one shot wonders!

How To Make one shot wonders!

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  HOMEMADE GRAVY FLAVOR: Add a bit of defatted turkey drippings to bottled gravy or use as some of the liquid for packaged gravy mix to get homemade flavor without homemade gravy. THE CUTTING EDGE: To cut candied fruit, marshmallows or other gooey ingredient, dip your knife or shears in flour every few cuts. Or spray with nonstick cooking spray. TURKEY REDUX: Don't toss that turkey carcass. Put it in an huge pot of water with 3 chopped carrots, 1 chopped onion, 1 chopped celery stalk, a few bay leaves and peppercorns, and simmer for 2 hours. Strain and use in recipes calling for chicken stock. SCENT OF A TURKEY: A turkey absorbs flavor from the inside out, so fill the cavity with fresh, unpeeled oranges (halved), salt, pepper and fresh thyme. The result: flesh that's nicely scented throughout.
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  NO MORE TEARS: Don't cry over chopped onions. Hold a piece of white bread between your front teeth to keep the tears at bay. A more high tech - and even sillier looking -solution is to wear a diver's mask that has no ventilation holes. BRUSH UP: Make an herbal basting brush for turkey by tying a bundle of mixed fresh herbs around a wooden spoon. MUSH ADO: Casserole dishes should be slightly undercooked if they are to be frozen. The cooking will be completed when the dish is reheated. THINK THIN: *When making dressing, substitute chicken stock for half or more of the melted butter or margarine. Skip the nuts and add chopped celery or fresh water chestnuts for crunch. *Substitute evaporated skim milk for half the milk in gravy or potatoes. *Substitute Better Buds for half the butter or margarine in mashed potatoes. Or, use Wilton's butter extract. *Thicken gravy with cornstarch instead of flour and drippings. Use 1 Tablespoon cornstarch dissolved in 2 Tablespoons water per cup of broth.
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  LOWER FAT CREAM CHEESE ICING: In a mixing bowl, combine 2 egg whites, 4 cups sifted confectioners' sugar and 2 Tablespoons softened light cream cheese. Beat ingredients until smooth. Adjust consistency by adding a few drops of skim m ilk, if necessary. Keep refrigerated and consume the same day. Enough for a 2 layer or 9x13 inch cake.
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  THE MANSION'S PEPPER MIXTURE: Combine 1 cup ground black pepper, 1/3 cup ground white pepper and 1 1/2 tablespoons ground cayenne pepper. Store in an airtight container in a cool place. Use to season red meats and game, or in recipes that call for plain pepper. Or, pack in shaker for giving. CHEESE LACE WAFERS: Preheat oven to 350F degrees. Cut 1 (12 oz) package of Monterey Jack cheese with jalapenos into 1/2 inch cubes. Lightly coat a cookie sheet with nonstick cooking spray. Place 6 cubes at a time on the sheet, about 6 inches apart. Bake for 3-5 minutes, watching carefully. The cheese will melt and bubble up; when the bubbling stops, the wafers are ready. Remove immediately with a spatula to a rack covered with paper towels. Makes about 48 wafers. ROASTED CHERRY TOMATOES: Toss 24 cherry tomatoes (with stalks still n place) in olive oil, salt and pepper, then spread on cookie sheet. Roast for 30 minutes at 375F degrees. Serve with Brie cheese that has been softened to room temperature. EASY EGGNOG: Spoon a half gallon of vanilla ice cream or frozen yogurt into a punch bowl. Add a quart of eggnog; stir in 1/2 to 3/4 cup Bourbon. Makes 2 quarts. GOURMET FROM THE PANTRY: Toss cooked fettuccine (red and green if you can get it) with melted butter and dill weed. Top with a dollop of caviar. Inexpensive stuff off the shelf will do for emergencies. Serve with Champagne. EASY DECORATING ICING: Combine 3/4 cup to 1 cup confectioners' sugar and 4 Tablespoons condensed milk. Stir until a soft smooth paste forms. Separate icing into small bowls and stir a drip or two of food coloring into each, depending on desired shade. Use at once to decorate Christmas cookies. Spread or pipe using a pastry bag. Makes 1 cup.
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  SPIRITED HARD SAUCE: 1 stick (4 ounces) softened butter until fluffy. Gradually beat in 1 1/2 cups confectioners' sugar, then 1/3 cup brandy, bourbon or rum. Beat in alcohol 1 Tablespoon at a time to make a sauce the consistency of very heavy cream. Serve over plum pudding, fruit cake, bread pudding, pecan or pumpkin pie. HORSERADISH SAUCE: Mix 2 cups sour cream, 4 Tablespoons horseradish, salt and white pepper to taste. Serve with roast beef. SALAD SAVY: Throw raisins, mandarin orange sections and slivered almonds or roasted pecans into a plain green salad. Toss with your favorite dressing or a mixture of low fat ranch dressing, slightly diluted with balsamic vinegar. GLAZED MINT YAMS: Melt 1 cup (2 sticks) butter or margarine. Place in a blender. With motor running, add 1 cup fresh mint leaves and process until mint is chopped fine. With motor running, add 1 cup dark brown sugar and process until smooth. Pour over 6 to 8 yams, cooked and cut into chunks, or a large can of yams, drained. Heat in saucepan until boiling, cover and let sit for 20 minutes. Also good over cooked mini- carrots. Makes 8 servings. VANILLA SUGAR: Place a vanilla bean in a jar or crock filled with white sugar. Set aside for at least 2 weeks. Use in baking and drinks. The sugar can be replenished up to three times. CLOVE SUGAR: Instead of a vanilla bean, use a dozen whole cloves.
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