CULINARY TIP OF THE DAY #6

Never~ever~ use a metal bowl to mix a salad in...lettuce does not like metal...use china, glass or wooden.

CULINARY TIP OF THE DAY #5

Have a big old massive headache? Cut a fresh lime into and massage it around your temples and forehead...you'll be so glad that you did! Eat the kiwi...respect the blackberry...it knows it's place.

CULINATY TIP OF THE DAY #4

When the weather outside is not cooperating for grilling your ribeye, fry it out in a pan in 1 tablespoon butter and 1 tablespoon olive oil. When done to your liking remove it and add 1 more tablespoon butter, a healthy splash each of Brandy, Grand Marnier and white wine...when the glaze coats your taste buds your tongue will do the happy dance!

CULINARY TIP OF THE DAY #3

When deep-frying foods such as chicken and shrimp, place the finished product on brown paper bags as opposed to paper towels to retain the crispness.

RED VELVET FUSION

Today is my good friend Eb Pope's birthday. Happy Birthday Eb! You are one of the dearest friends I have ever had and I want you to know how much I appreciate you, and what better way than with this fabulous fusion of red velvet cake. Enjoy your day...

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding, large
4 big eggs
1 1/2 cups evaporated milk
2 bottles red food coloring
2 teaspoons cocoa
1/2 stick butter, softened

Combine all ingredients in mixing bowl and beat until nice and smooth. Preheat oven to 350 degrees. Pour half of batter into a 10-inch prepared bundt pan.

2 (8oz.) pkgs. cream cheese, softened
1 cup sugar
1/2 cup sour cream
2 big eggs
1 teaspoon vanilla extract
Confectioners' sugar for garnish

Combine cream cheese through vanilla and beat until smooth and creamy. Spread evenly over the batter in pan. Top evenly with remaining cake batter. Bake for 1 hour to 1 hour and 15 minutes until wooden pick inserted in center comes out clean. Allow to cool in pan 10 minutes then invert to cool. Dust cooled cake with the confectioners' sugar. Serves 12 to 16

"A friend knows the song in my heart and sings it to me when my memory fails." ~Donna Roberts

CULINARY TIP OF THE DAY #2

Don't throw out left over wine: Freeze into ice cubes for future use in casseroles and sauces.

CULINARY TIP OF THE DAY #1

New Feature: CULINARY TIP OF THE DAY #1: Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes. My grandmother always did this when I was growing up in her house and she did make the crispiest fried potatoes. She also cut them in little chunks and I remember them as the best fried potatoes ever.