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Helpful Hints for Soup, Salads & Veggies

Source of Recipe

Ronald McDonald House Cookbook
Fresh lemon juice will remove onion scents from hands.

To save money and vitamins: Pour all leftover vegetables and water they are cooked in, into a freezer container. When full, add tomato juice, seasoning and have "free" soup for lunch.

Three large stalks of cut-up celery added to about two cups of beans (navy, brown, pinto, etc.) will make them more easily digested, as will a bit of soda.

When cooking vegetables that grow above ground, remember to boil them without a cover.

Allow 1/4 teaspoon salt to each cup of water for cooking vegetables.

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

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

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

To bake potatoes quickly, place them in boiling water for 10-15 minutes. Pierce skin with a fork and then bake in a preheated oven.

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

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

A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.

To avoid toughening beans or corn, add salt when cooking is halfway through.

To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seed, toasted chopped nuts, crumbled bacon, canned french-fried onions, or slightly crushed seasoned croutons.

When you're grilling your main dish,try grilling your vegetables, too, for an easy no mess side dish.