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ThriftyFun News January 1, 2005 - Food Fixes


ThriftyFun News
Food Fixes

Volume Seven, Number 1 January 1, 2005
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Hello and Happy New Year,

Today's ThriftyFun News contains food fixes. If you have any more ideas, feel free to submit them.

Thanks for reading,

Susan

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This newsletter contains:

  • Repairing Food at Ichef.com
  • Too Much Salt
  • Removing Excess Fat From Soup
  • Sweetening Plain Oatmeal
  • Stale Danish Pastry
  • Eating Moldy Cheese
  • Stale Cake Treat
  • Crumbly Brownies
  • Fixing Fudge
  • Refresh Stale Food - Crisping Chips and Cereals
  • Soup Thickening: Mashed Potato Flakes
  • Using It Up - Stale Cereal, Crackers, Chips
  • Uses for stale bread?

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Food Fixes


Repairing Food at Ichef.com

This site has a wonderful resource for fixing various dishes. It is organized from A to Z by food name and then lists the problem along with a solution.

http://www.ichef.com/news.cfm?categorydescription=How%20to%20Repair%20Food

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Too Much Salt

If you get happy with the salt shaker and your vegetables taste too salty, just add a whole peeled potato to the boiling water, let boil for an additional 10-15 minutes and then remove the potato. (the potato absorbs the salt)

By Belinda

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Removing Excess Fat From Soup

To remove excess fat from home made vegetable beef soup (or other fatty soups) quickly dip, then remove, an ice cube or two into the soup (keep the ice cube at the surface, and do this quickly). Fat will stick to the ice cube. This can also be done by placing a couple ice cubes in cheese cloth and dipping it in.

By Barbara J. Leonard

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Sweetening Plain Oatmeal

To sweeten plain oatmeal, add miniature marshmallows instead of or in addition to sugar.

By Carolyn

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Stale Danish Pastry

Leftover, stale danish pastry makes a great breakfast casserole. Slice and lay in a pan (can overlap if necessary). Pour over a batter of eggs, milk,vanilla and cinnamon, a french toast batter. Refrigerate overnight or allow to soak for a bit. Then bake in 350 degree oven until puffy and golden. Dust with powdered sugar to serve.

By Linda

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Eating Moldy Cheese

Moldy cheese is still safe to eat. Just cut away the mold.

By Linda

Editor's Note: Here's some more information on moldy cheese.

"Question - Is it healthy to eat moldy cheese?

Some cheese is actually made by introducing mold into it! Some examples are Roquefort, blue, Gorgonzola, and Stilton cheese. These molds are completely safe to eat. However, if you have a soft cheese that becomes moldy, it is best to through it away. If you have a hard cheese that becomes moldy, cut the mold off an inch around each side. Make sure your knife doesn't touch the mold. Re-wrap the cheese in a new wrap or container. Eating moldy cheese can cause allergic reactions or respiratory problems. Some molds even produce a type of toxin that can make you sick. It is better to be safe than sorry, don't eat moldy cheese unless it's the safe kind of mold!

Grace Fields"

Source: NEWTON
http://www.newton.dep.anl.gov/askasci/gen01/gen01729.htm

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Stale Cake Treat

Slightly older cake can turn into a new and wonderful trifle. Cut into cubes, and layer with any combination of fruit, whipped cream, pudding, Cool Whip, liquors. With whipped cream and liquor how can you go wrong?

By Linda

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Crumbly Brownies

If your cookies or brownies crumble and fall apart, don't despair! Just use them to make yummy ice cream sundaes -- put the crumbled baked goods in the bottom of a dish, top with ice cream, chocolate or caramel syrup, whipped cream, nuts -- let your imagination run wild!

By Becki in Indiana

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Here's some tips from the archive on this subject...


Fixing Fudge

When making fudge, keep an extra stick of butter or margarine at the ready. If you overcook the fudge and it gets to thick, it can often be saved by quickly adding an extra stick of butter

By Nanalori

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Refresh Stale Food - Crisping Chips and Cereals

Refresh stale potato chips, crackers or other snacks of such type by putting a plateful in the microwave oven for about 30-45 seconds. Let stand for 1 minute to crisp. Cereals can also be crisped.

By Robin

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Soup Thickening: Mashed Potato Flakes

Thicken soups and stews with instant mashed potato flakes -- more nutritious and flavorful than corn starch or flour.

- Ness - Lakeview, NY

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Using It Up - Stale Cereal, Crackers, Chips

What do you do with stale cereal, crackers and chips. - Susan Read More: Click Here


Uses for stale bread?

Hi, I am looking for uses for stale bread. I thought that would make a nice Brainstorm. Anne

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