A Distinctly Different Homestead

Creamy Italian Dressing

11:53, Wednesday, November 26, 2008 .. Posted in Salad Dressings .. 0 comments .. Link

I don't really think this tastes like Olive Garden's salad dressing, as claimed by the person who posted it, but it's good! I found it on Recipezaar.

Creamy Italian Dressing
1 cup mayo
2/3 cup white vinegar
2 tsp olive oil
1/4 cup corn syrup
1/4 cup Parmesan AND Romano cheese, finely shredded and chopped tiny (though I usually just use 1/4 cup Parmesan and it tastes just fine)
1/2 tsp garlic salt
1 tsp Italian seasoning AND Parsley
2 Tbsp. lemon juice

Mix all together well (even in the blender if you'd like) and serve beside greens. Store in the fridge, but bring to room temperature before serving (if you have time).

Pumpkin Cornbread

07:55, Tuesday, November 11, 2008 .. Posted in Bread .. 2 comments .. Link

I found this on Mimi's blog. I'm looking forward to trying it soon. I will make sure to double it and cook it in a 9X13.

Holiday Pumpkin Cornbread Recipe

1 tablespoon plus 1/2 cup cornmeal

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

2 eggs

1 cup canned pumpkin

1/2 cup milk

1/4 cup vegetable oil

1/4 cup packed brown sugar

3 tablespoons molasses

1 tablespoon freshly grated orange zest

Preheat oven to 375 degrees

Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let it cool for 10 minutes before cutting.

Sloppy Joes Seasoning Mix

08:25, Monday, November 10, 2008 .. Posted in Homemade Mixes and Sauces .. 0 comments .. Link

Here's another time aver for those busy nights. I'll make this in bulk and use 6 Tbsp per dinner.

Sloppy Joes Seasoning Mix
1 Tbsp dried minced onion
1 tsp salt
1/2 tsp dried minced garlic
1/4 tsp celery seed
1 tsp green pepper flakes
1 tsp cornstarch
1/4 tsp dry mustard
1/4 tsp chili powder

Combine all ingredients in a small bowl until well blended. Store in small glass jar in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.

Sloppy Joes: Brown 1 1/2 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 6 Tbsp seasoning mix, 1 cup water, 2 (8 oz) cans of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns.

Makes 12 servings

Seasoned Pepper

10:19, Monday, November 10, 2008 .. Posted in Homemade Mixes and Sauces .. 0 comments .. Link

Seasoned Pepper is a nice change when you want a little more spice than usual.

1/3 c  black peppercorns
2 Tbsp sweet pepper flakes
2 Tbsp whole white peppercorns
1 tsp dried minced onion
1 tsp crushed red pepper flakes
1/2 tsp dried minced garlic
 
Process until crushed to a coarse powder. Store in an airtight container.
  
Makes about 2/3 cup.

Oatmeal Pancake Mix

09:29, Thursday, November 6, 2008 .. Posted in Homemade Mixes and Sauces .. 1 comments .. Link

I found this over at Lynn's kitchen Adventure. I'll be trying it soon!

Oatmeal Pancake Mix
3 cups white whole wheat flour or whole wheat pastry flour
2 cup Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Grind the oats in a food processor until they're chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes:
Whisk together 1 cup of mix, 1 cup of buttermilk, and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350°F. Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here). When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. Serve and enjoy!

This recipe adapted from King Arther All Purpose Baking Book.

Apple Butter

07:43, Thursday, November 6, 2008 .. Posted in Canning Recipes .. 0 comments .. Link

Here's the recipe that I'm using for Apple Butter. I'll let you know how it turns out!

Canned Pinto/Burrito Beans

05:39, Thursday, November 6, 2008 .. Posted in Canning Recipes .. 5 comments .. Link

Soak 5 pounds of pinto beans overnight. Rinse with clean water and cover. Bring to a boil and cook for 30 minutes. Then proceed with the recipe(s). Yield is 14 quarts; 7 quarts of each kind.

Canned Burrito Beans
In each of seven washed, hot quart jars, add:
1/4 cup tomato sauce
2 Tbsp chopped onions
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper, garlic powder AND sugar
1/8 tsp oregano
2 1/2 cups soaked pinto beans

Fill with hot water to 1" headspace. Stir carefully to distribute spices. Clean rim of jar well. Cap securely with two piece lids. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.

Canned Pinto Beans
In each of seven washed, hot quart jars, add:
1/2 Tbsp chili powder
1 Tbsp + 1 tsp tomato sauce
1 tsp dried onion AND salt
scant 1/8 tsp garlic powder
heaping 1/2 Tbsp diced green chilis
2 1/2 cup soaked pinto beans

Fill with hot water to 1" headspace. Stir carefully to distribute spices. Clean rim of jar well. Cap securely with two piece lids. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.

Banana Split Freezer Jam

03:28, Monday, November 3, 2008 .. Posted in Homemade Mixes and Sauces .. 0 comments .. Link

I found this recipe on Recipzaar. I haven't made it yet, but it sounds good!

Banana Split Freezer Jam

2 cups crushed strawberries (about 1 qt)
1/2 cup mashed banana (about 2 bananas)
4 cups sugar
2 teaspoons lemon juice
2 tablespoons chocolate syrup
3/4 cup water
1 box sure-jell fruit pectin

Mix exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in large bowl.
Stir in sugar and lemon juice; let stand 10 minutes, stirring occasionally.
Add chocolate syrup; mix well.
Mix water and pectin in small saucepan.
Bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.
Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.
(A few sugar crystals may remain.) Fill clean plastic containers immediately to within 1/2 inch of tops.
Wipe off top edges of containers; immediately cover with lids.
Let stand at room temperature 24 hours.
Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.

Stove Top Stuffing Clone Recipe

04:55, Wednesday, October 29, 2008 .. Posted in Homemade Mixes and Sauces .. 3 comments .. Link

I'll use this instead of a box any day! Look, no chemicals! This makes the same as a 6 oz. box. Make it in bulk to have on hand as often as you want.

Stove Top Clone
1/3 cup freshly chopped celery
4-5 slices white bread
3-4 slices whole wheat bread
3 tsp chicken bouillion
2 tsp chopped dried onions
1 1/2 tsp dried parsley
1/8 tsp EACH sugar and onion powder

To prepare, you need:

1 2/3 cup water
1/4 cup butter

Mince the celery tiny and dry overnight on a sheet pan overnight, or in a very slightly warm oven. I have a dehydrator, which makes it much easier!

Press the bread together to compress it and cube it. You should have about 4 cups of bread.

Dry the bread cubes in a 250 degree oven for about 30-40 minutes. You should have about 2 2/3 cups cubes after drying.

Combine the dried veggies, seasonings and bread. Store in an airtight container until ready to use.

To prepare the stuffing, bring the water and butter to a boil, stir in the veggie/spice mix, cover and let simmer 10 minutes. Add the bread cubes, cover and remove from the heat. Let stand for 5-7 minutes. Fluff with a fork and serve.

Head over to Overwhelmed for more wonderful recipes!

Homemade Brown Sugar

04:53, Monday, October 27, 2008 .. Posted in Homemade Mixes and Sauces .. 1 comments .. Link

Have you ever run out of brown sugar? You can just mix up a batch rather than driving off to the store.

Homemade Brown Sugar
1 cup white sugar
2 Tbsp molasses

Mix well.

That's it! You can use up to 4 Tbsp molasses for a dark brown sugar. Now, of course, neither this nor regular browns sugar is healthy. Use Rapadura, plain molasses, stevia or honey for a healthier alternative sweetener.

My "To Can" List

11:25, Sunday, October 26, 2008 .. 0 comments .. Link

Pumpkin Chunks
Homemade Maple Syrup
Homemade Strawberry Syrup
~~Applesauce~~
Apple Butter
Apple Pie Filling
~~Beef Stew~~
~~Chicken Broth~~
~~Beef Broth~~
Chicken Soup
Potatoes
~~Carrots~~
Tomato Sauce
Pizza Sauce
Tomato Soup
Cream of Chicken Soup
~~Canned Beans~~

To Dehydrate:
~~Celery~~
~~Croutons~~
Bread Cubes for Stuffing

To Freeze:
Mirepoix (carrots, celery and onion diced and mixed together)
Banana Split Freezer Jam

Quick Homemade Tomato Soup

04:39, Thursday, October 23, 2008 .. Posted in Soup .. 1 comments .. Link

Here's what I'm going to try for a substitute for Campbell's condensed that's used in so many recipes. I'll let you know if it works!

Quick Homemade Tomato Soup
1/4 cup red palm oil
1 onion, chopped
8 cloves garlic, minced
2 28oz cans stewed tomatoes
6 cups chicken broth
1/2 cup tomato paste
1/2 tsp pepper

Heat oil over medium heat. Saute onion and garlic. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes. Use an immersion blender to make smooth, if desired.

Skillet Meatloaf Patties

04:23, Thursday, October 23, 2008 .. Posted in Main Dish .. 0 comments .. Link

I used to make this all the time! I've adapted it with better ingredients, but for now, here is my once-favorite quick meal. I'd need to double it now.

Skillet Meatloaf Patties
1 pound ground beef
1/2 cup homemade stuffing mix
1 small onion, finely chopped
1 egg
1 can (10-3/4 ounces) condensed tomato soup, divided (I use a homemade tomato soup instead)
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup water
1/2 teaspoon Italian seasoning

1. In a large bowl, combine the beef, stuffing mix, onion, egg, 1/4 cup soup, and the salt; mix well. Shape into four oval patties about 1/2 inch thick.

2. Heat the oil in a medium skillet over medium heat. Add the patties and brown on both sides; drain if necessary.

3. Stir the water into the remaining soup and pour over the browned patties. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until no pink remains in the beef, stirring the sauce occasionally.

Meatloaf Patties

09:44, Tuesday, October 21, 2008 .. Posted in Main Dish .. 0 comments .. Link

These are fairly quick to put together, and have an interesting (and good!) flavor.

Meatloaf Patties
1 1/2 lbs. ground beef
1 slice bread OR 1/4 cup rolled oats
1 egg
1 onion, finely chopped
1 tsp salt
1/4 tsp pepper
1/2 - 2/3 cup milk

Sauce
scant 1/4 cup apple cider vinegar
2-4 Tbsp brown sugar
1/2 cup ketchup

Combine all meatloaf ingredients except ground beef. Let sit for a minute or two. Crumble in meat and mix well. Form into patties and cook as you would plain hamburgers. Meanwhile, combine sauce ingredients in a small pot. Cook over medium heat for ten minutes. Serve a spoonful or two of sauce over the meatloaf patties.

Apple Marmalade

09:30, Tuesday, October 21, 2008 .. Posted in Canning Recipes .. 2 comments .. Link

Another recipe on my 'to try' list. I've got apples right now, so it's likely to be tomorrow's project. If it turns out yummy, I'll make a double batch!

*Updated: I did make this recipe (doubled) today. It was quite easy to make, though peeling and coring are not my favorite past times. It received an enthusiastic thumbs up from all the children...and my husband. That's saying a lot!

Apple Marmalade

6 cups peeled, cored and sliced apples
1 cup water
1 tablespoon fresh lemon juice
1 (57 g) package fruit pectin
4 cups white sugar
1 lemon, sliced thin
1 teaspoon ground cinnamon

In a large stainless or enamel stock pot combine the apples, water and lemon juice. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking. Stir in fruit pectin. Bring to a full boil, stirring constantly. Add sugar, lemon slices and cinnamon. Return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.

Yield: 6 half-pints

Carrot Cake Jam

06:55, Tuesday, October 21, 2008 .. Posted in Canning Recipes .. 0 comments .. Link

Here's another recipe I haven't yet tried, but want to. Doesn't it sound interesting?

Carrot Cake Jam
1 1/2 cups finely grated carrots
1 1/2 cups peeled chopped pears
1 (14 ounce) can crushed pineapple, undrained
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
6 1/2 cups sugar
1 (3 ounce) certo liquid pectin

Mix everything BUT sugar and pectin in pan.
Bring to a boil.
Bring down to a simmer for 20 minutes, stirring every once in while.
Add pectin and bring to a boil.
Add sugar bring to a rolling boil.
Take off heat.
Fill hot sterile jars.
Put lids on.
Water bath for 10 minutes

Yield:6 1/2 pints

Taco Sauce for Canning

10:45, Sunday, October 19, 2008 .. 1 comments .. Link

I found this recipe on Recipezaar. I hope to try it out this week. I'll update when I have an opinion about the recipe!

1 (6 ounce) can tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoons chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons white vinegar
1 tablespoon minced dried onion

2 tablespoons canned jalepeno slices

Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
Stir until smooth.
Add the cayenne, chili powder, salt, cornstarch, and vinegar.
In a food processor puree the onion and jalapeno until smooth.
Add to tomato water mixture and bring to a boil, stirring often.
Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
Let stand to cool.
Place in a tightly sealed container and place in the fridge.
This will keep up to 2 months.
If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.

Brown Sugar and Cinnamon Foccaccia Bread

10:15, Sunday, October 19, 2008 .. Posted in Bread .. 0 comments .. Link

This sounds like a wonderful Thanksgiving dessert/breakfast! What about taking some to church to share after service? Ummmm, your friends would definitely thank you! I saw it and promptly stole it from Chas' blog.

Brown Sugar and Cinnamon Focaccia Bread
1 cup warm water (110°F)
1 teaspoon sugar
2 1/2 tsp active dry yeast
2 1/2 cups flour
3/4 teaspoon salt
1 tsp cinnamon
3-4 T sugar
4 T butter, melted, divided

1/3 cup brown sugar and 1 tsp cinnamon for topping

1/4 cup powdered sugar, milk, vanilla for icing

Stir together warm water and sugar in a small bowl. Add the yeast slowly, stirring constantly to dissolve. Let stand until bubbly, about 10 minutes.
Meanwhile, in a large mixing bowl combine the flour, additional sugar, salt and cinnamon. Make a well in the center and add the yeast mixture and 2 tablespoons of the butter. Stir to combine thoroughly but try not to knead at this point. I had to mix it together with my hands just a bit to make sure it was all mixed up.

Cover and rest for 30 minutes. Preheat your oven to 425 degrees after 15 minutes of the resting time.

Remove dough to a lightly floured surface and knead for 30-60 seconds. The dough should still be fairly soft but also smooth. Roll out about 1/2 inch thick and place on a baking sheet or stone. Push your fingertips down into the dough, making dimples, not holes, all over the dough. Spread the remaining 2 T butter over the top.

Combine topping ingredients and spread all over the buttered dough. Bake for about 15 minutes. Remove from oven.

Place powdered sugar in a bowl and add *maybe* 3 t milk, a little bit at a time, until the consistency of icing. Add the tiniest splash of vanilla extract and stir. Drizzle over warm bread (I like to cut into strips and then drizzle) and serve.

Christmas Scent

07:15, Friday, October 17, 2008 .. Posted in Canning Recipes .. 1 comments .. Link

Wouldn't this be great to give (and receive) this Christmas?

Christmas Scent
2-4 tablespoons cloves (whole) (optional)
2-4 cinnamon sticks
4 bay leaves
1/2 orange, sliced
1/2 lemon, sliced Add orange and lemon slices to dry mixture of spices. Put in a small sauce pan with 4 cups of water. Simmer on low to release the fragrance.

TO GIVE AS A GIFT: Put ingredients in a decorative jar. Add enough water to fill jar. Add a few drops of red food coloring. Close securely and give with a small gift tag explaining how to use it. Store in refrigerator when not in use, to prevent molding. Can be simmered over and over again! Note, I prefer to use the lesser amount of cloves so that they don't overwhelm the other fragrances.

Yield: 1 jar

Cinnamon Apple Jelly

07:06, Friday, October 17, 2008 .. Posted in Canning Recipes .. 2 comments .. Link

I haven't yet made this, but it's one I'll be making soon! I found this recipe on Recipezaar.

Cinnamon Apple Jelly

4 cups apple juice
1/2 cup red hot candies
1 (1 3/4 ounce) package fruit pectin
4 1/2 cups sugar

Combine juice, candy and pectin in a large pot. Bring to a full boil over high heat, stirring constantly. Stir in sugar. Return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off foam and any unmelted candy. Pour hot liquid into hot jars, leaving 1/4 inch head space. Adjust lids. Process for 5 minutes in boiling water bath.

Yield:3 pints

Spiced Plum Butter

06:19, Sunday, October 12, 2008 .. Posted in Canning Recipes .. 1 comments .. Link

I made this recipe (doubled) yesterday. It's wonderful! I'm making another double batch today, as a matter of fact.

Spiced Plum Butter
4 lbs plums, quartered
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 c sugar
3/4 c orange juice

Combine juice & plums In a large saucepan or Dutch oven.
Bring to a boil; cover, reduce heat, & let simmer 30 minutes or until tender.
Place plum mixture in a mixer or food processor/blender; process until smooth.
Press pureed mixture through a fine sieve over a bowl; discard solids.
Combine plum mixture, sugar, & remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hr or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.

Crockpot Refried Beans

06:34, Saturday, October 11, 2008 .. Posted in Crock Pot Dishes .. 0 comments .. Link

These are a frequent dish here on the Homestead! They are so tasty and take so little time to prepare!

Crockpot Refried Beans
1 onion, peeled and halved
3 cups dried pintos, sorted and rinsed
1 to 2 jalapenos, seeded and chopped fine
2 Tbsp minced garlic
2 1/2 tsp salt
1 3/4 tsp freshly ground pepper
1/8 tsp cumin powder
9 cups water (you may used up to 4 1/2 cups broth instead of all water, if desired)
3-4 Tbsp bacon grease

Soak beans overnight.

Rinse beans. Combine all ingredients in the crock, stirring to mix. Cook on high for 6-8 hours. When soft, strain, using care to collect the cooking liquid.

Remove beans to a large skillet. Add a few tablespoonfuls of bacon grease and some bean juice reserved from the crock. Fry over medium high heat, mashing with a potato masher till beans are as 'smushy' as you desire. I like to let some whole beans remain. Add more liquid as needed to avoid dried-out nasty beans!

Let me know how you like them!

Mixed Berry Cobbler

09:36, Sunday, September 28, 2008 .. Posted in Dessert .. 1 comments .. Link

I read this tonight on The Everyday Cheapskate. It sounds good, and I want to try it, so I'm going to store it here!

Mixed Berry Cobbler

Filling:

1 1/2 cups or more fresh blueberries
1 1/2 cups or more fresh blackberries
1 1/2 cups or more fresh raspberries
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon almond extract

Topping:

1 1/4 cups all-purpose flour (or use pastry wheat flour for a healthier dessert)
1/4 cup plus 1 tablespoon sugar, divided
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, refrigerated and cut into small pieces
3/4 cup buttermilk (or kefir)

Preheat oven to 400 F and lightly butter a 2-quart baking dish.

Gently mix blueberries, blackberries, raspberries, 3/4 cup sugar, cornstarch and almond extract in a large bowl. Pour berry mixture into the baking dish and bake until it begins to bubble, about 20 minutes.

Meanwhile, in a bowl, stir together flour, 1/4 cup sugar, baking powder, baking soda and salt until it is evenly mixed. Add butter and knead with your hands until mixture resembles a coarse meal. Slowly add buttermilk and mix just until dough comes together.

When it is ready, remove the hot, bubbly berry mixture from the oven and reduce oven temperature to 375 F. Drop the topping by spoonfuls onto the baked fruit so that the dough covers the filling evenly. Sprinkle the remaining 1 tablespoon of sugar over the dough.

Bake cobbler for about 20 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Cool for 15 minutes and serve warm with freshly whipped cream or ice cream, or both! Serves 6.

Convenient Bacon

11:44, Saturday, September 27, 2008 .. 1 comments .. Link

My IRL friend MotherofBlessings gave me this tip yesterday: to easily use a slice or two of bacon in a recipe, prepare ahead of time! Take a pound of bacon and a long strip of plastic wrap. Lay a piece of bacon down, wrap it a time or two, then lay another slice on top of it. Repeat until the entire package is individually wrapped. Now wrap that in foil and freeze. You can easily get just a few pieces when a recipe calls for it!

I always save my bacon grease. Collect the rendered fat in a glass jar and store it in your fridge. Bacon drippings add so much flavor to foods, especially country gravy and refried beans. Also, a teaspoon of drippings along with a tablespoon of crumbles makes green beans incredible!

A Sinkful of Help in the Kitchen

09:45, Tuesday, September 23, 2008 .. Posted in Kitchen Tips .. 2 comments .. Link

Kitchen Sink Showing Pots, Pans, Plates and Other Utensils Photographic Print

Here's one of my very simplest, but most helpful tips. Before you start cooking, draw a half a sinkful of hot, soapy water. As you use something, wash it and lay it on a clean, dry towel. You'll be surprised at how few dishes you have to do at the end of the job! Also, you can easily wash your hands between steps.

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