Ezine Food Facts Page Six | Fitness and Freebies

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2001 to 2003 Food Facts: Page Six

Sometimes the way you present normal snacks to kids makes them special. One idea is to take a cupcake tin and insert in each spot a different treat. When they come home, they can pick and choose what they like. Some ideas is tiny chunks of cheese, grapes in another, one with raisins, or pretzels, cereals, strawberries, crackers...the list is endless.
Egg whites can be frozen for up to one year. They can be refrozen after defrosting also.
Need to clean up a broken egg? Cover generously with salt. Allow to set for 5 minutes and scrape up with a spatula.
To keep eggs from cracking while boiling, add 2 tablespoons of vinegar to the water before boiling them.

If you are making a lunch that will not be eaten for several hours, keep food cool by placing a frozen juice box (wrapped in a paper towel) in the bag or lunch box.
Reduce cooking time and splatters by laying slices of bacon on a cookie sheet with a edge; bake 350-375 until done the way you like it. The pieces stay flat with no fuss.
Separate hamburger into zip locks and roll with rolling pin until evenly flat. Takes up less space in freezer and thaws much more quickly.
Remove fruit stains from your hands by rubbing them with vinegar.
To see if cherries have worms in them place them in water. If they float they have worms in them.
Use an oven roasting bag to cook your meat. That way the oven and the pan stay clean, and cooking time is cut by about one third. The meat also stays very moist.
Tightly wrapped cookie dough will keep in the refrigerator for several days.
Use bananas with blackened skin. Peel and freeze them with other ripe fruit. Blend them with some fruit juice to make a slush.
Store your nuts in the freezer. They keep best this way, and they last longer. They will also crack more easily.
To make plain pasta tastier for little ones, put a bouillon cube in the water while it's boiling.
Use an empty pringle can to store dry spaghetti. Holds it great and there's and no need to worry about how to keep the opened bag sealed.
When refilling salt or pepper shakers, first cover the top opening with a small piece of plastic wrap, then when it is turned over to fill up, the salt does not pour out.

This brings us to the end of 2003. For 2004 the Food Facts and Chef's Secret's will be combined into one feature titled "Food Fixes" - Thank you!