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Kitchen Hints and Tips
- When making sandwiches for brown bag lunches, pack the bread and the fillings
separately. Putting them together at lunchtime will avoid soggy bread.
- French-toast your humdrum sandwiches by dipping the entire sandwich in a
mixture of milk and egg. Fry it in butter or margarine until it's golden-brown.
- Spread mustard or chili sauce on slices of cold meat, then place under broiler
just before serving.
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