If your pantry is disorganized, here’s a colorful idea and organizational hint for canned goods:
Store them by color! Rearrange the canned goods by color.
1. Green shelf—pickles, peas green beans
2. Red shelf—tomato sauce, beets, cranberries, cherries
3. Yellow shelf—corn, fruit cocktail, pineapple
4. White shelf—applesauce, mayo, onions
It’s fun to make gifts to give to friends. There are so many wonderful foods that you can create in your kitchen. This tea recipe is a favorite of mine.
Friendship Tea Recipe:
1. Mix: 2 ½ cups of powdered orange-flavored breakfast drink, 1 ¾ cups powdered instant tea, 2 to 2 ½ cups of sugar, 1 small package of lemonade mix, 1 ½ teaspoons ground cloves, 1 ½ teaspoons ground cinnamon.
2. Pour into an attractive glass jar. To make a glass, put 1 to 2 rounded teaspoons into 6 to 8 ounces of water.
If you are going on a trip for a week or so, you don’t want to worry about your small house plants surviving. And if you don’t want someone coming into your house to water them, here’s an easy way to care for them:
To keep your smaller indoor plants happy while you’re gone, try this. Fill the bathtub (put down a large bath towel first) with about ½ inch of water. Put each of your plants on a saucer. Cover the tub with a dry-cleaning bag or two. You have created a mini-greenhouse and your plants will be just fine.
When they tarnish and need to be shined, you can make cheap homemade cleaners to make them shine again.
1. Douse a sponge with vinegar or lemon juice. Then sprinkle salt on it and rub the metal, rinse and dry well.
2. Pour ketchup over the object and clean off with a damp cloth and rub to polish.
Whipping egg whites? Here are some helpful hints, which will be especially handy when baking:
1. Select a big bowl, metal is best, glass second and make sure that it has NO grease residue inside because the whites won’t whip. And do not separate eggs in that bowl either—a bit of yolk will prevent whites from increasing in volume.
2. Whisk briskly to there’s plenty of air mixing in with the whiles.
3. At the point when the egg whites have frothed up, add a pinch of salt to bring in more air.
4. Continue to whisk until the peaks form, which can be foamy or stiff.
Adding an herbal butter to vegetables, steak or chicken can give them an enhanced flavor. Here’s how to make one:
Mix 1 stick of butter with 1 to 3 tablespoons of dried herbs or 2 to 6 tablespoons of fresh herbs with 1/2 teaspoon of lemon juice. Whip until fluffy. Pack into a container with a tight lid.
Did you know that there are more than 300 varieties of honey in the world? Wildflower and Scottish Heather each has a different flavor. Here are two ideas for using your favorite honey:
1. Spread buttered toast with fresh ricotta cheese and then spoon a dollop of honey on top.
2. Blend honey with apple cider and rub over a roast chicken or leg of lamb that been soaked in honey.
Pewter has such a lovely soft finish rather than a shine. Occasionally, pewter pieces may need to be buffed up. Here are two home-style ways to do it:
1. Go to your refrigerator and take out several cabbage leaves and rub over the pewter to buff it up.
2. Or, clean pewter by dipping the item into leftover water that has been used to boil eggs.
Aluminum foil is indispensable in the kitchen. But there are several things you should know about using it in cooking. Here are some helpful hints:
1. If you are baking foods in foil, it does NOT make a difference which side, shiny or dull is on the out side.
2. Try not to let foods like onions, lemons or tomatoes come into direct contact with foil because these foods natural acids can create a chemical reaction that could eat through the foil.
3. Heavily salted foods also may cause little “rust” spot.
I love fruit salads and believe that anything can go in when making one, especially your favorite fruits. Choose those that are in season. Here’s what else you can do to enhance this healthy treat:
Include a bit of the juice from grapefruit or orange sections. That will help to prevent apples or bananas from darkening. To perk up the salad, sprinkle nutmeg or cinnamon over the fruit. To top off the salad, add a bit of crunch with crushed gingersnaps or pecans.