Instructions: I live with Butter Buds, diluting them with wine or broth for sauteing.

Delicious. They also thicken when cooked, and coat noodles beautifully for sauces. I buy them by the case.

I use dry skim milk powder for anything that calls for milk or cream. (I find evaporated skim milk to be "grainy.") I just add more powder to get a richer milk. I dont drink milk, so its not a "feel" thing when drinking it.

When cooking lasagna, stroganoff, spaghetti or jambalaya for my husband, it must have meat. I precook in the microwave, in a plastic strainer, draining fat from the ground beef. I take sausage out of the skin, slice it, and nuke it, too. Most importantly, I rinse it, removing a whole bunch more fat.

If hes not home, I add the liquids, chill the mixture, and remove more fat.

I use Campbells beef broth or consumee because there isnt any fat in them. I always use nonfat chicken broth, because regular is hugely fatty.

Add a chicken bouillon cube to mashed potatoes and skim milk, foregoing the butter. They taste very rich.

When using nonfat sour cream, add 1 tbl flour to every 8 ounces. It prevents it from separating, and in nonfat cheesecakes, it keeps it from cracking!

Yoghurt loses its thickness when heated, and Cornstarch looses its thickness when reheated. Whisk in an egg white before heating/reheating, and itll retain its viscosity.

Always mix dry ingredients together well, and wet ingredients with wet ingredients well, before adding wet to dry. You get a smoother mix, without beating it or yourself to death. Not low fat, just came to mind!

(G)

Tip from Pam Mykoskies books:
Cook onions down to mush in a Butter Buds packet. Freeze them in ice cube trays and use them when it calls for a gravy, or you need to add flavor to a sauce. These can be flavored with thyme or other aromatic spices.

now thats an idea i hadnt tried yet. until last night. with diluted sherry and carrots and potatoes and onions! very good. Im glad you

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