Various veggie tips

1 servings

Ingredients

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Directions

~ Bake potatoes in half the usual time by letting stand in boiling water for 15 minutes before putting them into a very hot oven. - Overcooked potatoes can become soggy when the milk is added.

Sprinkle with dry powdered milk for the fluffiest mashed potatoes ever. - Plant a few sprigs of dill near your tomato plants to prevent tomato worms on your plants.

~ Exposure to direct sunlight soften tomatoes instead of ripening them. Leave the tomatoes, stem-up, in any spot where they will be out of direct sunlight. - Next time you are cooking cabbage, put a heel of bread on top of the cabbage before putting the lid on the pot.

There will be NO odor. The bread has no effect on the cabbage and should be removed after cooking. Works for broccoli and brussel sprouts too. - A deep or rich color generally indicates highest food value and flavor in vegetables. For example, the dark green outer leaves of leafy vegetables have more nutruients than the lighter colored iner ones. Also, bright orange carrots may provide more vitamin A than paler ones. - Remember to remove the tops of carrots before storing. Tops drain the carrots of moisture, making them limp and dry. - You'll shed less tears if you cut the root end of the onion off last, or freeze or refrigerate before chopping. - Beans are nutritional super stars. Packed with protein, low in fat and cholesterol, beans are one of the best sources of complex carbohydrates and dietary fiber. Surprisinly, beans contain more fiber per serving than most other vegetables, fruits, grains or cereals. A diet high in soluble fiber has been linked to such virtues as lowereing cholesterol, maintaining blood sugar levels or body energy, and delaying feeling hungry. - Lettuce leaves absorb fat. Place a few into the pot and watch the fat cling to them. - Ripen green bananas or green tomatoes by wrapping them in a wet dish towel and placing them in a paper sack. - A squirt of lemon in the water when cooking califlower will keep the cauliflower from discoloring. - Cook carrots with potatoes and then mash them all together. This makes the potatoes a slight orange color and produces an entirely new flavor. - Never immerse mushrooms in water when cleaning. They will absorb too much liquid. For prime mushrooms, buy only theose with closed caps. The gills should not be showing.

Origin: Cooking with Love, compiled by Baptist Church in Oregon.

Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-30-95

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