Post by mandie68 on Apr 10, 2005 3:41:06 GMT -5
Add rice to salt shaker to keep salt from sticking
If you don't have:Buttermilk,1 Cup add 1TBLSP. lemon juice or vinegar plus enough milk to make 1 cup- let stand for 5 minutes before using. or you can use 1 cup plain yogurt to the recipe as a substitute
If you don't have Self-Rising Flour: Add 1tsp. baking powder, 1/2 tsp. salt and 1/4 tsp.baking soda to measuring cup- add enough flour to make 1 cup.
If you don't have Cake flour for a recipe Use 1 cupall-purpose flour Minus2 TBLSP. to equal 1 cup cake flour
To refresh a freezer: Place a cotton ball soaked in vanilla inside, close door for 24 hours. then check for improvement. Repeat if necessary.
Place an opened box of baking soda on a shelf in the refridgerator to keep it fresh & to elimante odors.
Freezer burn doesn't make food unsafe but dry in spots. It appears as grayish brown leathery spots & is caused by air reaching the surface of thefood. Simply cut away the spot either before or after cooking.
To remove difficult smells wipe inside of refridge with equal parts vinegar & water or baking soda & water.
Safe Thawing in microwave: Follow manufactures instructions, cook immediately because some areas of the food may become warm & begin to cook creating an enviornment for harmful bacteria to grow.
Safe Thawing in Cold Water: Place item in leakproof packaging or plastic bag. Sumerge in cold tap water changing water every 30 minutes. Small packages can defrost in an hour or less. 3-4 pound package may take to 2-3 hours.
Thawing whole Turkeys estimate 30 minutes per pound. cook immediately
To thaaw small amounts of meat in a refrigerator usually requires 1 day while larger amounts like turkey will take 24 hours for every 5 pounds.
Meat & Poultry Hot Line: 800-535-4555 (toll free nationwide) 800-256-7072 (TTY)
Make your own delicious seasoned bread crumbs: Dry bread in 250-degree oven until thoroughly dry. Whir in a blender or place in plastic bag and crushwith rolling pin. To season: Mix 1-teaspoon crushed oregano leaves, 1/2 teaspoon ground thyme, 1/2 teaspoon onion salt, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper to each cup of crumbs.
Egg-Dyeing Tip: Before coloring eggs, dip them into a glass of hot water with a tablespoon of vinegar -- the acid helps the dye cling to the eggs.
Cheese hard cheese like Parmesan or swiss last for weeks tightly wrapped. Soft cheese like cream cheese last a week once opened.
Eggs Fresh eggs last several weeks past the sell by date Toss any with hairline cracks
Ice Cream discard 2-3 weeks after opening
Lunch meat Good 3-5 days after opening
Yogurt Good about a week past the sell by date
Pickles & other condiments Toss every 3 months or if color or consistency has changed
Milk Stays fresh 2-3 days past the sell by date Whole milk spoils faster than skim
Meat-If fresh cook or freeze within 2 days In the freezer steaks and chicken last 6 months or more pork chops last 3 months ground beef, pork, or pork sausage lasts 1-3 months
If you don't have:Buttermilk,1 Cup add 1TBLSP. lemon juice or vinegar plus enough milk to make 1 cup- let stand for 5 minutes before using. or you can use 1 cup plain yogurt to the recipe as a substitute
If you don't have Self-Rising Flour: Add 1tsp. baking powder, 1/2 tsp. salt and 1/4 tsp.baking soda to measuring cup- add enough flour to make 1 cup.
If you don't have Cake flour for a recipe Use 1 cupall-purpose flour Minus2 TBLSP. to equal 1 cup cake flour
To refresh a freezer: Place a cotton ball soaked in vanilla inside, close door for 24 hours. then check for improvement. Repeat if necessary.
Place an opened box of baking soda on a shelf in the refridgerator to keep it fresh & to elimante odors.
Freezer burn doesn't make food unsafe but dry in spots. It appears as grayish brown leathery spots & is caused by air reaching the surface of thefood. Simply cut away the spot either before or after cooking.
To remove difficult smells wipe inside of refridge with equal parts vinegar & water or baking soda & water.
Safe Thawing in microwave: Follow manufactures instructions, cook immediately because some areas of the food may become warm & begin to cook creating an enviornment for harmful bacteria to grow.
Safe Thawing in Cold Water: Place item in leakproof packaging or plastic bag. Sumerge in cold tap water changing water every 30 minutes. Small packages can defrost in an hour or less. 3-4 pound package may take to 2-3 hours.
Thawing whole Turkeys estimate 30 minutes per pound. cook immediately
To thaaw small amounts of meat in a refrigerator usually requires 1 day while larger amounts like turkey will take 24 hours for every 5 pounds.
Meat & Poultry Hot Line: 800-535-4555 (toll free nationwide) 800-256-7072 (TTY)
Make your own delicious seasoned bread crumbs: Dry bread in 250-degree oven until thoroughly dry. Whir in a blender or place in plastic bag and crushwith rolling pin. To season: Mix 1-teaspoon crushed oregano leaves, 1/2 teaspoon ground thyme, 1/2 teaspoon onion salt, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper to each cup of crumbs.
Egg-Dyeing Tip: Before coloring eggs, dip them into a glass of hot water with a tablespoon of vinegar -- the acid helps the dye cling to the eggs.
Cheese hard cheese like Parmesan or swiss last for weeks tightly wrapped. Soft cheese like cream cheese last a week once opened.
Eggs Fresh eggs last several weeks past the sell by date Toss any with hairline cracks
Ice Cream discard 2-3 weeks after opening
Lunch meat Good 3-5 days after opening
Yogurt Good about a week past the sell by date
Pickles & other condiments Toss every 3 months or if color or consistency has changed
Milk Stays fresh 2-3 days past the sell by date Whole milk spoils faster than skim
Meat-If fresh cook or freeze within 2 days In the freezer steaks and chicken last 6 months or more pork chops last 3 months ground beef, pork, or pork sausage lasts 1-3 months