What are some good household tips to know for the kitchen/or cooking?

Household Tips:

Stubborn stains can be removed from non-stick

cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar,

and 1 cup of water for ten minutes. Before using the pan again,

season it with salad oil.

Burnt food can be removed from a glass baking

dish by spraying it with oven cleaner and letting it soak for

30 minutes. The burnt-on residue will be easier to wipe off.

Whenever you empty a jar of dill pickles,

use the left-over juice to clean the copper bottoms of your pans.

Just pour the juice in a large bowl, set the pan in the juice

for about 15 minutes. Comes out looking like new.

To restore color and shine to an aluminum pan, boil some apple peels

in it for a few minutes, then rinse and dry.

Instead of using expensive silver cleaners, put a dab of toothpaste

on a clean rag and rub it on your precious possession. After you've

rubbed it in, just clean it with another clean rag.

Your silver will look like new.

To clean copper bottoms on pots and pans, simply open a can of tomato

soup paste, rub it on and scrub then rinse. If you do this weekly,

your pots and pans stay shiny clean. This is a very inexpensive

way to clean copper and brass items!

Stains and sediment in cut glass or hobnob bowls or vases respond

to olive oil. Pour some in and let stand until the stains or

sediment disappear.

Clean eyeglasses; Wipe each lens with a drop of vinegar.

When preparing lunches for your children (or anyone), try "drinkable" ice packs: Fill a 12-ounce plastic bottle about halfway with drinking water and freeze it

overnight, tilting the bottle so the water will freeze at an angle (if you freeze it straight up, the expanded water will make the bottle bulge). Next morning pack the lunch, add more drinking water to the bottle, and stick it in the lunch box to keep the food cool and be melted enough to drink by lunchtime.

Cooking a Turkey:

* If you hate the memory of dry turkey from the old days, buy a

fresh-killed (meaning, never frozen) turkey. They truly are juicier,

tenderer, and tastier than frozen birds.

* Turkeys range in weight from the 6- to 8-pound category to as

large as 26 pounds. Very small and super-big are not better.

Small ones get blotchy. Big ones present food safety problems

because their mass resists total heat penetration. Best to go

with a basic 12- to 16-pound turkey.

* Trussing: The point of tying string around a turkey is to make

the bird into a round -- no protrusions, no wings sticking out.

This prevents burning of exposed areas. Twist the wing tips, which

will burn first, under themselves, using some force. Now run a strand

of string under the turkey's girth and up each side, catching the

wing tips under the string. Continue the string over to the drumsticks,

catching them and the fatty tail flap (Pope's Nose), and tie tightly.

* Turkey lifter: This major help comes in two styles. One resembles

an L-shaped metal prong. The prong goes right up the turkey's cavity

while a handle remains in your hand. All you do it lift. If you've

stuffed the turkey, get the type that looks like snow chains, lies

under the bird, and acts like a sling. Either device ends burned

hands, greasy potholders and lost drumsticks.

* Instant-read thermometer: This is your most important tool. With

this, you don't need a roasting chart or a clock. Read the facts on

the dial. There will be no question about the internal temperature

of your meat. If you don't have one, get one!

Food Safety:

* When preparing dishes like chicken or cooked meat salads, use

chilled ingredients. In other words, make sure your cooked

chicken has been cooked and chilled before it gets mixed with

other salad ingredients.

* It's a good idea to use a separate cooler for drinks, so the one

containing perishable food won't be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the

cooler with a heavy kitchen towel for extra insulation and place

well wrapped hot foods inside. It's amazing how long the foods

will stay not only warm, but hot. Try to use a cooler that is

just the right size to pack fairly tightly with hot food so

less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing

lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:

- 165 F > Poultry, poultry stuffing, and stuffed meat.

- 158 F > Ground Beef, fish, and seafood.

- 150 F > Pork and food containing pork.

- 145 F > shell eggs and foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat

foods during storage and preparation.

* Cool leftovers as quickly as possible. Reheat to

165 F before serving again.

* BY ALL MEANS, REMEMBER THIS:

Bacteria on food will rapidly multiply when le

I am sorry, I just had to do it.

Rules for the Kitchen

1. Always ask an adult if you can use the kitchen. (MOM)

2. Wear an apron to keep your clothes clean.

3. Wash your hands with soap and water before starting your preparations. Wash hands as needed like after touching the trash can or picking items up from the floor.

4. Re-read the recipe several times.

5. Make sure you have all the ingredients you need before you start. Put them out on the counter.

6. Put all equipment, such as pans, measuring cups and measuring spoons out on the counter. Hope it is a big counter.

7. Follow the recipe exactly. For the first time anyway.

8. Always clean up when you are finished. If you do not have a maid.

Having been a single mother of 2 small children I had to find ways to save and make a dollar stretch. I was shocked to see how much window cleaner cost! So I improvised and used windshield washer instead. It was .99 cents for a gallon at the dollar store. That and a small spray bottle, I was set for more then a year!!! I will never use regular window cleaner again. It works better then anything and is cheap! Cleaning soap scum from your bath with 2 children is a task in it''s self. The store bought products make false promises and are very pricey! I found the BEST and CHEAPEST product to use and most of us have it in our kitchen pantry!! LEMON JUICE! It cuts through soap scum with ease!

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