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MONEY-SAVING
TIPS FOR THE KITCHEN
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- Save all kinds of leftover bread
— bagels, baguettes, biscuits, crackers, rolls, sandwich
bread — and process into very fine crumbs in your food processor
or blender. Store in the freezer in self-sealing plastic bags
to use for stuffings and toppings.
- Don't throw rock-hard dried
raisins or currants away. Instead, reconstitute them by covering
with cold water, bringing to a boil, then removing from the heat
and letting stand for 5 minutes. Drain well before using.
- Make your own superfine sugar
by churning regular granulated sugar in a food processor or blender.
- You'll get more pop out of your
popcorn if you store it in the freezer and pop while still frozen.
- To soften brown sugar, place
in a microwave-proof dish, add a slice of soft white bread or
an apple wedge, cover tight and microwave at 100% power for 30
seconds. Discard the bread or apple and stir.
- Cottage cheese, sour cream and
yogurt will stay fresh longer if the cartons are stored upside
down. Just make sure the lids don't leak!
- Recycle the plastic containers
you get at the deli or salad bar. They're great for storing leftovers
or freezing small portions.
- To re-crisp stale crackers,
spread them on a baking sheet and bake in a 300*F (150*C) oven
for 5 minutes. Cool completely and seal in an airtight container
or plastic bag.
- Rescue an overbaked cake by
drizzling with a simple sugar syrup spiked with a little Grand
Marnier, Kahlua, Tia Maria or brandy.
- Just for fun: Halloween Face
Paint. Here's a simple, non-toxic concoction straight from the
pantry: Mix together 1 teaspoon cornstarch, 1/2 teaspoon water,
1/2 teaspoon cold cream and 2 drops food coloring. Apply to face.
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