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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Help in the Kitchen Recipe

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This recipe for Help in the Kitchen, by , is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Smith


Measuring Tips


* Pasta
When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.
* Flour
When using all-purpose flour, keep in mind that one pound of flour is the equivalent to 4 cups.
* Dried Beans or Peas
When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2˝ cups cooked.
* Rice
When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
* Sugar
When using granulated sugar, keep in mind that one pound of sugar is the equivalent to 2 cups.
* Measuring Brown Sugar
Pack into correct size dry measuring cup just firmly enough for sugar to keep the shape of the cup when
turned out.
* Measuring Baking Powder, Salt and Spices
Use standard measuring spoons. Heap ingredient in spoon. Level off with spatula.
* Measuring Sifted Flour
When recipes call for sifted flour, sift before measuring. Spoon flour lightly into correct size measuring cup. Do not tap cup or pack down. Fill to overflowing and level off with a knife.
* Measuring Shortening
Measuring vegetable shortening into measuring cups can be quite messy. I hated washing the
measuring cup afterwards. But if you place Saran wrap into the measuring cup before, than all you have to
do is lift the plastic wrap and shake out the shortening! And the best part is you don't have a dirty
measuring cup!
* Measuring Liquids
Place standard liquid measuring cup on level surface. Pour liquid into cup to correct measurement.
* Measuring Sugar
Do not sift. Spoon lightly into correct size measuring cup. Do not tap cup or pack down. Fill to overflowing and level off with a knife.

Cleanup & Other Kitchen Tips


* Tip Top Teapot
You love your teapot, but it's stained and looks gross. How can you clean it? Grab a lemon and cut it into 6 or 8 pieces and drop it into the pot. Now add some lukewarm water and let it sit. After 5-6 hours, pour
the lemon and water down the garbage disposer. Now you have a clean pot and a clean disposer all at once!
* More Popcorn
Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
* Rice Cleaner
To clean small-neck bottles or vases, place a little rice and warm soapy water inside and shake well. Rinse
out and let drip dry.
* Jar Help
If you have a problem opening jars, try using latex dish washing gloves. They give a non-slip grip that
makes opening jars easy.
* Great Jar Opener
After you open a jar for the first time, spray the threads and inside the lid with nonstick cooking spray so
you won't have trouble reopening it.
* Never, never pour water on flaming fat or oil you'll spread the fire. If the fire's inside a pan, slap on the lid. If outside, turn off the heat and douse the flames by tossing on a handful of baking soda or salt.
* Wax paper is endlessly useful. Use it: To catch grated cheese, to place under seasoned flour for breading or spices for blackening, to tear into strips to slip under a cake you are icing, to cover a dish you are microwaving.
* Dry Mustard will remove onion odors from your hands or cutting board. Rub in, then rinse off.
* Wiping the inside of the fridge with vinegar helps prevent mildew because acid kills mildew fungus.
* For a fresh smelling fridge, keep a box of baking soda, a can filled with charcoal or dried coffee
grounds or a cotton ball soaked in vanilla extract inside of it.
* Crumbled newspapers lining the vegetable compartments of a refrigerator will keep veggies crisp.
* Food Stains on Hands
Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with

General Shelf Lives for Common Items


* Flour unopened: up to 12 months. Opened: 6-8 months.
* Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.
* Brown sugar unopened: 4 months.
* Confectioner’s sugar unopened: 18 months.
* Solid shortening unopened: 8 months. Opened: 3 months.
* Cocoa unopened: indefinitely. Opened: 1 year.
* Whole spices: 2-4 years. Whether or not opened.
* Ground spices: 2-3 years. Whether or not opened.
* Paprika, red pepper and chili powder: 2 years
* Baking soda unopened: 18 months. Opened: 6 months.
* Baking powder unopened: 6 months. Opened: 3 months.
* Cornstarch: 18 months. Whether or not opened.
* Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
* Dry egg noodles unopened: 2 years. Opened: 1-2 months.
* Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
* Honey: 1 year. Whether or not opened.
* Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
* Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
* Peanut butter unopened: 6-9 months. Opened: 2-3 months.
* Marshmallows won't dry out when frozen.




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