Instructions: Leftover vegetables go nicely in salad. Or make a chefs salad with leftover meats, cheese, and cold cuts cut in strips and tossed with leftover vegetables, greens, and salad dressing.

Shred Cheddar or Swiss cheese and freeze; whenever you need some for cooking, just measure.

When cutting thin slices of raw meat, place meat in freezer for half an hour to make slicing easier.

Keep herbs and spices in alphabetical order for convenience.

For ingredients listed in recipes: If the direction comes before the ingredient-for example, sifted flour-first sift the flour, then measure. If the direction comes after the ingredient-for example, pecans, chopped-first measure pecans, then chop.

If a recipe calls for butter or margarine, especially in baking, NEVER use vegetable oil spread thinking it is margarine.

To reheat pasta or rice, place it in a strainer over a pan of boiling water.

Cover and steam 10 to 15 minutes.

When food boils over in the oven, sprinkle the burned surface with a little salt. This will stop smoke and odor from forming and make the spot easier to clean.

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