OLD TIME COOKING TIPS

Always stir rice with a fork.
Butter your biscuits while they are still hot.
When washing greens make sure you change them in water 4 times.
Garnish your spinach with boiled eggs or can scramble eggs in the spinach.
Add some butter to your gravey when done.
Use biscuits with chicken and use cornbread with vegs.
When browning meat always blot it with a paper towel before browning it.
Always add some salt to your cold water when boiling eggs to make shells come off good.
Never salt your pinto beans until they are almost done as they will not get done.
A peeled potato in a kettle of pinto beans will take care of gas. Make sure the potato does not cook up and remove it before eating beans.

HOW TO FIX CHICKEN FOR SALADS

Take your  skinless chicken breasts or chicken tenders and put some salt and pepper and a touch of garlic powder on them. Spray a cookie sheet or a small square baking dish. Put the chicken on it and put in the oven and bake covered with aluminum foil for 30 minutes on 350 or until done. This gives the chicken a better flavor than boiling it in water. You can use it like this in different kinds of chicken dishes.The flavor stays in the chicken and the drippings are also very flavorable. Just don't overcook. If you do use water and boil the chicken in it always add a little garlic powder to it as well as salt. This really does give it a good flavor also.

CREOLE STYLE BEANS

1/2 Lb. Bacon
1 Small Can Tomatoes(crushed)
2 Cans French-style Green Beans(drained)
11/2 Teaspoons Garlic Powder
1/2 Teaspoon Dehydrated Onion
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/2 Teaspoon Oregano
1/2 Teaspoon Pepper
2 Slices Bread (toasted and grated)

Fry the bacon until it is crisp. Toast the bread. In a bowl, stir together the tomatoes and drained green beans. Add the bacon, garlic, onions, basil, salt, oregano and pepper. Mix well. Pour into a sprayed 13 x 9 baking dish
and top with the bread crumbs. Bake on 350 for 50 minutes.

FRENCH BEAN AND SHOE PEG CORN CASSEROLE

1 Large Can French Style Green Beans, drained
1 Can Shoepeg Corn, drained
1 Can Cream of Celery Soup
1/2 Cup Sour Cream
1/2 Cup Chopped Onion
1/2 Cup Grated Sharp Cheddar Cheese

Mix together and place in a sprayed casserole dish.
Mix 1 stick melted marg. with 1 sleeve of Ritz crackers, crushed. Put these over the top of the casserole. Bake at 350 for 30 minutes.

MONKEY BISCUIT BALLS

1 Cup Sugar (white or brown)
1 Teaspoon Cinnamon
1/2 Cup Nuts, chopped can leave them out
1 Can (10) Count Ref. Flaky Biscuits
1/2 Stick Butter, melted
Preheat oven to 350. Combine cinn. sugar and nuts. Seprate biscuits into quarters. Roll each quarters into balls. Dip balls into melted butter and then into sugar. Place 4 pieces into a sprayed muffin cup. Bake for 15 minutes. Serve warm.

NUTTER- BUTTER COOKIE PUDDING

3 Cups Milk
3 Large Eggs
3/4 Cup Sugar
1/3 Cup Flour
2 Tablespoons Butter or Marg.
2 Teaspoons Vanilla Extract
5 Medium Ripe Bananas
1 (1)lb. Pack Nutter Butter Cookies
2 Cups Cool Whip

In a kettle put in the milk, eggs, sugar and flour. Whisk over medium heat constantly for 15 minutes or until thickened. Remove from heat and stir in butter and vanilla until butter is melted. Fill a large bowl with ice and put the kettle in it or put in ref. until it is chilled around 20 minutes. Cut the bananas into 1/4 inch slices and the nutter butters into 1/3rds. Spoon 1/2 of the mixture into a glass bowl. Top with bananas and cookies. Spread the rest of the mixture over the bananas and cookies. Top with the cool whip. Cover and chill for 24 hours.

FRIED APPLES WITH SPICES

2 1/2 Cups Apple Juice
4 Large Golden Delicious Apples, unpeeled and cut into wedges
3 Tablespoons Cornstarch
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
5 Tablespoons Sugar


In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often for even cooking. Be careful not to overcook the apples. Remove apples from juice with a slotted spoon and place in large bowl.
In another bowl, combine all dry ings. and stir with a wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk until all the lumps are gone. Pour this mixture back into the skillet and heat on medium whisking constantly until they are bubbly and thick. Remove from heat and put the apples in the sauce and coat each one with the sauce.