HELPFUL HINTS – Page 19 – Chasing MY Life WHEREVER it Leads ME

Do it Yourself ~ Etched Kitchen Storage Jars

I found the coolest idea over at Martha Stewart. The following instructions are from her site. All of my glass jars are written on with Sharpie on the rear or the bottom, but this idea of Martha’s would be soooooooooooooooo much better.

Keep pantry staples organized with a set of glass storage jars customized with etched lettering.

1. Clean and dry the glass. Using painter’s tape, mark off the area you want to etch. Attach vinyl stick-on letters and decorative tape; press hard to ensure they are attached firmly.

2. Cover work surfaces (be sure to work in a well-ventilated area). Put on protective gloves and an old shirt with long sleeves. Paint an even layer of etching cream onto glass. Let stand for amount of time indicated by manufacturer’s instructions.

3. Rinse with warm water in a stainless steel sink. (Avoid porcelain sinks; the cream damages glazed surfaces.) Remove letters and tape.

Spice interactions

I’ve been doing some research for a friend whose hubby is on a few medications for his heart and has to be very careful with his vegetables due to the interactions between the vegetables and the medications. This is a very helpful chart for those watching their vitamin K intake. According to Ask the Dietitian (www.dietitian.com/vitamink.html) Table: vitamin K in 1 cup serving:

Omit	High	Medium	Low	Very Low
*90 to 1,150 mcg*	*60 to 90 mcg*	*30 to 60 mcg*	10 to 30 mcg	5 to 10 mcg
kale	okra	Chinese cabbage	tomato paste	cashew nuts 1 ounce
collards	cabbage	lettuce romaine or cos	mixed vegetables	split peas
spinach	rhubarb	celery	blackberries	lima beans
turnip greens	plums dried stewed	coleslaw	blueberries fresh	squash winter
beet greens	cowpeas or blackeye	peas edible pod	cabbage red	prune juice
mustard greens		cabbage Savoy	plums dried 5 prunes	mangos 1 fruit
Brussels sprouts		cabbage	artichokes	duck (1/2 cooked)
broccoli		blueberries frozen	grapes red or green	salad dressing Italian 1 tbsp
onions Spring or scallion		pumpkin	cauliflower	salad dressing Russian 1 tbsp
dandelion greens		peas green	carrots	beef stew
parsley 10 sprigs		tuna fish in oil 3 ounces	miso	papaya 1 fruit
spinach noodles		carrot juice	cucumber peeled	oat cereal cooked
asparagus		spaghetti sauce	yellow snap beans	pears
sauerkraut		mung bean sprouts	green snap beans	muffins oat bran
endive		soybeans cooked	vegetable soup	soy milk
lettuce green leaf		kiwi fruit 1 medium	salad dressing French 1 tbsp	peppers sweet red
			French fried potatoes 1 large fast food serving	soup split pea
			cauliflower	soup clam chowder
			raspberries	seaweed kelp 2 tbsp
			biscuit with egg & sausage fast food (1)	chickpeas or garbanzo beans cooked
			salad dressing vinegar & oil 1 tbsp	fruit cocktail
			pine nuts	peppers hot chili green
			tomatoes fresh	chives 1 tbsp
			salad dressing blue or Roquefort 1 tbsp	peppers hot chili red
			bread stuffing 1/2 cup	squash summer
			turkey patties breaded battered fried 1 patty	soup vegetarian vegetable
			seeds pumpkin or squash roasted	peaches dried 3 halves
			lettuce iceberg	refried beans
			peppers sweet green	pinto beans
			vegetable juice cocktail	avocado 1 ounce
			potatoes mashed	figs dried (2)
			pickle relish 1 tbsp	red kidney beans
			Asian pear	mayonnaise salad dressing 1 tbsp
			pickles dill (1)	potatoes hash brown
			chestnuts	apricots canned
			plums purple canned	sweet potatoes
			salad dressing thousand island 1 tbsp	tomato juice
			alfalfa seed sprouts	peaches frozen
				fruit leathers 1 ounce
				raisins
				chili con carne
				honeydew melon

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Spice and Seasoning Shelf Lives

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

While looking something up for a friend, I ran across this Durkee spice site that I thought had some interesting information to pass along.

Spices, Whole Seeds~3 years
Spices, Whole Herbs~2 years
Spices, Ground~2 years
Dehydrated Garlic/Onion~2 years
Chives~2 years
Parsley~2 years
Seasonings~2 years (if they’re a blend, maybe less depending on the individual spices)
Sauce & Gravy dry mixes~18 months
Pure & Imitation Extracts~3 years
Food Colors~2 years
Bouillon Cubes~2 years
Baking Powder~1 year
Baking Soda~3 years

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TYPOS in church bulletins

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

They’re Back! Those wonderful Church Bulletins! Thank God for church ladies with typewriters. These sentences (with all the BLOOPERS) actually appeared in church bulletins or were announced in church services.

The Fasting & Prayer Conference includes snacks and meals.
The sermon this morning: ‘Jesus Walks on the Water.’ The sermon tonight: ‘Searching for Jesus.’
Ladies, don’t forget the rummage sale. It’s a chance to get rid of those things not worth keeping around the house. Bring your husbands.
Remember in prayer the many who are sick of our community. Smile at someone who is hard to love. Say ‘Hell’ to someone who doesn’t care much about you.
Don’t let worry kill you off – let the Church help.
Miss Charlene Mason sang ‘I will not pass this way again,’ giving obvious pleasure to the congregation.
For those of you who have children and don’t know it, we have a nursery downstairs.
Next Thursday there will be tryouts for the choir. They need all the help they can get.
Irving Benson and Jessie Carter were married on October 24 in the church. So ends a friendship that began in their school days.
A bean supper will be held on Tuesday evening in the church hall. Music will follow.
At the evening service tonight, the sermon topic will be ‘What Is Hell?’ Come early and listen to our choir practice.
Eight new choir robes are currently needed due to the addition of several new members and to the deterioration of some older ones.
Scouts are saving aluminum cans, bottles and other items to be recycled. Proceeds will be used to cripple children.
Please place your donation in the envelope along with the deceased person you will want remembered.
The church will host an evening of fine dining, super entertainment and gracious hostility.
Potluck supper Sunday at 5:00 PM – prayer and medication to follow. The ladies of the Church have cast off clothing of every kind. They may be seen in the basement on Friday afternoon..
This evening at 7 PM there will be a hymn singing in the park across from the Church. Bring a blanket and come prepared to sin.
Ladies Bible Study will be held Thursday morning at 10 AM. All ladies are invited to lunch in the Fellowship Hall after the B. S. is done.
The pastor would appreciate it if the ladies of the Congregation would lend him their electric girdles for the pancake breakfast next Sunday.
Low Self Esteem Support Group will meet Thursday at 7 PM. Please use the back door.
The eighth-graders will be presenting Shakespeare’s Hamlet in the Church basement Friday at 7 PM. The congregation is invited to attend this tragedy.
Weight Watchers will meet at 7 PM at the First Presbyterian Church. Please use large double door at the side entrance.
The Associate Minister unveiled the church’s new campaign slogan last Sunday: ‘I Upped My Pledge – Up Yours.

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Cooking Secrets & tips

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

Buttermilk ~ Need it for a recipe and don’t have any? Just add 1 tablespoon of lemon juice to 1 cup of milk and you have instant buttermilk.
Mushrooms ~ Need them finely sliced? Put them in the freezer for 5 minutes before slicing to firm them up, making it easier to get an even thin slice.
Stubborn Cork? ~ Wrap the neck of the bottle with a hot towel. This will expand the glass, but not the cork, making it easier to pull the cork out in one move.
Puddle Free Cheesecake ~ Before adding the warm topping, freeze the cheesecake for an hour before. Doing this will make the warm sauce stop about 1/2 way down as it encounters the cold surface.
Over baked bread ~ poke a few holes in the top with a skewer and drizzle honey, apple juice or maple syrup over the holes. Let sit for an hour or so before slicing.
Defatting ~ Do you want to get the unwanted fat off the top of your soup or stew? Place a couple of ice cubes in a slotted spoon and skim the top. The ice cubes will attract the fat like a magnet. OR you can use a slice of white bread and float it on top. It too works like a magnet to attract the grease and fat.
Chewy cookies ~ More is better! Add a couple extra tablespoons of butter more than the recipe calls for to make chewy cookies.
Non-soggy pie crust ~ To keep your pie crust crisper (especially when transporting it to a potluck or such), paint a thin layer of melted chocolate on the cooked and cooled pie crust. Allow the chocolate to col and then add your fillings.
Lemon Wedges ~ To keep lemon wedges from squirting everywhere, slit each slice in three places to break down the membrane so the juice won’t squirt out so forcefully. Plus you get all the juice from each slice.
Sweeter Cake Pan Coating ~ After greasing your cake pan use sugar instead of flour for a sweeter coating that’s sticks better and clumps less.
Pasta Filler ~ Use a ziploc bag to first mix your pasta filler and then snip the end off to make a pastry bag to fill manicotti or jumbo shells.
Perfect slicer ~ If your freeze strawberries or mushrooms for a few minutes before slicing and then use an egg slicer you’ll have perfect slices every time.
Easy Cake Cutting ~ For smooth and even pieces with no clumping, dip your cutting knife in a tall glass of hot water before each slice.

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Did you know??

This came via an email and is chocked full of good advice, so I thought I’d share.

Apples	Protects your heart	prevents constipation	Blocks diarrhea	Improves lung capacity	Cushions joints
Apricots	Combats cancer	Controls blood pressure	Saves your eyesight	Shields against Alzheimer’s	Slows aging process
Artichokes	Aids digestion	Lowers cholesterol	Protects your heart	Stabilizes blood sugar	Guards against liver disease
Avocados	Battles diabetes	Lowers cholesterol	Helps stops strokes	Controls blood pressure	Smooths skin
Bananas	Protects your heart	Quiets a cough	Strengthens bones	Controls blood pressure	Blocks diarrhea
Beans	Prevents constipation	Helps hemorrhoids	Lowers cholesterol	Combats cancer	Stabilizes blood sugar
Beets	Controls blood pressure	Combats cancer	Strengthens bones	Protects your heart	Aids weight loss
Blueberries	Combats cancer	Protects your heart	Stabilizes blood sugar	Boosts memory	Prevents constipation
Broccoli	Strengthens bones	Saves eyesight	Combats cancer	Protects your heart	Controls bl ood pressure
Cabbage	Combats cancer	Prevents constipation	Promotes weight loss	Protects your heart	Helps hemorrhoids
Cantaloupe	Saves eyesight	Controls blood pressure	Lowers cholesterol	Combats cancer	Supports immune system
Carrots	Saves eyesight	Protects your heart	Prevents constipation	Combats cancer	Promotes weight loss
Cauliflower	Protects against Prostate Cancer	Combats Breast Cancer	Strengthens bones	Banishes bruises	Guards against heart disease
Cherries	Protects your heart	Combats Cancer	Ends insomnia	Slows aging process	Shields against Alzheimer’s
Chestnuts	Promotes weight loss	Protects your heart	Lowers cholesterol	Combats Cancer	Controls blood pressure
Chili peppers	Aids digestion	Soothes sore throat	Clears sinuses	Combats Cancer	Boosts immune system
Figs	Promotes weight loss	Helps stops strokes	Lowers cholesterol	Combats Cancer	Controls blood pressure
Fish	Protects your heart	Boosts memory	Protects your heart	Combats Cancer	Supports immune system
Flax	Aids digestion	Battles diabetes	Protects your heart	Improves mental health	Boosts immune system
Garlic	Lowers cholesterol	Controls blood pressure	Combats cancer	kills bacteria	Fights fungus
Grapefruit	Protects against heart attacks	Promotes Weight loss	Helps stops strokes	Combats Prostate Cancer	Lowers cholesterol
Grapes	saves eyesight	Conquers kidney stones	Combats cancer	Enhances blood flow	Protects your heart
Green tea	Combats cancer	Protects your heart	Helps stops strokes	Promotes Weight loss	Kills bacteria
Honey	Heals wounds	Aids digestion	Guards against ulcers	Increases energy	Fights allergies
Lemons	Combats cancer	Protects your heart	Controls blood pressure	Smooths skin	Stops scurvy
Limes	Combats cancer	Protects your heart	Controls blood pressure	Smooths skin	Stops scurvy
Mangoes	Combats cancer	Boosts memory	Regulates thyroid	aids digestion	Shields against Alzheimer’s
Mushrooms	Controls blood pressure	Lowers cholesterol	Kills bacteria	Combats cancer	Strengthens bones
Oats	Lowers cholesterol	Combats cancer	Battles diabetes	prevents constipation	Smooths skin
Olive oil	Protects your heart	Promotes Weight loss	Combats cancer	Battles diabetes	Smooths skin
Onions	Reduce risk of heart attack	Combats cancer	Kills bacteria	Lowers cholesterol	Fights fungus
Oranges	Supports immune systems	Combats cancer	Protects your heart	Straightens respiration
Peaches	prevents constipation	Combats cancer	Helps stops strokes	aids digestion	Helps hemorrhoids
Peanuts	Protects against heart disease	Promotes Weight loss	Combats Prostate Cancer	Lowers cholesterol	Aggravates Diverticulitis
Pineapple	Strengthens bones	Relieves colds	Aids digestion	Dissolves warts	Blocks diarrhea
Prunes	Slows aging process	prevents constipation	boosts memory	Lowers cholesterol	Protects against heart disease
Rice	Protects your heart	Battles diabetes	Conquers kidney stones	Combats cancer	Helps stops strokes
Strawberries	Combats cancer	Protects your heart	boosts memory	Calms stress
Sweet potatoes	Saves your eyesight	Lifts mood	Combats cancer	Strengthens bones
Tomatoes	Protects prostate	Combats cancer	Lowers cholesterol	Protects your heart
Walnuts	Lowers cholesterol	Combats cancer	boosts memory	Lifts mood	Protects against heart disease
Water	Promotes Weight loss	Combats cancer	Conquers kidney stones	Smooths skin
Watermelon	Protects prostate	Promotes Weight loss	Lowers cholesterol	Helps stops strokes	Controls blood pressure
Wheat germ	Combats Colon Cancer	prevents constipation	Lowers cholesterol	Helps stops strokes	improves digestion
Wheat bran	Combats Colon Cancer	prevents constipation	Lowers cholesterol	Helps stops strokes	improves digestion
Yogurt	Guards against ulcers	Strengthens bones	Lowers cholesterol	Supports immune systems	Aids digestion

7 DON’TS after a meal

*Don’t smoke-Experiment from experts proves that smoking a cigarette after meal is comparable to smoking 10 cigarettes (chances of cancer is higher.)
*Don’t eat fruits immediately – Immediately eating fruits after meals will cause stomach to be bloated with air. Therefore take fruit 1-2 hr after meal or 1 hr before meal.
*Don’t drink tea – Because tea leaves contain a high content of acid. This substance will cause the Protein content in the food we consume to be hardened thus difficult to digest.
*Don’t loosen your belt – Loosening the belt after a meal will easily cause the intestine to be twisted &blocked.
*Don’t bathe – Bathing will cause the increase of blood flow to the hands, legs & body thus the amount of blood around the stomach will therefore decrease. This will weaken the digestive system in our stomach.
*Don’t walk about – People always say that after a meal walk a hundred steps and you will live till 99. In actual fact this is not true… Walking will cause the digestive system to be unable to absorb the nutrition from the food we intake.
*Don’t sleep immediately – The food we intake will not be able to digest properly. Thus will lead to gastric & infection in our intestine.

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Buying Guide for Fresh Fruits and Vegetables

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

ASPARAGUS ~ Stalks should be tender and firm, tips should be close and compact. The stalks with very little white are more tender. Asparagus will toughen quickly.
BERRIES ~ Select plump, solid berries with good color. Berries such as blackberries or raspberries with clinging caps may be under ripe. Strawberries with no caps may be over ripe.
BROCCOLI ~ Flower clusters on stalks should be tight and close together.
HEAD LETTUCE ~ Choose heads that are heavy for their size. Avoid heads with discoloration or holes in the leaves.
CUCUMBERS ~ Choose long, slender cucumbers for the best quality. Darker green is more desirable.
MELONS ~ For cantaloupes, thick close netting on the rind and emit a fruity odor indicates the best quality. For honeydews, when the rind has a creamy to yellowish color and velvety texture indicates the best quality. Watermelons will have some yellow on one side. Avoid those that are white or pale green .
ORANGES ~ Choose those that are heavy for their size. Smoother, thinner skins generally indicate more juice. Most skin marking will not affect the quality of the fruit. A slight greenish tinge on oranges may be just as ripe as any other. Avoid soft or sunken in areas.
CABBAGE ~ Choose heads that are heavy for their size. Avoid heads with discoloration or holes in the leaves.
PEAS ~ Select pods that are well filled, but not bulging. Avoid dried or spotted pods.
LEMONS ~ Choose those that are heavy for their size. Smoother, thinner skins generally indicate more juice. Most skin marking will not affect the quality of the fruit. Light or greenish areas are more tart than the deeper yellow ones. Avoid soft or sunken in areas.
CAULIFLOWER ~ Flower clusters on stalks should be tight and close together.
ROOT VEGETABLES ~ Should be smooth and firm. Avoid over sized as they may have woody centers.
SWEET POTATOES ~ bronze and rosy skins on are generally soft and sweet when cooked whereas yellow to light brown ones tend to be firmer and less moist.

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Kitchen Tidbits

I found this fun cooking quiz over at Kristen’s.

Metal or Non-Stick? Metal, definitely. I DO NOT own any non-stick.
Cast Iron or Stainless? Both, actually. I too think each has great uses.
Cutting Board: Wood or Silicone? Acrylic/silicone.
Knife: Carbon Steel or Stainless? Forged carbon steel, please…from Germany if possible. *grin* I borrowed Kristen’s answer here.
Kitchen Aid or Hand Mixer? I only use a hand mixer for mashed potatoes. My Professional 6 quart Kitchen Aid is my best kitchen friend too.
Apron or Whoops? Half & Half. Although I own many great aprons, I hardly ever remember to put them on before I make messes either.
Sandwich or Wrap? Sandwich. There are so many more choices with a sandwich.
Pancakes: Applesauce or Syrup? PURE Maple Syrup or cinnamon sugar.
Chili: beans or no? Never been a bean person.
Chicken: white or dark? Depends – fried chicken dark, other meals white.
PB & ______? Homemade chunky apricot pineapple jam.
Fridge: Side by Side, Freezer on Top or Freezer on Bottom? Side by side with bottom freezer.
Cake: scratch or mix? SCRATCH!!

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MORE Parents Glossary of KIDS kitchen terms

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

GERMS ~ The only thing kids will share freely.
KITCHEN ~ The only room not used when eating crumbly snacks.
LEFTOVERS ~ Commonly described as “gross”.
LIVER ~ A food that affects genes, creating a hereditary dislike.
MACARONI ~ Material for a collage.
MEASURING CUP ~ A kitchen utensil that is stored in the sandbox.
METRIC ~ A system of measurement that will be accepted only after 40 years of wandering in the desert.
NAPKIN ~ Any worn cloth object, such as shirt or pants.
NATURAL FOOD ~ Food eaten with unwashed hands.
NUTRITION ~ Secret war waged by parents using direct commands, camouflage and constant guard duty.
PLATE ~ A breakable frisbee.
REFRIGERATOR ~ A very expensive and inefficient room air conditioner.
THIRSTY ~ How your child feels after you’ve said your final “good night”.
VEGETABLE ~ A basic food known to satisfy kid’s hunger ~ but only by sight.

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Parents Glossary of KIDS kitchen terms

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

APPETIZING ~ anything advertised on TV
BOIL ~ the point a parent reaches upon hearing the automatic “yuk” before a food is even tasted.
CASSEROLE ~ combination of favorite foods that go uneaten because they are mixed together.
COOKIE (LAST ONE) ~ item that must be eaten in front of a sibling.
CRUST ~ part of a sandwich saved for the starving children of: China, India, Africa or Europe (check one).
DESSERTS ~ the reason for eating the meal.
EVAPORATE ~ Magic Trick performed by children when it comes time to clear the table or wash dishes.
FAT ~ Microscopic substance detected visually by children on pieces of meat the do not wish to eat.
FLOOR ~ Place for all food not found in lap or on chair.
FORK ~ Eating utensil made obsolete by the discovery of fingers.
FRIED FOODS ~ Gourmet cooking.
FROZEN ~ Condition of children’s jaws when spinach is served.
FRUIT ~ A natural sweet not to be confused with dessert.

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Pineapple Fudge, Hot Broccoli Dip & Baked Potato Cheese Sauce

Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts

Trista over at Southern Fried Mama hosts Tasty Thursday

PINEAPPLE FUDGE
1 cup evaporated milk
3 cups sugar
2 tablespoons butter
1 cup crushed pineapple, drained well
2 teaspoons lemon juice

Combine the milk, sugar and butter. Bring to a boil.
Add pineapple and cook to 236 degrees (about 25 minutes), stirring constantly to prevent burning.
Cool.
Add lemon juice and beat until crystallization begins.
Pour into a greased pan and mark into squares.

HOT BROCCOLI DIP
2 medium stalks of broccoli, finely chopped
1 small Vidalia onion, chopped
1 8 ounce package of cream cheese, softened
1 can cream of mushroom soup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon tobasco sauce
1/4 teaspoon garlic powder
1 tablespoon water

In a microwave safe bowl mix the broccoli, onion and water together. Microwave for 5 minutes or until tender.
Blend together remaining ingredients until smooth.
Add to broccoli mixture.
Serve warm with crackers.

BAKED POTATO CHEESE SAUCE
1/2 cup sour cream
1/4 cup butter, melted
1 cup shredded sharp cheese
2 tablespoons green onions, chopped
1/2 teaspoon salt

Mix together until smooth.
Serve warm.

Vintage Recipe Thursday seems like a good place to offer you this list of can numbers and their size. Many old recipes call for an ingredient by the can size. I found these conversions in some vintage cook books. Many of my grandma’s old recipes called for a specific dollar amount of an ingredient. I wish I had a conversion table for 5 cents of hamburger or 10 cents of pork chops. I had to go to the library and try and convert from old grocery ads based on the approximate year.

No. 1 can = 1 1/3 cups
No. 1 tall = 2 cups
No. 2 can = 2 2/3 cups
No. 2 1/2 can = 3 3/5 cups
No. 3 can = 4 cups
No. 10 can = 12-13 cups
No. 303 = 2 cups

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COMMON COOKING TERMS DEFINED

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

AU JUS = with natural gravy
AU GRATIN = covered with cheese or crumbs (or both) and baked
ASPIC = savory jelly made from stock or tomato juice with gelatin
BASTE = to moisten food while baking with pan juices
BISQUE = a white soup base
CAFE AU LAIT = equal parts coffee and milk
CREAM = to mix butter (or shortening) in a bowl until soft and light
FRAPPE = partly frozen
FRICASSEE = a dish of any boiled meat served in a rich milk sauce
JULIENNE = cut into fine strips or strings
PIQUANT = a sharp sauce
PUREE = food boiled to a pulp and put through a sieve
SCALD = to heat milk product until a ‘scum’ forms over top (196 degrees, but NOT boiling)

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Category: HELPFUL HINTS