*Saute cut up bacon and onion then use canned green beans and drain a little juice. Can add a can of diced tomatoes for a different veggie.
*Stove top baked beans; saute bacon and onion ;add pork and beans, mustard and brown sugar; simmer slow.
*A little sugar and dill pickle juice to potato salad also to the yolks when making deviled eggs
*Chicken fried steak dip in flour, egg and milk, then flour mixed with crushed crackers.
*Water off of boiled potatoes may be used for about half of milk when making gravy.
*For coleslaw use sugar, mayonnaise,and little milk.
*Thicken cherries with corn startch sugar, may add red food coloring
*Gravies: Chicken, Turkey, and Ham use flour and water.Roast flour and water sometimes a little milk. Shake these together and then pour into the broth. Cream gravies use flour to make a rue then stir in milk.
*Turkey dressing: cook the onion and celery in broth with the giblets.Remove the giblets then pour over mixture
*2 T vinegar to 1 cup milk will make buttermilk
*1 T vinegar or lemon juice will tenderize tougher cuts of meat and not change flavor of cooking
*Get dish too spicy add a T butter
*Adding 1 tsp sugar to canned vegetables will bring out natural flavors
*Boiling eggs: place eggs in cold water in a stainless steel pan with 1 tsp salt cover and bring to a boil. Turn off fire and set for 15 minutes. Eggs will not crack and will peel easy if peeled when still hot. If water gets to cool replace with hot water and continue peeling under warm running water.
*Blanch green peppers before making stuffed peppers.
*Add 1 to 2 capfuls of vinegar to acidic recipes and will cut down on the acid level.
*To clean microwave place a glass measuring cup full of water inside; heat on high for 2-3 min. Let set with door closed for 2-3 min. Splatters will wipe right off with wet cloth. No scrubbing, no chemicals, no oder. Extra cooked on may take two times.