A Collection of Various Helpful Tips
For Cooking
If your soup tastes too salty, try this remedy: Add a whole peeled potato to the pot and simmer for 15 minutes to absorb some of the salt. Remove the potato before serving.
If soup is your appetizer, plan on six servings per quart. If it’s the main course, expect two servings per quart. Freeze leftover soup in single-serving containers.
If your party includes a meal after appetizers, serve five to six light appetizers per guest. If no meal is planned, allow eight to nine appetizers per guest.
Cover and reheat frozen casseroles in a 350-degree oven; allow almost double the baking time. Insert a knife periodically and remove the dish when the knife is hot to the touch.
Turn yesterday’s chili into today’s casserole. Place warm chili in a casserole dish; sprinkle with cheese. Prep a package of corn bread batter and place on top. Bake according to the bread package directions.
If you make an extra casserole for freezing, be aware that starches, such as potatoes, rice, and pasta, can get mushy when thawed. Freeze the main part of your dish and add these ingredients after thawing.
For Baking
Be sure to allow cookies decorated with icing to dry completely before stacking. Once dry, carefully layer cookies between sheets of waxed paper in airtight containers
Shiny aluminum pans reflect heat and are the best for baking cakes. Reduce your oven temperature by 25 degrees F when cooking with glass pans.
Parchment paper is worth the investment. You’ll save time washing cookie sheets, and it will also make older sheets usable.
For Crafts
To make your own felt, machine-wash old wool sweaters in a hot-wash, cool-rinse cycle with a small amount of detergent. Tumble dry on high heat.
References
Better Homes and Garden – BHG.com
Martha Stewart – MarthaStewart.com
Friends and Family