Hints and Tips for Vegetables

Fresh lemon juice will remove onion scent from hands.

Pour all leftover vegetables and water in which the are cooked into a freezer container. When full, add tomato juice and season to create a soup.

Instant potato flakes or baby cereal are a good soup thickener.

Three large stalks of celery, chopped and added to about two cups of beans (nave, brown, pinto, etc.), will make them easier to digest.

When cooking vegetables that grow above ground, boil uncovered.

A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.

Never soak vegetables after slicing; they will lose much of their nutritional value.

Fresh vegetables require little seasoning or cooking. If the vegetables is old, dress it up with sauce or seasoning.

To cut down on odors when cooking cabbage, cauliflower, etc..., add a little vinegar to the cooking water.

To avoid tears when cutting onions, remove all skin and try cutting them under cold running water or briefly place them in the freezer before cutting.

Perk up soggy lettuce by soaking in a mixture of lemon juice and cold water.

Vinegar can remove spots caused by tomatoes. Soak the spot with vinegar and wash as usual.

Egg shells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water after they are boiled. Also, add a drop of food coloring to help tell the cooked eggs apart from the raw ones in your refrigerator.

Keep beans sprouts ind jicama fresh and crisp up to five days by submerging them in a container of water before refrigerating.

Your fruit salads will look perfect when you use and egg slicer to make perfect slices of strawberries, kiwis, or bananas.