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Time to get Cookin'!
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Sharing Kitchen Tips
Food Tips and Household Hints
'Food' for thought: Advice is like cooking - you should try it before feeding it to others.
Food Tips Citrus fruit yields nearly twice the amount of juice if it is dropped into hot water a few minutes or rolled beneath your hand before squeezing.
Fried of baked chicken is especially delicious when it has first been marinated in the refrigerator over night in buttermilk, sour milk or sour cream.
To keep Honey from clinging to inside of measuring cup, first coat the inside of the cup with oil.
Cottage Cheese, Sour Cream & Yogurt: Keep them fresher longer by storing carton in the refrigerator upside down.Cream should be well chilled before beating. One cup will double in volume when whipped. To beat egg whites successfully, always have them at room temperature and use a clean, dry bowl and beaters. A single egg white increases its volume to 1/2 cup, but 3 egg whites will amount to 2 2/3 cups or nine times their volume.
If you are not sure how fresh your eggs are, place thenm in about 4 inches of water. Eggs that stay on the bottom are fresh. If one end tips up - less fresh and if it floats, it is past the fresh state. To tell if an egg is hard boiled or raw, spin it. A hard-boiled egg will spin smoothly. A raw egg will wobble. It is easier to separate eggs when they are cold.
Milk: Rinse the pan with cold water before scalding milk to prevent sticking.
Too Salty: Add cut raw potatoes to soups or vegetables and then discard once they have cooked and absorbed the salt. A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.
If you've over-sweetened a dish, add salt. A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.
Soy Sauce: Use light (slightly sweeter) soy sauce for marinades and dressings; use dark (slightly heavier) soy sauce for cooking and sauces.
Sugar lumpy? A sack of lumpy sugar won't be if you place it in the refrigerator for 24 hours.
Pale gravy may be browned by adding a bit of instant coffee straight from the jar. No bitter taste, either.
Ice cubes will eliminate the fat from soup and stew. Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.
A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.
Browning brings out the flavor of the butter, so only half as much is needed for seasoning vegetables if it is browned before it is added.
Easy fast croutons: Make delicious croutons for soup or salad by saving toast, cutting into cubes and sauteeing in garlic butter.
Use up those bananas!
BANANA BLUEBERRY MUFFINSSubmitted by Sue Puff (FL/NY)
3 Lg. ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour / divided
In 1/2 C flour, mix in dry blueberries to coat
Mash bananas in a lg. mixing bowl
Add sugar and egg, mix; then add butter and dry ingredients. Mix well until smooth.
Gently stir in coated blueberries along with any remaining flour.
Pour into 12 well-greased muffin cups.
Bake at 375 degrees for 20 minutes.
*Chopped walnuts or pecans make a delicious addition to this recipe
Holiday Jello Salad -Sue Puff (FL/NY)
1 can whole cranberry sauce 1 box orange jello (3 oz.) 1 medium apple diced small 1/2 C chopped walnuts
Make orange jello using 1 C boiling water and 3/4 C of cold water; add cranberry sauce and stir until sauce is well blended into the jello. Chill until almost set. Add apple and walnuts, mixing well throughout.
Sooooo easy...sooooo good!
Squash Casserole Submitted by Michelle Franz -Davenport, Fl
2 cups cooked squash 1 1/2 cups butter 1 cup chopped onion 1 cup sour cream 1 can water chestnuts 1 can cream of mushroom soup 1 18 oz. Pepperidge Farm Herb Seasoned Bread Crumbs Dash of Worcestiershire Sauce
Melt butter; in large bowl, mix melted butter and bread crumbs ( reserve enough crumbs to top off casserole) Combine the rest of ingredients, put into baking dish and top with reserved crumbs. Bake at 325 degrees for 1 hour.
Sweet Potato Casserole Submitted by Michelle Franz - Davenport, FL
3 cups mashed sweet potato (canned type) 3/4 cup sugar 2 eggs 1 tsp. vanilla 1/3 cup milk 1 cup brown sugar 1/3 cup margarine 1/3 cup flour 1 cup chopped pecans
Cook potatoes, mash with butter to taste Whip together with sugar, eggs, vanilla and milk and put in baking dish.
Combine flour, brown sugar and cut in margarine. Spread over sweet potatoes. Sprinkle with pecans. Bake at 350 degrees for 45 minutes.
Cranberry Salad Submitted by Michelle Frantz - Davenport, FL
1 small package of strawberry jello 1 small package of raspberry jello 1 can crushed pineapple - drained 1 can whole cranberry sauce 1/4 cup chopped pecans
Prepare jello directions on box and mix all ingredients together and chill over night. Voila!
Ice Cream Sandwich Cake - mmmmm...mmm Submitted by Michelle Franz - Davenport, FL
Spray 9 X 9 pan with cooking spray. Drizzle bottom of pan with syrup. Layer ice cream sandwich of syrup. Drizzle more syrup over sandwiches. Spread a layer of softened Cool Whip, then repeat layers 1 more time. Top off with chocolate sprinkles and freeze.
(If you can find them, try the strawberry ice cream sandwiches and other flavor syrups to your liking)
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * Yum, everone loved this dessert at our house
I hate to do this because I just love home made bread - BUT...
I was recently invited to share some fresh baked hot pumpkin bread that was out of this world! It was DELICIOUS and MOIST - however...it came from a box. I was so dissapointed.
I further discovered that it is sold at Sam's Club; yes that's right Sam's Club and there is enough for several loaves.
I hate to do this even more, but I encourage you to buy it, especially if you are one to bake for the multitudes during the holidays. God bless - Sue
CARROT SALAD Submitted by Lou Ann Norris (Lakeview, AR)
Marinade Sauce
1 tablespoon salt
1/2 teaspoon pepper
1 cup sugar
1 teaspoon dry mustard in 3/4 cup vinegar
Add 1 can tomato soup and stir in 1 cup vegetable oil ( I put that in the blender for a short mix), add slowly to the first mixture, thoroughly blend.
Prepare 2 pounds of carrots, slice very thin. Cook until just tender. Slice one onion very thin, also at least one green pepper. Add this to marinade mixture, refrigerate 24 hours or more. Stir occasionally. Keeps well in refrigerator.
Serves 25 - 30
LAZY PIEROGI Submitted by Peggy Belanein
1 large onion 1 can mushroom soup (I added 1/2 of another can) 1 large can sauerkraut (or 1lb. bag) 1 lb. large curly noodles (spirals) 3/4c. or 1 1/2 stick butter or margarine add a few fresh mushrooms or canned mushrooms smoked polish sausage cooked & cut up (optional) Fry onions in butter until tender. Add mushrooms; season to taste. (Do not brown) Rinse sauerkraut & add a little water to keep moist. Cook noodles. Then mix it with soup. Put all ingredients in baking dish. Bake in 325 degree oven for 45 min. and serve.
Corn Casserole Submitted by Ruth Walker Seipstown, Pa
1 Can Cream Style Corn
1 Can Whole Corn
1 cup Sour Cream
1 cup Milk
2 Eggs Beaten
1/2 cup sugar ( less if there is sugar in the veggies)
1 Stick of melted Butter
1 pkg of Jiffy Corn Muffin Mix
Mix things one at a time in the order listed. Put the Muffin Mix in last.
Grease a casserole dish ( 9x13) or similar with the paper from the butter
Pour into the pan and bake for 45 min approx. at 350 degrees.
It should be golden brown on the top.
You can top with shredded cheddar cheese just before it is done baking. With or without the cheese it is a requested dish.
BAKED CRANBERRIES Submitted by Barb Sullivan Amherst, NY
1 Pkg. fresh cranberries 3/4 C water 1/2-3/4 C sugar 1 C Orange Marmalade (or 12 oz jar) 1 C Coconut 1 C walnuts or pecans - chopped
Mix together- put into greased 9 x 13 casserole dish. Bake at 350 degrees for 30 - 45 minutes. Serve warm or cold.
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * This dish is delicious! Yummmmmm
Oriental Cole Slaw Submitted by Marcia Westphal (No. Tonawanda, NY)
1 bag coleslaw 1 cup shelled sunflower seeds 1 or 2 cup whole cashews (or sliced almonds) 1/2 cup finely chopped onion 2 pkg chicken flavor Ramon Noodles - put in zip lock bag and break into small pieces; save seasoning packets for dressing
Dressing: 1/3 cup white vinegar 1/3 cup sugar 1 cup vegetable oil 2 seasoning packets Whisk that all together
Put Ramon noodles in a large bowl. Pour dressing over noodles. Then mix in onion and coleslaw. Put in refrigerator overnight is best. Could be made the same day, but needs to be in refrigerator a few hours so that noodles become soft. Add cashews and seeds just before serving.
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * Love trying new recipes...and call me crazy, but I love Ramon noodles!
Chicken Spaghetti Submitted by Lori Morrella of Benton, Arkansas
1 lb. spaghetti
velvetta cheese
2 cans Rotelle
2 cans of chicken 1 can cream of chicken soup
Boil spaghetti till soft. In a cake pan pour in spaghetti. Put rotelle and chicken in pan and heat up on stove. Cut velvetta into pieces. pour rotelle, chicken, Velvetta and soup in pan with spaghetti and mix together. Bake at 350 for 1 hour, mix frequently.
This is really good, you can also add vegetables to it.
CHICKEN WING DIP Submitted by Debbie Zimmerman - N. Tonawanda NY
6 oz. Franks Hot Sauce (for those of you who can't get Franks another hot sauce brand will do)
2 stalks celery (OPTIONAL)
2 - 8 oz. cream cheese
2 c. cooked shredded chicken ( 1 L. split boneless breast)
1 1/2 c. shredded cheddar cheese
1 c. shredded mozzerella
Microwave hot sauce, cream cheese and celery. Mix well. Add chicken and 1 c. shredded cheddar cheese.
Bake at 350 for 20 minutes. Sprinkle remaining cheddar and mozzerella cheese bake until cheese is melted (bubbly).
Serve with crackers or vegetables.
ITALIAN ZUCCHINI AND SAUSAGE Submitted by Debbie Zimmerman N. Tonawanda, NY
1 lb. pork sausage
1 medium onion, thinly sliced
5 small zucchini, cut into 1/4" slices
1 clove garlic, mashed
1 8oz can tomato sauce
1 tsp dried sweet basil leaves
1/2 tsp dried oregano leaves
1/2 tsp salt
1/2 cup shredded cheddar cheese
Grated parmesan cheese
Pan fry crumbled sausage over medium heat for about 15 mins. Add onion, zucchini and garlic; cook 5 mins. Add tomato sauce and seasonings. Cover and simmer 25 mins or until zucchini is tender. Sprinkle with cheeses. Serves 6.
CHEESE CAKE Submitted by Ann Baker [Niagara Falls, NY]
Preheat oven 375 degrees
1 Can Comstock fruit pie filling 1 Pint Sour Cream
Filling: 4 8oz. pkg. of Philly cream cheese (softened to room temperature) 1 Cup sugar 6 eggs 2 tsp. vanilla
Graham Cracker Crust: 1 1/2 - 2 cups of Graham cracker crumbs 1/2 Cup sugar 1/2 Cup butter or margarine, melted
Mix crust ingredients together and pat into a 9 x 13 in. pan. [You may want to spray the bottom of the pan lightly with Pam or other vegetable spray]
Spread fruit filling over graham crust.
Prepare Filling: Cream sugar and cheese together until smooth. Add eggs, one at a time; add vanilla. Pour cheese mixture over fruit filling and bake for 40 minutes.
Topping: Mix sour cream, 1/2 Cup sugar and 1 tsp. vanilla together. Whip until smooth.
After removing cheese cake from oven, allow to cool for about 10 minutes and then add the sour cream topping. Bake for another 10 minutes to set.
Remove from oven and allow to cool and then chill in refrigerator before serving.
* You can omit the sugar from the topping for a more tart flavor. It's still delicious!
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * Loved this! Every one at the church social loved it too.
Fruit and Yogurt Smoothie
Submitted by S.Puff (Wheatfield, NY)
1 Banana 3/4 Cup strawberries (cut up) 6 oz. chopped pineapple with unsweetened juice (Dole-do not drain) 1/2 Cup fat free milk 6 oz. Dannon Light & Fit Vanilla yogurt (80 calories) 6 ice cubes
Add all ingredients except ice cubes to a blender or food processor and whip or puree til smooth. Add ice cubes 2 at a time until ice is crushed. Pour into chilled glasses and serve immediately.
Makes 2 tall glasses. To make into a dessert, pour into 4 smaller glasses, add a scoop of ice cream and a dollop of whipped cream on top...for more pizzazz, add a maraschino cherry and voila!.... Delish and good for you too!
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * Delish and a great way to use up those slightly over ripe bananas.
BROCCOLI CHEESE CASSEROLE Submitted by April Proefrock (Cambria, NY)
2 pkgs. frozen broccoli flowerets (cooked) 1 mid size pkg. Velveeta cheese 1 can cream of mushroom soup 1-2 Tbs. chopped onion, sauteed til translucent 1 single package of (tube) of Town House crackers, crushed 1 stick butter or margarine pinch of garlic salt
Melt Velveeta cheese in a sauce pan with garlic salt and onion. Add mushroom soup and broccoli and pour into casserole dish.
Melt butter and add crushed Town House crackers. Spread crackers on the top of the broccoli mix. Bake at 350 degrees for approx. 30 minutes or until heated through and crackers are slightly browned.
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * This is quick and easy and so good.
Calico Beans Submitted by Maureen Poteat (Gasport, NY)
1/2 bacon 1/2 onion, chopped 1/2 cup Ketchup 1/2 lb. ground beef 1 16 oz. can of pork and beans w/ liquid 1 16 oz. can of butter beans, drained and rinsed 1 16 oz. can of kidney beans with some liquid drained out
Cook beef, bacon and onion till beef is no longer pink and bacon is crisp. Drain the grease. Add together with the rest of ingredients. Bake at 350 degrees for one hour.
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * This recipe is so tasty...no one cares what the effect of 'beans' is going to have on them once they taste this! * Have used this recipe many times now. I love it! Great for picnics.
Dump Jello Salad
Submitted by Tammy Puff (Mansfield, OH)
1 small box orange Jello 1 small box instant vanilla pudding, dry 1 can (16 - 20 oz.) crushed pineapple w/ juice 1 16 oz. small curd cottage cheese 1 8 oz. Cool Whip 1 small can Mandarin oranges, drained and patted dry
Mix Jello, pudding and pineapple together well, being sure that sugar dissolves in juice. Add cottage cheese and mix well again. Fold in Cool Whip. Top with drained oranges.
Allow to chill in refrigerator at least 2 hours before serving.
TESTIMONIALS OF THOSE WHO HAVE TRIED THIS RECIPE: * This is quick to put together. Everyone thinks this is a dessert but I put in on the table as a salad.
TACO SALAD
Submitted by Lou Ann Norris, Lakeview AR
1 pound ground beef
1 envelope taco seasoning
1 16 oz. can chili beans, drained
1 head of lettuce
2 tomatoes, diced
1 onion, diced
sliced black olives
Nacho Cheese Doritos, crumbled
2 cups shredded cheese
1 16 oz bottle of The Original Western Dressing
Brown beef and drain if necessary, stir in taco seasoning. Stir in beans. Refrigerate. When ready to serve, mix with lettuce, tomato, onion, olives, cheese and Doritos. Add dressing and mix well. Serve and enjoy.
note: you can substitute French dressing, but the Western dressing is what really makes this salad.
BUTTERNUT SQUASH SOUP Submitted by S. Puff (Wheatfield, NY)
1 lg. Butternut squash, about 2 ½- 3 lbs. 2 Tablespoons Canola oil 1 lg. chopped onion (approx. 1 cup) 4 cloves (2 tsp.) chopped garlic 2 medium carrots, sliced thin ¾ tsp. ground cumin ½ tsp. salt ½ tsp. black pepper 1 ½ Tbs. finely minced jalapeno pepper 2 cans (14 -15 oz. cans) chicken broth ½ C light half and half (or fat free) ¼ tsp. nutmeg
Cut squash in half and scoop out seeds. Place cut side down in baking pan.* Add 1/3 cup water and bake at 350 degrees until squash is fork tender but not real soft. Check after 20 minutes. (You will scrape the meat of the squash from the skin before adding to the soup.)
In large pot, heat oil over medium heat and add onion - sauté until translucent. Add garlic, stirring often so that garlic does not turn brown (becomes bitter). Onions will start to turn golden, then add the carrot, cumin, salt and pepper. Cook for 2 minutes -add squash that has been scraped from the skin, jalapeno pepper and broth. Bring all ingredients to a boil then reduce heat and simmer for about 15-20 minutes or until vegetables are tender.
Remove from the heat and puree the soup by using a blender or food processor (about 2 cups at a time). Puree until smooth. Return to heat, add the Half and Half cream. Stir and serve.
Wonderful with shredded cheddar cheese and garlic croutons floating on top.
*You can eliminate the step of oven cooking the squash by peeling and cutting the squash and adding at the step mentioned above. However, I find that the squash has a sweeter, better flavor when it has been baked. Time being of the essence…you can do what is comfortable to you and still have a good soup as a result.
Walking in Peace / division of C.O.P.E. Women's Ministries Sue Puff, author
