nancy's tips,tricks & um..wisdom?


Please share these tips,tricks,recipes,and um..um..wisdom (??) with me. Enjoy your stay and come back often for updates.


Where Did All This "Stuff" Come From Anyway?

  • restaurant manager for 19 years
  • hospital food service for 6 years....... ( pa-leaaase no jokes ! )
  • currently district director of school food service in Northern Ca
  • friends, relatives, neighbors
  • The creative ladies of NJU High School District
  • my Mom's "New England ingenuity"


All Time Favorite
Honey Mustard Chicken
( For MD )

  • 1 chicken(3lbs)cut up
  • 1/2 cup butter or margerine
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 tsp. salt
    • 14 tsp fresh ground pepper
  • 1) Preheat oven to 350. Place chicken in a 13x9x2" baking dish. 2) Combine butter, honey,mustard, salt and pepper. Spread over chicken. Bake 1 hr. basting with pan juices every 15 minutes , until chicken is tender and golden brown.


    • Want To Check If Raw Eggs Are Still Good?
    (Hint)

    Drop an egg into a glass of water, if it sinks .. you' re safe...if it floats..discard !


    Ice Tray Sherbet

    • 1 1/2c.milk
    • 1c. sugar
    • rind of 1 lemon, grated
    • juice of 3 lemons


  • Heat in double boiler till sugar dissolves and let it cool completely.Strain. Add juice of 3 lemons and 1/2 pt of cream, whipped.Beat thoroughly. Freeze in icecube trays.


    • Are Eggs Hard Boiled?
    ( Hint )

    Spin on flat surface - if it spins quickly and evenly it is hard boiled, if it spins slowly and unevenly, its not !


    Fruit Salad Dressing

    • 2 eggs, beat whites and yolks separately
    • 3 tbs. lemon juice
    • 3 tbs. melted butter
    • 1/2 tsp mustard
    • 1/2 tsp paprika,
    • 2/3c. powdered sugar


  • Cook in double boiler.When cold add 1/2 pt heavy cream. Flavor with 1 tsp. vanilla, almond or 1/4c. pineapple juice


    • Cooking With Milk Based Products
    ( Hint )
    Milk based products should be cooked at approx. 200 degrees. A higher temperature results in scorching. Lower temperatures ( 150 -175 ) prevent thickening.








    Kitchen Survival Menu
    for L
    Quick n' Easy Minestrone Soup

    • 1/2 bag frozen pasta salad
    • 1 can chicken broth
    • grated parmesan cheese

    Heat pasta salad and chicken broth in saucepan. Sprinkle with Parmesan cheese when done

    Spicy Beef Skillet
    • 1 lb lean ground beef
    • 2 cups uncooked medium noodles
    • 1 cup frozen corn
    • 1 cup sliced green onion
    • 1 cup water
    • 1/2 cup Salsa ( as hot as ya want it)
    • 2 x 8oz.no salt added tomato sauce

    Brown ground beef in skillet and drain. Bring to a boil all ingredients. Reduce heat to low; cover and simmer 10 - 12 min. or until noodles are done, stirring occasionally.
    Marinated Vegetable Salad
    • 4 cups assorted fresh or frozen vegetables
    • 1/4 cup lemon juice
    • 1/4 cup vegetable oil
    • 1 tbs salt
    • 1/2 tsp. oregano
    • 1/8 tsp pepper


    Place vegetables in a shallow 1 1/2 qt dish. In a small bowl combine remaining ingredients; mix well. Pour over vegetables. Cover & refrigerate 6 hours or overnight. Serve on lettuce.
    Sweet Fruit Salad

    • 1 large can fruit cocktail, drained
    • enough whipped topping ( Cool Whip@ ? ) to moisten
    • mini marshmallows; to taste ( colored ones make a nice addition )
    Toss all in a bowl, chill for 4-6 hrs or overnight.



    Favorite Food Sites
    Practical Substitutions

    To index and guestbook
    Please sign my guestbook...but close your eyes on the way in.. THAT was my first attempt at a homepage ( ewwwwwwww ....lol )