If a recipe states that you should sift the flour (takes out lumps, adds air, mixes it well with dry ingredients) and you don't have a sifter, remove 1 tablespoon per cup of flour required to equal the amount of “measurement increase” that is achieved by “sifting” the flour. (Place the flour into the measuring cup, level it off and then use a tablespoon measuring spoon to remove the “1 tablespoon” of extra flour (sifted volumn) and return the tablespoon of extra flour to your canister for use at a later timel.
If you are buying a sifter, I highly recommend the type that has a wire that goes around the sifter not the type with a 2 part handle that you squeeze and it simply moves a set of metal bars back and forth across the bottom of the sifter. This type will only remove lumps and does not add air nor mix your dry ingredients as effectively as the wire type will do for you. It is also important to purchase the largest sifter you can find, since some recipes call for several cups of dry ingredients and when sifting, the can escape out of the top of the sifter making a real mess to clean up, with a loss of ingredients. I like a heavy guage stainless steel type (can be found at Kitchen Center stores in shopping outlets) since they will seldom rust and they don't wear out as easily. I have worn out the “cheap” aluminum kind in the past, now have purchased the good stainless steel one that is big enough to do what is needed without making a mess.
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Always rinse the container you plan to use for (mixing the flour or cornstarch with liquid) and add a bit of liquid before adding the flour, cornstarch or dry pudding. This will save the dry pudding, flour or cornstartch from sticking to the bottom and not mixing with the liquid. I will also be easier to clean when done using the container.
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To start seeds and move the new plants easily to the garden or other area for them to continue growing through the summer, etc. plant the seeds in soil that has been put into cardboard type egg cartons. They can then easily be cut apart and put into the soil outside (you might want to cut the bottom out of the bottom of the little egg cups, but that is optional). They are easy to water while inside until the weather is warm enough for them to go outside. Place the cartons in a container or tray and water them by putting water, as needed, in the master container or tray. The cardboard will absorb the water and hold the soil so it doesn't spill. After they are planted outside, roots can grow through the cardboard, and it will also help hold moisture for the plants outside too, and the egg carton will disintegrate into the soil later.
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MINI TUNA CASSEROLES
4 Servings 2 Servings
1 cup 1/2 cup Chopped green onions
4 Tbl. 2 Tbl. Butter or margarine
4 Tbl. 2 Tbl. All-purpose flour
1 ? cup 3/4 cup Milk
2 can.s 1 can (6 oz.) Tuna, drained
2 cups 1 cup Crushed potato chips, divided
? tsp. 1/4 tsp. Pepper
9? pie plate 2-8 oz. (1 cup) Baking dishes
Vegetable oil spray
In a saucepan, saut? onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir in the tuna, 1/2 cup of potato chips and pepper.
Pour into (for 4 servings use 9? pie plate) (for 2 servings use two greased 8-oz. baking dishes). Sprinkle with remaining potato chips. Bake, uncovered, at 350? for 20-25 minutes or until hot and bubbly.
Yield: 4 servings or 2 servings
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Mini Tuna Casseroles (for 2 or 4)
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APPLE RAISIN CAKE
1 3/4 cups Unpeeled apples, coarsely chopped
3 tsp. Brown sugar substitute
1/4 cup Polyunsaturated oil
2 Egg whites, beaten with fork
1/2 tsp. Baking soda
1 tsp. Baking powder (I use Rumford brand)
1 1/2 cups Flour
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 cup Raisins, plumped in warm water
Preheat oven to 350?F. Mix apples and brown sugar substitute in bowl. Add oil and beaten egg whites.
In separate bowl, combine dry ingredients. Add to batter and mix well to form a stiff dough. Add plumped raisins. Stir to blend.
Spread in a greased or parchment paper lined 8-inch square pan. Bake 40 minutes or until top springs back when touched.
Yield: 16 pieces
Nutritional Information Per Serving:
Calories: 95
Cholesterol: 0
Fat: 3 gm
Sodium: 65 mg
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Apple Raisin Cake (heart healthy)
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Your refrigerator handle is one of the most bacteria-infested places in the kitchen. Don't forget to clean it each time you do dishes or oftener. Drawer pulls and cupboard handles/knobs should also be cleaned very frequently. Remember, you handle them and then go directly to your foods when cooking, however, people have been using the same knobs/handles many times since you last cleaned/sanitized them.
Dish cloths should be replaced with a clean one everyday. They are used for many wipe-ups without rinsing and are left on your sink or counter damp – the perfect home for bacteria to grow and you then spread that over your counter, table and dishes from day to day if not replaced with a clean one regularily. If a spray bottle with bleach is stored under your sink, it is handy to spray on your sink, drain boards and dish cloths to keep them white, mildew free and more sanitary.
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When mixing seasonings or other ingredients with ground beef or ground chicken, or other meats, place meat and other ingredients in a plastic bag, press out the air and seal/zip shut. Then knead the mixture in the bag. You will not need to wash your hands, clean meat and fat out from under your nails or a bowl. If you don't use it immediately or don't use all of it, you can freeze it right in the bag for using at a later date.
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GERMAN SUGAR COOKIES
1 1/2 cups Granulated sugar
1 cup Shortening
3 Tbl. Milk
2 cups All-purpose flour
1 tsp. Baking soda
1 tsp. Cream of tartar
3 Egg yolks
1 tsp. Vanilla extract
Mix and roll in balls (size of a walnut or as desired) and dip in sugar.
Bake 10 to 15 minutes on greased baking sheet at 350?.
Yield: depends on size of cookies
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German Sugar Cookies
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WINTER WHITE CHILI
1 lb. Lean ground pork
1 medium Onion, diced
1 tsp. Ground cumin
2 tsp. Chili powder
1 (16 oz.) can White beans, drained
1 (14 oz.) can Corn, drained
1 (14 1/2 oz.) can Chicken broth
1 (4 oz.) can Diced green chilies
In large saucepan, brown pork with onion, stir in cumin and chili powder; stir.
Stir in remaining ingredients; bring to a boil, cover and simmer for 15 to 20 minutes, until heated through and flavors are blended.
Yield: 6 servings
Nutritional information per serving:
Calories 330
Protein 18 grams
Fat 18 grams
Sodium 720 mg.
Cholesterol 55mg
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Winter White Chili
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BARLEY CASSEROLE
1/2 cup Pearl barley
2 1/2 lb. Hamburger – or lean ground beef
2 Tbl. Oil or shortening
1 Medium onion, chopped
1/2 tsp. Salt or to taste
2 cups Chopped celery
3/4 Green pepper, chopped
1 large (20 oz.) can Tomato soup
1/2 cup Water
1 tsp. Salt
1 can (15oz.) Peas (can use frozen baby peas, thawed – prettier and tastier)
Optional:
Parsley flakes
Cook barley in water until almost tender.
In large frying pan, brown meat in oil or shortening. Add onion, salt and mix well. Add the barley, celery, green pepper, tomato soup and water and salt.
Place all in oven-safe bowl.
Bake 1 1/2 hours at 325 degrees. Add peas and bake 15 minutes longer. Add parsley flakes if desired. Stir occasionally while baking.
Source: Friend of my mother (This has been a family favorite since I was a little girl.)
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Barley Casserole
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