----- Original Message ----- From: "Spring" <[email protected] ~*~ Perk up your next party with this easy and elegant dip idea. Take a whole bell pepper, red, yellow, orange, green or a combination of your choice and slice off the top. With a small paring knife carefully remove the seeds and the white pith from the inside of the pepper. If the pepper won´t stand upright, slice of a very small portion of the bottom (don´t make a hole). Scoop dip into hollowed out pepper(s) and place on a platter and surround with raw vegetables. ~*~ When a dip recipe calls for softened cream cheese, buy whipped cream cheese instead of regular. It's softer consistency means you won't need to take the time to let it soften before adding it to your other ingredients, and the resulting dip will be smooth and lump free. ~*~ When reheating sandwiches in the microwave they often become soggy from the excess moisture. To avoid this, wrap the sandwich in a paper towel before heating. ~*~ Edible Vegetable Centerpiece Impress your guests with this decorative, edible centerpiece. Buy a Styrofoam cone available at craft stores, cover with curly endive or lettuce secured with plain toothpicks. Using cello-tipped toothpicks secure baby sweet pickles, sweet onions, cubes of cheese, olives, radish roses, Cherry Tomatoes, cubes of ham, salami and roast beef onto the covered cone. Place filled cone on a platter secured with a little double stick tape. Surround cone with additional raw vegetables, melba toast rounds and other small crackers. Serve with your favorite dip on the side. ~*~ Oysters: · Oysters are available seasonally. The rule that generally holds is that any month (in the English language) that contains the letter R is a good month for oysters. · Shellfish prefer cold water. More importantly, warmer waters mean an increase in bacteria levels, and they can be dangerous to eat. · Fresh oysters should be closed tight, and kept either in fresh bay water or on a bed of ice. Never select shellfish that are open!! ~*~ Basting Shortcut Fill a squeeze bottle with barbecue sauce or marinade. Sauce can be squeezed directly onto foods while grilling, reducing cleanup. ~*~ "Bookmark" favorite recipes in your cookbooks with a paper clip for quick and easy access. ~*~ Cheese Garnish Use a potato peeler to create cheese peels for garnishing salads, soups and more. ~*~ Chop Sticky Things Next time you need to chop sticky ingredients (dried fruit, etc.), coat a pair of kitchen shears with nonstick cooking spray and snip away. ~*~ Flavor Olive Oil Introduce any of the following ingredients to a cup of extra virgin olive oil for flavorful results: · Rosemary · Thyme · Fennel (and other herbs) · 5-10 Juniper Berries · A few cloves of garlic Store flavored oil in the refrigerator and use within two weeks. ~*~ Fight Fried Odors Next time you fry foods, try placing a small cup of bleach nearby. The bleach absorbs much of the "fried" odor (that would otherwise linger for days!) Be sure to clearly mark the cup and keep it out of the reach of children. ~*~ Flavorful Ice Cubes When ice cubes melt, they water down your drink. Prevent dilution by making flavored ice cubes from punch, soft drinks or even milk. ~*~ Frozen Bread Dough No time to knead? Transform frozen bread dough into cinnamon rolls, dinner rolls, pizza crusts and more. ~*~ Ice Bowls To create elegant chilled displays, try lining a bowl with flowers or herbs. Nest a smaller bowl inside of it, then fill the space between the two with water. Place the two bowls in a freezer for several hours or overnight. Remove them from the freezer and sit in a sink until the top bowl easily lifts out. Lift the decorative "ice bowl" from the larger bowl and keep it in the freezer until ready for use. It can be filled with fruit, vegetables, seafood, dips and more. ~*~ If recipe printouts are taking over your kitchen, invest in a simple 3-ring binder. Organize the recipes into intuitive categories and store it with your cookbooks. Flag favorites with a Post-It® note and be sure to jot down comments and modifications as you experiment! ~*~ Melting Chocolate Place chocolate squares or chopped chocolate in a microwaveable bowl. Microwave on high for 1 minute. Stir. Return to microwave if necessary. Heat and stir in 30-second intervals until chocolate reaches smooth, melted consistency. ~*~ Soften Butter To soften butter, let it stand at room temperature for 10 to 15 minutes. No time for that? Place it between sheets of wax paper and pound with a rolling pin. ~*~ Steam Foods Steaming can be an effective way to preserve food flavor, color, and nutrients. Water is the most common liquid for steaming, but broth, beer or wine can also be used to impart extra flavor. Use a steaming basket to prevent foods from contact with the boiling liquid. Be sure to use caution -- steam is hotter than boiling water and can cause burns. ~*~ Stir-frying Tips Stir-frying requires high heat and high speed. Here are a few tips to make the process go smoothly: · Prepare all ingredients ahead of time. · Add dense vegetables (carrots) first. · Tender vegetables (mushrooms) and leafy greens (spinach, bok choy) require less cooking time. · Meats can be stir-fried first, set aside, then reintroduced at the last minute. (This will prevent overcooking). ~~*~~ The most important thing a father can do for his children is to love their mother. ~~*~~ Sally Jo