Serves: 5

Store fresh parsley in a glass of water in the refrigerator to make it last longer.

Removing honey from measuring cups or spoons has never been easier...just coat your spoon or cup with vegetable oil before measuring the honey.

For a really quick side dish, cook chopped green peppers in butter for about 5 minutes. Add canned corn and salt and simmer until golden...yummy.

Add 20 to 30% more flavor to your cup of coffee! Simply wet the paper filter before brewing.

Need to peel peaches, pears or tomatoes in a hurry? Simply scald them in hot water, then submerge them in cold water...the skin will peel right off.

Heat lemons in the microwave for 30 seconds for twice the juice...perfect for fresh-squeezed lemonade.

A real time-saver...double your sugar cookie recipe and freeze some of the dough in individual plastic bags. Thaw and bake for a quick, homemade treat.

When hard-boiling eggs, add a pinch of salt to the water to keep the shells from cracking.

Store cheese in a zipping bag...plastic wrap gives an "off" flavor and aluminum foil won't keep it from drying out.

A great way to keep brown sugar from hardening is to drop a slice of fresh apple in the bag...it absorbs extra moisture.

Lemon verbena is an easy herb to grow and tastes great with peaches and strawberries.

Create a quick recipe card holder! Place a fork, tines up, in a glass. Slip in your recipe card and it will be held cleverly in place.

Your favorite meatloaf won't stick to the bottom of the loaf pan if you lay a slice of bacon in first.

Keep ground meat, cooked or uncooked, in the refrigerator for two to three days at the most. Write the date on the container and remember, "When in doubt, throw it out."

Baking soda can bring out the natural sweetness of tomato sauce by reducing the acid. Add about 1/4 teaspoon per quart of sauce as it simmers.

Sandwiches are so tasty in flour tortillas and pitas...and a lot less messy!

To give your warm-from-the-oven bread a sweet, shiny glaze, brush with honey...it also absorbs moisture and bread will stay fresh longer.

Making your favorite casserole? Make an extra to freeze. Enjoy the next time you need a quick dinner!

Add freshly-snipped herbs such as dill weed, basil, or thyme to biscuit dough for delicious variety.

Add a pinch of cinnamon to coffee grounds before brewing...reduces bitterness and adds a touch of spice.

Make a tasty butter log using fresh herbs from the garden. Cream together butter, chives and shallots, shape into a log and wrap in wax paper refrigerate until firm. Roll in herbs and serve.

Scattering bay leaves on pantry shelves keeps insects away.

Store eggs in their cartons to prevent them from absorbing odors from other foods...preferably in the coldest part of the fridge rather than the door.

Make your own delicious frosty fruit pops...it's easy! Slice your favorite fruit and combine with fresh juice. Pour into small cups and set in the freezer. When partially frozen, insert popsicle sticks, then freeze until firm.

For a great seasoning, squeeze fresh lemon juice on your cooked vegetables instead of salt.

Hollow out a round loaf of pumpernickel bread to serve your chicken & noodles in...a quick and savory meal.

Time-saver! Prepare your casserole the night before, cover and refrigerate. Be sure to add 15 to 20 minutes to the cooking time.

It's so easy to make your own bread crumbs. Dry out slices of fresh bread in a 250 degree oven, then tear into sections and pulse in your food processor or blender.

Place candles in the refrigerator for several hours before burning to help reduce drips and make them burn longer.

Give your kitchen a quick face-lift with vintage door pulls.

To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.

Mash your favorite fruit and mix with cottage or ricotta cheese for a tasty spread.

Run out of catsup? Make your own! Combine one cup tomato sauce with 1/2 cup sugar and 2 tablespoons vinegar. Mix well before serving.

For a mock shepherd's pie in minutes, just substitute a can of cream of celery soup and frozen hash browns for the mashed potatoes...less fuss and just as tasty!

Freeze homemade mashed potatoes in individual muffin cups. Once they're frozen, pop them out, store in plastic freezer bags and just microwave as needed.

To thicken gravy, add a few instant potato flakes. It will be hearty and extra yummy.

Vegetable sprays now come in different flavors. Use olive oil for sautéing and butter-flavor for baking pans.

Combine two teaspoons garlic powder and a teaspoon each of dried basil, oregano and lemon juice for a no-salt seasoning for meats and vegetables.

Don't judge an orange by its skin. Pick the best by testing their firmness and how heavy they are for their size.

To easily remove burnt or stuck-on food from your skillet, simply add a few drops of dish soap and enough water to cover the bottom of pan and bring to a boil.

Apple cider punch! Combine 4 cups of cider with one quart vanilla ice cream and 2 cups lemon-lime soda.

Deodorize cutting boards by rubbing with a paste of baking soda and water.

Sift flour only when using cake flour. For general baking, just stir the all-purpose flour, spoon lightly into a measuring cup and level off.

A good way to reheat rice without overcooking it is to steam it in a colander or sieve over a pot of boiling water, without letting the rice touch the water.

Spray your plastic storage containers with non-stick vegetable spray before pouring tomato-based sauces in...no stains!

To keep vegetables fresh and nutritious, wrap them in paper towels and store them in unsealed plastic bags in the refrigerator.

Minimize shrinkage in bacon by running slices under lukewarm water before frying.

If you soak canned pineapple in cold water for half an hour, it will taste more like fresh!

Keep a make-ahead salad fresh! Place dressing in the bottom of the salad bowl, then place serving spoons crosswise in the bowl. Rest lettuce on the spoons. Cover with a damp towel, refrigerate and toss before serving.

Add a tangy twist to bean soup by drizzling some balsamic vinegar in while it simmers.

Homemade croutons absorb dressing much better than store-bought. Make your own easily by cubing bread and sprinkling them with Italian seasoning and olive oil. Toast on a baking sheet at 350 degrees until crisp.

To remove drippings from soup, add a leaf of lettuce to the stockpot. Just remove the leaf after drippings are collected.

Toasting nuts and spices intensifies their flavor. Add nuts to salads and use spices as a low-fat flavoring for stir-fries, soups and stews.

Place unripened pears in a plastic zipping bag with ripe bananas...the pears will ripen in no time.

Is the soup or stew too salty? Just add a peeled, raw potato and simmer. The potato will absorb the excess salt.

Place an apple into your bag of potatoes to keep them from budding.

Be creative with leftover dinner biscuits...spoon berries and whipped cream on them for a fresh dessert, or place a sausage patty and a cooked egg on one for breakfast.

Tomatoes will stay fresh longer when placed stem down.

Spray ice cube trays with a bit of non-stick vegetable spray and the cubes will fall right out.

Never cut your lettuce or greens with a knife or kitchen scissors. Always hand-tear to keep your greens from browning on the edges.

To keep your hands smelling sweet while cutting onions, try rubbing your hands with the cut end of a stalk of celery.

A quick & easy way to crush tomatoes is to cut them in half, and with the cut side down, rub against a grater. In no time just the peel is left in your hand.

Add fresh herbs such as basil, oregano or chives to your next summer salad.

Use a slow cooker for dishes that you would normally cook on the stove. Try stews, chili or even chicken and noodles. It cooks by itself so you have a little more time with family and friends.

Make herb butter for corn on the cob by mixing butter in a food processor with fresh, chopped dill, thyme or basil.

When carving a pumpkin, rub the edges with petroleum jelly to keep them from withering.

Making baked potatoes? Thread the potatoes onto metal skewers before baking. The metal will speed up the cooking time.

Keep tomatoes out of the fridge for fresh-from-the-garden taste.

Place just a corner of a bread slice between your teeth while you're cutting onions and your eyes won't water.

Never store food in a cast iron pot. It could turn the food black and give it a metallic taste.

If your favorite casserole drips in the oven, place a sheet of foil under the pan to catch drippings...clean up's a snap!

Microwaves are great time-savers. Start baked potatoes in the microwave, then finish baking in the oven for a great texture.

Make store-bought coleslaw your own by adding shredded Cheddar cheese, apple, bell pepper or raisins.

Making your own "smoothies" is easy and quick. Fill your blender or food processor with your favorite fresh or frozen fruit. Add juice to taste, or try milk, yogurt or even ice cream. Garnish with a sprig of mint or a slice of lemon.

Freeze lemonade in ice cube tray...a clever and refreshing way to chill iced tea!

Add a splash of lemon juice to frozen orange juice...tastes like the orange juice is fresh-squeezed.

Save the water that the potatoes boiled in...add to soups and sauces to add thickness, nutrition and flavor.

Fill an empty spice bottle with toothpicks...then just shake out when needed.

Line your brownie dish with aluminum foil...be sure to grease. After brownies are baked and cooled, they lift right out. And best of all, clean-up is a breeze!

An easy way to core apples and peaches...slice fruit in half and then use a melon baller to scoop out the core.

Keep your cookies moist! Place one slice of bread into a cookie jar or the storage bag and your treats will stay soft.

If you're trying to invert a cake and it just won't come out of the baking dish, place a warm, damp towel over the bottom of the inverted pan until the cake loosens.

Make your cookies all the same size! Use a mini ice cream scoop to drop dough onto baking sheets, or roll dough into a log, chill and slice.

To make cookies very light and airy, cream butter and sugars together until fluffy.

Plump up and add flavor to raisins. Place raisins in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 5 minutes. Drain and pat dry.

If a blueberry recipe calls for buttermilk, substitute regular milk...if it calls for baking soda, use baking powder. This will keep the blueberries from discoloring muffins, breads or desserts.

Muffins bake more evenly if you fill one muffin tin with water. It also prevents burning and makes it easier to remove the muffins from the pan.

When a recipe calls for orange or lemon zest and butter, cream them together. Beating releases the flavor of the zest.

Add the finishing touches to brownies with a sprinkle of powdered sugar, then top with chocolate curls or colorful, candy-coated chocolate pieces.

For a quick summertime treat, combine blueberries and an equal amount of sugar in a saucepan over low heat until thickened. Let cool and pour over softened vanilla ice cream.

Getting ready to make sugar cookies? Try rolling out the dough on powdered sugar instead of flour...it adds a sweet, yummy taste.

Make chopped walnuts and pecans by placing whole nuts into a plastic zipping bag and pounding with a meat mallet until desired size.

When a chocolate cake recipe calls for the pan to be greased and floured, use cocoa instead of flour. The cocoa will keep a white ring from forming around the cake.

Glass or dark baking pans will retain more heat than shiny ones. Be sure to reduce the oven temperature by 25 degrees when using them.

Quick fix! To keep a mixing bowl from sliding around, simply place a damp dishcloth underneath.

Chill the beaters and mixing bowl to speed up the whipping time for cream.

Before pressing crispy treats into a baking dish, run fingers under cold water. This will keep the treats from sticking to your hands.

A quick way to test an egg for freshness...place the egg into a pan of cool, salted water. If the egg sinks, it's fresh if it rises to the surface, toss it out!

To thicken cherry pies, use tapioca instead of cornstarch. High acid fruits can cause cornstarch to fail.

Non-stick vegetable spray can usually be used instead of shortening to prepare baking sheets and baking dishes.

Quick treat! Layer blueberries, strawberry preserves and vanilla ice cream in a parfait glass. Top with whipped cream and a cherry. Perfect for the Fourth of July.

From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

More Recipes from the Gooseberry Patch: Country Quick & Easy Cookbook:
_Decorating Tips
_Entertaining Tips
_Family & Fun Tips
_Food on the Go Tips
_Gift & Craft Tips
_Household Tips
_Kitchen Tips
_Outdoor Tips
_Quotes