Tips & Tricks
from my
country home
Welcome friend to my country home. I'm so glad you
came over today, I have some great tips and tricks I would like to
share with you. Each set of tips is arranged by category to
make finding just what you're looking for a bit easier. New
tips will be added each month, so come back often and see what's
new. If you would like our latest tips as soon as they come
out, sign up for our newsletter,
News from the Heartland. You'll get the latest tips,
recipes and lots more delivered right to your inbox each month.
Click on each
subject to view the tips.
|
~How
Much Do I Buy?~ |
|
If the
Recipe Calls For
1 cup chopped onions
1 cup chopped sweet pepper
1 cup chopped tomato
1/2 cup diced celery
3 tablespoons sliced scallion
1 teaspoon chopped garlic
4 cups sliced raw potatoes
3 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons lime juice
4 teaspoons orange zest
1/3 cup orange juice
1/2 cup mashed banana
2 cups sliced strawberries
1 egg white
4 cups sifted flour
1 cup soft bread crumbs
1 cup bread cubes
2 cups shredded hard cheese |
You Need to
Buy 1 large onion
1 large pepper
1 large tomato
1 large rib celery
1 large scallion
1 large clove garlic
4 medium-sized potatoes
1 medium lemon
1 medium lemon
1 lime
1 medium orange
1 medium orange
1 medium banana
1 pint berries
2 tsp. powdered egg whites + 2 T water
3 1/2 cups unsifted flour
2 slices fresh bread
2 slices fresh bread
8 ounces cheese |
|
~Time
for Temperatures~
All
temperatures are degrees Fahrenheit |
|
Internal
Temperatures |
|
180 |
whole
poultry |
|
170 |
poultry
breast, well-done meats |
|
165 |
stuffing,
ground poultry, reheated leftovers |
|
160 |
medium
meats, eggs, egg dishes, pork, ground meat |
|
145 |
medium-rare beef, veal, lamb |
|
140 |
held-hot
foods (such as on a buffet) |
|
Oven Temperatures |
|
300 |
slow |
|
325 |
slow
moderate |
|
350 |
moderate |
|
375 |
quick
moderate |
|
400 |
moderately
hot |
|
425 |
hot |
|
475 |
very hot |
Deep Fat Frying
A 1-inch cube of bread will turn
golden brown: |
|
345-355 |
65 seconds |
|
355-365 |
60 seconds |
|
365-375 |
50 seconds |
|
375-385 |
40 seconds |
|
385-395 |
20 seconds |
|
~Barbecue
101~ |
 It's simple to
grill acorn squash. Pierce the skin with a fork a couple
of times, then wrap in aluminum foil. Grill over direct
heat for 1 hour turning once. Remove from grill. |
|
Store already
made hamburger patties on a tray between sheets of waxed
paper. You can easily lift them for accessibility once
grilling starts. |
|
For tender
flavorful spare ribs begin by parboiling them in pineapple
juice. Then add your favorite barbecue sauce while
grilling. |
|
Leftover
barbecued pork chops make great sandwiches. Just remove
meat from bones, reheat and serve on buns. |
|
Here's an easy
marinade for grilled pork chops; for four chops, combine 1/2
cup each soy sauce, water and honey. Pour over chops and
marinate, leave covered in the refrigerator overnight.
Grill until done as desired. |
|
For fast, easy
cleanup of food stuck inside pans, boil a little vinegar and
water in the pan before washing. No scrubbing is
required--the pan practically wipes clean. |
|
Instead of taking
time to make meat balls, make "meat squares". Spread
meat mixture in a jelly roll pan and bake over coals or in
oven. Cut in small squares. |
|
To roast corn,
pull back husks and remove silks. Replace husks and tie
at top. Soak in salt water for 1 hour. Grill over
hot coals for 15 to 20 minutes, turning frequently. |
|
Presoak bamboo
skewers in water for 20 minutes before threading with meat,
veggies or fruit to prevent them from scorching or burning. |
|
Venison or turkey
burgers will not stick to grill when they are coated with
nonstick cooking spray. |
Little
Hearts by
Olli
Our Heartland Home Established March 21,2002
All Content is ©2002-2003 Our Heartland Home/The Wood Family
and Can Not be reproduced without written permission
No Right Click and Image Toolbar Scripts courtesy of
Dynamic Drive
All Graphics used are © their original creator and can not be
reproduced or removed
|
