News Letter
News Letter
Saturday, September 24, 2011

As you may have noticed, I am revamping my web site. My mission is to bring you new recipes, experiences, fun tips
and everything about cooking. I am so looking forward to writing for my customers and followers and now I finally
have the time. I hope to teach a few things about herbs and spices, but also cooking tips and recipes. I also would
apprciate any input that you may have on any subject to make this an interactive site, somewhat likd a blog. If you
would like to be on my mailing list, please fill out the form on the contacts page and I will send you weekly letters on
diverse subjects. I have always wanted to do this and to be able to share it with others is just so rewarding.
So come join me and join in the fun of cooking, recipes,herbs, spices and new ideas!!!

I have just launched a new web site with my daughter, Kim, and we are very excited about it! FREE slow cooker
recipes each week and I will be selling my NEW revised "Slow Cooker Cookbook" with over 350 recipes like the one I
sell on this site and my Etsy site. All updated with new recipes just for you at "Top 10 Slow Cooker recipes"
Here's one now...

Tip of the Month!

  • A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

  • A few drops of lemon juice added to simmering rice will keep the grains separate.

  • A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn
    you to add more before the pan scorches or burns.

  • A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake
    at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little
    postioning help.

  • A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles, macaroni, or
    spaghetti will prevent boiling over.

  • A perfect pastry crust ... in your favorite recipe, substitute a 4 to 1 ratio of lard to butter.

  • A roast with the bone in it will cook faster than a boneless roast - the bone carries the heat to the inside of the
    roast quicker.

  • A simple way to sharpen kitchen shears ... cut a piece of steel wool.

  • A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.

  • Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar
    and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

  • Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.

  • Before opening a package of meat packaged in slices, roll it. This helps separate the slices for easy removal of
    individual slices.

  • Bread will stay fresh longer if a celery rib is stored with it in the package.

  • Brown gravy in a hurry with a bit of instant coffee straight from the jar ... no bitter taste, either.

  • Buy mushrooms before they "open." When the stems and caps are attached snugly, you know the mushrooms
    are truly fresh.

  • Buy several small spray bottles to use in the kitchen, for tasks like moistening pie dough, coating oil on pans,
    misting salad dressing on delicate greens, or other purposes you might think of.

  • Check cookies at minimum baking time.

  • Cheese won't harden if you butter the exposed edges before storing.
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