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READERS Cooking Tips, Recipes & Techniques www.pioneerthinking.com

10

Summer Potato Salad - BY CYNTHIA LEWIS

Ingredients: 2 pounds red or regular potatoes (about 6 cups) 2 boiled eggs sliced 1 cup mayonnaise 1/2 cup sour cream 1 red pepper diced 1 teaspoon dried mustard powder 1 teaspoon white vinegar 1/3 cup finely chopped celery 1 medium size dill pickle diced 1/2 cup chopped onion 1 tablespoon white sugar Salt and pepper to taste 1 teaspoon paprika spice Dried parsley (optional) Directions: Peel potatoes, cut them up in bite size squares and cook in salted water for about 8-10 minutes or until potatoes are cooked. (Do not over cook, you don't want your salad to be mushy.) Drain the water and cool the potatoes down by running them under cold water for a few minutes. Strain. Place the potatoes in a large bowl. Add to the potatoes the red pepper, celery and pickle, then sprinkle in the mustard, vinegar, spices and chopped eggs, sour cream and mayonnaise. Mix slowly until all the ingredients are blended. Keep the salad in the fridge for about an hour, or until its nice and cold. When ready to serve, sprinkle the top with a little parsley.

White Fish - BY P. CHAN, LAKEWOOD, OHIO

Hi, we are trying to eat fish three times a week and it can be costly. I have come up with a great and easy recipe for cod fish or any other inexpensive fish. 1 pd white fish (cod etc) 1 pkg of frozen stouffers creamed spinach Spray a glass dish with oil lightly (butter flavored is great). Lay the fish on the bottom of the dish. Cook the spinach according to directions. When it is done, cut the pouch and pour over the fish. Bake until the fish is flaky. I usually bake at 350 degrees for about 15 minutes. Saffron rice mix goes great with this dish and any vegetable you desire. Fresh is best.

Cutting Squash For Baking - BY CATHY

Just a quick tip... Do you have trouble cutting open those hard shell squash? Like acorn or butternut. I use a hack saw with a new blade of course. It cuts clean and evenly every time. No more lop sided cuts. Thought you would like to know. Have a great day.

Salt in Milk - BY READTHISATONCE

° Add a dash of salt to milk and it will remain fresh 4-5 days past the expiration date. This does not make the milk salty. ° Wrap cheeses in cheesecloth soaked, then wrung out, with saltwater. Cheeses will stay fresh for a long time. ° Polish copper with tomato sauce/paste.

Love Your Lemons - BY MARLA TUFARELLI

Next time you go out to eat, order lemon wedges. Lemons contain bacteria fighting agents. Squeeze the lemon into your water using your knife and fork to clean harmful bacteria off the surface. Squeeze the remaining juice in your hands and cleanse entire surface. The rind contains the oils, a more concentrated form of cleaning agent. If you're brave enough not to look paranoid with your guest, peel the lemon, use the rind to clean your silverware, glass, and hands. An added plus to this cleaning technique is that water with lemon stimulates digestive enzymes to improve digestion and is excellent for internal cleansing as well.