FRUIT AND VEGGIE TIPS

• If your raisins are stuck together or dried out, soak them in warm water or apple juice for a half an hour.

• When stuffing mushrooms, crack off the stem and then use a small melon baller to scoop out more of the mushroom for extra stuffing room.

• To prevent cabbage from turning brown, soak it in cold water, with a little bit of vinegar. Drain it and store it in a plastic bag for no more than two weeks.

• When buying bags of frozen vegetables, test the quality by shaking the bag. If the contents are stuck together that means they've thawed and been refrozen.

• Keep bunches of cilantro fresh by standing up in a glass of water and covering with a plastic bag in the refrigerator.

• Roast a large head of garlic and use for a spread instead of margarine or butter. It's very flavorful and almost fat free.

• Green onions can easily be substituted for leeks in any recipe.

• If your cut potatoes are turning brown simmer them in milk for a couple minutes and they will turn white again.

• Keep juice from canned fruits (except for pineapple) to use when making flavored gelatin. Simply replace some of the cold water for the juice.

• Frozen peas are much better than canned to use in cooking or baking recipes because canned peas get very mushy after just a few minutes of cooking. They are better to use in salads also because they keep the salad cold while they thaw and they add just the right crispness.