Annette Crabtree handles, among other things, The Women's Page. Please contact her with recipe ideas,
gardening, book clubs, children's stories and activities and other things that you would like to see in the Gazette.
GIRL TALK
——SUMMER STYLE- FRUITS AND VEGES TO SAVE! ——-
These helpful hints may be important for you as a way to keep our wonderful
summer fruits and vegetables at hand all year round. Now is the time to take
action if you plan to can or freeze your choices.
To freeze berries without having them turn to mush, place them on a cookie
sheet, freeze, and then pack the berries in airtight containers. Return them to
the freezer.
Mash over-ripe bananas or push them through a sieve, add a little lemon juice
too keep them from turning brown, and freeze. Thaw for use in cakes or breads.
When you chop onions and green peppers, make several cups more than you
need. Freeze the vegetables in plastic bags
for use in soups, sauces, and casseroles.
To keep asparagus fresh for a day or more, cut a small amount off the bottom of each
stalk. Stand the stalks upright in a container in a small amount of water. Cover with a
plastic bag and refrigerate.
Before you store beets, carrots, turnips, or other root vegetables, cut off their leafy
green tops to prevent the tops from extracting nutrients from the roots.
To prevent pimientos from spoiling once you have opened the jar, cover the
remaining pimientos with vinegar and store in the refrigerator.
Cottage Cheese will keep fresh longer if it's refrigerated upside down in its
original carton.
And Finally.....
Save any leftover vegetables as well as the cooking water from these veges
and add it to a container in your freezer. When the container is full , use the
contents for making nutritious soups. Or try freezing the vegetables and water
separately and use the water in place of chicken or beef broth in recipes.
——-
Are you ready for some FOOTBALL??? ——-
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