Share YOUR recipes at
Colette & Cassi's Country Kitchen!

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

• When making salmon or tuna croquettes, I use a metal ice cream scoop for shaping them. I pack the scoop, turn the croquettes out into the hot cooking oil and press each one down with the back of the scoop. It works as well as shaping them by hand, but you avoid the mess and odor on your hands. —Flora M., Yucaipa, California

• Before starting a recipe, I put all the ingredients and supplies on the counter. As I use each item, I put the ingredient away and any dirty bowls or utensils in the dishwasher. When I’m ready to put the dish in the oven, my counter is clear, so I know there’s nothing left to add to the recipe. It’s a great way to avoid losing your place if you get interrupted while cooking…and it gives you a head start on cleanup. too. —Diana R., Buffalo, Wyoming

• If you make your homemade mashed potatoes a little too moist, add a few instant potato flakes until you get the desired consistency. —Christine A., Crestline, Ohio

• My gravy was always lumpy until I learned a quick trick: Spin lumpy gravy in the blender for a couple seconds until it’s smooth and ready to serve. —Maria B., Satanta, Kansas

• A pizza cutter makes cutting brownies a breeze. You can cut the pieces more evenly, and the brownies won’t stick to the cutter. It works well with fudge, too. —Edna C., Mount Vernon, New Hampshire

• To keep plastic containers from turning over in the dishwasher, place your wire cooling racks on top of them to hold them in place. —Sandy B., Stites, Idaho

• It hardly seems worth the time to start the charcoal when barbecuing for just two people. So instead of grilling only a few hamburgers or sausages, I fill the grill with something for another meal. It’s easy to refrigerate for the next day or freeze for a later date. That way, we can enjoy great barbecue flavor even in the middle of winter. —Shary G., Clear Lake, Iowa

• When a recipe calls for chocolate kisses, I use chocolate stars instead. Not only are they less expensive, they’re prettier…and you don’t have to spend time unwrapping them. —Sue B., Tiffin, Ohio