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COOKING TIPS
Things I've found useful and want to remember:
SPOILAGE / STORAGE
- Lemon/lime juice will significantly delay fruit from turning brown once it's been cut. Especially useful for avacado.
- Tomatoes stop ripening at temps below 54 degrees.
- Potatoes -- Never store in the refrigerator (it tuns the starch into sugar). Keep in the dark (light turns them green and bitter).
A CHILI RECIPE (from WHO TV weather gal Jeriann Ritter, Fall 2006)
Brown 2 lbs of Hamburger with 1 large onion... Drain
Add 2 Taco Seasoning Paks
Add 2 Hidden Valley Ranch Dressing Paks
4 Cans of Chili Beans
4-6 Cans of Diced Tomatoes (Add a few that are the Mexican kind which include green chilies)
Add a bag of frozen corn
Top with Shredded Cheese, Sour Cream and those Fritos Chips.
MOM'S BREAKFAST CASSEROLE
13x9 baking dish
Spray the dish with cooking spray
Add ingredients in order given:
1 1/2 cups of frozen shredded hash browns( Be sure to get shredded)
1 cup shredded cheddar cheese
1 cup cooked sausage crumbled or cooked crumbled bacon
2 8oz. cartons of egg beaters. I usually get a 16 oz. carton of house brand or whatever is cheaper but has
the same ingredients of egg beaters.
1 1/2 cups milk.( I usually mix the egg beaters and milk together and then pour over. Seems to work better that way.
1/8 t. salt and 1/8 t. pepper.
Refrigerate overnight.
Bake 1 hour at 350 degrees or till set and knife inserted comes out clean.
I have halved all these ingredients and put in an 8x8 baking dish for 2. Worked fine.
MOM'S ITALIAN BEEF
1 beef rump roast or sirloin tip roast, about 4 pounds. A larger one or 2 smaller ones are fine too for this recipe.
1 medium onion, chopped
2 cups water
4 teaspoons or 4 cubes instant beef bouillon
1 teaspoon leaf oregano
1 teaspoon leaf thyme
3 drops Tabasco or hot sauce.
2 Tablespoons Worcestershire sauce
1 clove garlic, minced
About 1/2 cup pepperoncini juice and about 6 or 7 split in half
Place the beef in the crock pot and cover with the chopped onions. Combine the remaining ingredients and pour over. Cover and cook on low about 10 hours or high about 7 hours ... just check periodically and see if the beef seems really tender. Then take the beef out of the pot with tongs or whatever it takes to get it out and put on slicing board. Let cool a little bit and then slice and return to the juices.
Best served on hoagie buns or ciabatta buns ... these are definitely better than just plain bread or hamburger buns. Freeze leftover beef for later.
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