HELPFUL SOUP MAKING TIPS: * Soups and stews should only simmer (NEVER BOIL) when cooking.
* Refrigerate cooked stews and soups overnight before serving. The fat will rise to the top and you can skim it off before heating and serving. * In a hurry to skim the fat from the soup? An ice cube floated in the soup will help to congeal the fat and make it easier to remove. * A leaf of lettuce dropped in a pot of soup absorb the grease from the top. * Freeze the liquids from canned mushrooms or vegetables; use it in soups or stews later. * To remove excessive salt from soup, drop in a sliced raw potato. * Another way to thicken your soup, take some of the cooked vegetables out of the soup and puree in the blender. Then return to the original soup mixture. **************New year...new news. Be the first to know what is making headlines. (http://www.aol.com/?ncid=emlcntaolcom00000026) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
