Some New Tips

I am an old-time scratch baker, but I also love all the shortcuts I can find and use. For instance: I hate cooking macaroni or spaghetti. A waste of time standing around waiting for it to cook just right. So, I make at least a 2 lb. batch, rinse and then I separate it into several freezer storage bags. Do not freeze,however. From this I can make a tuna salad whenever I want, or a batch of goulash, or a tuna mix with Cr. of Celery Soup as the liquid.

No waste, no fuss and right at my finger tips.

I also like to prepare onions and gr. pepper (CHOPPED) AHEAD OF TIME. Then I put them in sm. individual containers,(tight tops) and put them in the fridge. Anytime I want to add onions or gr.peppers to any dish, salad,etc. it is right there and saves a lot of time.

When it comes to potatoes, everyone knows how fast they spoil if not cooked. So instead of cooking just two, I do at least 6 baked. The extras I peel when cooled, and save for potato salad or fried potatoes. Sometimes I boil them on the stoves with the skins (washed first) on. When they are done the skins slide right off and the nutrients are saved. I chill these and use for salads, mashed potatoes and any other form I happen to like. They stay for a long time in the fridge-so don't be afraid to save some for a quicky.

When it comes to baking, I like scratch methods because they are different than the pkg.ones. But there are dozens of things you can do with a cake mix beyond making a cake. Check the sides of the boxes for ideas for Google recipes. Shortcuts are neat. Makes baking fun.