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Time Saving Kitchen Tips

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Time-Saving Kitchen Tips
HERE'S a hot tip for busy cooks: Spend a few minutes scanning through the hints here and then try them yourself. You likely won't have any problem deciding how to use the extra time you'll save!

I use a wire whisk to stir up muffins, waffles and pancakes. It mixes more thoroughly and also combines ingredients quickly to prevent overmixing. --Ro E., Buffalo, Wyoming

An organized kitchen is my key to making quick meals. I save seconds by storing items close to where they're used. For example, pots and pans are kept near my stove...mixing bowls and utensils near my countertop work area...and everyday dishes near the dishwasher. I also keep my freezer and cupboards well-stocked. I alphabetize my spices and group similar foods (canned soups, frozen meats, etc.) together on shelves so I can see at a glance if I have a needed ingredient. --Georgia W., South Haven, Minnesota

When I have ripe bananas but no time to make banana bread, I peel the bananas and put them in a heavy-duty resealable plastic bag in the freezer. When I do have time to bake, I defrost the whole bananas before mashing them. That way, I know how many are in the bag, which is helpful if the recipe lists them by number rather than by cup measure. --Joyce H., Pensacola, Florida

At mealtime, I use kitchen shears to cut foods into small pieces for our children. It's much faster than using a knife and fork. --Michelle B., South Milwaukee, Wisconsin

Here's a hurry-up way to make grilled cheese sandwiches for a crowd: Prepare the sandwiches as you would for the griddle, but place all of them on a cookie sheet instead. Bake in a 350 degree oven for 5-8 minutes on each side till they are golden brown. --Sharon S., Lake Villa, Illinois

Before putting peanut butter in a measuring cup, I lightly coat the inside with water or oil. The peanut butter slides right out without scraping. Also, I've found that a melon baller works great to scoop out the seeds and membranes from green peppers. --Charline S., San Diego, California

When making potato salad, I peel and cube the potatoes before boiling to reduce the cooking time. I also put the eggs in the pan along with the boiling potatoes. In minutes, the potatoes and hard-cooked eggs are ready. --Connie E., Hutchinson, Minnesota

Here's my fuss-free way to make deviled eggs: I put the cooked yolks and other ingredients in a large resealable plastic bag, seal the bag and knead everything together by hand. Then I snip a corner off the bag and use it like a pastry bag to squeeze the mixture into the egg white halves. It's easier than spooning the filling into the eggs, and cleanup is a breeze--just toss out the bag! --Julie B., Dale, Texas

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Colette's Country Kitchen