Pressed-for-time Cooking Tips

Combine leftover mashed potatoes with chopped onion and shredded cheese, then bake. Tastes like twice-baked potatoes without the work!
Leftover spaghetti noodles? Add diced raw vegetables and enough bottled dressing to coat for an easy and refreshing salad!
To freshen stale rolls, seal in a paper bag, sprinkle the bag with water, and heat 10 to 15 minutes at 350*F (180*C).
Keep special carafes handy for red and white wines left over from the dinner table. When you've collected enough, use in sauces and salad dressings.
Cool leftover French toast, then freeze it in single layers. Store in self-sealing plastic bags. Pop in your toaster to reheat.
Don't refrigerate those tomatoes you just purchased at the local market! Instead, store them stem-side down in a basket or bowl on your kitchen counter or table and they will continue to ripen, improving their flavour and texture. Refrigerate after desired ripeness is reached.
To keep cauliflower snowy as it cooks, add two tablespoons of lemon juice or white vinegar to the cooking water.
When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness! (Remember not to overcook, which can toughen the kernels. About three minutes is all it takes.)
To keep potatoes from budding, place an apple in the bag with the potatoes.
Try this little trick the next time you serve onions raw either as a garnish or in a recipe. After chopping or slicing the onion, place prepared onion in a bowl and fill with water to cover the onions. Toss in a few ice cubes and allow to soak for about 15 to 20 minutes, or up to one hour. Drain well before serving. You will have the crispiest, sweetest, best tasting onion ever.
To get the most juice from a lemon or lime, either roll it under the palm of your hand on the counter or heat for a few seconds in the microwave.
To peel garlic easily, place a large butcher-type knife (flat side of blade down) on top of the clove and then whack the flat surface of blade as hard as you can. Not only does the peel release but you have partially crushed the clove. You can microwave the cloves for a few seconds until the peel is loose.
Store lemon and orange rinds in the freezer; grate as needed for pies, cakes and cookies.
Corn, beans, peas, and other vegetables will lose sweetness as sugar in their tissues turns to starch. Store dry and unwashed in plastic bags in the refrigerator.
For best results and greater volume when whipping egg whites, make sure they are at room temperature.
When peeling hard-boiled eggs, as soon as they are done, pour off the hot water and cover with cold water. Wait about two minutes and drain off the water. Shake the eggs around vigorously in the pan, roll them between your hands, and peel under running water. You will be surprised how easy they peel and how fast you did the job.
To separate a lot of eggs at once, break them carefully into a big bowl and then (with clean hands) simply scoop out the yolks.
An egg-slicer works great for slicing fresh mushrooms. Makes even slices in a jiffy.
An empty salt shaker makes a great container to dust a little powdered sugar over baked goods.
No time to roll and cut biscuits? Just drop the dough from a tablespoon onto lightly greased baking sheets.

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