Kitchen Hint of the Day!

Celery Sticks.........


Slide a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.

The Cincinnati Garlic Festival 2019 Friday, May 31 and Saturday June 1, 2019

Get Stinky: Arnold's Bar & Grill to Host the Cincinnati Garlic Festival
The festival will take place over two days and will feature local garlic-themed foods

Arnold’s Bar & Grill isn’t afraid to get smelly with their food: Introducing the Cincinnati Garlic Festival 2019.

On Friday, May 31 and Saturday, June 1, Cincinnatians can consume all the garlic they want via an

assortment of specially prepared local food and beer at the downtown bar:

Listermann, Fifty West and Rhinegeist will bring their very own garlic beers
Madisono’s Gelato & Sorbetto will have garlic gelato
Wunderbar! will have garlic pretzels
La Soupe will be providing garlic soup
Sixteen Bricks will have garlic breads
Avril-Bleh butchers will provide assorted garlic sausages and meats
and Arnold's will have a slew of garlic cocktails, appetizers, entrées and desserts from chef Kayla Robison
In 1998, Jim Tarbell hosted the original Cincinnati Garlic Festival in the Grammer’s parking lot in Over-the-Rhine, with restaurants, printed T-shirts and a garlic bulb mascot.

Arnold’s got Tarbell's blessing and reinvented the Queen City tradition, and design firm We Have Become Vikings created the logo and modernized the mascot. Limited edition Cincinnati Garlic Fest T-shirts and hand-numbered screen prints will be available to purchase at the event.

In addition to food, there will be live music from Root Cellar Xtract 8-11:30 p.m. Friday and The Cincinnati Dancing Pigs 8-11:30 p.m. Saturday,

5-11 p.m. May 31; all day June 1. Free admission. Arnold’s Bar & Grill, 210 E. Eighth St., Downtown. More info: https://www.facebook.com/arnoldsbar/

https://www.citybeat.com/food-drink/the-dish/blog/21068625/get-stinky-arnolds-bar-grill-to-host-the-cincinnati-garlic-festival

Kitchen Hint of the Day! FRIDAY

Forget about the toaster.......


If you want to make crispier, more delicious toast, ditch the toaster. Using a pan can help you keep from burning your bread, and allows you to melt the butter into your bread while cooking it. Also try baking your toast in the oven.

One of America's Favorites - Grilled Cheese

Grilled Cheese Sandwich

A grilled cheese sandwich is a sandwich generally made with one or more varieties of cheese (a cheese sandwich) on any sort of grilled or toasted bread, such as flat bread or wheat bread, that may include spreads such as butter or mayonnaise. Additional ingredients such as pepperoni and ham are also common.

Cheese sandwiches commonly referred to as a grilled cheese sandwich or a cheese toastie, are sandwiches that can be grilled so that the bread toasts and the cheese melts. A grilled cheese is often heated by placing the buttered slices of bread, with the cheese between the slices, on a frying pan or griddle. Grilled cheese is not typically made on a grill.

Another form of cooked cheese sandwich is the cheese toastie or toastie, a dish particularly popular in the United Kingdom that is prepared by either baking or grilling a cheese sandwich in an oven, or toasting bag in an electric toaster, or using a pie iron in order to toast the bread and melt the cheese. Cheddar is the most common cheese used in a toastie. It is usually served as a snack, or as a (usually lunchtime) meal, in most cases with a side of salad.

Cooked bread and cheese is an ancient food according to food historians, popular across the world in many cultures. Evidence indicates that, in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became readily available. The cheese dream, an open-faced grilled cheese sandwich, became popular in the U.S. during the Great Depression.

U.S. government cookbooks describe Navy cooks broiling "American cheese filling sandwiches" during World War II. Many versions of the grilled cheese sandwich can now be found on restaurant menus across the U.S. and internationally.

In the United States, grilled cheese sandwiches are often served with soup (usually tomato soup), and may be served as a whole meal.

A grilled cheese sandwich is assembled by creating a cheese filling between two slices of bread,

A grilled cheese sandwich with tomato soup

which is then heated until the bread crisps and the cheese melts. It is sometimes combined with an additional ingredient such as peppers, tomatoes, or onions, though many other ingredients may be used. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster. This last method is more common in the United Kingdom, where the sandwiches are normally called "toasted sandwiches" or "toasties", and in Australia, where they are called "jaffles".

Some restaurants, food carts and food trucks in the United States specialize in the grilled cheese sandwich. The Grilled Cheese Grill restaurants are a combination of reclaimed vehicle and food cart restaurants that focus on gourmet grilled cheese sandwiches in Portland, Oregon. The Grilled Cheese Truck is an American food truck company serving gourmet "chef driven" grilled cheese sandwiches. The company started in Los Angeles, California in 2009, and has since expanded throughout Southern California, Phoenix, San Antonio and Austin. The American Grilled Cheese Kitchen is a restaurant in San Francisco, California that specializes in the sandwich.

Kitchen Hint of the Day!

Save that stale bread.........


Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months. When making your breadcrumbs you can season with your favorite herbs or spices.

Healthy Linguine Recipes

From the EatingWell website and Magazine its Healthy Linguine Recipes. Delicious and Healthy Linguine Recipes like; Cheesy Vegetable Pasta Alfredo, Seafood Linguine, and Leek and Lemon Linguine. Find these Healthy and Delicious Pasta Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Linguine Recipes

Find healthy, delicious linguine recipes including seafood, shrimp and clam sauce linguini. Healthier recipes, from the food and nutrition experts at EatingWell.


Cheesy Vegetable Pasta Alfredo
This cheesy pasta recipe is made in a slow cooker but is relatively quick taking just 2½ hours from start-to-finish. It's full of vegetables, whole-grain linguine and of course, lots of cheese!....


Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad.............

Leek and Lemon Linguine
This simple pasta recipe has bold lemony flavor. It's nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper...........



* Click the link below to get all the Healthy Linguine Recipes
http://www.eatingwell.com/recipes/19255/ingredients/pasta-noodle/pasta-by-shape/linguine/

One of America's Favorites - Stuffing

Stuffing a turkey

Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.


It is not known when stuffings were first used. The earliest documentary evidence is the Roman

Stuffed turkey

cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).


In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed.

Stuffed Parasol mushroom

Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle's book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and eastern Canada, multi-bird dishes are sometimes served on special occasions.


Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable

Stuffed orange pepper

stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

Healthy French Toast Recipes

From the EatingWell website and Magazine its Healthy French Toast Recipes. Start your day off with some delicious and healthy French Toast with recipes like; Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup, Maple-Apple Drenched French Toast, and Stuffed French Toast. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!   http://www.eatingwell.com/

Healthy French Toast Recipes

Find healthy, delicious French toast recipes including cinnamon and low-calorie French toast. Healthier recipes, from the food and nutrition experts at EatingWell.


Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup
This overnight French toast recipe is especially tasty with the addition of canned pumpkin and spices. Topped with a coffee-flavored maple syrup and optional fruit, it's sure to be a fall or winter favorite with everyone at your table.........


Maple-Apple Drenched French Toast
Topped with tasty pecans and a delicious apple and maple syrup blend, this French toast is sure to become a go-to recipe for special breakfasts or brunches...............


Stuffed French Toast
One slice of French toast oozing with cream cheese and drizzled with melted fruit spread does not have many more calories or grams of fat than a bowl of most breakfast cereals......



* Click the link below to get all the Healthy French Toast Recipes
 http://www.eatingwell.com/recipes/22784/mealtimes/breakfast-brunch/toast/french-toast/

One of America's Favorites - Turkey

Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys. It is a popular poultry product, especially in North America where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine.

A roast turkey prepared for a traditional U.S. Thanksgiving meal.

Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold, and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.

Wild turkeys, while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is "dark" (including the breast) with a more intense flavor. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer, due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor.

A large amount of turkey meat is processed. It can be smoked and as such is sometimes sold as turkey ham or turkey bacon, which is widely considered to be far healthier than pork-based bacon. Twisted helices of deep fried turkey meat, sold as "turkey twizzlers", came to prominence in the UK in 2004 when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners.

Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). The value of a single turkey egg is estimated to be about $3.50 on the open market, substantially more than an entire carton of one dozen chicken eggs.


Turkeys are traditionally eaten as the main course of Thanksgiving dinner in the United States and Canada, and at Christmas feasts in much of the rest of the world (often as stuffed turkey).

Turkey meat has been eaten by indigenous peoples from Mexico, Central America and the southern tier of the United States since antiquity. In the 15th century, Spanish Conquistadors took Aztec turkeys back to Europe.

Turkey was eaten as such as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes it became common to serve goose, which remained the predominant roast until the Victorian era.

In the UK in 2009, 7,734,000 turkeys were consumed on Christmas Day.

Turkey with mole sauce is regarded as Mexico's "national dish".


Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally

Roast turkey

preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, paper frills or "booties" that are placed on the end of drumsticks or bones of other cutlets.

In some areas, particularly the American South, they may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.


For Thanksgiving in the United States, turkey is typically served stuffed or with dressing (on the

Roast turkey served with salad, sauces and sparkling juice. 

side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans.

When eaten at Christmas in the United Kingdom, turkey is traditionally served with winter vegetables including roast potatoes, Brussels sprouts and parsnips. Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or "pigs in blankets").

Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing may either be used to stuff the turkey (as the name implies), or may be cooked separately and served as a side dish.

One of America's Favorites - Club Sandwich

Club sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked poultry, or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.





The club sandwich may have originated at the Union Club of New York City. The earliest known reference to the sandwich, an article that appeared in The Evening World on November 18, 1889, is also an early recipe; "Have you tried a Union Club sandwich yet? Two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm."Several other early references also credit the chef of the Union Club with creating the sandwich.

Other sources, however, find the origin of the club sandwich to be up for debate. Another theory is that the club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th century.

The sandwich is known to have appeared on U.S. restaurant menus as far back as 1899. The earliest reference to the sandwich in published fiction is from Conversations of a Chorus Girl, a 1903 book by Ray Cardell. Historically, club sandwiches featured slices of chicken, but with time, turkey has become increasingly common.


As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is traditionally dressed with mayonnaise. Variations, however, on the traditional club sandwich abound. Some vary the protein, for example, a "breakfast club" that includes eggs or a

Club sandwich with tater tots

"roast beef club." Others include ham (instead of, or in addition to bacon) and/or cheese slices. Vegetarian club sandwiches often include hummus, avocado or spinach, as well as substitute the real bacon with a vegetarian alternative. Mustard and sometimes honey mustard are common condiments. Upscale variations include, for example, the oyster club, the salmon club, and Dungeness crab melt.

The sandwich is commonly served with an accompaniment of either coleslaw, or potato salad, and often garnished with a pickle. The coleslaw or potato salad is often reduced to a "garnish" portion, when the primary accompaniment is an order of french fries or potato chips. Due to high fat and carb content from the bread, bacon and dressing, club sandwiches have sometimes been criticized as unhealthy. In 2000, Burger King came under fire for its chicken club, which contained 700 calories, 44 grams of fat (nine of them saturated), and 1,300 milligrams of sodium, as well as the trans fat from the fryer shortening.

Kitchen Hint of the Day!

Thank you to Mary N. for sharing this baking hint......

When a bread or dessert recipe calls for raisins as one of the ingredients, soak the raisins in a cup of very hot water for 15 minutes. It will make them plumper and juicier in the finished product.

Healthy Italian Soup Recipes SATURDAY

From the EatingWell website and Magazine its Healthy Italian Soup Recipes. Delicious and Healthy Italian Soup Recipes like; Italian Bread and Tomato Soup, Instant Pot Lasagna Soup, and Instant Pot Lasagna Soup. Find these Italian Comfort Food Soup Recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Italian Soup Recipes
Find healthy, delicious Italian soup recipes, from the food and nutrition experts at EatingWell.

Italian Bread and Tomato Soup
Inspired by Tuscany's legendary pappa al pomodoro, this soup is a great way to use stale bread. The traditional version doesn't contain kale or a topping of squash and grape tomatoes, but why not?..........


Instant Pot Lasagna Soup
This satisfying and hearty soup has all the flavors of lasagna, but without the fuss of layering ingredients in a baking dish and waiting for the lasagna to bake. Here, we take advantage of the multicooker to prepare a soup that is ready in 10 minutes. Just top the soup with ricotta and Parmesan and enjoy!..........


Winter Minestrone
This version of the Italian classic vegetable and bean soup is made in the slow cooker and mixes in flavorful sausage and squash. Use any variety of winter squash.........



* Click the link below to get all the Healthy Italian Soup Recipes
http://www.eatingwell.com/recipes/21089/cuisines-regions/european/italian/soup/

Kitchen Hint of the Day!

Use the stale bread..................


Save old, stale bread to make breadcrumbs in a food processor. You can also freeze them for up to 6 months.

One of America's Favorites - Fool's Gold Loaf

Fool's Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. The sandwich consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. The sandwich's connection to Elvis Presley is the source of its legend and prolonged interest. According to The Life and Cuisine of Elvis Presley, it was the focus of a midnight sandwich run by Elvis Presley and his friends. Taking his private jet from Graceland, Presley and his friends purchased 22 of the sandwiches and spent two hours eating them and drinking Perrier and champagne before flying home. The story became legend and the sandwich became the subject of continued media interest and part of numerous cookbooks, typically focused around Presley's love of food.

There are two accounts on the origin of Fool's Gold Loaf. According to Graeme Wood, the Fool's Gold Loaf was created by Cindy and Buck Scott, owners of the Colorado Mine Company restaurant. Wood writes that Elvis obtained the recipe from the Scotts, so his personal chef could make it, but noted that "the Fool's Gold Loaf never made a recorded encore".

According to Nick Andurlakis, he helped create the sandwich while he was working at the Colorado Mine Company as a chef and suggested the Fool's Gold Loaf to Elvis. Andurlakis claims that he personally delivered the sandwiches to Elvis on the famous night.

The sandwich was named to fit the mining motif of the restaurant. At the time of Elvis's famous outing, the Fool's Gold Loaf cost $49.95 (equivalent to $215 in 2017).

The recipe has been repeated by numerous sources, including The Life and Cuisine of Elvis Presley and Andurlakis, a chef at the Colorado Mine Company.

The Fool's Gold Loaf begins with a loaf of French white bread that is covered in two tablespoons of margarine and baked in the oven at 350F/180C until brown. One pound of sliced bacon is fried in oil until crispy and drained. The loaf is sliced lengthwise, hollowed out, and filled with peanut butter, grape jelly and bacon.

According to Andurlakis, he personally served Elvis the Fool's Gold Loaf with bacon, peanut butter, and blueberry preserves on a loaf of French bread. The specific type of preserves was allegedly Dickinson's blueberry preserves.

David Adler's book contains a detailed account of the event that made the Fool's Gold Loaf sandwich famous. On the night of February 1, 1976, Elvis Presley was at his home at Graceland in Memphis, entertaining Capt. Jerry Kennedy of the Denver, Colorado police force, and Ron Pietrafeso of Colorado's Strike Force Against Crime. The three men began discussing the sandwich, and Presley decided he wanted one right then. Presley had been to the restaurant before, while in Denver. Kennedy and Pietrafeso were friends of the owners and hung out there often, so they were driven to the Memphis airport and boarded Presley's private jet, the Lisa Marie, and flew the two hours to Denver. When they arrived at Stapleton International Airport at 1:40 AM, the plane taxied to a special hangar where the passengers were greeted by Buck Scott, the owner of the Colorado Mine Company, and his wife Cindy who had brought 22 fresh Fool's Gold Loaves for the men. They spent two hours in the hangar eating the sandwiches, washing them down with Perrier and champagne. Presley invited the pilots of the plane, Milo High and Elwood Davis, to join them. When they were done, they flew back to Memphis without ever having left the Denver airport.

Kitchen Hint of the Day!

Save the stale bread.......


I you're broiling steaks or chops, save a few slices of stale bread and set them in the bottom of the broiler pan to absorb fat drippings. This will eliminate smoking fat, and it should also reduce any danger of a grease fire.

Kitchen Hint of the Day!

Saving bread...........


Bread stays fresh for a longer time if you place it in an airtight bag with a stalk of celery.If you are going to freeze a loaf of bread, make sure you include a paper towel in the package to absorb moisture and prevent it from becoming mushy when thawed.

Kitchen Hint of the Day!

Leftover Rice..................


Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on top of it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

Kitchen Hint of the Day!

Reheating biscuits or rolls............


The quickest way to reheat biscuits or rolls is to sprinkle them lightly with water and wrap them in foil. Then reheat them for about 5 minutes in a 350 degree preheated oven.

Kitchen Hint of the Day!

Put the toaster away..........


For a different type of toast, lightly butter a slice and cook it in a waffle iron.

Kitchen Hint of the Day!

Keep the Bread out.........

Bread gets that stale taste not when it dries out but when it absorbs moisture, which causes its starch granules to form hard crystals. So keep your loaf out of the humid fridge and store it in a cool, dry place, like your counter top or bread box. Freezing the bread is okay too as it slows the crystallization process. The fresher the better!