When a recipe calls for a greased casserole, spread a piece of bread with butter and grease the casserole. Use it cut up in the casserole or as topping.

If you want to bake your casserole ahead, bake all the required time except the last 20 minutes. Cool and store casserole in the refrigerator, covered. Allow 10 minutes extra baking time for re-warming, plus the last 20 minutes required.

Crushed potato chips make an excellent topping for many casseroles.

When using glass baking pans, always lower the temperature by 25 degrees.

Keep shelled nuts in the refrigerator. This way, they will keep indefinitely.

Warm shelled nuts before chopping. It brings out the natural nut oils.

To make nutmeats come out whole, soak whole nuts in salted water overnight before cracking.

Cut dates up fine with wet scissors after measuring.

Put leftover bread crusts and heels in your blender for always-handy bread crumbs. Store in a covered jar after drying out.

Heat lemons before extracting juice for twice as much juice.

You may used canned mandarin oranges whenever a recipe calls for fresh. Drain the mandarins and marinate in fresh orange juice for at least an hour.

If you place oranges in a hot oven before you peel them, no white fiber will be left on the orange.

To scald milk without scorching, rinse pan in hot water before using.

Light or excessive heat causes deterioration in vanilla. Always keep the bottle in which it comes.

If honey turns sugary, stand the jar is a pan of hot water until it liquifies again.

Corn syrup or honey may be substituted for half of the amount of sugar called for as long as the liquid in the recipe is decreased by one fourth the amount.

To measure molasses, grease the cup in which it is to be measured.

Just because your doctor says to adjust your diet, there’s no need to mutter indelicasies! A few simple adjustments can make your favorite recipes fit the new regime.

TO REDUCE FAT AND CHOLESTEROL:

Use cooking methods that don’t add fat: baking, broiling, grilling, poaching, roasting, steaming. Use a microwave oven or nonstick pans.

Limit portion size of meats. The ideal 3-4 oz serving is only about the size of a deck of cards.

Prepare fish and poultry more often than red meat.

Choose fish canned in water instead of in oil.

Remove skin from poultry; white meat is less fatty than dark.

Select lean, well-trimmed cuts of meat that are not marbleized.

Avoid organ meats. Consume more legumes and fish.

Brown ground meats without adding fat.

Refrigerate meat-based soups and stews so that fat will harden on the surface where you can easily skim it off.

For sandwiches, try low-fat hot dogs and luncheon meats (usually made of chicken).

Since egg yolks are high in cholesterol, use an egg substitute or use 2 egg whites instead of a whole egg.

Use baking cocoa instead of chocolate where possible.

Eat fruits, fruit ices, and low-fat yogurt as desserts.

Butter-flavored granules provide butter flavor for sauces without the fat.

Another alternative for butter lovers is to use one of the blends of butter and margarine.

Use margarine made with “liquid” oil as the first ingredient instead of “hydrogenated” oil.

For cooking and salad dressings, choose olive, corn, safflower, sunfllower, sesame, soybean or canola oils. Avoid coconut, palm and palm kernel oils which are all high in saturated fats.

Use skim or one-percent milk or buttermilk instead of whole.

Substitute cottage cheese for ricotta. Use non-fat or low-fat yogurt for mayonnaise or sour cream in toppings and sauces. Many low-fat yogurts have the added benefit of an especially high calcium content due to the dry milk solids that are added.

Low-fat cheeses include: mozzarella, parmesan, jarlsberg, havarti, string, strip, farmers, gjetost, fontina, and ricotta. There are also low-fat varieties of monterey jack, edam, gouda, cheddar and cottage cheeses.

Limit intake of nuts, oils, peanut butter, avocados, olives and margarine.

TO INCREASE STARCH AND FIBER:

Substitute half whole wheat flour for white flour in recipes.

Substitute brown rice for white.

Eat whole-grain or vegetable pasta instead of white.

Choose whole-grain cereals and breads.

Do not overcook vegetables; instead eat raw or lightly steamed vegetables.

Eat whole fruits or vegetables instead of just the juice.

Use legumes instead of meat.

TO REDUCE SUGAR:

Use half the amount called for in recipes.

Use a sugar substitute in recipes.

Eat plain yogurt flavored with fresh fruit or with extracts and cinnamon.

Drink milk, water or unsweetened juices instead of soda.

Use fresh fruit instead of those canned in heavy syrup.

TO REDUCE SALT:

Omit or reduce amount called for in recipes.

Use herbs and spices for flavoring instead of salt.

Avoid foods prepared in brine (pickles, sauerkraut, etc.)

Rinse water-packed tuna, chicken or vegetables.

Substitute fresh ingredients for processed foods, such as canned or dried soups and vegetables.

Eliminate M.S.G. which is high in sodium. (Some people are even allergic to it).

Ask couples to bring their 10 favorite ingredients in a paper bag. Divide into teams, give each team a bag, and challenge them to create a recipe using at least half of the items. Here’s a sample of some ingredients that would work well:

shredded cheddar cheese
refrigerated pie crusts
marinara sauce
black beans
mayonnaise
white wine
bacon
italian bread
celery
artichoke hearts

Olive oil is produced in the olive-growing regions along the northern edge of the Mediterranean Sea. Olive oil is exported from Italy, Spain, Greece, France.

EXTRA-VIRGIN OLIVE OIL: A pale green/gold color; very flavorful and the most expensive olive oil. Use on salads or as a condiment to fully enjoy the rich fruit flavor. Less than 1% acidity.

VIRGIN OLIVE OIL – A flavorful oil; usually less expensive than extra-virgin oil. Acidity can be up to 4%.

PURE OLIVE OIL – Least expensive oil; very mild in flavor; readily available. Best used in cooking

This blog has nothing at all to do with food and I hope you will forgive me for that. A four-legged member of the family crossed over the Rainbow Bridge yesterday. HIs name is Preston and he was my mom’s dog. He was a beautiful, gentle German Shepherd. He was 10 years old. I know that there are those out there that feel as though “it’s only a dog”, but I also know that there are alot more of us out there who feel differently.Preston was family. I always called him my “brother” and when I talked about him to Emersyn (my dog), I would say to her “Ya’ wanna’ go play with Uncle Preston”? Silly, I know, but that’s just the way it is/was. Times like these always make me realize just how short life really is and that anybody and anything can be taken from you in a heartbeat. God only has us and the ones we love (both two-legged and four-legged) for a season and that season can be long or it can be short. So cherish every second you have with those you love and never, ever take it for granted that they will still be here tomorrow, or next week, or next month, or next year. Live and love every day as if it is your last. I’m sorry this post is such a downer, but I felt compelled to write it. I also apologize if it turned some of you off and away from Yum-O-Licious Recipes but again, something within me strongly urged me to write it. Perhaps it was God. If it was, then thank You, God, for giving me the heart and the words and the courage to write this. Have a great day everyone and remember to Live, Love and Laugh every day! Love and Best Dishes from Robyn’s Nest to Yours…

I’ve been mulling it over for awhile what my 1000th post on Yum-O would be. Here I am at my 1000th post, and I STILL have no clue! I want to thank each and every one of you for hanging in there with me. Your support means the world to me. My goal from the beginning was to make Yum-O NOT be just about recipes.I want y’all to see different pieces of me and I hope I have achieved that. Not only do I love to cook, but I am PASSIONATE about all things food. I am also about teaching and having fun. I really enjoy reading and learning about food and food-related things. In fact, I get excited about it! (I guess that really DOES make me a food geek!). And I love being able to help people improve their cooking skills and cooking knowledge. I LOVE when somebody asks me a question about cooking or food in general! If I don’t know the answer,I will find it! I LOVE doing the research! If any of y’all have any thoughts, ideas, questions regarding the content of Yum-O-Licious Recipes, my ear is open! If there is a particular topic you would like me to blog about or a particular recipe you are looking for that I don’t have posted on here, PLEASE feel free to let me know. Chances are pretty darned good that I have a recipe for it somewhere! I know pictures with the recipes would be a HUGE asset, but unfortunately, I really don’t cook that often any more, at least not like that. It’s not that I don’t want to, because believe me, I do! I hope someday that I will once again have opportunities to cook like crazy for others. God has also called me to have a food-related ministry, but He hasn’t given me the specifics yet. I would also like to thank Rachel, my “Web-Genie”. Without Rachel’s expertise, Yum-O would not be. Thank you from the bottom of my heart, Rach, for planting the Yum-O seed and doing all the behind-the-scenes work. I REALLY love our Yum-O! And a special thank you to all 231 of you who “Like” Yum-O on Facebook. I love when you stop by, say hi, and comment! Take care, my beautiful friends, and may God rain many blessings down on you and your families.
Love and Best Dishes from my nest to yours…MUAH!!!

maple syrup
granola
toasted chopped nuts
raisins
sunflower seeds
ground flax seeds
toasted sesame seeds
dried cranberries
chopped fresh apple, pear, and/or peach
fresh berries
sliced bananas
chopped dried plums
cinnamon and sugar
fruit jam or preserves
dark unsulfured molasses