ingredients

Tomato Paste - I prefer to use a no-salt variety of tomato paste that comes in a can, rather than the tube paste. However, most recipes only call for one or two tablespoons. To store the leftover paste, I wrap individual tablespoonfuls in waxed paper, then place them all in a freezer bag and freeze until I need them. They defrost very quickly, making it easy to remove the paper.

Storing Bananas - I love bananas, especially with my "take-to-work" lunch. Lately, it seems that they don't last as long as they used to. If I buy enough for the week, they are too ripe within several days, no matter how green I get them. One solution I have found is to refrigerate the bananas as soon as they are ripe enough to eat. That slows down the ripening process. The peel looks awful because it darkens very quickly, but the banana is fine. By the time I take it out of my lunch bag, it is at room temperature. As for the ones that get too ripe, I freeze them for recipes that call for mashed bananas. I used to freeze them out of the peel. But I learned a new trick. Freeze them in the peel. After they defrost, cut off a small piece of the blossom end. Squeeze the banana out through the hole, and you have instant mashed bananas.

Fresh vs. Dry Herbs: Whenever possible, I use fresh herbs because I love them and grow them in the summer. But they are not always available, and not always necessary. For example, long cooked foods actually pick up as much flavor from dried herbs. So, I usually only use the fresh when added during the last stages of cooking to give a burst of freshness. Remember, when substituting dry herbs for fresh in a recipe, use about one-third of the amount given, because the flavor in the dried herbs is concentrated in the drying process (you can always taste later and add more before presentation). However, if your dried herbs have been on the shelf for a long time, you will probably need more as they lose flavor with age. If you grow your own herbs, consider drying some for winter use. They will be much tastier than store-bought. Also, rub those dried herbs between the palms of your hands before using to release more of the flavor.

White Sauce - If you love those recipes that use condensed cream soups, but would prefer not to have the sodium or preservatives, check out the Basic White Sauce. You may omit the nutmeg and add other seasonings. And you can

substitute broth or wine for some of the milk. For a cream of mushroom soup substitution, add some finely chopped sautéed mushrooms and maybe some dehydrated onion soup in place of the salt. The possibilities are numerous. It will take a little more time, but well worth it.

Preparing Clams or Mussels: There are several things you should be aware of when preparing clams or mussels. I learned some of it the hard way. When you purchase them, they are, or should be, alive. You can keep them alive in the refrigerator for several days. Some packages will be dated. It is very important that they can breathe so do not place them in airtight plastic bags. (I made that mistake.) Before using, make certain they are still alive. If the shell is opened slightly, tap on it and it should close at least partially. Give it a little time as some move very slowly. If it doesn't move at all, discard it. Many clams and mussels are now farm-raised and do not require purging to release sand. If desired, rinse them with cold water. Do not soak in water or they might die. (I made that mistake, too.) Those from natural environments might be sandy and the best way to get rid of that is by soaking them briefly in salted water. However, I just scrub the outside under running water and they are never sandy inside. An additional step required for mussels is removing the beard. Farm-raised mussels usually don't have a beard. After cooking, discard any clams or mussels that do not open.

Boneless Chicken Breasts: "When you buy the boneless, skinless chicken breasts give them back to the butcher and ask him to cube them, just like cubed steak. It saves time, both with cooking and pounding out the chicken. I have done this and it works out great!"

Caramelized Onions: Onions can be caramelized very quickly over medium-high heat or slowly over a medium-low burner. Either way, add a little oil or butter to the pan, then the onions. If desired, add a pinch of sugar to intensify the caramelization. Cover and sauté, stirring often, until well browned, adding a little moisture if needed to keep from burning.

Garlic: I just could not cook without garlic. I love it. And it is so good for us. Here are a few things worth knowing. To peel garlic easily, you have several choices. One is to place a large butcher-type knife on top of the clove and then whack as hard as you can. Not only does the peel release but you have partially crushed the clove. Another is to microwave the cloves for about 20 seconds or until the peel is loose. My favorite is the rubber tube product that can be purchased almost anywhere and is very inexpensive. You can put several cloves of similar size in there at one time, roll with the palm of your hand, and the peels are off. A good-quality garlic crusher will remove the peel, but is messy and only works if you want your garlic that finely crushed. Crushers are good for soups, etc., but I usually remove the peel first.

Homemade Stock: Make your own meat broths from leftover bones or meat purchased on sale at the grocer. If you want a richer stock, place the meat and bones in a high heat oven and brown well before placing in a stockpot. Then add water, vegetables and seasoning as desired. Cook; strain meat and vegetables. The broth can be used that way or continue to cook until well reduced. Strain off fat. Place broth in ice cube trays and freeze. Remove from trays and place in freezer bags for future use. If well condensed, a little goes a long way.

Toasting Rice: To add a nutty flavor to rice, toast the grains before cooking. Place in non-stick fry pan over low heat. Toast until golden brown, stirring often and being very careful not to burn. Use as usual in your favorite rice dishes.

Easy Dumplings: "In hurry buy flour tortillas. Cut in desired size and shape, and add to boiling meat stock, a few at a time so they do not stick together. Delicious!"

Cooked Rice: Cooked long grain rice should set about 5 minutes after the liquid has evaporated before stirring. That will prevent the rice from becoming sticky. Also, it will keep well for up to 30 minutes over a low heat with the lid slightly cocked. Stir again before serving.

Hard Cheeses: When storing hard cheese such as

Parmesan, Romano or Asiago, store in the coldest spot of your refrigerator. I use my meat-keeper bin. It lasts much longer than freezing. I discovered that freezing the cheese makes it "spongy" after a period of time. Also, save those rinds and add them to soups or stews for a little cheesy flavor.

Storing Homemade Whipped Cream: Here is a tip for storing whipped cream when made several hours ahead of serving or when some is leftover. Place it in a strainer or round sifter that sets on top of a bowl. Cover the top with plastic wrap. As the cream weeps, the liquid will go through the strainer into the bowl and will not deflate the cream. Adding powdered sugar (about 3 tbsp. per 1 cup heavy cream) to the cream helps stabilize the final product. Unflavored gelatin can also be used by mixing together 1 tbsp. cold water and 1 tsp. gelatin in a 1-cup glass-measuring cup. Let stand for 2 minutes. Place measuring cup in boiling water. Cook and stir 1 minute or until gelatin is completely dissolved. Add gradually to 1 cup of heavy cream while beating.

Shrimp Peels: When a recipe calls for shrimp to be peeled before cooking, save the shells. Boil in a little water for about 20 minutes. Strain; place the broth in a freezer container and use the next time you make fish soup or chowder. The same can be done with lobster shells.

Mascarpone Cheese: If you are making a recipe that calls for this and you can't find it, here's the substitution - mix together 3/4 pound softened cream cheese, 6 tablespoons whipping cream and 1/4 cup sour cream. It works.

Potato Salads: When making any potato salad, add the other ingredients while the potatoes are still warm. That way they will absorb the flavors.

Coarse Salt: After years of hearing and reading that many of the chefs prefer coarse salt to "table" salt, I finally tried it. Of course, they were right. It flavors without the "saltiness" of the other salt. I now use coarse kosher salt for all my cooking (except baking) and even for those occasional sprinkles at the table. Beware, you must use less than the other. It takes a while to get used to the adjustment.

the coarse salt. I had used freshly ground pepper (whole peppercorns in a peppermill) at the dinner table for years. Finally, I started to cook with it and it is remarkably more flavorful than finely ground pepper in a can.

Lettuce: Did you know that iceberg lettuce has very little nutritional value? Try using Romaine or some of the dark green leaf lettuces. They also have more flavors.

I watch a lot of cooking shows on TV. It has taught me so much. For example, those chefs always use unsalted butter. It took me a few years, but decided it was worth, what was back then, the extra cost. Now it costs almost the same as salted butter. The point is, it is sweeter tasting in baking, another way to control salt content in cooking and a much better product because the manufacturers have to use the best quality ingredients in anything that salt is not added to because there is nothing to mask the flavor. This works the same with all products. I use unsalted canned tomatoes, vegetables when I need them, garlic or onion powder rather than salts, almost anything. Understand, I still like my potato chips salted, that's a different story because it is not being used as an ingredient in a recipe where I can add the amount of salt I like.

Fresh vs. Processed Cheeses: I am talking specifically about Parmesan or Romano, typical grating cheeses. I am sure you have heard it before, but use the fresh rather than packaged. The difference is undeniable. Yes, it costs more to purchase a wedge of good-quality Parmesan, but you will use much less because the flavor is so much more intense.

Parsley: When it's available, use Italian flat leaf parsley in your cooking. It has a better flavor than curly leaf, which is most appropriate as a garnish.

Measuring Pans: When measuring the size of pans, measure from the top, rim-to-rim. Sizes vary slightly. For example, a 10-inch pan might measure 9-3/4 inches or 10-1/4 inches in actuality.

Vegetable Storage: Buy the vegetable storage bags with air vents to store potatoes or onions (separately, of course). It is absolutely amazing how much longer the shelf life will be, especially in high humidity regions.

Problems with Coffee Filters "the easiest way to separate that stubborn stack of coffee filters is to turn it inside out. That will automatically separate the individual filters". Good Idea!

TIME SAVING SECRETS

Freezing bread cubes and crumbs: Take pieces of old bread; cut them into cubes for croutons or process into crumbs. Place in freezer bags and freeze until the next time you need them. This will save some preparation time.

Precooked bacon: When you have extra time, fry a pound of bacon. Drain, cool and place in single layers on waxed paper; place in bag and freeze. When ready to use, take the number of slices

needed and heat in the microwave. And don't forget to refrigerate some of the grease from frying for those recipes that call for bacon or ham fat.

Planned Leftovers: There are lots of foods that lend themselves to versatile leftover techniques. Make the original recipe one day in larger amounts than needed. The next day, create a whole new recipe from the leftovers.

Use your grill: Whether it be indoors or outdoors, grilling saves cooking time and energy, is healthier than frying or many other methods, and usually involves less clean up. Meats and vegetables take on a whole new dimension of flavor. While grilling other entrees, depending on your grill, casseroles and even desserts can be baked outside.

Extra Garlic: If you use garlic often like I do, it is helpful to peel and mince more than you need. Place the extra in a small jar and cover with olive oil. It will keep in the refrigerator for 2 days. Not only do you have fresh ready-to-use garlic, but the garlic-flavored oil in the jar can be used for cooking, basting or on garlic bread.

Precooked Meals: For those of you who have little time during the week to cook, but extra time on the weekends, plan several menus that the entree can be cooked and frozen until needed. That way, all you will need to do is pop it in the oven and prepare the salad or side-dish. And, if your family eats at different times, place the precooked meals in individual packs, like store-bought frozen dinners, label, freeze and everybody can take what they want when needed.

Other weekend prep time tips: There are so many do-ahead activities that can be accomplished on a day when you have time. Let's say, for example, you are planning a menu that uses chopped vegetables. Most vegetables can be cleaned and chopped several days before use. Just be certain to place in good storage bags in your vegetable bin. If the recipe calls for cooked vegetables, parboil and freeze until needed. Want to make a soup - make it ahead and refrigerate. Most are better after the first cooking. Just use good judgment as to storage times of the item you are preparing.

PRODUCT SELECTION SECRETS

TIME SAVING SECRETS