Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

- A Perfect Pastry Crust? In your favorite recipe, substitute a
4:1 ratio of lard:butter.
- To make your own corn meal mix: combine 1 cup corn meal, 1 cup
all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
powder. You can store it in a tightly covered container for
up to 6 months.
- It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.
- Microwave garlic cloves for 15 seconds and the skins slip
right off.
- To slice meat into thin strips, as for Chinese dishes -
partially freeze and it will slice easily.
- A roast with the bone in will cook faster than a boneless roast -
the bone carries the heat to the inside of the roast quicker.
- For a juicer hamburger add cold water to the beef before grilling
(1/2 cup to 1 pound of meat).
- To keep cauliflower white while cooking - add a little milk to the water.
- Let raw potatoes stand in cold water for at least half an hour
before frying to improve the crispness of french-fried potatoes.
- Buy mushrooms before they "open." When stems and caps are
attached snugly, mushrooms are truly fresh.
*MEATS - POULTRY* 96

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