To remove paper that is stuck to a wood suface:
Do not scrape with a knife. Pour any vegetable oil, a few dops at a time, on the paper. Let set for a while and rub with a soft cloth. Repeat the procedure until the paper is completely gone.

To remove old decals: paint them with several coats of white vinegar. Give the vineger time to soak in, then gently scrape off.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Lydia Critchley

To peel tomatoes, dip in boiling water for about 2 minutes or until the skin pops. Some people like to cut an “x” in the skin at the bottom of the tomato before immersing it in the water to see the indication that the skin is ready to peel. When it starts to curl or come apart at the cut, remove it promptly and immerse it in ice water (to stop the cooking action). Be sure that you have enough water in a large kettle to be able to maintain the boil after tomatoes are placed into the water. Only blanch a few at a time, or the water will cool too much and not retain the “boil”. A potato peeler may be used, however it is slower and more of the tomato itself is lost in the peeling process. If you have a gas stove, you can hold the tomato over an open flame (on a long fork like a meat fork or grill fork) and turning it continually until the skin pops and is ready to slide off.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

To remove blood stains, cover the area with meat tenderizer. Apply cool water to make a paste. Wait 15-30 minutes, sponge with cool water.

If the fabric is not white, check if it is colorfast first.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Put a couple of charcoal pieces in our toolbox to avoid rusting on your tools. The charcoal will help absorb the moisture.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

6 Fresh asparagus spears, trimmed
1/4 teaspoon Salt, Optional
1 teaspoon Butter or margarine, melted
1 teaspoon Lemon juice
3/4 teaspoon Sesame seeds, toasted

Place asparagus in a skillet; sprinkle with salt. Add 1/2 inch of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Combine butter, lemon juice and sesame seeds. Drain asparagus; drizzle with butter mixture.

Yield: 1 serving

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Peppermint leaves spread in a camper during storage/non-use and over the winter keeps the mice away.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Ovens should not be opened during the baking process unless necessary, due to heat loss and higher heat while the oven is trying to recover the lost heat.

Slow cookers require 20 minutes added to the cooking time each time the cover is opened.
For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

1 pkg. (4-serving size) Gelatin, any flavor
1/2 cup Warm water
1 3/4 cup Miniature marshmallows, divided
24 pieces Red string licorice (1 inch long)
1/4 cup Ready-to-spread vanilla frosting

Mix gelatin and water in medium microwavable bowl. Microwave on High 1 1/2 minutes; stir until the gelatin is completely dissolved.

Set aside 12 of the marshmallows. Add remining marshmallows to the gelatin; sitr with wire whisk until the marshmallows are completely melted. Pour into a 9-inch square pan that has been sprayed with cooking spray.

Refrigerate for 45 minutes or until set.

Run a sharp knife around the edges of the pan to loosen the gelatin layer from the pan. Starting at one short end, roll up the gelatin layer tightly. Cut into 12 (3/4-inch thick) strips. Refrigerate, covered until ready to decorate.

Unroll each about 1 inch. Stand 1 of the reserved marshmallows on unrolled portion of each sprial of the “snail's body”, securing with frosting. Insert 2 peices of licorice into each marshmallow for “antennae”, securing with additional frosting, if desired.

Yield: 12 snails

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Purchase empty plastic ketchup bottles to use for your cooking oils. The narrow spout makes it easy to pour oils when cooking. Label them with a permanent marker so they are not used in error.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Remember a dollar bill is 6 inches long and almost 3-inches wide.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley