Extra Cooking Tips

* 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."

Appetizer Recipes

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