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Beef shanks have always been my soup bone of choice, but I want to try a different bone with meat that is not so tough. Bones used mostly for vegetable/minestrone soup. Thanks for any ideas. Betsy.

Does anyone use this pie plate? I'm curious about results. All comments welcome. Thank you. Betsy.

I finally mastered a Lemon Meringue Pie, both beautiful and delicious, if I do say so myself. Each time the lemon consistency is a little different though. I follow my recipe very carefully. Should the lemon mixture ever really boil? Thanks for any comments. Betsy.

A plumber said it is not good for the kitchen sink to pour boiling water down it (pasta water, potatoes, etc.). Sounds crazy to me. :huh: Where and how do you all pour your boiling water? Thank you. Betsy.

I cut a lot of recipes in half that call for one egg. How do you guys and gals do that? Thanks. Betsy.

Would someone please tell me how to clarify butter and what is the advantage of doing it? Thank you. Betsy.

If a recipe calls for "yellow potatoes", what are they? Thanks all. Betsy.

We eat salad every night and the challenge of keeping fresh, crisp, green romaine has become a pain. Will you please share some of your ideas with me on the subject? Thank you. Betsy.

Not sure where to post this. I would prefer that guests do not help me prepare the meal or clean up, except for my DD. Is there a polite way to ask them to go sit down and let me do it? I am not snooty, I just like to do it myself. Any thoughts on the subject? Betsy.

I am trying a new M 'n C recipe tonight and it calls for 1 cup of dry milk, 1/4 C flour and 2 C water. I do not have dry milk. Can someone explain to me the purpose of those three ingredients? Can I just put some milk in and call it good? Guess I could stick to my tried and true recipe, but...

I am looking for some info on one of those big, heavy Westinghouse electric cookers. I know they cook a turkey well, but I have no clue how they really work (temp, time, etc.) Any information will be appreciated. I borrowed it from a friend who is 98 years old and she had no books with it...

I recently went back to making popcorn the old fashioned way. You know, a pan on the stove with a little oil, drop in one kernel and when it pops add the rest. It is not turning out exactly like I like. It seems a little tough and chewy. Does anyone make it without the microwave? If so how...

Would this be the juice from a can of apricots? Thank you. Betsy.

I am making a cake that calls for 1/2 cup of powdered milk but the recipe does not say if that means dry, or make it into milk. I don't have powdered milk anyway, but what if I leave it out. Thanks for any help. Betsy.

I don't have good luck with search on this forum, so here is a new post. How do you guys (and dolls) store your fresh garlic? Mine has not been staying fresh very long. Appreciate all replies. Betsy.

Can someone please tell me how they BBQ tri tip? Would like specifics. Thank you. Betsy.

I made some chicken salad for sandwiches from some left over chicken. Added feta cheese, mayo, celery, S & P, a little olive oil, dash of thyme. I think that is all. Thought I could make a recipe up and it is not bad except it is very dry. Will try whatever you lovely ladies and gents think...

My recipe calls for a box a conf. sugar and I have been buying it in bulk and forgot how much in a box. Can anyone help. Is it 12 oz. or 1 lb. Cake is in the oven, it is for the frosting. Thanks so much. Betsy.

Want to try a new recipe for mac and cheese. I have all the ingredients except Fontina Cheese. Recipe has parmesan and mozzarella in it also. What do you think about leaving out the Fontina? TIA.

I have been trying to find the name of a restaurant we ate at a couple years ago in Pomona, Ca. The decor is green country. It is on a major north/south running street on the east side. The closest thing I could compare it to would be Cracker Barrel (but not quite as good). It is east of the...

How do you make the perfect baked potato? I don't mean all the stuff to put on top, just the best baking technique. Thanks. Betsy.