Tag Archives: salt

Easy Solutions To Everyday Messes

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1 Put ordinary white candles to use for more than romantic dinner lighting. Rub them on bathroom grout to shield against mold and mildew.

2 Take an Alka-Seltzer tablet from your medicine cabinet and drop it in your toilet bowl for a quick, fizzy clean.

3 Icky buildup on the face of your iron? Lay out a piece of aluminum foil, and iron it. The buildup will stick to the foil. You can also use foil to dispose of cooking grease.

4 Line a cup with foil and pour in the grease. Once the grease has solidified, seal it in the foil and throw the package away.

5 Tackle spilled food in the oven right away by pouring table salt over it. The salt will form a crust that makes the food easy to wipe up. It also reduces the burning smell.

Halloween Deviled Green Goblin Eggs

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PREP: 30 M1N., STAND: 1 HR.

For a festive look, serve in decorative Halloween cupcake liners.
6 cups hot water
1  (0.3-ounce) bottle yellow
liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked
eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper

STIR together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to re­veal pattern on whites.

CUT eggs in half lengthwise; care­fully remove yolks. Mash yolks; stir in potato flakes and next 5 in­gredients until blended.

SPOON the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.

Halloween Barbeque Stew

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Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast

1   beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1   tablespoon salad oil
1   can (14 1/2 oz.) regular-strength beef broth
1 3/4   cups port
1/3   cup firmly packed brown sugar
2   packages (10 oz. each) frozen petite onions
2   cups fresh or frozen cranberries
6   cups hot cooked egg noodles
2   tablespoons cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; re­duce oven to 400° and bake l’/2 hours.

Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.

Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.

Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.

Perfect French Fries – EVERYTIME

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Choose low-moisture, high-starch potatoes such as russet or Idaho. For crisp fries, wash the cut, uncooked strips in several batches of cold water until the water is clear. However, for the crispiest fries, we found the double-fry method hard to beat. Frying strips twice in the same oil at different temperatures gives you fries like no others. This recipe, using the double-fry method, received our highest rating.

FRENCH FRIES
MAKES 4 TO 6 SERVINGS
PREP: 30 MIN., FRY: 7 MIN. PER BATCH

Potatoes cut into strips are the crispiest of the potato shapes.

4 pounds russet or Idaho potatoes, peeled

Vegetable oil Salt to taste

CUT potatoes into 1/2-inch-wide strips.

POUR vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels. HEAT oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.

CRINKLE-CUT FRIES: Cut potatoes into 1/2-inch-wide strips with a waffle cutter. Fry as directed.

WAFFLE CHIPS: Cut potatoes into 1/2-inch-thick slices with a waffle cutter. Fry as directed.