PASTA TIPS

For best taste and texture, look for pasta, either Italian or American, made from durum wheat flour or semolia flour.
Cook pasta that has been packaged in carboard boxes. The carboard keeps the light out of the packs which can destroy riboflavin, an inportant nutrient found in pasta.
Do not put pasta in a clear container.

When cooking past always add salt to the water before adding the pasta as it takes the water longer to come to a boil with salt in it. The salt helps season the pasta while cooking.
Do not add oil to pasta when cooking as the sauce will not stick to the pasta when you add sauce to it.
Do not rinse pasta unless the recipe says to. It removes the starch which lets the sauce cling to it.
When using pasta in a dish that calls for baking let the pasta be a little undercooked.

Do not over cook pasta. Let it be a little firm.
Just stir the pasta to keep it from sticking.

GARLIC TIP

When mincing garlic sprinkle a little salt on it and it will not stick to your knife or cutting board.

FRYING BACON

Did you know that if you will dip bacon in cold water before frying it the bacon will not curl up.

USES FOR COFFEE FILTERS

Put a few in a plate and put your fried bacon, french fries, chicken fingers, etc. on them. They soak up the grease.
 Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

Need a taco holder. They make great ones for messy foods.
Put a coffee filter in your cast iron skillet when not using it will help it from rusting.
Put one between your dishes if packing. Will help prevent them from breaking.
Cleans mirrors and windows as they are lint free.
Cover bowls or dishes in the microwave to prevent splatters.

DIET CABBAGE CASSEROLE

2 Lbs. Ground Round
1/2 Cup Uncooked Rice
2 Tomatoes, deseeded
2 Cans Tomato Soup
1/2 c. uncooked rice
3/4 Head Cabbage
1 Medium Onion
1 Green Pepper
1 Cup Water

Brown meat. Cut cabbage into wedges, lay in a buttered baking dish. Cover with meat, sprinkle rice over the meat, and add sliced onion, sliced green pepper and sliced tomatoes. Pour into a sprayed 13 x 9 pan.  Add water to soup and spoon over the entire dish. Bake on 350 for 11/2 hours.

CURRANT GINGERBREAD

1 1/2 Cups Flour
1/2 Cup Quick-cooking or regualr oatmeal
11/2 Teaspoon Baking Soda
1 Teaspoon Ground GInger
1/2 Cup Currants
1/2 Cup Butter
1/2 Cup Brown Sugar
1/3 Cup Molasses
1 Egg
Milk

In a bowl measure the flour, oatmeal, baking soda, ginger and currants. Stir to combine. In a pan melt butter, sugar and molasses. Pour over dry ings. Mix in beaten egg and add enough milk to make a soft dough. Pour into a sprayed square cake pan. Bake on 350 for 45 minutes.

PEANUT BUTTER SPREAD

1 (8oz.) Pack Cream Cheese, softened
12/3 Cups Cramy Peanut Butter
1/2 Cup Powdered Sugar

3/4 Teaspoon Ground Cinnamon
1 Tablespoon Milk
In a mixer, cream all the ings. Seve the spread with apple wedges or graham crackers.