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Lasagna: For perfect lasagna noodles,
under cook slightly. Then drain thoroughly in a colander and toss with a
drop of vegetable oil to keep them from sticking.
For easy slicing, place first layer of lasagna noodles
lengthwise in dish. Cut noodles for second layer to fit diagonally in pan.
Finish last layer lengthwise.
Fruit Purees, such as pear or applesauce, add sweetness and moistness to
baked goods. Use one quarter of the oil called for and substitute puree for
the rest.
Everyone has heard about the benefits of fiber. Oat bran can
significantly lower blood cholesterol in addition to adding fiber.
Experiment with your own recipes.
A perfectly ripe cantaloupe will have a sweet, fresh fragrance. It should
feel heavy for its size and give slightly at both ends when gently pressed.
If the cantaloupe is soft, yellowing or feels wet at the stem end, pass it
by. To ripen a hard cantaloupe, store it in a warm place for several days,
away from sunlight. Once it is ripe, refrigerate and use within a week. For
a melon basket, use a nontoxic marker to draw zigzag pattern on melon. Cut
deeply into fruit along pattern, separate halves, seed, and fill with fruit.
Presented by RecipesFromScratch.com - Cottage Cheese - Store carton upside down. It will keep twice as long.
- Ice Cream - Sometimes ice cream that has been opened and returned to the freezer forms a waxlike film on the top. To prevent this, press a piece of waxed paper against the surface of the remaining ice cream and reseal the carton.
- To keep ice cream from leaking through the bottom of a cone, put a marshmallow in the bottom.
- To soften cream cheese in a microwave oven. Unwrap the cheese and place on plate. Microwave at 30% power for 2 to 2 1/2 minutes or until soft, turning cheese over once.
Ideas for Leftover Ham
The only thing better than baked ham for dinner is leftover baked ham for
sandwiches and snacks. Surplus ham is also perfect soups, casseroles, hash,
quiche, salads, and pasta dishes. Ham will keep refrigerated if tightly
wrapped, for up to a week. During this time, a glistening, greenish rainbow
may appear on the surface of your sliced ham. While it's probably your first
instinct to avoid rainbow-colored meats, there is no need to worry - the
nitrites and/or nitrates used to cure your ham undergo a chemical reaction
when they are exposed to air, and it's this chemical reaction that causes
the iridescent appearance. Of course, if the ham starts to become slimy or
develops an unappealing odor, it is time to throw it away. If you are pretty
certain that you will not use all of your leftovers before a week is up,
then you should freeze them right away (frozen ham will retain its rosy hue
and resilient texture for up to about two months, before you should toss
it). |
