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How to Use the Recipes
- Collect all ingredients and utensils for recipe, measure all ingredients and place in small
containers. Put packages, boxes, etc. away before assembling measured ingredients
according to instructions.
- To speed cleanup after the meal wash all utensils and wipe counter and stove tops as you
go.
- Fold a terry kitchen towel in half crosswise and place under round bottom bowl to hold
steady when mixing or beating ingredients.
- Place chopped nuts in dry, non-stick skillet over low to medium heat, tossing constantly
with wooden spoon to toast. To prevent burning do not leave nuts unattended.
- All measurements are level.
- See information about herbs on the
Staple Ingredients page.
- Sift flour into measuring cup placed over piece of waxed paper, without shaking the
measuring cup. Level off by gently "cutting" horizontally across the top
with metal spatula or knife. Make a cone and pour excess flour from waxed paper back into
flour canister. Use all-purpose white flour in
all recipes unless otherwise noted in the ingredients. Do not use
self-rising flour unless it is specifically listed.
- Measure brown sugar by packing into measuring cup.
- Your grandmother really did measure. She used her hand and that one mixing
bowl she knew so well as measures. Pretend you are your grandmother. Learn how
to measure with your hand. Cup your hand in various positions and measure how much
you have to cup turn your hand inward to measure 1 teaspoon, etc. Hints for getting
started: use for dry measurements only and do not use for measuring ingredient for baked
goods.
- Measure ingredients for baked goods as accurately as possible and do not eliminate salt,
soda or baking powder in recipes. Otherwise they will not rise properly. If
you need to limit sodium from your diet, look for special recipes or cookbooks that have
recipes designed to give you successful results. You can eliminate salt from any
recipe that is not a baked product. The use of
herbs, spices and even a little
lemon juice will enhance flavors as a replacement for salt.
- This is not proposed as a guide for people on special diets. (If you want a
good, sensible, nutritious, calorie-conscientious cookbook, buy a Weight Watchers
book or Cooking Light books and magazines. For vegetarians there are also
some good books. Try Laurel's Kitchen.)
- Some of the recipes on this web are purely decadent and I make no apologies. Some are
comfort foods and some are for special occasions. Not all recipes are meant for
daily consumption. You have to make your own decisions about what
and when and how much to eat.
© 2007 Carleta S.
Vineys
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