With today's crazy schedules, most families opt for a quick trip to the fast food haven on the corner, rush home, throw it on the table, nosh it down and then feel guilty for consuming all those carbs and fats. We've found that cooking at home saves us money, its an activity we can do together and the taste is superb. This week I'm going to share a few secrets and tips that will save you time in the kitchen and just perhaps, a little money along the way. I'm also going to include a recipe for Hot Crab Dip just in time for those Christmas get-togethers. There will be a new one each week so check back often and share them with your friends.
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| Cranberry Glazed Meatballs |
− You can buy frozen chopped onion or green peppers for a quick recipe shortcut, or since they freeze so well, chop a whole bunch at once and freeze them in single servings.
− When making many meatballs a fast and simple way is to shape the meat mixture into a log and cut off slices. The slices roll easily
into balls. Another option is to pat the meat into a square and cut
it into cubes which again easily roll into meatballs of uniform size.
− Stop tomato stains on your Tupperware by using a nonstick cooking
spray before pouring in tomato−based sauces.
− Strawberries will stay fresher when kept in a colander in the
refrigerator. Don't wash until just before using.
− Freeze ripe bananas for later use. First peel, and then wrap tightly
in plastic wrap and store in freezer bags.
− Corn on the cob will be simple to shuck if you wash them with cold
water, place in a plastic bag and freeze for an hour or so
before shucking.
− Freeze lemon peel. Use when a recipe calls for fresh lemon rind.
− Whole lemons will yield much more juice if stored in a tightly
sealed jar of water in the refrigerator.
− Dissolve 1 teaspoon unflavored gelatin in a little bit of water and
beat it into whipping cream to keep it from turning watery.
− Grind up or dice leftover roast beef, stew meat, etc. Add to scrambled
eggs along with cubed leftover potatoes for an easy breakfast.
− Make your own "instant" oatmeal by running regular oatmeal in a
blender. Blending makes the oatmeal the same as "instant."
Recipe Time
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crab meat
paprika for color
Remove cartilage from crab meat (MST*). In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth. Add enough milk to make mixture creamy. Stir in 2
tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with
paprika. Bake at 325F until mixture is bubbly and browned on top, about 30
minutes. Serve with tortilla chips and/or crackers.
* Money Saver Tip: You can used packaged crab or imitation crab. It'll save you money and time.
We'll see you soon. Bon Appetit! Dave
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