Tips

I have come across some greatful and helpful tips.  So I thought I would share them with you and hope that they help you in the kitchen.  You may or may not know them, but it's always a great reminder of what we can do while preparing to cook.  


Tip #1
Instead of draining jumbo pasta shells in a colander (which can cause them to tear), carefully remove them from teh boiling water with tongs.  Pour out any water inside the shells and drain on lightly greased waxed paper until you're ready to stuff them.


Tip #2
When taking food to a potluck, welcoming a new family to the neighborhood or bringing meatls to someone, use dishes you've purhased at yard sales.  That way, you'll never feel bad if the dishes are lost, broken or not returned.


Tip #3
When a recipe calls for green onions, to avoid using a cutting board, cut the onions with a pair of kitchen scissors rather than a knife.  If you need a quite a bit, grab a bunch at one time and snip away.  You'll be done before you know it.


Tip #4
To keep fresh parsley in the refigerator for several weeks, wash the bunch in warm water, shake off excess moisture, wrap in paper towels and seal in a plastic bag.  If you need a longer storage time, remove the paper towels and place the ealed bag in the freezer.  Then simply break off and crumble the amount of parsley you need for soups, stews and other cooked dishes.