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HELPFUL HINTS!

Source of Recipe


Jayne's file






List of Ingredients



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Instructions



1. BAKING ROLLS: Use the bottom of broiler pan, holds more.
   
   
2. CELERY: Wrap tightly in foil, store in refrigerator. will keep longer.
   
   
3. DISHWASHER: Ever wonder if dishes went through? After removing clean dishes, fill soap container...one look tells you "ready for another load!"
   
   
4. EGGS, HARD-BOILED: Place eggs in pan of cold water;let heat to hoiling and boil for EXACTLY 2 minS.,remove from heat and cover. Let sit for EXACTLY 11 mins., cool under cold water. No more 'green' yolks!
   
   
5. EGG SALAD: Use pastry blender to slice-chop quickly.
   
   
6. KNEADING DOUGH: Use Reynolds Freezer Paper, or, butcher waxed paper on counter for easy clean-up.
   
   
7. MERANGUE FOR PIES: Add about 1/4 cup peach juice from canned peaches to egg whites while beating to obtain higher, firmer merangue.
   
   
8. SPAGHETTI: Use a large pot and boil the whole package until done. Use what's needed for meal, drain and store portions in freezer bags and freeze. When needed, just pop in the frozen spaghetti in boiling water for a few minutes.
   
   
9. STORING ANYTHING WITH TOMATOES: Spray Pam in plastic containers to prevent staining.
   
   
10. TOMATOES: Anytime you use tomatoes in a recipe, add a spoonful of sugar to cut down acidity.
    
    
11. V-8 JUICE: Keep several 6-oz cans on hand to add moisture to casseroles, or, anything containing tomatoes.
    
    
12. Watch "Food.TV" to learn more tips. After 50 years I finally learned the best way to peel and chop onions!