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Time-Saving Kitchen Tips




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Recipe Introduction


HERE’S a hot tip for busy cooks: Spend a few minutes scanning through
the hints here and then try them yourself. You likely won’t have any
problem deciding how to use the extra time you’ll save!

1.. When a recipe calls for sour cream and onions, I use prepared
French onion dip instead. It makes the dish very rich. --Brenda H., Quincy
Illinois
2.. For fast fried potatoes, I dice unpeeled round red or white
potatoes, put them in a microwave-safe bowl with a little water and cook in
the microwave until tender. Then I transfer them to a nonstick skillet
with a little oil, and in minutes I have the delicious, crusty potatoes
my family loves. --Judy H., Cleveland, Oklahoma
3.. To make a great taco filling that won’t fall out of the shells,
add 1/3 cup of quick-cooking oats to each pound of ground beef as you
brown it. Season as usual. --Ruth C., Birnamwood, Wisconsin
4.. When making stuffed cabbage, layer the cabbage and meat mixture
in a pan instead of rolling up the mixture in each leaf. This cuts your
preparation time in half. --Roberta B., Hamden, Connecticut
5.. Canned beans and other canned foods sometimes stick to the bottom
of the can and require a spatula or spoon to remove. So I open the
bottom of the can, where everything has settled. With a little shake, the
contents come out quickly and cleanly. --Tammy B., Union Center, S.
Dakota
6.. I had problems with the dough in my bread machine rising
properly. Then I figured out that the bread machine container was the cause.
Because the container was cold when I added the warm water, it lowered
the temperature of the water. I find if I warm the inside of the
container with hot tap water first, my dough rises nicely every time. --Olin
T., San Diego, California
7.. When you’ve finished chopping onions, sprinkle your hands with
table salt, rub them together for a few moments, then wash them.
Presto--no more smelly hands! --Connie S., Amherst, Ohio
8.. When shaping hamburger patties, I poke a hole through the center
of each one with my index finger. The burgers cook faster this way, and
the outside doesn’t get overcooked before the center is done. As the
burgers cook, the hole almost disappears--it’s barely noticeable when
they’re done. This works whether you grill, broil or cook burgers in a
skillet. --Jean K., Golden, Colorado