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    Haley's Hints Green Edition: 1000 Great Tips to Save Time, Money, and the Planet!
    Haley's Hints Green Edition: 1000 Great Tips to Save Time, Money, and the Planet!
    Haley's Hints Green Edition: 1000 Great Tips to Save Time, Money, and the Planet!
    Ebook359 pages2 hours

    Haley's Hints Green Edition: 1000 Great Tips to Save Time, Money, and the Planet!

    By Graham Haley and Rosemary Haley

    ()

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    About this ebook

    The New York Times bestselling author team returns with a budget-friendly, time-saving collection of green ideas.

    Because Mother Earth never wrote a guide for humans on caring for her, the authors of Haley?s Hints now offer a collection of Earth-friendly tips for around the house. These many tips, both time-tested and money-saving, range from cooking and home repair to pest control and clever laundry ideas. Organized by category, the book shows how ordinary, non-toxic products can perform extraordinarily, all the while saving time and money. Readers can now say goodbye to expensive products and harsh chemicals. And Mother Earth will thank them for it.
    LanguageEnglish
    PublisherPenguin Publishing Group
    Release dateMar 3, 2009
    ISBN9781101032374
    Haley's Hints Green Edition: 1000 Great Tips to Save Time, Money, and the Planet!

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      Book preview

      Haley's Hints Green Edition - Graham Haley

      CHAPTER 1

      FRESH FOOD FACTS

      HEALTHY HINTS

      FOR EASY, BREEZY

      COOKING!

      THE BAKERY

      003

      Softening Brown Sugar… A slice of fresh bread placed with the hardened brown sugar in a plastic bag and sealed tightly, will soften the sugar in about three hours.

      • Or simply place a few slices of apple in the bag of sugar.

      • If you really need brown sugar in a hurry, try running it through a hand grater.

      Bread Snacks… When your bread has turned stale, take a cookie cutter and cut the bread into shapes. Place in a plastic bag and freeze. When company arrives, top the bread pieces with cheese spread and pop them under the broiler. Instant snacks!

      • Take your leftover bread crumbs, add a little egg and shape into little balls. Drop them into hot oil and brown them. Sprinkle with sugar and cinnamon. The kids will love them!

      A Few Crumby Ideas... Cut stale bread into ½-inch cubes. Place on a baking sheet and bake at 325˚F for 15 minutes, stirring occasionally. If desired, sprinkle with seasonings such as garlic or celery salt before baking. Lovely salad croutons!

      • Dry bread in an oven at 300˚F for 10 minutes. Break into pieces and place in a paper bag. Secure end and crush with a rolling pin to make bread crumbs.

      • Toss stale bread cubes and crusts into a blender to make quick bread crumbs.

      Storage… Bread will last longer if you place a stalk of celery in the bag along with the bread.

      Slicing… Bread you slice yourself stays fresher longer.

      004

      Rejuvenating!… To restore bread to its original freshness, take a damp tea towel and wrap the loaf in it. Place in the fridge till the next day. When ready to serve, remove the tea towel and warm the bread in your oven.

      Bun Revivers… Place your stale bread rolls in a brown paper bag. Sprinkle the bag liberally with water and place it in a warm oven for approximately five minutes. Watch carefully.

      Bottom Of The Bun Bag!… Notice how many sesame and poppy seeds collect in the bottom of your plastic bun bag? Store them in an airtight container for later use. Added to regular bread crumbs, they’ll enhance the flavor dramatically.

      Crispy Crackers… Keep soda crackers in the bottom drawer of the stove. The heat from the oven will keep them crisp.

      • If you have a gas stove, pop your crackers into the oven. The oven’s pilot light will have the same crisping effect.

      • Store leftover soda crackers, and their wax-wrap sleeves, in a cylindrical potato chip container.

      005

      • Crackers, pretzels and potato chips that have lost their crunch can be revived by placing on a cookie sheet and broiling for just a minute.

      THE DAIRY

      006

      MILK, BUTTER & CHEESE…

      Milk…

      Milk That Has Taken A Turn… Don’t pour out sour milk—it can still go a long way. If it’s just beginning to turn, a pinch of baking soda can restore freshness.

      • If it’s still a little too sour for your taste, you can usually use it in gravies and for baking by adding 2 teaspoons of baking soda for each cup of milk. (Reduce baking powder in your recipe by 2 teaspoons.)

      But On The Other Hand… If your recipe calls for sour milk and you don’t have any, add 2 tablespoons of vinegar or lemon juice to 1 cup of sweet milk and stir.

      Cheese…

      Dried-Out Cheese… Cheese that has dried out can still be used. Simply grate and store for use with soups or vegetables.

      • Make a delicious spread with dried-out cheese by blending with raw onions and your favorite seasonings.

      • However, to prevent your cheese from drying out, soak a cloth with malt vinegar, wring it out and wrap it tightly around your cheese.

      • The next time you slice cheese, spread a little butter or margarine on the exposed area. It’ll stop it from drying out and getting hard.

      Moldy Cheese… To keep mold from forming on your cheese, wrap a few cubes of sugar in with the cheese. It works!

      Hardened Cheese… A quick way to soften that piece of hardened cheese is to leave it for about 30 seconds in a bowl of buttermilk.

      007

      Cottage Cheese… They say if you want to almost double the life of your cottage cheese, keep the container upside down in your refrigerator. Worth a try!

      EGGS, EGGS, EGGS...

      Boiled Eggs… Boiled eggs should never be boiled! Simmering to doneness will produce tastier results.

      • To prevent boiled eggs from cracking, let stand in warm water for a few minutes prior to cooking.

      • Eggs won’t crack if you make a small hole with a needle in the large end of the egg before boiling.

      • However, if the egg is already cracked before boiling, wrap it in tinfoil and then hard-boil normally.

      • Save energy! Boil eggs in the bottom half of a double boiler, while cooking cereal in the top half.

      Storing Egg Yolks… Egg yolks can be kept fresh for several days by covering with cold water and refrigerating.

      Storing Egg Whites… Egg whites can be kept in the fridge for up to 7 days if you cover them with plastic wrap.

      Separating Whites And Yolks… When you only need the white of an egg and not the yolk, economize by cutting a ¼-inch square in one end of the shell and allowing the white to drop through. Seal the hole with a small piece of tape and cover the entire shell with foil. You’ll have a fresh yolk when you need it.

      THE FRUIT BOWL

      008

      IDEAS THAT BEAR FRUIT...

      Apples…

      Nonbrowning Apples… When peeling a quantity of apples, place peeled apples in a basin of cold, slightly salted water to prevent browning. Or try coating them with a little lemon juice.

      • When making a fresh-fruit salad, keep cut fruit from browning by placing it in a bowl of grapefruit juice. If you don’t have grapefruit juice, lemon juice works too!

      Bananas…

      Buying Bananas… Look for unmarked and yellow bananas. If they have small brown specks it shouldn’t affect the flavor. But remember, they last longer in bunches!

      Don’t Toss Out That Banana!… Save it for making banana breads and cakes. Mash the darkened banana with a potato masher and freeze in a plastic container.

      • To hurry up the ripening process, wrap your bananas in a damp kitchen towel and place in a paper bag.

      Cantaloupe…

      Buying Cantaloupe… Look for ones that are an even beige to gray color. Avoid those that are hard and green. These tend to be picked before they are ripe and will not be as sweet as those left to ripen longer. Always sniff before buying; there should be a soft sweet scent.

      Cherries…

      Buying Cherries… Look for large ones, they tend to be the most flavorful. Next, find ones that are smooth and firm with a dark red to black color to ensure sweetness.

      Grapefruit…

      Buying Grapefruit… Look for grapefruit that is a consistent round shape, feels heavy for its size and is fairly thin-skinned. Smell first; a sweet scent means freshness.

      Honeydew…

      Buying Honeydew… Look for ones that have a good round shape and feel heavy for their size. The texture of the skin should feel firm and smooth with a creamy color. There should be pleasant, fragrant odor.

      Kiwi Fruit…

      Buying Kiwi Fruit… Look for ones that are firm, but not hard. If they are hard, they are probably not yet ripe. They should also have a sweet fruity scent.

      Lemons…

      Lemon Aids… Get almost twice the juice from a lemon by heating it first. Place lemon in a saucepan of water and bring to a boil, or microwave on high for 30 seconds.

      • Before cutting lemons, roll gently on the cutting board, using a little hand pressure as you roll. You’ll be surprised at how much more juice is extracted.

      • If you need only a small amount of lemon juice, instead of wasting a whole lemon, simply puncture a hole in it with a skewer.

      009

      Squeeze out the required amount and pop the lemon back in the refrigerator until the next time.

      Oranges…

      Buying Oranges… The smaller ones are generally sweeter. Look for those that feel heavy for their size. Also, check their scent for a sweet, pleasant odor.

      When Making Orange Juice… You will get more juice from an orange if it is allowed to warm to room temperature first. To achieve the same effect quickly, hold oranges under hot running water for a few minutes.

      • Save orange and lemon rinds. Grate, place in a plastic bag and freeze for use in drinks, breads, cakes, etc.

      Peaches…

      Peachy Keen!… To ripen your peaches in a hurry, try storing them in an old shoe box and cover with crumpled newspaper.

      Buying Peaches… When you sniff the stem top of the peach, there should be a sweet scent. They’ve reached ripeness when there’s no sign of green left on the fruit. The flesh should give slightly to the touch.

      Pineapples…

      Buying Pineapples… Pineapples should feel firm to the touch and have a sweet scent at the bottom. Check for soft spots and healthy green leaves.

      Strawberries…

      Cleaning Strawberries… Only rinse strawberries. They’ll absorb water if left to soak.

      010

      In General…

      Removing Fruit Stains From Hands… To remove strawberry or other fruit stains from your hands, rub with a paste of cornmeal and lemon juice.

      PRODUCE

      011

      BUYING, PREPARING & SERVING...

      Beans…

      Fixing Has-Beans!… To remove rust spots from yellow beans, cover them with a solution of 2 cups white vinegar and 1 cup water. Leave to soak for 2 hours, then rinse and cook.

      Storing Beans… Store beans in the fridge the same way as you would peas.

      Buying Beans… Always buy green beans that are no thicker than a normal pencil.

      • If they bend freely instead of breaking sharply, avoid them.

      Broccoli…

      Fresh Broccoli… Select broccoli in a nice green bunch with a small head. Individual stalks should be small and thin and the clumps at the end should be tightly packed. The little particles should come off easily when rubbed.

      Storing Broccoli… To keep your broccoli fresh, store it in the refrigerator in a plastic bag.

      Brussels Sprouts…

      Buying Brussels Sprouts… Look for them loose, rather than packaged.

      • They should be firm to the touch.

      • Avoid those that have a yellowish color to them. Bright green is best.

      • Smaller sprouts are the tastiest.

      Cabbage…

      012

      Is That Cabbage I Smell?… Placing a heel of bread on top of cauliflower, broccoli, cabbage or brussels sprouts while cooking will help to eliminate cooking odors.

      • A spoonful of sugar added

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