BAG YOUR DINNER: In the time it takes to drive to your local fast food outlet, dinner could well be on its way to the supper table. Roasting your own meats is so simple and easy that it should be emphasized in every high school economics class. A simple cooking bag made from a few food wrap companies eliminates the mess caused by ordinary roasting. It’s also a great idea for those who dine alone. Choose any meat or poultry and place seasoning on top of meat. Add some carrots, potatoes and any other veggies. Adding a small amount of water will help create some great broth. It is wise to make a few puncture holes to prevent the bag from ballooning. Check the cooking time of your choice of meat as roasting times vary. Besides retention of vitamins, the dinner will moist and be teeming with natural flavors. So remember it is definitely a “Dinner for Dummies” and you didn’t even have to buy a book!

HOME MADE PENICILLIN: Well it does not come out of a test tube or even from your local health food store, but it could serve a similar purpose. It is time for you to load up your freezer with home-made broth. Turkey wings are probably the cheapest way to make a soup starter. Chicken wings are also good but a little more expensive. Use beef neck bones for a brown broth. Add any orphan veggies that are still firm but that have lost their youthful looks or appeal; they are perfect for the soup pot. Simmer until cooked. Once you have made your broth, place in plastic pint containers (remember to leave ample space for liquid expansion), label clearly and date. Its best to write with marker pens as paper labels sometimes fall off or deteriorate. A word of caution when removing from the freezer: DO NOT THAW in plastic containers. I recommend placing the frozen carton in hot water for a few minutes; it will quickly separate from the sides of the container. Then, place frozen liquid in a microwavable bowl or container. You will have penicillin power on hand that is easier to get than running to the store for a box of flu medicine. Broth is also a great winter warm-up beverage for any time of day! If you make your own broth, the cost is usually less than 35cts a carton.

HALLOWEEN TREATS: Giving away candy on Halloween is like handing guaranteed future patients to your local dentist. Besides, now there is also the added fear that too much sugar, and therefore also candy, is contributing to type 2 diabetes. I am the first to be guilty of having allowed my children to scour the neighborhood resulting in them to come home with enough sweets to open a candy store. Now, some 30 years later, I realize how I was taken in by the candy and movie moguls who use their icons on every candy products imaginable. So, instead of perpetuating this dreadful tradition, break free and give out healthy snacks. Buy some big bags of apples or buy several types of nuts. I have found that every kid in the world loves pistachios. So please just go nuts with some real natural treats! A lot of moms will have that much less candy to discard!

BRUSH INSTEAD OF SPONGE: The cleaning industry seems determined to overflow us with convenient (throw-away) products. They are wasteful and an environmental nuisance. Among those undesirable cleaning accessories is the common sponge; it’s made out of cellulose and it is great housing for all kind of germs. Thus, I recommend using a brush or a washcloth — easily cleaned in a little hot water and bleach — for dish and pot washing instead of a sponge. Both do a better job than the sponge and will last much longer. For wiping down your counters, I suggest a 100% cotton waffle-weave washcloth which can be tossed in your regular wash. Here’s another cleaning tip: for loosening food dried onto counters or pots, simply cover the spots with a cloth soaked in really hot water and let sit for awhile.

ONION WISDOM: While onions may be odorous and unappealing to some, they contain anti-oxidants which fight cancer. One cup of chopped onions contains only 65 calories. Onions can liven up most cooked entrees and green onions are favored in salads. I discourage the use of onions in soup mixes or other dried food because these are high in sodium. To reduce the intensity of the onion, place it in your freezer for a half an hour before cutting it. Choose a smaller onion; larger onions need to have 2 outer layers removed and thrown away. To remove the smell of onions from your hands, rub your hands with lemon juice. You can buy a gadget at a hardware shop which resembles a comb with sharp steel prongs that will hold your onion in place while you slice it. Food processors will chop onions but not in uniform pieces; a Chinese cleaver will bring more satisfying results. Onions are very cheap and flavorful, making them a great bargain!

CARROTS: The food industry uses corn syrup to curb tartness in prepared foods. Home-cooked foods recipes, especially spaghetti, are notorious for having sugar as an ingredient. However, the nutritious carrot is also a sweetener. I grate carrots into homemade spaghetti sauce, chili and even minestrone soup. Cooked carrots expel large amounts of beta-carotene providing the body with vitamin A. If you wish to make an easy soup, try chicken broth with a few thin noodles and long thin shreds of carrot and chives. Carrots can also be easily camouflaged in meat loaf and muffins. Carrots are oft overlooked in recipes, but they truly deserve your attention.

INSIDE STAINS: Have you purchased a stove with double-glass on the oven door? After a period of time, an ugly brown stain may appear inside the oven door. You don’t have to be content with a brown stain clouding the inside glass: obtain a stencil such as slim leaves or flowers. When stove is completely cold, paint a design over the discolored.

INSTANT PIE: Roll out about 6 big circles of dough that are slightly larger than a small pie tin or an extra big muffin tin. Drape each circle over the bottom of the pan. Create fluting at top with a fork or your fingers. Bake for about 9 minutes. Cool and freeze. Cut and slice about 4 cups of peaches, nectarines and ripe plum. Place in a saucepot with light sugar. Boil for about 4-5 minutes. Cool, then gradually sprinkle 1 tsp of guar gum, stir well and freeze in a long container (for aid quick thawing). At any moment’s notice, you’re ready to scoop up a fresh pie for guests. Keep some whip cream handy!

FRITTATA: Making a frittata is a great way to use up those summer squashes, peppers and green vegetables. Cut your surplus produce up into bite size pieces. Steam or sauté them long enough to reach your desired consistency. Grate a cup of your favorite cheddar cheese (like sharp cheddar) into a long baking dish, then season the vegetables and add them as well. Work in enough eggs to moisten the mixture. Bake for about 35 minutes at moderate temperature or 350 degrees. Put aside some grated cheese to add when the frittata is nearly finished for a golden top.

PERFECT SUMMERTIME BEVERAGE: Not only do sodas contain a lot of sugar, they do little to actually quench your thirst. Sports drink may offer a few electrolytes but they are very expensive. Pure fruit juices likewise have too much sugar for genuine quenching on a truly hot summer day, I am here with the perfect beverage! We start with basic black or decaffeinated tea such Earl Gray . Brew it. The fastest way to brew tea by placing about 2 - 3 cups cold cups of water into a thick mason jar. Heat in microwave 2-3 minutes.

Drop tea bag in the jar. Steep about 3 minutes. Next add 1/3 cup your favorite fruit juice this will gently sweeten the tea. Serve in a glass with a few ice cubes The juice will both flavor and sweeten your tea. A way to make a refreshing summertime for mere pennies. Sort of a low-sugar homemade Snapple.

FRUIT CUPS: It summer and fruit is cheap available and at its peak of perfection. However with a family on the run they may grab with cereal bar or a banana. Often they over look the items like melon, cantaloupe and those luscious nectarines. So when the fruit is totally ripe, cut it up and make fruit cup( in paper cups) and point to them when family is looking for snacks. The ones sold at big markets in produce section just aren’t that appetizing with large chunks and often they are still green.

FRUIT POPSICLES: Unfortunately most fruit juice ( like sodas) are too sweet however you add a little lemon juice and water. Pour into a popsicle molds. If molds are unavailable plastic glasses may be substituted. Place a sheet of wax paper through the center. Fruit blends placed into blender make ideal slushes. They can placed in paper cups along with a plastic spoons. A great cool treat on those hot day when anything cold on the tongue feels good. So why not make lots of fruit slushes on hand instead of handing out a chemical version of popsicle? Orange and bananas make a great combo. Fresh peaches with raspberry juice and a scoop of vanilla make an incredible frozen treat. So delicious even the Good Humor man will be jealous.

SPECIAL PLASTIC BOARD: Raw chicken is one of our worst offenders and needs handling with utmost care. You should purchase a large cutting board exclusively for cutting chicken and raw meats. It’s a good idea to buy one that can fit in your dishwasher. A few minutes under the hot water tap is good to kill bacteria. After hand rinsing, a run through the dishwasher will sterilize and kill any serious germs left behind.

FRUIT JAMS: With no-sugar and low-sugar pectin now available, you can forget about the sweet jars of jelly with wax covering. You have been jam-liberated. Firstly, make only small portions: place about 2 cups of chilled, mashed fruit into a double boiler (using a double-boiler will prevent scorching). Add pectin to cold fruit. Stir until dissolved. Heat until jam begins slow boil, and add a small portion of sugar (about 1/3 cup). Bring the jam back to boil and the process should be complete. Ladle the results into small plastic tubs. Keep a few in the refrigerator and the rest in your freezer. Your own home-made jams will be far superior to commercial all-fruit jam.

CHICKEN BROTH ON HAND: For pennies, you can always have a good supply of homemade chicken or even turkey stock. Both turkey wings and chicken make excellent stock. Chicken wings cost twice the price of turkey wing. My suggestion: any bony parts from either is OK! Place in a pot with water, carrot, onion, parsley, salt, pepper and a few fresh herbs, and simmer for 45 minutes (depending on the quantity of water). Try to resist adding more water half-way through. When it reaches your desired strength, remove from heat and strain out any bones or debris. Ladle into pint containers and freeze. You just made about $10 worth of quality broth ready to use when you need it. To thaw, do not place the tub in microwave. Instead set in a pot of hot water (not on stove). It will loosen, at which point you can move it to a glass dish and microwave.

KEEPING THE REFRIGERATOR FRESH:
For decades, a box of baking soda was always recommended to keeping odors out of the refrigerator. However, I have found a new way to keep my fridge smelling fresh: mint! My garden is running over with mint because it is so easy to grow. I keep a couple of bouquets of mint in the fridge. The mint leaves will last for several days, keeping the fridge fresh-smelling.

DRIED FOOD STAINS:
Even in the perfect household, there are occasions when your stove or counter will get dried food stains. Rather than reaching for liquid or powder cleansers, grab a cloth (preferably terry). Dip the cloth in hot water. Wring the cloth out a little and cover the stain with the cloth. Within 20 minutes or less, the stain should wipe away with ease. If you have food stains like berry stains, liquid or powdered bleach may be needed.

BROWN RICE FOR BREAKFAST:
Cook some brown rice (not steamed but cooked, like as for a casserole). Add custard ingredients like milk, eggs, sugar or maple syrup and dried or fresh bits of fruit. You can keep your calories down by using 1% or 2% milk because once baked you will not be able to tell the difference between reduced-fat and whole milk. Pour into a baking dish and bake at 350 degrees for 35 minutes. Chill. Can be reheated with a small covering of milk in the microwave but is equally good cold. You now have a breakfast that will give you enough energy to last until lunchtime.

CAMPING WITH A COW: Summer is right around the corner this means it’s time for picnics and camping. Often difficult to find a grocery store when you need milk so bring your own cow from home. Freeze your own milk in plastic jugs (remove 8 oz) before placing it in the freezer. If your picnic is closer to home you can use smaller containers if the distance is further use a bigger jug. It will remain cold for a few days.

RETAINING ICE CREAM QUALITY: Have you ever opened your ice cream carton to find that the inside looks like a roto-rooter has gone through it and much of the ice cream had oxidized and got dried on the edges? You wouldn’t leave a car without protection so trash your ice cream contents. Thist works best with square containers. First, find 3 square plastic containers 6” x 6′’. Open the sides of the carton. With a sharp knife, cut your solid ice cream into 3 parts and place it into each container. Then cover it with a plastic wrap to further prevent freezer burn. This method retains quality of product and it makes it easier to regulate portions.

FLAX EQUALS LAX: You don’t need harsh laxatives or jellied fiber cocktails to maintain good colon health. Bran muffins are only good if you make them yourself because store-bought muffins are very high in calories. If you add about 3 tablespoons of ground flax meal to your pancakes, waffles or any type of muffins, meatloaf and bread you will have just added nature’s laxative. I recommend buying seeds and grind them just before you need them. Not recommnded is flaxseed oil because it quickly becomes rancid even if refrigerated. Bulk flax seeds are quite cheap compared to flax meal which is expensive. They both do the same job. If you add flaxmeal to oatmeal and cream of wheat before cooking. You will also enjoy the the same benefits.

BRAWNY AND BACON: these two were meant for each. As you know bacon comes with a vein of pork fat along with that sweet smoked taste. Not to worry just sandwich those raw slices between double paper towels and microwave The cooking time will vary as to the thickness of the bacon and speed of your micro-wave. Package directions can be misleading. You should start low and add seconds as they are needed since too many seconds will simply yield burnt bacon. Turkey bacon requires far less time then standard bacon. Properly nuked it removes 70% of the fat but not the flavor.

TO HASTEN RIPENING: undoubtedly most of your fruit will be green when you buy it. Some will never ripe stage but hopefully most of it will. One method of speeding the process is placing the green fruit in a paper bag with apples. Since apples contain natural ethylene they will hasten the ripening of other fruits that are next to them. Also works with a tomato. Besides a soft touch, a ripened fruit will yield an aroma.

INSTANT MASHED: those white flakes in a box ( must be unflavored ) are good for things besides mashed potatoes. They are excellent for thickening soups. I use them sprinkled among my raw sliced ( soon to be scalloped) potatoes as they work better than white flour which can come out as lumps. Also can be added to raw veggies pancakes in addition to the pancake flour. Also can be added to gravy or real mashed potatoes that you overmilked or have to much liquids. Buying flavored dry potatoes merely adds to the basic price
which you can easily flavor yourself with fresh additions.

BOTTOMLESS PIE: with fruit harvest right around the corner, this a great way to use up all those luscious berries and tree fruits. Simply place all that fruit into a deep dish Pyrex or even long lasagna pan . Cover with skimpy sugar that has been combined with 1-2 tbs of cornstarch. Cover with one thin rolled pie crust. Bake at 400 degrees until fruit is soft. Faster, tastier and much lower in calories!

BAG THE BROCCOLI: When you shop you buy with greatest intentions but you get busy and that broccoli cintinues to sit in crisper getting yellow and losing it nutrients. So I suggest that evening while you’re watching TV or just talking on a phone, Use this time to cut it up into small pieces. Then place in colander, pour hot water over them, drain and toss into zip-lock bags and freeze. It saves money, vitamins and your time.

LUMPY GRAVY: nothing is more embarrassing than lumpy gravy when you have dinner guests. I assure there is a simple way to correct this dilemma. We usaully make gravy out of flour paste or roux , either way you could get lumps in the gravy. However using a large fine mesh strainer and your problems are over. Simply strain and reheat. For a little darker gravy, you can a few drops of soy sauce or Gravy Bouquet.

Anytime you travel, you get hungry and you grab the closet thing that’s edible. So come prepared , along with sufficient bottled water, pack up peanuts, pistachios and cashews. By buying in advance, placing them
into short plastic tubs about size of half pint of potato salad. Purchased in 1 lb bags, nuts are not expensive. Nuts will provide needed nourishment while you are in the middle of nowhere. Trust me, they are hunger heroes.

A picnic cooler should go with you on shopping trips in hot weather as food is vulnerable to spoilage in the warm temps. You can easily make ice in plastic milk cartons or water jugs. Always place in an upright position after filling. Another equally good idea when you are going to a park or family outing. Chilled food can save lives.

A good digital timer is worth its weight in gold for keeping track of what’s on the stove or in the oven. Take it with you around the house and its persistent beep will get you back to the kitchen pronto! An alarm is also very good to have when you’re on the phone and you need to get to get off the line.

While it probably won’t be listed in your freezer’s operating instructions, if you keep your freezer completely full it will use very little energy. You do this by filling it with jugs of water . Freeze them upright then place them on their side to take up less space. Using clean jugs allows you to have emergency ice anytime.

Only after burning countless servings of pudding, rice and oatmeal did I revert to a very old fashioned method of cooking. The double-boiler seems to have been forgotten in this new age of miracle cookware. Nothing else provides me with this watchful service. In the microwave, hot cereals cook poorly, and puddings and sauces are always subject to burning. While speed is not a feature of the double-boiler, you do save time by not scrubbing burnt pots.

Buy a large bag of lemons, or perhaps a neighbor has a lemon tree, and you will never be out of fresh lemon. Squeeze them all at one time. Place a small amount in a bottle and refrigerate. The remaining juice placed in ice cube trays thus providing you with fresh lemon juice any time needed.

Buy a step stool and store it close by the kitchen. Avoid nasty falls and sometimes undue embarrassment. With a step stool, you’ll never need to stand on a chair or a box to reach those high cupboards again. It will also come in handy for those times when you need to push smoke alarm release button which always seem to be ceiling level .

are plastered on everything. For easy removal, try rubbing alcochol on a small cloth. Works like a charm!

reseal, rewrap or simply place a rubber band around open food packages. It saves money and retains the quality of your product. I keep masking tape, marking tape and rubber bands in a handy kitchen drawer.

These busy household helpers should be cleaned. Use an old toothbrush with soda toothpaste. Rinse with warm water and dry thoroughly.

If you have no cooking spray and paper liner soaks up too much dough, I recommend cutting wax paper circles. Place on the bottom, sides easily loosened with knife.