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CRISPY SAUSAGE BITES

CRISPY SAUSAGE BITES
Ingredients:
1 lb pork sausagemeat
1 small onion finely chopped
3oz / 1/3 cup cream cheese
1 tablespoon chopped fresh parslet
1 teaspoon prepared mustard
1oz / 1/2 cup fresh breadcrumbs
salt and pepper
2 eggs beaten
3oz / 3/4 cup dry breadcrumbs
Relish Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley
2 tablespoons sweet pickle relish
Method:
Put sausagemeat and onion into a frying pan; cook until lightly brown
and crumbly.
Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs
and season with salt and pepper. Shape into 16-20 small firm balls
(moulding them to make them smooth). Dip first in beaten egg then roll in
dry breadrumbs until evenly coated. Chill until required.
To make the relish sauce heat the oil in a saucepan add the shallots
and cook gently until soft.
Stir in the garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to the boil then reduce heat and
simmer uncovered for about 30 mins or until sauce has reduced and
thickened. Stir in the parsley and relish. Serve warm.
Each person spears a sausage ball and immerses it in the hot oil to
fry until crisp and golden.
(Serves 4)

SPICY CHICKEN FONDUE

SPICY CHICKEN FONDUE
Ingredients:
6 boned and skinned chicken breasts
4 tablespoons oil
2 teaspoons paprika
1/2 teaspoon chilli powder
Curry Sauce - 1 tablespoon oil
1 onion finely chopped
2 teaspoons mild curry power
3 teaspoons plain flour
10 fl oz / 1 1/4 cups milk
6 teaspoons mango chutney
salt and pepper
Method:
Cut chiken into 3/4 in pieces and mix with oil paprika and chilli
powder.
Place chicken on a serving plate. To make curry sauce heat oil
in a saucepan. Add onion and cook until soft. Stir in curry powder and
cook for 2 minutes then stir inflour.
Gradually stir in milk and bring slowly to the boil stirring all the time.
COntinue to cook until sauce thickens. Simmer for 5 minutes then add
chutney and season with salt and pepper. Serve hot with the chicken
cooked in the hot oil.
(Serves 4-6)

CHEESY MEATBALL FONDUE

Ingredients:
1 1/2 lb lean minced beef
1 tablespoon finely choppse onion
1 oz / 1/2 cup fresh wholemeal breadcrumbs
salt and pepper
4 oz Cheddar cheese diced
Tangy Sauce - 1 tablespoon tomato puree
1 tablespoon red wine vinegar
2 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
10 fl oz / 1 1/4 cups chicken stock
2 teaspoons cornflour
juice of 1 orange
Method:
Mix together beef onion and breadcrumbs.
Season meat mixture with salt and pepper and divide into
30 bals. Flatten each ball out Place a piece of cheese
in centre then mould meat around cheese sealing it wel to enclose
cheese completely.
To make the tangy sauce put tomato puree (paste) wine vinegar
honey mustard Worcestershire sauce and stock into a saucepan
and simmer for 10 minutes. Blend cornflour smoothly with orange juice
then stir into the sauce ans simmer for 1 minute stirring all
the time. Serve with the meatballs cooked in the hot oil.
(Serves 4)

FONDUE BOURGUIGNONNE

FONDUE BOURGUIGNONNE
Ingredients:
1kg (2 lb) fillet steak
Tomato Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley
Method:
To make the tomato sauce heat the oil in a saucepan add the shallots
and cook gently until soft.
Stir in the garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to the boil then reduce heat and
simmer uncovered for about 30 mins or until sauce has reduced and
thickened. Stir in the parsley and serve hot or cold.
Cut the steak into 1inch cubes and put into a serving dish. Each
person spears a cube of meat with a fondue fork and immerses the
meat in the hot oil to fry. The meat cube is cooked according to
individual taste.
(Serves 4-6)

VEAL MILANESE

VEAL MILANESE
Ingredients:
1 1/2 lb leg veal cubed
3 tablespoons seasoned plain flour
3 eggs beaten
4 oz / 1 cup dry breadcrumbs
2 teaspoons finely grated lemon peel
Italian Sauce - 2 tablespoons olive oil
1 onion finely chopped
1-2 cloves garlic crushed
1 1/2 lb ripe tomatoes skinned and chopped
5 tablespoons dry white wine
slat and pepper
1 tablespoon chopped fresh basil
Method:
Toss veal in flour; dip in egg and coat in mixed crumbs and peel.
To make the Italian sauce heat the oil in a saucepan add the onion and
garlic and cook over a low heat until soft. Add tomatoes and wine and
season with salt and pepper. Simmer for 30 minutes.
Puree sauce in a blender or food processor until smooth or press through
a sieve. Stir in basil and reheat the sauce before serving. Serve with
the veal cooked in hot oil.
(Serves 4-6)

Crystallized Ginger

~1.5 lbs. fresh, young ginger--peeled, cut into 1/4 inch thick
circles to make 1 quart
water
3 cups sugar
1 lemon, seeded and sliced
1 cup light corn syrup
granulated sugar or special large crystal sugar
In a large, HEAVY stainless steel pot place the ginger and cover with
plenty of water. Bring slowly to a boil, reduce heat, cover and simmer
until tender when poked with a knife(~20 minutes.) Add 1 cup sugar, stir
until it boils. Remove from heat. Cover and let stand at room
temperature overnight.
Second day, uncover, slowly bring to boil, simmer 15 minutes. Add lemon
and 1 cup light corn syrup. Simmer 15 minutes more, stirring
occasionally. Remove from heat. Cover and let stand at room temperature
overnight.
Third day, uncover and bring to boil, stirring more often. Add 1 cup
sugar and simmer 30 minutes, stirring more often. Add 1 cup sugar and
bring to boil. Remove from heat. Cover and let stand at room temperature
overnight.
Fourth day, slowly bring to boil, reduce heat and simmer until ginger is
translucent and syrup drops heavily from side of spoon(instead of forming
two drips, it forms one heavy drip from the side of the spoon.) I let it
cook quite slowly at this stage, at a medium-low heat, and stirred it
occasionally(just avoid scortching.) It took about 45 minutes.
Drain the ginger, reserving the syrup for flavoring other things, and
remove the lemon slices. Spread ginger on a rack over a tray and dry
uncovered overnight. When dried, roll slices in granulated sugar. I used
a mix of plain sugar and that special large crystal sugar. Store in
tightly covered glass jars.

Caramel Frosting

Caramel Frosting
Servings: 8
1/2 C Margarine or butter
1 C Packed brown sugar
1/4 C Milk
2 C Powdered sugar
Melt butter in 2 quart saucepan. Stir in brown sugar. Heat to boiling,
stirring constantly. Boil and stir over low heat 2 mintues. Stir in milk.
Heat to boiling, remove from heat. Cool to lukewarm. Gradually stir in
powdered sugar.
Place saucepan in bowl of cold water, beat until smooth and spreading
consistency.

FIVE-SPICE POWDER BLEND

FIVE-SPICE POWDER BLEND
2 t anise seeds, crushed
2 t freshly ground pepper
2 t fennel seeds, crushed
2 t ground cloves
2 t ground cinnamon
1 1/2 t ground ginger
1/2 t ground allspice
Combine all ingredients; store in an airtight container.
Use to flavor fish or pork.
Yield: 1/4 cup.

CREOLE SEASONING BLEND

CREOLE SEASONING BLEND
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.

BAY SEAFOOD SEASONING BLEND

BAY SEAFOOD SEASONING BLEND
1 T ground bay leaves
2 1/2 t celery salt
1 1/2 t dry mustard
1 1/2 t black pepper
3/4 t ground nutmeg
1/2 t ground cloves
1/2 t ground ginger
1/2 t paprika
1/2 t red pepper
1/4 t ground mace (optional)
1/4 t ground cardamon (opt.)
Combine all ingredients; store in an airtight container.
Use with seafood or chicken.
Yield: 1/4 cup.

GREEK SEASONING BLEND

GREEK SEASONING BLEND
2 t salt
2 t dried oregano
1 1/2 t onion powder
1 1/2 t garlic powder
1 t cornstarch
1 t pepper
1 t beef-flavored bouillon granules
1 t dried parsley flakes
1/2 t ground cinnamon
1/2 t ground nutmeg
Combine all ingredients; store in an airtight container.
Serve with steaks, pork chops, chicken, or fish.
Yield: 1/4 cup.

HERBS SEASONING BLEND

HERBS SEASONING BLEND
1 T dried thyme
1 T dried oregano
2 t rubbed sage
1 t dried rosemary
1 t dried marjoram
1 t dried basil
1 t dried parsley flakes
Combine all ingredients; store in an airtight container.
Use in omelets and to season fish, vegetables, or chicken.
Yield: 1/4 cup.

GROUND SEASONING BLEND

GROUND SEASONING BLEND
2 T ground celery seeds
1 T onion powder
1 T salt
Combine all ingredients; store in an airtight container.
Use in stew, chowder, or sandwich spreads.
Yield: 1/4 cup

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad
Yield: 1 Servings
dressing:
3 TB Honey
1 1/2 ts White Vinegar
4 ts Mayonnaise
1 TB Dijon Mustard
1/8 ts Sesame Oil
Salad:
Vegetable Oil -- For Frying
1 Egg
1/2 c Milk
1/2 c Flour
1/2 c Corn Flake Crumbs
1 ts Salt
1/4 ts Pepper
1 Skinless Boneless Chicken Breast Halves
3 c Romaine Lettuce -- Chopped
1 c Red Cabbage -- Chopped
1 c Napa Cabbage -- Chopped
1/2 Carrot -- Shredded
1 Green Onion -- Sliced
1 TB Almonds -- Sliced
1/3 c Chow Mein Noodles
Using an electric mixer, blend together all the ingredients for the
dressing in a small bowl. Put the dressing in the refrigerator to
chill while you prepare the salad. Preheat the oil in a deep fryer
or frying pan over medium heat to 350. Oil needs to be at least 1/2"
deep. In a small, shallow bowl beat the egg, add the milk and mix
well. In another bowl, combine the flour with the cornflake crumbs,
salt and pepper. Cut the chicken breast into 4 to 5 long strips.
Dip each strip into the egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes
or until the coating has darkened to brown. Prepare the salad by
tossing the romaine with the red cabbage, napa cabbage and carrot.
Sprinkle the green onion on top of the lettuce mixture. Sprinkle the
almonds over the salad, then the chow mein noodles. Cut the chicken
into bite-size chunks. Place the chicken on the salad, forming a
pile in the middle. Serve with salad dressing on the side.

Applebee's Quesadillas

Applebee's Quesadillas
Yield: 2 Servings
1 2 flour tortilla -- 10 size
2 TB Butter -- Softened
1/3 c Monterey Jack Cheese --
: Shredded
1/3 c Cheddar Cheese -- Shredded
1/2 md Tomato -- Chopped
2 ts Onion -- Diced
1 ts Jalapeno -- Diced
1 sl Bacon -- Cooked
1/4 ts Fresh Cilantro -- Finely
: Chopped
: ds Salt
: Sour Cream
: Guacamole
: Salsa
Heat a large frying pan over medium heat. Spread half of the butter
on one side of each tortilla. Put tortilla, butter side down, in the
hot pan. Spread the cheeses evenly onto the center of the tortilla in
the pan. Sprinkle the tomato, onion and jalapeno over the cheese.
Crumble the bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and dash of salt over the other ingredients.
Top with the remaining tortilla, buttered side up. When the bottom
tortilla has browned, flip the quesadilla over and grill the other
side. Remove from pan and cut into 6 slices, using pizza cutter.

Applebee's Low-Fat Blackened Chicken Salad

Applebee's Low-Fat Blackened Chicken Salad
**Dressing**
1/4 c fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c honey
1 T prepared mustard
1 T white vinegar
1/8 t paprika
**Salad**
8 c iceberg lettuce,Chopped
1/2 c red cabbage,Shredded
1/2 c carrot,Shredded
1/2 c fat free mozzarella,Shredded
1/2 c fat free cheddar,Shredded
1 lg tomato,diced
1 hardboiled egg white,diced
**Chicken Marinade**
1 c water
3 T lime juice
2 T soy sauce
1/2 T Worcestershire
**Cajun Spice Blend**
1/2 T salt
1 t sugar
1 t paprika
1 t onion powder
1 t black pepper
1/2 t garlic powder
1/2 t cayenne pepper
1/2 t white pepper
**other**
2 boneless,skinless chicken breast halves
2 T light butter
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in
a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and
stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for
several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got
it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon
of the spice blend over one side of each of the chicken breasts. Cover the entire
surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon of spice over the
top of each chicken breast, coating that side as you did the other. Flip the chicken over,
and sear for another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large
bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the
salad with the cheeses and hard boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the
chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree.

Cinnamon Butter

Cinnamon Butter
1/2 lb butter
1/2 lb confectioners sugar
3 tablespoons cinnamon
Combine the ingredients and mix well with an electric mixture. Store in
refrigerator.

CAJUN SEASONING

CAJUN SEASONING
1 box salt
3T black pepper
2T garlic powder
1t onion powder
1t nutmeg
2T parsley flakes (crunched)
4T red pepper (ground) (cayenne)
2T chili powder
Combine all ingredients; store in an airtight container.
NOTE: the following recipes were taken from
~~~~ Southern Living Magazine.

French bread cut into one inch slices, making eight slices

French bread cut into one inch slices, making eight slices
Combine:
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla
Pour over bread slices, cover and refrigerate overnight.
Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas,
thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup
sugar and 1 tablespoon apple pie spice over strawberries and bananas.
Place slices of egg-soaked bread on top of strawberries and bananas.
Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes.
Serve with whipped cream or powdered sugar.

Egg Casserole

Egg Casserole
12 eggs beaten
1/2 lb. sausage
1 can condensed creamy chicken mushroom soup
Cheddar cheese
Basil
Chives
Paprika
Parsley
Pan fry sausage, drain, set aside. Grate cheese (enough to sprinkle on top
of casserole). Beat eggs, add chopped chives, basil, seasoned salt, scramble
lightly. Add together 1/2 sausage and chicken soup, (no milk added to soup),
and egg mixture. Place remaining sausage in bottom of casserole dish. Pour
egg mixture, soup and remaining sausage over top of sausage. Sprinkle cheese
on top. Sprinkle paprika and/or parsley on top. Bake 30 minutes at 350F.

Bisquick

Bisquick is simply a pre mix of flour and the shortening. The following
recipe comes from the book: oops I no longer have the title page, but
it's something like _Make Your Own Food_ check the library (which is a very
good book full of good recipes).
***Biscuit Mix***
Ingredients:
4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 tsp salt
3 tbsp double acting baking powder
1/2 cup good veretable oil
Mix flour, milk, salt and baking powder together in blender or food
processor. Mix well, then blend in the oil. Empty into covered container,
and store in fridge until needed.
This yields about 5 cups of mix. Each cup of mix makes about six biscuits.
To make biscuits:
add 1/2 cup water to each 1 cup of mix.
Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits
& bake on a greased cookie sheet in a pre heated 425 deg. oven for approx.
10 minutes.
Sorry about the imperial measurements, fahrenheit & so on, but it is an
old book.

Pineapple French Toast with Ambrosia Salsa

Pineapple French Toast with Ambrosia Salsa
(source: Austin American Statesman, April 7, 1993)
20 oz can pineapple chunks in juice
1 cup strawberry halves
1/4 cup toasted flaked coconut
4 tablespoons sugar, divided
1 10 ounce loaf French or Italian bread
3 eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
Drain pineapple, reserving 3/4 cup juice and pineapple pieces separately.
In a small bowl, prepare ambrosia salsa by combining strawberries, coconut,
reseved pineapple pieces and 2 tablespoons sugar, set aside.
Cut bread in 3/4 inch slices. In a 15 by 10 inch jelly roll pan, arrange
bread in a single layer, set aside. In a large bowl, beat eggs, milk,
vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple
juice, pour over bread, turning slices to coat completely. Cover and
refrigerate overnight or until all liquid is absorbed, about 1 1/2 hours.
In a large skillet over medium heat, melt butter. Add bread a few pieces
at a time and cook until browned on both sides, turning bread once, and
adding more butter if necessary. Serve with ambrosia salsa. Serves 6.

CRUNCH

CRUNCH
1 cup rolled oats 1 cup coconut
1/2 cup brown sugar 1/2 tsp vanilla
125 g butter (melted)
Put all ingredients into a bowl, mix well then spread into
a greased 20x30cm tin. Bake in slow oven 160 degs C, or 324 degs. F,
for 25 mins. or until golden brown. Mark into pieces while hot but
leave in tin until cold.

Bigos

Categories: Poland, Main dish
Servings: 8
1 kg Cabbage (2 1/4 lb)
1 kg Sauerkraut
8 dl Water (1 2/3 pt)
500 g Roast pork (1 1/8 lb)
500 g Roast beef
600 g Sausage, variety (1 1/3 lb)
400 g Boiled ham (7/8 lb)
10 Boletus mushrooms, dried
10 Stones prunes
10 Juniper berries, crushed
10 Peppercorns
1 Bay leaf
2 Onions
2 Cooking apples
1 1/2 dl Red wine, dry (1/3 pt)
1 ts Honey
2 tb Lard
Salt
Pepper
(Preparation: 1 hour; cooking: 2 to 3 hours)
Drain the excess juices form the sauerkraut (if necessary: chop it
finely). Chop the cabbage, pour boiling water over it and drain.
Rinse the mushrooms, cover with a little warm water and leave to soak for
15 minutes. Cook the mushrooms in their soaking liquid for 30 minutes,
drain and cut into strips. Keep the mushroom stock.
Peel the apples and cut into cubes.
Peel and chop the onions, lightly fry them in 1 tb of lard.
Put the cabbage and the sauerkraut into a large saucepan, add onions,
mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and
peppercorns. Add 8 dl of boiling water, cover and cook (low heat) for 1
1/2 hours.
Cut the meats into cubes. Slice the sausage and fry it lightly in lard.
Add all to the pan. Pour the wine in, add honey and cook for a further 40
minutes. Stir frequently taking care not to burn it.
Serve hot with wholemeal bread.
Remarks:
-- roast duck or venison and roasting gravies can be added to bigos
-- Bigos can be reheated for several days. It's flavour improves as it
matures, tastes best on the third day.

SULTANA LOAF

SULTANA LOAF
Into a bowl put:-
1 cup sultanas 1 tsp baking soda
4 ozs. sugar 1 Tbs golden syrup
1/2 ozs. butter
Add 1 cup boiling water and let cool. Add 1 1/2 tsp baking powder
mixed with 10 ozs. flour and 1 tsp mixed spice.
Bake 1 hr. 350 degs F.

ICE CREAM CAKE

ICE CREAM CAKE
4 ozs. butter 4 ozs. sugar
1 dsp golden syrup 1 tsp baking powder
1 egg 1 large cup flour
Cream butter and sugar, add egg and beat well, add golden syrup
then dry ingredients. Spread into swiss roll tin. Bake 20 mins.
at 350 degs F. When cool top with the following:-
Cream 4 ozs. butter with 8 ozs. icing sugar, add 1 egg, 4 ozs. flour
and 1 tsp vanilla. Spread over cooled base and ice with chocolate icing.

BUMBLE BEES (no cooking)

6 ozs. butter 1 1/2 cups dates
1 cup sugar 1 beaten egg
1 tsp vanilla 3 cups rice bubbles
coconut
Put butter, sugar, vanilla, dates and egg in saucepan. Bring slowly
to the boil, then keep boiling for 3 mins. Put aside to cool, then add
rice bubbles. Take small tsp lots and roll in coconut. Place on a tray
and refrigerate for a least 1 hr.
Store in airtight container in refrigerator.

NUT LOAF

NUT LOAF
2 cups flour 2 tsp baking powder
1/2 cup sugar 1/2 cup walnuts chopped
pinch salt 1 egg beaten
1 Tbs golden syrup warmed 1 cup milk
Sift flour and baking powder, add sugar and nuts. Make a well in centre
and add beaten egg, milk and warmed golden syrup.
Bake in loaf tin 1 hr. at 400 degs. F.

Baking - COLLECTION

3 EGG SPONGE
3 eggs 1/2 cup sugar
1 cup flour pinch salt
1 1/2 tsp cream of tartar 1 tsp baking soda
1 Tbs butter 1/2 cup milk
(butter and milk is heated until butter melts)
Beat egg whites until stiff, Add yolks and beat well.
Gradually add the sugar and beat well again. Fold in the sifted flour
and cream of tartar. Add soda to milk and butter. Add to mixture and fold in
well. Pour into lined sponge tin and bake 375 deg. F.
(20 mins. 190 degs C in a ring tin.)

Sixty Uses Of Vinegar

Here are some uses for vinegar:
1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a
glass of water several times daily.
2. Thirst-quenching drink: apple cider vinegar mixed with cold water.
3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half
water. Place the chairs out in the hot sun to dry.
4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn
blisters.
5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.
6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and
keeping it in a sealed container.
7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth.
8. Rinse glasses and dishes in water and vinegar to remove spots and film.
9. Prevent grease build-up in your oven by frequently wiping it with vinegar.
10. Wipe jars of preserves and canned food with vinegar to prevent moldproducing
bacteria.
11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked
cloth.
12. Clean windows with vinegar and water.
13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy
water.
14. Clean breadbox and food containers with vinegar-dampened cloth to keep
fresh-smelling and clean.
15. Pour boiling vinegar down drains to unclog and clean them.
16. Clean fireplace bricks with undiluted vinegar.
17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper,
bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.
18. Make your catsup and other condiments last long by adding vinegar.
19. To clear up respiratory congestion, inhale a vapor mist from steaming pot
containing water and several spoonfuls of vinegar.
20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity,
hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight,
dandruff, brittle nails and bad breath.
21. When boiling eggs, add some vinegar to the water to prevent white from
leaking out of a cracked egg.
22. When poaching eggs, add a teaspoon of vinegar to the water to prevent
separation.
23. Weight loss: vinegar helps prevent fat from accumulating in the body.
24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of
sherry and 2 tablespoons of vinegar.
25. Add a spoonful of vinegar when cooking fruit to improve the flavor.
26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.
27. Add vinegar to boiling ham to improve flavor and cut salty taste.
28. Improve the flavor of desserts by adding a touch of vinegar.
29. Add vinegar to your deep fryer to eliminate a greasy taste.
30. Add a tablespoon of vinegar to fruit gelatin to hold it firm.
31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.
32. Use vinegar instead of lemon on fried and broiled foods.
33. To remove lime coating on your tea kettle; add vinegar to the water and let
stand overnight.
34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup
turpentine. Blend.
35. Apply vinegar to chapped, cracked skin for quick healing.
36. Vinegar promotes skin health: rub on tired, sore or swollen areas.
37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding
vinegar into the system.
38. Rub vinegar on the cut end of uncooked ham to prevent mold.
39. Clean jars with vinegar and water to remove odor.
40. Avoid cabbage odor by adding vinegar to the cooking water.
41. Skunk odor: remove from pets by rubbing fur with vinegar.
42. Paint adheres better to galvanized metal that has been wiped with vinegar.
43. Pets' drinking water: add vinegar to eliminate odor and encourage shiny fur.
44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar.
45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional
crust.
46. Half a teaspoon per quart of patching plaster allows you more time to work the
plaster before it hardens.
47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to
water. They will keep fresh for days in fridge.
48. Poultry water: add vinegar to increase egg production and to produce tender
meat.
49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling
with boiling vinegar.
50. Olives and pimentos will keep indefinitely if covered with vinegar and
refrigerated.
51. Add 1 tsp. vinegar to cooking water for fluffier rice.
52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.
53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled
water.
54. For a shiny crust on homemade bread and rolls: just before they have finished
baking, take them out, brush crusts with vinegar, return to oven to finish baking.
55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim
milk and 1 tsp. vinegar.
56. Boil vinegar and water in pots to remove stains.
57. Remove berry stains from hands with vinegar.
58. Prevent sugaring by mixing a drop of vinegar in the cake icing.
59. Cold vinegar relieves sunburn.
60. When boiling meat, add a spoonful of vinegar to the water to make it more
tender.
61. Marinate tough meat in vinegar overnight to tenderize.
62. A strength tonic: combine raw eggs, vinegar and black pepper. Blend well.
63. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water.
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