Appetizers and Snacks
− You can buy frozen chopped onion or green peppers for a quick recipe shortcut, or since they freeze so well, chop a whole bunch at once and freeze them in single servings.
− When making many meatballs a fast and simple way is to shape the meat mixture into a log and cut off slices. The slices roll easily into balls. Another option is to pat the meat into a square and cut it into cubes which again easily roll into meatballs of uniform size.
− Stop tomato stains on your Tupperware by using with nonstick cooking spray before pouring in tomato−based sauces.
− Strawberries will stay fresher when kept in a colander in the refrigerator. Don't wash until just before using.
− Freeze ripe bananas for later use. First peel, and then wrap tightly in plastic wrap and store in freezer bags.
− Corn on the cob will be simple to shuck if you wash them with cold water, place in a plastic bag and freeze for an hour or so before shucking.
− Freeze lemon peel. Use when a recipe calls for fresh lemon rind.
− Whole lemons will yield much more juice if stored in a tightly sealed jar of water in the refrigerator.
− Dissolve 1 teaspoon unflavored gelatin in a little bit of water and beat it into whipping cream to keep it from turning watery.
− Grind up or dice leftover roast beef, stew meat, etc. Add to scrambled eggs along with cubed leftover potatoes for an easy breakfast.
− Make your own "instant" oatmeal by running regular oatmeal in a blender. Blending makes the oatmeal the same as "instant.
Bacon And Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
