out of the pan and cut it into squares or rectangles.

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Removing Salmon Bones

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Selecting Shrimp

Coaxing a gelatin salad out of its mold is easy if you know these simple tricks.
1. Dip the mold in warm water for a few seconds.
2. Loosen the salad edges with the tip of a knife.
3. Invert a serving plate over the mold.  While grasping the plate
tightly against the mold, quickly flip both over, shaking gently until
the salad slides out of the mold.

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Conversion
1 oz = 28.35grms
2 oz = 56.70grms
3 oz = 85.05grms
4 oz = 113.40grms
6 oz = 170.10grms
8 oz = 226.80grms
12 oz = 340.20grms
16 oz (1 lb) = 453.60grms

Volumn
1 oz = 28.4ml
1/2 pint = 284ml
1 pint = 568ml

4 ounces flour = 125g = One cup
8 ounces flour = 250g = Two cups
4 ounces oatmeal = 124g = One cup (scant)
4 ounces butter and other fats, including cheese = 125g = One stick
8 ounces butter and other fats, including cheese = 250g = One cup
7 ounces caster/granulated sugar = 200g = One cup
8 ounces caster/granulated sugar = 250g = One and a quarter cups
8 ounces meat (chopped/minced/ground) = 250g = One cup
One ounce (1oz) = One rounded tablespoon
One tablespoon of liquid = 3 teaspoons One teaspoon liquid = 5ml
One tablespoon liquid = 15ml
8 tablespoons = 4 fluid ounces = 100ml = Half cup
8 fluid ounces = 250ml = One cup (Half a US pint)
Half pint/10 fluid ounces = 300ml = One and a quarter cups (scant)
Three quarters of a pint/15 fluid ounces = 450 ml =Two cups (scant) or one US pint
One pint/20 fluid ounces = 600ml = Two and a half cups

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Salty Soup?  Not a problem…

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

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Re-bake a Baked Potato

A leftover baked potato can be re-baked if you dip it in water

and then bake it in the oven at 350-degrees for approximately 20 minutes.

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Cut biscuits in a hurry:

Use a divider from ice cube trays to cut your biscuits in a hurry. 

After baking the biscuits will separate at the dividing line.

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Cleaning Vegetables

Use a stiff vegetable brush to scrub vegetables rather than peel them. Peeling is not

necessary for many vegetables and causes a loss of vitamins found in and just under the skin.

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Making plant fertilizer:

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

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Beating eggs for icing, add 1/2 egg shell of water with a pinch of salt

and cream of tartar, when whites start to froth, it will increase quality of froth.

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Do you substitute ingredients?

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

For example, sifted flour is not interchangeable

With unsifted flour.

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How to keep fruit from browning:

If you are planning on serving up fresh fruit you may want to try this tip to keep the fruit from browning.  Toss the fresh fruit with lemon juice or if you have a spray bottle you can spray the fruit with the lemon juice.  You will hardly notice a flavor change but your fruit will stay fresh

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Baking Nut & Quick Breads:

Let nut breads and other quick breads stand for 10 minutes before removing from pan

to allow them to become firmer.  Do not cool completely in the pan or they will become soggy.

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Keep your crust from getting hard:

A small dish of water in the oven while the

bread bakes will keep the crust from getting hard.

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Sour Cream Replacement

Are you out of sour cream to use in cooked recipes and need a great substitute?  Try this recipe.

1-tablespoon vinegar or lemon juice plus enough evaporated milk to make 1-cup.  Mix well. 

Let stand for 5 minutes before using.  Stir well before using.  This substitute is for cooked recipes only.

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Jar Labels:

Attach canning labels to the lids instead of the sides of the jars,

to prevent the chore of removing the labels when the contents are gone.

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How long will berries keep in Refrigerator?

Berries will keep up to a week refrigerated unwashed

and  unsweetened in a loosely covered container.

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Keeping Cookies Fresh:

Looking to keep those cookies fresh.

Try placing some crushed tissue paper

on the bottom of your cookie jar.

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Keeping Cookies Fresh 2- Thank you Madonna

If cookies become hard, place in an airtight container

with a slice of white bread.  The cookies will take the

moisture from the bread.  They taste fresher also.

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Italian Cream Cake Thank you Nancy S

 is one of our favorites, but for a richer taste, instead of the vanilla flavoring in the cake and frosting, I use almond. I've bought cakes from the bakery that had the almond flavoring also. Nancy S

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Storing Cheese

Refrigerate cheese in its original wrap until opened.  After you open the cheese, rewrap tightly

in plastic wrap, plastic bags, or aluminum foil.  Or store the cheese in an airtight container.

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Oven Thermostat

Have your oven thermostat professionally checked at least once a year. Another way to occasionally check oven temperature is to prepare a cake mix according to package directions; the cake should cook the entire recommended time and test done (a wooden pick inserted in the center should come out clean).

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Salad Success

For salad success, be sure that the lettuce is cold, crisp, and dry.  Tear the lettuce, do not cut it. 

When adding the dressing, add just before serving unless the directions call for it in advance.

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Adding Herbs and Spices

Add herbs and spices little by little while at the same time tasting your recipe.

Some herbs can infuse a bitter taste if added more than needed.

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Perking up soggy lettuce:

If your lettuce is a bit soggy trying perking it up by

Placing it in a bowl of cold water with lemon juice

and storing it in the refrigerator for an hour.

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Cooking Pasta

When cooking pasta, you should always start with at least one gallon of water for

every pound of pasta.  Depending on the pasta you may add 1 tablespoon of oil to

keep the dough from sticking.  But most Italians will tell you that is not needed.  In

general, do not salt the pasta water.  Cook no more than two pounds of pasta at a

time (double the water).  The water must be boiling rapidly during the cooking.  If the

water happens to stop boiling, cover it until the boil returns.  Stir as you add the pasta

and continue to do so occasionally to keep it from sticking. Pasta should be tasted to see

when it is done.  Start testing fresh pasta after 30 seconds and dried pasta after four minutes. 

When it comes to pasta I don’t recommend following manufacturers directions on the box. 

Remove a strand from the pot and bite it.  It should be firm yet tender, with just a tiny chalky

white center.  Al dente, so often used to describe perfectly cooked pasta, translates as 'to the

tooth' meaning it should feel pleasurable to the touch of your teeth-not too soft, not too hard, just right.

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Seasoning Vegetables:

You should season vegetables when they are almost finished cooking in order to keep their

firmness. If you season them too early they will become wilted and you will not have as much flavor.

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Curing Refrigerator Food Odor Thank you Millie

I have found that by putting two or three cotton balls into small bowl or cup and pour imitation vanilla onto the cotton balls, then place into refrigerator, that I don't have the food odor when I open the door. I replace the cotton balls every two or three weeks. I enjoy your newsletter.  I just wanted to send this info on to you so you could send it out to the other readers.  THANKS for your newsletter and may God Bless You! Millie

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Beans are nutritional superstars. 

Packed with protein, low in fat and cholesterol, beans are one of the best sources of complex carbohydrates and dietary fiber.  Beans contain more fiber per serving than most other vegetables, fruits, grains or cereals.  A diet high in soluble fiber has been linked to such virtues as lowering cholesterol, maintaining blood sugar levels or body energy, and delaying feeling hungry.

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Fix Greasy Gravy

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

in the gravy and watch the grease disappear.

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Storing Cooked Rice

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

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

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Banana Bread and No Bananas try this

If you want banana bread and don’t have bananas on hand you can substitute

banana baby food for the mashed bananas.  Two small jars of baby food equals

1-cup mashed bananas.  Baby food is easy to store and always handy.

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Serving Hors d’ oeuvres:

When serving hors d’ oeuvres on a silver tray, you may wish to protect 

it from acids by covering the tray with a layer of leafy green lettuce.

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What to use to dry dishes:

When it comes to drying dishes, there is no substitute for purity.  Synthetic towels do not absorb the water.  Cotton or terry will leave behind lent.  The best towel to use is a linen hand towel.  They are highly absorbent and don’t leave lint.  They do cost more but your satisfaction will be worth it.

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Improve the taste of your coffee:

If you add a pinch of salt to ground

coffee before brewing it will improve the taste.

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Sprinkling sugar on cookies

When sprinkling sugar on cookies; put the sugar in a shaker first. 

And if you want a variation add dry Jell-O to the sugar.

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Remove Mildew

Soak goods in buttermilk for 24 hours. Then wash.

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Before  Grating Cheese

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

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Keep Grated Cheeses From Sticking Together

To keep grated cheeses from sticking together add a little

corn starch and toss cheese until mixed through.

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Soaking Dried Beans

The old fashioned way of fixing dried beans was to soak them over night.  However, you can save time by using the quick-soak method.  Either way, first sort the beans, discarding any shriveled or moldy ones.  Then, rinse beans and drain them.

1) To soak dried beans overnight, place them in a large saucepan or Dutch oven.  Add enough cold water to cover the beans.  Cover the saucepan.  Let stand at room temperature at least 8 hours or overnight.  Drain and thoroughly rinse the beans.

2) To quick-soak the beans, place them in a large saucepan or Dutch oven.  Add enough cold

water to cover.  Bring to a boil.  Lower the heat and simmer, uncovered, for 2 minutes.       

Remove from heat.  Cover and let stand for 1 hour.  Drain and thoroughly rinse the beans.

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Making Salads in a mold

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

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

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Easier chopping of dried fruit

Place the fruit in the freezer for 2 hours prior to chopping. 

Cut with a knife or kitchen shears dipped frequently in hot water to prevent sticking.

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Zip for a perfect base for jelled fruit salad

Lemon Jell-O dissolved in 2 cups of hot apricot nectar with

1 teaspoon of grated lemon added for zip makes a perfect base for jelled fruit salad.

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Variation on the spicy applesauce

Thank you Jim!

A variation on the spicy applesauce recipe in Saturday's newsletter is to buy a box of cinnamon Red Hots candy and add them a dozen or so at a time while cooking. Add as many as it takes until you reach the desired spiciness. With this you eliminate the added cinnamon and sugar. Keep up the great work. Jim Douglas.

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Brighten up the Holiday

A garland of bright red cranberries is an old-fashioned holiday decoration that's fun for the whole family to make. You can make strings of cranberries in advance and keep them in the refrigerator until you're ready to use them. Use only fresh cranberries for decorating. To string cranberries, start by tying a large knot in the end of length of heavy thread (such as carpet thread).Thread the other end through a thin sharp needle. Insert the needle carefully through the stem end of each berry and bring it straight through to the other side. Add berries until thread is completely covered. Vary the look by alternating cranberries and popcorn on a few strings. Arrange the strings in attractive patterns and hang on walls and doors, or suspend from ceiling or chandeliers.

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Left over Mashed Potatoes

Thank you Dian!

If you have left over mashed potatoes try rolling them into a long roll; wrap in plastic wrap and refrigerate.  The next day slice and fry the patties in butter.  Add a slice of cheese and you can sandwich two thin patties.  Yummy!

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Conversion to Grams

1 ounce = 28.35 grams

2 ounce = 56.70 grams

3 ounce = 85.05 grams

4 ounce = 113.40 grams

6 ounce = 170.10 grams

8 ounce = 226.80 grams

12 ounce = 340.20 grams

16 ounce (1 pound) = 453.60 grams

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How to Carve a Turkey

To remove one leg, pull drumstick away from the body and cut between the thigh and the body.  Cut through the joint that connects the thighbone to back.  Repeat with the other leg.  To separate each thigh from each drumstick, cut through joint that connects the thigh to drumstick. Remove the wings by cutting through the joints where the wing bones are attached to the back.  Carve the breast meat into thin slices.  (The slices still will be attached at the bottom.) Loosen the breast meat slices by making a cut horizontally into the breast.  To serve the remainder of the breast, cut smaller slices following the arc of the breastbone on each side of the bird. If you want to slice the meat from the drumsticks, hold the drumstick upright, large end down.  Slice the meat parallel to the bone, working the knife under the tendons.  Rotate the leg, as necessary to get even slices.

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Remove tea or coffee stains

Baking powder will remove tea or

coffee stains from china pots or cups.

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Keep potatoes from budding

place an apple in the bag with the potatoes.

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How to Bone a Chicken Thigh

Place the thigh on a cutting board, skin side down, and cut along thin side, joint to joint. Cut the meat from one joint; then pull or scrape the meat from the bone.  Cut the meat from the opposite joint.

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It is best to store most fruit in the refrigerator. 

Allow melons, avocados, and pears to ripen at room temperature, the place in refrigerator.  Berries should be sorted to remove the bad ones and then placed in the refrigerator.  Wash and hull just before serving.

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Greasing Pans Use Shortening Instead Of Oleo Or Oil

When greasing pans use shortening instead of oleo or oil. This is particularly

true for when you are baking breads.  The oleo and oil will absorb more readily

into the dough or batter and therefore will not help release the baked goods from the pan.

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Slivering celery, onion, meats, and cheese

A pair of scissors (not the fowl kind - they are heavy and awkward to handle)

fine for slivering celery, onion, meats, and cheese.

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Revive ferns

When a house plant, especially a fern, is dying, pour a tablespoonful of castor

oil around the roots. This will make the plant look green and fresh in a short time.

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Brown ground beef or turkey

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

Same way when frying a hamburger.

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Quick and handy seasoning

For quick and handy seasoning while cooking,

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

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Accidentally Over-Salt

If you accidentally over-salt a dish while it's still cooking,

drop in a peeled potato and it will absorb the excess salt for an instant "fix me up"

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Prevent Egg Shells From Cracking

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

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Run Matzos Under Water