Recipes...
SUPER SOUPS & SCRUMPTIOUS SALADS
- For soup and stew that is too salty add a raw potato to
discard after cooking The potato absorbs, the salt.
- Did you know? Cooking in cast iron definitely boosts
iron intake. Soup simmered for a few hours in an iron pot has almost thirty
times more iron than soup cooked in other pans.
- Thickeners for soups can be either flour or cornstarch
It is a good idea to add the thickener with the pan off the heat to avoid
the danger of lumping. Flour is good for soups to be served hot. Cornstarch
is better for cold soups.
- More important of all, remember that hot soups should
be served HOT and cold Soups COLD - none benefit from being served lukewarm.
If delayed in tossing salad, greens will stay fresh under a drape of paper
towels wrung out if ice water.
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