Basics of baking desserts
Keep Clean
Hand-washing how-to: Anyone who cooks, caterers, home bakers or restaurant professionals, should incorporate the following hand-washing steps to prevent the spread of germs and disease:
1. Always wash hands before making or eating food.
2. Use warm water and soap. Lather all over hands and wrists.
3. Scrub the front and back of hands and between fingers and fingernails, too.
4. Wash hands for at least 20 seconds.
5. Rinse under running water, rubbing hands.
6. Dry with a clean towel. Read more
CANNED VEGETABLES FOR SOUPS
5 lb. potatoes, diced
10 or so carrots, scraped and sliced
1 bunch celery, diced or cut up
3 big onions, cut up
Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. Then, when you’re ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup’s ready. OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.
Sonora Chicken
4 cups chicken, cooked and chopped
1 can of cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 (4 oz.) can chili salsa
1/2 cup milk
1 small onion, chopped finely
12 corn tortillas
1 cup cheddar cheese, grated
1 cup jack cheese, grated
Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces. In a 13×9x2-inch baking dish layer half the chicken, half the sauce, and half the cheeses. Repeat. Bake 45 minutes at 350 degrees. You can also make this 24 hours in advance before baking for even better flavor.
ALL ABOUT SOUPS
SOUP is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. Soup is an easily made, economical, and when properly prepared from healthful and nutritious material, very wholesome article of diet, deserving of much more general use than is commonly accorded it.
VALUE OF SOUP IN THE MEAL
Soup contains the very essence of all that is nourishing and sustaining in the foods of which it is made. The importance of soup is to consider the purposes it serves in a meal. When its variety and the ingredients of which it is composed are thought of, soup serves two purposes: first, as an appetizer taken at the beginning of a meal to stimulate the appetite and aid in the flow of digestive juices in the stomach; and secondly, as an actual part of the meal, when it must contain sufficient nutritive material to permit it to be considered as a part of the meal instead of merely an addition.
Care should be taken to make this food attractive enough to appeal to the appetite rather than discourage it. Soup should not be greasy nor insipid in flavor, neither should it be served in large quantities nor without proper accompaniment. A small quantity of well-flavored, attractively served soup cannot fail to meet the approval of any family when it is served as the first course of the meal.
ALL ABOUT SOUPS
SOUP is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. Soup is an easily made, economical, and when properly prepared from healthful and nutritious material, very wholesome article of diet, deserving of much more general use than is commonly accorded it.
VALUE OF SOUP IN THE MEAL
Soup contains the very essence of all that is nourishing and sustaining in the foods of which it is made. The importance of soup is to consider the purposes it serves in a meal. When its variety and the ingredients of which it is composed are thought of, soup serves two purposes: first, as an appetizer taken at the beginning of a meal to stimulate the appetite and aid in the flow of digestive juices in the stomach; and secondly, as an actual part of the meal, when it must contain sufficient nutritive material to permit it to be considered as a part of the meal instead of merely an addition.
Care should be taken to make this food attractive enough to appeal to the appetite rather than discourage it. Soup should not be greasy nor insipid in flavor, neither should it be served in large quantities nor without proper accompaniment. A small quantity of well-flavored, attractively served soup cannot fail to meet the approval of any family when it is served as the first course of the meal.