- When preparing a casserole, make and additional batch to freeze. Your back-up meal is always secure.
- A sprinkle of salt or flour in the pan before frying will keep hot oil from splattering.
- A drop or two of lemon juice added to simmering rice will keep the grains separated.
- Clove, garlic, and pepper flavors get stronger when they are frozen.
- Sage, onion, and salt get milder when frozen.
- Cooked egg whites get tough when frozen.
- Grill veggies along with your meat for an quick and easy side dish.
- Store dried pasta, rice(except brown rice)and whole grains in tightly covered containers in a cool dry place.
- Refrigerate or freeze grains if they will not be used within five months.
- Play-up those buttered, cooked veggies with a sprinkle of toasted sesame seeds, chopped nuts, canned french-fried onions, or slightly crushed croutons.
- A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
- To bake potatoes in a hurry place them in boiling water for 10-15 minutes. Pierce their skin with a for before baking in a preheated oven.
- Avoid those tough beans or corn by adding salt about half way through cooking.
