Cooking for Seniors Tips
Read these 76 Cooking for Seniors Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Senior tips and hundreds of other topics.
Easy Microwave Candy
You're not gonna believe how easy and fantabulous these are; some of you know them by Texas Millionaires and some by Turtles. Whatever you call them, your friends and family will call you for more!! This is a recipe of a friend from the former Themestream days, Belinda Mooney.
Yield: about 16 (little more if made smaller)
Ingredients:
12 oz. semi-sweet chocolate chips
1-1/2 cups pecan halves
28 caramels (unwrapped)
2 tblsp whipping cream*
Microwave half the chips in a glass bowl at HIGH for 1-1/2 minutes, stir after 1 minute. Remove from oven and stir until smooth; cool until slightly thickened. Drop
chocolate onto a waxpaper-lined baking sheet, smoothing into 16 ea. 1-1/2" circles. Reserve remaining chocolate. Arrange 4 pecan halves on to each circle (to look like turtle legs :o); chill until firm.
In another glass bowl put caramels and cream; microwave at HIGH 2 minutes or until caramels are melted; stir after 1 minute. Let stand 4 minutes or until slightly thickened. Spoon caramel mixture evenly over pecans. Microwave remaining chocolate at HIGH 1 minute, stirring after 30 seconds (you might want to add a drop or two of cream to make smooth); quickly spread over caramel mixture. Refrigerate until firm. In colder weather, you can cover with wax paper and firm naturally.
P.S. hide some away for yourself...before they are all eaten!!!
Note: *You can substitute milk or even water for the cream...but why not be decadent and use cream ;o). Also, be sure the bowl for melting caramels is large enough, the caramel mixture could bubble over.
For more of Belinda's recipes, check out my links...her's is "Dinner's In The Freezer"...
Save 'ripe' bananas
Don't throw away those over-ripened bananas! Peel them, wrap individually in plastic-wrap and store in freezer bags until ready to use for...banana pudding or banana-nut bread!
Flavorful pot roast
To make your pot roast more flavorful...whether oven-baking or slow cooking - try this: brown roast in butter with a little garlic salt sprinkled on meat before cooking.
Cranberry Sauce
Your very own cranberry sauce; make ahead an chill.
Serves 8 to 12
2 cup water
2 cup sugar
2 (12-ounce) package cranberries, picked over and rinsed
4 tsp coarsely grated orange zest
1/2 cup orange juice (not concentrate)
In a 3-qt. saucepan on medium heat, combine water and sugar, heating until sugar dissolves. Bring mixture to a boil, but do not stir; boil for 5 minutes. Reduce heat to medium, add cranberries and simmer, uncovered, for 5 to 10 minutes, or until sauce thickens. Skim top of the sauce (and discard), then add orange zest and orange juice, stirring to combine. Cool and chill in refrigerator, covered, until ready to use.
Note: when selecting cranberries, be sure they are firm to touch. During season, cranberries can be 'cheap'; buy extra packages and freeze (up to 1 year)for later use.
German Potato Pancakes
Good anytime, but would go wonderful with the 'sausage brunch' recipe I have in another recipe tip.
Pancakes
2 eggs, beaten
1 small onion, grated
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
6 medium potatos (approx. 2 lbs.) peeled
2 Tblsp. flour
1/4 cup oil.
Combine in a large bowl: eggs, onion, salt, pepper and nutmeg; mix well. Shred potatoes, pat dry with paper towels and immediately combine with egg mixture (this prevents discoloration). Sprinkle in the flour and mix well. Heat oil in a 10" skillet over medium heat. Drop mixture by heaping spoonfuls into the oil. Cook first side until crisp and golden brown (about 5 mins.), then turn and cook about 5 more minutes. Serve with applesauce as a side and sour cream for 'dollop'.
For a variety, add 1 heaping spoonful of horseradish to the applesauce.
Sausage Brunch
This is especially a good brunch recipe for an OctoberFest celebration!
6 eggs, beaten
1 cup whipping cream
3/4 tsp. dry mustard
1/2 tsp. salt
----dash of pepper
1 cup (4 oz.) shredded cheese, any of your favorite
1/2 lb. smoked sausage or Polish Kielbasa, chopped
1/4 cup green pepper, chopped
Combine first five ingredients, mixing until well blended. Add 3/4 cup cheese, sausage and green pepper. Pour mixture into greased 8" square baking dish. Bake at 350 deg. for 45 minutes (or until eggs are set). Sprinkle the remaining cheese on top and continue baking JUST until cheese is melted.
This recipe serves 4-6 people. If you are having a large group, double recipe and use a 13" x 8" baking dish. Same oven temp., same timing.
Serve with potato pancakes (sour-cream side) and hot spiced applesauce.
*Intro to fun foods
Summertime (or anytime) is ideal for making/eating simple, fun foods. Try making these simple, finger sandwiches using whole wheat breads:
-spread bread with cream cheese, then add washed and sliced cucumber.
-spread bread with butter, add watercress or cilantro.
-spread bread with dressing choice, sliced tomatoes, and halved olives.
You can cut off crusts (option), then cut in slender finger pieces. Just be sure to make plenty! Kids, young and old, will love these ;o)
Ham rolls
Ham rolls are easy to make and a tasty finger food; you'll need equal amounts of:
sliced deli ham (square pieces) and
thinly sliced swiss cheese
mayonnaise, Miracle Whip, or Dijon mustard (your choice)
green onions for each roll
Start with a slice of ham; thinly spread on mayo, Mir. Whip, or mustard; top with sliced swiss cheese and 1 green onion (at edge); roll up and secure 'roll' with toothpick. If not served immediately, cover and chill in fridge.
Note: grocery deli can slice your ham or cheese to right thickness; or purchase in package.
Unroll plastic wrap easier
Darned plastic-wrap is hard to unroll and won't tear good! Well, let's solve these problems by...keeping the roll in the freezer! Much easier to handle when cold.
Celery freshness
Celery will retain its freshness and crispness longer if wrapped in aluminum foil before storing in refrigerator.
Microwave Potatoes Au Gratin
We're keeping it 'Kool' and easy!
1 package (16 oz.) frozen southern-style hashed brown
potatoes, thawed
1 can (10-3/4 oz.) condensed cream of potato soup
1/2 cup dairy sour cream
1 cup shredded cheddar cheese
In a 1-3/4-quart shallow microproof casserole, combine potatoes, soup, sour cream, and 1/2 cup cheese; mix well. Use COOK (high) cycle, cook 15 minutes, or until potatoes are tender, stirring once during cook-time.
Sprinkle with remaining cheese. Cover and let stand 3 minutes, or until top-cheese is melted.
And it's g-o-o-d!
Potato salads #2
To retain flavor and nutrients in your potatoes, always cook with skins still on. If you prefer taking skins off, it is earier done after cooking! BTW, save the cooking water for use as soup base or liquid for nutritious and moist breads.
Save time & effort
Always keep on hand the quart-size, sealable freezer bags. When you cook any type of dry beans or black-eyed peas, cook the whole 1 lb. bag and freeze the extra for later meals (handy when company comes). Be sure to 'squeeze' out excess air before sealing.
Food-splatters in microwave
To avoid splattering food in your microwave oven, place a coffee filter over the plate/dish/bowl. Handy when you don't have a lid!
Keep shelled-nuts fresh
If you buy shelled nuts in bulk, keep them fresh by placing in tightly sealed freezer bags and freeze...for up to two years! Refrigerator - 10 mos.
How to cook frugally for one-#1
Cooking frugally for one: invite friends for dinner, fix large pot roast, plenty potatoes, carrots, and plenty of gravy. Utilizing a large roast allows for two or three meals for ourself later in the week. Slice some of the roast and heat in some gravy for open-face hot-roast beef sandwich; serve with left-over potatoes mashed, and some green peas.
Brew a good cup of tea
Always start with very hot water for the best brewed tea; substitute a hard candy in lieu of sugar, i.e. mint or lemon drop!
Easy butter/bread crumb topper
Add zest to some meals with a butter/bread-crumb topper. This is great to sprinkle over cubed left-over roast with noodles. Melt two tbls. butter in saute pan, add 3-4 tbls. bread crumbs and dash of garlic powder. Mix well in pan. Let cool a bit and sprinkle over your meat/noodle meal.
Storing onions/potatoes
A handy way to store onions or potatoes (and keep them fresh longer) is to store them into old, clean panty hose! Tie knots in panty hose after each placement of onion/potato to keep separated, then cut just above each knot as your needs arise for the vegetable. Hang/store on back of pantry or kitchen door to be 'out-of-the-way'
Hand-washing china or crystal
Place a rubber mat in bottom of sink to avoid breaking fine china or crystal. Add a tablespoon of vinegar to detergent water to cut grease; your dishes and crystal will sparkle!
Spinach-Mushroom Casserole
A great vegetable dish. Note that this casserole can be made 3-4 hours in advance, then refrigerate covered; baking time should be increased to 50 - 55 minutes.
Ingredients:
2 cups chopped mushrooms
1/4 cup butter or margarine
4 pkgs (10 oz. each) frozen spinach, thawed
4 eggs slightly beaten
3/4 cup sour cream
1/8 tsp ground nutmeg
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
Saute` mushrooms in butter in medium skillet until
tender, about 10 minutes. Drain spinach *thoroughly*;
stir into skillet. Stir in eggs, sour cream, nutmeg,
salt and pepper. Spoon mixture into greased 1-1/2 quart
casserole; sprinkle with cheese. Bake in preheated
350 degree oven until hot, about 45 minutes.
Yield: 12 servings
More uses for left-over roast
Another great meal for leftover roast is to cut roast into bite-size pieces, heat in left-over gravy. Cook some egg noodles (just enough for your meal). Pour meat & gravy over noodles, serve with a green vegetable (small can of peas).
French onion dip
An easy and tasty dip...you'll need:
2 cups sour cream
1/2 cup mayonnaise or Miracle Whip
1 pkg. dry french onion soup mix (about 2 oz.)
Stir all ingredients until well mixed; cover; chill.
Natural tenderizing flank steak
A good, natural way to tenderize a flank steak is to 'score' it: just make shallow diamond-shaped cuts on both sides of meat just before cooking it...avoid meat-tenderizer additives!
Saving leftovers
The USDA tells us that leftovers and other prepared, perishable food can usually (and safely) be kept in refrigerator for three to five days. When you have doubts about safety of a leftover...toss it!
Corned-beef dinner
For a great and simple corned-beef dinner: Purchase packaged 3-4 lb. corned-beef with spices, place in *large* stew pot or Dutch oven, cover with hot water (2" above meat), bring to boil; lower heat and simmer for 3 to 3-1/2 hrs. During the last 40 minutes, add 10 small/medium pared potatoes halved (larger ones quartered), and 10 pared carrots each cut in 3" pieces; after 10 minutes add one large head of cabbage cut in 8 wedges, sprinkled with salt and pepper to taste, and simmer for the additional 30 minutes; little more if cabbage not yet tender*. Be sure to thinly slice corned-beef across the grain. Cover and refrigerate any leftovers immediately after serving.
*Note: Add a bit of water if/when necessary.
A quick Kool refreshing meal
This is for a senior light meal submitted by a newsletter subscriber and friend, Eileen W.:(add what you like if you are not watching calories or fats).
1 Large tomato
1 sm. can Tuna(in spring water)
small rib of Celery
Lettuce
light thousand Island dressing
rye crisp (or crackers)
Chop celery, mix with tuna put as much dressing as you like and mix all together. Cut out center of tomato, and spoon in tuna salad; serve on bed of lettuce.
Good also with onions, chopped olives, or sweet pickle relish (if substituting MiracleWhip) if you want, but since my surgery , onions upset my stomach. I love them so I use a little onion salt;-).
Thanks, Eileen...this sounds great for a light meal!!
More cooking for guests
If planning on feeding a large group, a simple and easy meal would be a spaghetti-and-sauce meal that would feed many. You could make meatballs ahead and freeze, then warm in sauce. Serve with salad and garlic bread(s). Leftovers can be frozen into 1 or 2-meal size containers or zip-lock sandwich bags if not left in freezer too long.
E-Z crockpot bar-b-que
Low heat, high taste...
Ingredients:
1 1/2 lb boneless chuck steak, 1 1/2 inch thick
1 clove minced garlic
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup ketchup
1 tsp salt
1/4 tsp black pepper
1 tsp dry or prepared mustard
Directions:
Cut the beef on a diagonal (across the grain) into one inch wide slices; place meat in crockpot. Combine the remaining ingredients in a small bowl, pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
A quick, hearty bean soup
For quick, good bean soup, combine one can of regular Ranch Style Beans and one can of Jalapeno Ranch Style Beans with 1-1/2 can water. Heat well and at the last minute top with fresh, coarsely chopped cilantro. If you can't tolerate jalapeno, use just the regular can of beans with 1/2 - 2/3 cup water.
Great and Easy Sandwiches
This is really good and easy to prepare. You'll need:
1 5-oz. can of Hormel Chunked Ham or spread (but NOT devlied ham), with 1 8-oz. package of cream cheese (room temperature), 1/4 cup of chopped pecans, and three tablespoons of fresh chopped chives. Spread mixture on whole wheat sandwich bread. Serve with applesauce.
For a really nice presentation (as for special company) trim crust from bread before adding spread, and cut into finger sandwiches. These would go great with the Cucumber/Tuna Boat (see my recipe).
Leftover wines
Save all leftover wine; just freeze it into ice cube trays and use later in sauces, casseroles or meat entrees.
Chili-Frito pie
In a microwavable bowl place 1/2 cup Frito corn chips, cover with a small can of Wolfe's Chili (without beans), shred cheddar cheese on top, heat 'til cheese melts, cover top with more corn chips.
Crock-Pot Baked Apples
I told you the Crock-Pot can do almost anything! This is another goodie!
6 - 8 medium unpeeled baking apples, washed and cored,
but not all the way thru to bottom
2 tablespoons raisins (optional)
1/3 cup sugar
1/2 teaspoon cinnamon
2 - 3 tablespoons butter
1 hand-full of red cinnamon candies
Mix raisins (if using) with sugar; fill center of apples with this. Sprinkle cinnamon and a few (4-5) cinnamon candies in center, and dot with butter. Place apples in Crock-Pot, stacking if necessary to fit; add 1/2 cup water. Cover and cook on *Low* overnight or 8 hours. If using a large 5-quart Crock-pot add a bit more water.
Avoid messy stovetop
When cooking a high-splattering meal, cover the stove top with aluminum foil to avoid heavy cleanup later.
Great pie-crust edges
Ever bake a perfect pie only to overly-brown the edges? Here's how to avoid that: tear three 2" strips of foil from roll; connect each by folding together end-to-end; form around the long handle of a wooden spoon; shape around the rim of pie (both single or double crust) before baking. This protects the crust rim so it does not overly brown.
Beans or stew too salty
If the beans or stew is too salty, add large, quartered, raw potatoes while cooking; discard the potatoes after they have cooked (absorbed salt).
Cooking for Guests
Most of us Seniors have plenty of practice cooking for more than just 2 people. This is a reminder for us, and also for others. One-pot-meals are much easier to fix: large pot roast, potatoes, carrots; with enough juices to make a gravy. Serve with a green or fruit salad. Easy clean-up afterwards. Got leftovers, see cooking for one for ideas how to use.
Carrot Pudding
Note: pudding can be made 1 day in advance and refrigerated, covered, before mounding; heat over medium heat in saucepan and shape as directed.
2 lbs. carrots, pared, shredded
1-1/2 cups water
2 cups milk
1 cup whipping cream
1-1/3 cups sugar
2/3 cup butter or margarine
1/2 tsp. ground cardamom
1/2 cup golden raisins
Heat carrots and water to boiling in saucepan; reduce heat and simmer until water is absorbed, 15 - 20 minutes. Stir in milk, cream and sugar; heat to boiling, reducing heat immediately to medium; cook until liquid is absorbed, 45 - 50 minutes. Stir in remaining ingredients; simmer until mixture is very thick, stirring frequently. Shape into mound on plate. Serve warm.
Yield: 6 servings
Turkey - golden brown
To ensure a golden brown turkey, cover with foil 'tent' while roasting; remove during the last 35-45 minutes to allow browning. Note: Tenting for entire roasting time can slow down cooking process.
Keeping steaks moist
To retain moisture (and tenderness) in beef, never pierce the meat with a fork while testing for doneness or turning. Instead use tongs to keep the juices from escaping.
Large dinner - prepare ahead
When planning for a large dinner, prepare most of the vegetables and sauces ahead - a day or two. Refrigerate, then warm in microwave oven just before serving. Sauces should be stored separately, then added as needed. This will also relieve the needed use of stove top for last minute preparations.
Frugal, Tender Steak for Two
With this 'tenderizer' you don't have to buy expensive steaks. For two small-to-med. steaks, pour 1 small can of pineapple juice in a plastic, sealable sandwich bag; puncture steaks two or three times with fork, on both sides; place steaks in bag and let marinate at least 6 hours in refrigerator for very tender steaks. Pour off juice, pepper and salt (light on the salt) prior to cooking on grill. Serve with salad and baked potato. One good rib-eye could serve two people.
Sausage OctoberFest Dinner
Mmmmm, my mouth is watering as I write this :o)
1 to 2 lbs Polish or Smoked Sausage
cut into 4-inch lengths
1 tsp. butter or margarine
1 medium onion cut into wedges
2 16 oz. cans sauerkraut
1 cup apple juice
2 medium apples cut into wedges
4 - 6 medium potato cut into quarters
1 heaping Tblsp. caraway seeds
salt & pepper to taste
In a large, deep skillet or Dutch oven, brown sausage with butter; place to the outside part; arrange onion, saurkraut, apples, and potatoes to center. Top with apple juice; sprinkle the caraway seed and salt/pepper over kraut. Cover tightly and simmer over low heat (stirring once) for 30 minutes or until potatoes fork-test done.
Serve with a good spiced applesauce, and mustard for the sausages.
Adding =hot= spices
When preparing foods that use hot spices, let the preparation simmer for at least another half hour before adding more of the spice. Believe me, the longer the cooking time, the hot, hotter the spice becomes!
Outdoor handling of corn-on-the-cob
After corn-on-the-cob has been grilled, skewer with a six-inch bamboo skewer for easier handling by guests. Prepare a side bowl (preferably stainless steel) with melted butter for easy dipping.
Turkey - the 'dressing'
Bacteria can form within 2 hours of roasting of turkey. All dressing (stuffing) MUST be removed immediately and remaining meat carved off right after dinner (if not before). A really safe way to fix the dressing (stuffing) is baking by itself.
Making fudge creamier
Whatever our fudge recipe is, add a little cornstarch to the cooking process; we'll have a creamier candy.
Horseradish/Bacon dip
A tasteee dip; you'll need:
1 cup sour cream
1 cup mayonnaise or Miracle Whip
1 cup bacon bits (yeah, fry up your own :o)
1/2 cup prepared horseradish (hot or mild)
Stir all ingredients until well mixed; cover and chill until flavors are blended.
Flavorful black-eyed peas
Next time you cook a pot (1 lb. bag) of black-eyed peas, add 1/4 teaspoon of celery seed; this gives a "what-IS-that-wonderful-flavor" seasoning.
For those of you who have never fixed these 'peas', you'll want to add a bit of salt to taste, too.
Smooth, lump-free sauces/gravy
A simple tip to make great, lump-free sauces and gravy is to use "Wondra" Flour in lieu of regular flour. Much finer grade, and easily mixes with liquids.
Easy grilled corn-on-the-cob
Try this for corn-on-the-cob with a flair. Boil corn for six minutes, then 'grill' over hot coals/grill for several more minutes. Simplifies for outdoor cook-outs!
Citrus Salad w/Minted Dressing
Note that dressing can be made 3 days in advance; refrigerate covered.
1-1/2 cups orange juice
3 Tbsp dried mint leaves
3 pkgs (8 oz. ea.) cream cheese, softened
1/2 cup sugar
8 cups assorted fresh fruit
(grapefruit slices - red & white, orange slices, apple chunks - with skin, sliced kiwi, pineapple chunks - canned OK, but drain well)
Heat orange juice and mint to boiling in small saucepan; cool to room temperature. Strain; discard mint. Beat cream cheese until fluffy; beat in orange juice and sugar. Refrigerate, covered, several hours.
Serve dressing over fruit.
Yield: 12 servings (4 cups dressing)
Turkey - thawing
Always thaw a turkey in original wrapping on tray in refrigerator; about 24 hrs. per 5 lbs. If turkey not quite thawed, place it in COLD water - breast side down - changing water every 30 minutes. NEVER thaw at room temperature, and remember to take out 'giblets' from BOTH cavities. Thawed turkey will keep in refrigerator 1 - 2 days...no more!
Spinach dip
Well worth the effort (slight) to make...you'll need:
1-1/2 cups sour cream
1 cup mayonnaise or Miracle Whip
1 10 oz. pkg. frozen chopped spinach, thawed & drained
1 pkg. dry vegetable soup mix (Knorr is good)
1 8 oz. can water chestnuts, drained and chopped
3 green onions, chopped.
Stir ingredients until well mixed; cover, chill overnight (or at least 3 hrs. for flavors to blend)
Grilling chicken
When grilling (or bbq'ing) chicken, be sure that the chicken is cut up in 'serving' pieces; easier to fully cook, and food seems to go farther this way :o)
Messy counter top
To avoid a cluttered counter-top when cooking, put away ingredients immediately that will no longer be needed. A time saver and space saver.
Use the Microwave oven
On hot summer days, especially, that marvelous invention, the microwave oven, is a God-send. Don't overlook the use of this to avoid heating up the kitchen, and oursleves. There is such a great variety of foods in the frozen-food section of our grocery stores. Not just of foods, but of quantity: for one, two, or a large group. If you do dare to use the oven or stove, cook enough for two or three meals, then properly freeze the leftover (2 or 3 separate containers) for future micro-waving meals. It's summer, it's hot, it's 'Kool Cooking' time!!
A great light lunch
A good meal for anytime, but great for a light lunch: Cucumber/Tuna Boat. Wash (get all the waxy stuff off) cucumbers. Cut in half lengthwise, scoop out all the seeds.
Slice a small section off bottom of the halved cucumber (keeps from 'rolling').
Fill with your best tuna salad (don't forget to add finely diced celery for a great, crunchy flavor). Really refreshing and cool (as a cucumber! :o). Serve with crackers and a fresh fruit salad. This is great to serve when you invite friends for lunch.
B-L-T sandwiches
Been too long since making a GOOD B-L-T sandwich? Try using the thicker bacon from your butcher; fry to crispness (squeeze out excess fat between paper-towel sheets); use fresh spinach leaves in lieu of lettuce; spread bread with Canolla Mayo; don't skimp on amount of bacon or tomatoes. Pile 'em high, then cut in half from corner-to-corner. Mmmmm...mmmmm...GOOD!
Keep cool when cooking
During summer months, do you really want to heat up the oven to cook? Not me! I try to 'outdoor-grill' as often as I can, even if it is just for myself. I grill hamburgers, chicken breasts or de-boned thighs, a lean steak (once in a while!); even veggie-kabobs (see tip #57937 - Veggie-kabobs for recipe)! I used to use the charcoal grill, but now have a gas grill; it is really so much easier and faster for my needs. Even a small charcoal grill is oftimes adequate. If you don't have an outdoor grill, start thinking about getting one; you'll really enjoy not heating up the oven/range AND your kitchen!
Red Delicious apple salad
Make for guests or just ourselves (we can eat it all!)
Needed:
5 medium red Delicious apples
1/2 cup chopped celery
1/2 cup chopped pecans
1/2 cup red seedless grapes (halved)
1/2 cup Miracle Whip
Wash (but don't peel) apples. Core apples, slice into wedges and cut into 1/2" cubed piece; sprinkle apples with lemon juice to prevent discoloration. Combine celery, pecans, grapes and Mir.Whip. Chill. Serve on sliced pineapple, lettuce or by itself.
Serves 6
Grilling veggie-kabobs
Oh, do I have a good one for you! First, I use wooden skewers for my small items when grilling; and I soak the skewers in water for *at least* 30 minutes before using them (protects from burning easily). Skewer your favorite veggies, cook on gas (low) or coal outdoor grill , and baste with a mixture of 4 tbsp. melted butter or margerine, dash or two of Worcestershire Sauce and dash or two of garlic powder. Grill until tender, but do not let burn. My favorite veggies: cherry tomatoes, pearl onions, small pieces of yellow squash (skewer thru the skin area), flowerettes of cauliflower, bite-size-pieces of young (small) eggplant (having been soaked in salt-water for an hour to take out bitterness, then rinsed and dried), and broken chunks of green peppers. You can either make a skewer of the combined veggies - one for each person - or make several skewers of each type veggie. This latter allows proper grilling time for each type of veggie. But I always skewer my tomatoes with the pieces of green pepper. If you find your veggies are 'rolling' on the one skewer, add another skewer just about 1/4" away from the first; be careful with cauliflower-ette...not too close as to break-apart the veggie. These veggie-kabobs have always been a hit with my guests, even the 'picky' ones!
Turkey - good moisture
For a moister meat, let the turkey stand at least 15-20 minutes before carving; this allows natural juices to re-establish throughout the meat. Cover with foil to keep turkey warm during 'standing' time
Dill Creamed Carrots
Great dish with turkey or prime-rib roast. You'll need:
12 - 16 oz. bag baby carrots
1 cup halved, sliced onions
1 clove garlic, minced
1/4 cup olive oil
1 tblsp flour
1 can cream of celery soup
1 cup milk
1 tblsp fresh dill weed chopped (OR dry)
1 tsp sugar
salt, pepper and allspice to taste
Wash carrots and pat dry. Saute carrots with onion and garlic in oil for 5 minutes; sprinkle with flour and mix well. Stir in soup and milk; add dill, sugar, salt, pepper and allspice. Simmer until carrots are tender, about 30 minutes.
Serves 6-8 people.
Use that Crock-Pot
I know, the fad seemed to have slipped away...but the CrockPot is really a time-saver and a 'Kool' cooker. Pull it out of storage, dust it off, and start using it again. The convenience of starting your meal in the morning (or the night before) and forgetting about it can't be beat. AND you won't be heating up your kitchen! Don't have one? Check on my 'products' list under cooking, Amazon has a great one waiting for you :o)
Easier cleanup
While we are cooking a meal, fill the sink with hot soapy water to wash and reuse utensils during preparation. Soapy water can then be used for soaking pots and pans while we eat...easing cleanup later.
A cruet of vinegar
When filling a cruet with vinegar, a half teaspoon of salt added to the vinegar will prevent "mother' from forming.
Cleaning the outdoor grill
An economical way to clean the outdoor grill is by saving scraps of foil and roughly balling them up for a scouring pad. The less smoother the ball, the easier to clean. Also good for non-coated pots & pans; NOT for porcelain.
Saving freshness in fridge
Always cover leftovers with a lid or plastic wrap. If the wrap won't hold firm, moisten the outer edge of bowl/plate/dish before covering with the plastic wrap.
Making fajitas or a stir-fry
When making fajitas or a stir-fry, you will find it much easier to slice when meat is partially frozen...remember to keep knives sharpened.
Rice or pasta won't stick together
To keep rice, pasta, or noodles from sticking together while cooking, add a tablespoon of butter or vegetable oil to the water; this will prevent 'boil-over', too.
Crock-Pot Fresh Corn-on-Cob
Of course your grandchildren will love this! And so will you.
Wash fresh corn, remove all the silky 'hair' but leave the green outer husts on the ears. Cut off ends so corn will fit in your Crock-Pot in a standing position(remember to wash thoroughly). 6 to 8 ears fit best. Cover and cook on *High* for 45 minutes, then turn to *Low* for 1-1/2 to 2 hours. Remove husks and serve the hungry 'droolers' :o) don't forget the butter!
No sugaring in this honey
Love honey, but hate the sugaring? To avoid this problem, freeze honey in appropriate freezer container; it will thaw quickly for usage.
