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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