HELPFUL HINTS #2

• To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
• Never overcook foods that are to be frozen. Foods will finish cooking when reheated. Don't refreeze cooked thawed foods.
• A few drops of lemon juice added to simmering rice will keep the grains seperated.
• When freezing foods, label each container with its contents and the date it was put into the freezer. Always use frozen cooked foods within one to two months.
• To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned french-fried onions, or slightly crushed seasoned croutons.
• A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
• To quickly bake potatoes, place them in boiling water for 10 to 15 minutes. Pierce their skins with a fork and bake in a preheated oven.