Title: Grandma's Kitchen Tips - Vegetables
Categories: Info Vegetable
Yield: 1 Info file

Information

Use the liquid from canned vegetables in soups, sauces, stews, gravies, casseroles, and for making white sauce for creamed vegetables.

If you scorch veggies, set the pot in a pan of cold water and let it stand 15 to 30 minutes. Don't scrape the bottom of the pot.

Beets peel easier after boiling if they're dipped in cold water. And keep the beet greens, because they're as good eating as spinach.

Wash leafy vegetables such as spinach thoroughly just before cooking. Add no water - the water that clings to the leaves is enough to cook them in.

Don't discard the outer lettuce leaves just because they're unattractive. Wash and crisp them in cold water and use shredded in salads, sandwiches, and tacos.

Mix all kinds of greens for salads - inexpensive cabbage, dandelions, spinach leaves, beet greens.

Don't throw away cauliflower stalks. They're delicious cooked and served with Hollandaise sauce.

Pea pods add flavor to soup.

Celery tops can be used to add flavor to meats, stews, soups, roasts, and stuffings. Or dry them for later use.

Green olives are tastier if you pour off the brine, add two tablespoons of olive oil, shake well, and let stand half an hour before using.

Corn silk comes off the cob more thoroughly with a small, stiff brush for the last remaining strands.

Soak cauliflower in cold salted water for half an hour before cooking and it will stay snowy white.

A teaspoon of sugar in the water will reduce the odor of cooking turnips and make them taste better too.

Bake potatoes in half the usual time. Just let them stand in boiled water for 15 minutes before popping them in a very hot oven. From: Ryan Little Date: 24 Nov 96 National Cooking Echo Ä

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