Appetizers and Snacks
− You can buy frozen chopped onion or green peppers for a quick recipe
shortcut, or since they freeze so well, chop a whole bunch at once
and freeze them in single servings.
− When making many meatballs a fast and simple way is to shape the
meat mixture into a log and cut off slices. The slices roll easily
into balls. Another option is to pat the meat into a square and cut
it into cubes which again easily roll into meatballs of uniform size.
− Stop tomato stains on your Tupperware by using with nonstick cooking
spray before pouring in tomato−based sauces.
− Strawberries will stay fresher when kept in a colander in the
refrigerator. Don't wash until just before using.
− Freeze ripe bananas for later use. First peel, and then wrap tightly
in plastic wrap and store in freezer bags.
− Corn on the cob will be simple to shuck if you wash them with cold
water, place in a plastic bag and freeze for an hour or so
before shucking.
− Freeze lemon peel. Use when a recipe calls for fresh lemon rind.
− Whole lemons will yield much more juice if stored in a tightly
sealed jar of water in the refrigerator.
− Dissolve 1 teaspoon unflavored gelatin in a little bit of water and
beat it into whipping cream to keep it from turning watery.
− Grind up or dice leftover roast beef, stew meat, etc. Add to scrambled
eggs along with cubed leftover potatoes for an easy breakfast.
− Make your own "instant" oatmeal by running regular oatmeal in a
blender. Blending makes the oatmeal the same as "instant."
*APPETIZERS & SNACKS*