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Source of Recipe


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List of Ingredients



• 1.Cooking Veg.: Never salt veg. during cooking. The salt will draw the liquid out and they will not cook evenly.
  
• 2.Tastier White Sauce: Add a dash of nutmeg ti a white sauce for a great taste.
  
• 3.Fruit Ripening: Ripe apples give off ethylene gas which stimulates pears,peaches,and tomatoes stored with them in a paper bag to ripen more quickly.
  
• 4.Vitamin C Retention: Cutting or chopping any food high in vet. C releases an enzyme that can destroy the vit. Leaave all fruits and veg. whole or in large pices until ready to eat.
  
• 5.To Thicken Stew; Use a small amount of quick-cooking oats or grated pototao.
  
• 6.Tender Chicken: How do restaurants serve such tender,moist chicken? They submerge the brease in buttermilk for 3-4 hours under refrigeration.
  
• 7. Small can of tomato paste: cut top and bottom of can, squeeze out amt you need,scrape off and wrap can with one lid intact as pusher, in plastic wrap and freeze until called for in next recipe.
  






Instructions