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Leftovers, What Now
Say Hello to Jell-O
There are so many things you can do with jell-o, and a jell-o recipe to go with almost any food you cook.
First, here are a few tips about working with jell-o:
*To remove from a mold, allow it to set until firm, if possible several hours or overnight.
*Run a small moist knife around the edge or release edges from mold with moist fingers before removing from mold.
*Dip the mold in warm water for about ten seconds, only to the rim of the mold.
*Chill the plates or whatever it will be served on.
*Moisten gelatin and place a moist serving plate on top, turn upside down and shake slightly.
*Gently remove the mold leaving gelatin on plate.
There is an entire language involved with making jell-o, and it pays to know what it means. Chill till slightly thickened means to chill for about 1 hour, or until it is the consistency of unbeaten egg whites.
Chill till set but not yet firm means to chill about 2 hours, it should stick to your finger if you touch it and move from side to side when the mold is tipped.
Chill till firm takes about 3 hours for 2 to 4 cup molds or 4 hours for 5 to 6 cup molds, the jell-o wont stick to your finger and will not mound or move if the mold is tipped.
Here are a few ideas for different types of foods, with pork chops try a salad made with strawberry jell-o, apples, celery, cinnamon and chopped nuts.
If you are having steaks try a fruit mix made of fruit cocktail and a touch of lemon juice. Fried chicken could call for a salad made of fruit cocktail, orange jell-o and lemon juice.
With ham prepare a pineapple lime delight made with pineapple juice lime jell-o and a ¼ teaspoon of ginger.
Whatever you are having for dinner tonight, prepare a luscious jell-o desert or salad to go with it.
See Also:
Cooking Holidays or Cooking Vacations / Culinary Tours or Cooking ...
Microwave Cooking
Tender Ribs
One of the favorite foods at most cook outs are ribs and tenderness is a major part of the enjoyment!
No one likes to bite into a rib and have to chew and chew just to get it off the bone, this recipe works for either pork or beef ribs, and everyone will want to know how you made them so tender.
To make ribs that are fall of the bone tender, boil them first in beer, or if you have a problem cooking with alcohol, use water with a couple of teaspoons of yeast, the yeast breaks down the meat, causing the tenderness.
I found out about this secret when I had ribs at a friends cookout one year, they were by far the best ribs I had ever eaten, I asked her the secret and she told me to boil them in beer first.
Cooking in alcohol removes the alcoholic content, but some people still have a problem with the idea of using alcohol to cook with, so yeast works just as well. (It is after all the yeast in the beer that does the trick!)
Boil the ribs in the beer or yeast water for about two hours, then place in a baking pan, cover with bar-b-que sauce and refrigerate until ready for use.
You can also prepare these in the oven or even in an electric skillet. In the oven, broil them approximately 10 minutes, coating with sauce and turning after 5 minutes, since they are already cooked, it is just a process of flavoring them with the sauce.
To cook in an electric skillet, turn the skillet to simmer, put ribs in pan and cover, do not open the vent, this allows them to cook in their own steam.
Cook for a couple of hours turning after the first hour, coat with sauce after you turn them. |
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Preparing a Start up Set of Pots and Pans
Every womans kitchen is different, depending on how much time she spends in it, how much she likes to cook, how many people she cooks for and what she likes to cook.
A woman who cooks a lot of soups and stews for a large family will need large pots. A woman who cooks for only one or two people can get away with much smaller cookware.
Most women receive a few hand me downs from family and friends when they finally move away from home. It is amazing, as a matter of fact, how many items mom has two of in the dark recesses of her kitchen cupboards.
However, this will not cover all of your needs. As your experience grows, along with the types of recipes you prepare, your cookware will expand to cover those needs.
Skillets are a requirement if you plan to fry anything, which sooner or later you will, having coated skillets and cookware is a plus if you dont like food cooked in a lot of fat or oil.
A basic set of pots usually 2, 3 and 5 quarts and a stock pot, will cover most of your stovetops needs. If you plan to bake you will need a couple of pie pans, whether metal or glass is up to you.
A cookie sheet, not only for cookies, but for heating pizza, can also be placed under foods that may boil over, leaving a mess in your oven.
A casserole dish which can double as a cake pan can also be used for making lasagna. You will also need a colander for draining pasta; it can also be used while washing beans or lettuce in the sink.
You will find yourself coming up with unique ways to adapt recipes so you can use the pans that you have, and eventually you will purchase every thing you need to have the perfect kitchen for you.
Related Topics: Skillet Meals From Home,
Thanksgiving Day Feasts, The Basics of Spices
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