INGREDIENTS

INSTRUCTIONS

If you double a vegetable recipe, increase the liquids, herbs, and
spices by less than one-half.
_____________________________________________ Cook vegetables without
a cover and more of the color will be retained.
_____________________________________________ You can slice a round
vegetable easily if you first cut a thin, flat lengthwise slice and
hold it cut-side down against the cutting board as you slice. This
will keep the vegetable from slipping around.
_____________________________________________ To convert Farenheit
temperature to Celsius Temperature, subtract 32, multiply by 5 and
divide by 9. To convert Celsius to Farenheit, multiply by 9, divide  by
5, and add 32. _____________________________________________ Try
cooking/simmering shrimp (with the shell on) in a little beer for a
very interesting flavor.  _____________________________________________
When you lift the lid  of a cooking pot, open it outward to prevent a
blast of steam from  hitting your face.
_____________________________________________ Add  some chopped banana
to your next batch of pancakes for a very tasty  treat.
_____________________________________________ Never soak  wooden
handled knives (or other wooden handled utensils). Wash and  dry them
quickly. Soaking swells the handle and can warp and separate  it from
the metal. _____________________________________________ Do  not use
food from a can that is leaking, bulging, or severely dented.
_____________________________________________ Wash meat thermometers
well with hot soapy water after each insertion into the meat you're
testing. _____________________________________________ Reheat
leftovers until they reach 165F.
_____________________________________________ For free information
about BST (Bovine Somato Tropin) write to Nat'l Center for Nutrition  &
Dietetics, 216 West Jackson Blvd., Chicago, IL 60606-6995 or call
1-800-366-1655 _____________________________________________ Fishful
thinking..... ~ Cook fresh fish within two days. ~ Never refreeze
previously frozen seafood. ~ Rinse seafood in cold water to remove
surface bacteria. ~ The safest way to defrost seafood is in the
refrigerator, not at room temperature. ~ Always marinate seafood in
the refrigerator, not on the countertop. ~ If a slightly opened clam,
oyster, or mussel doesn't shut when tapped upon, discard it. ~ Fresh
shellfish should be alive when purchased.
_____________________________________________  Recipe Page  7 July 96
From the Gourmet Connection recipe list.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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