When you boil vegetables, save the water the vegetables were cooked in, in the freezer. You can use this broth to make vegetable soup or even tomato soup.
When you are cooking vegetables, boil those vegetables that grow above ground without a cover.
When cooking vegetables, add 1/4 teaspoon sale for every cup of water being used.
Do not soak vegetables after slicing. You lose much of the nutritional value.
To bake potatoes quickly, boil for 10-15 minutes first, then pierce the skin before baking.
Run onions under cold water before slicing to avoid tears when cutting.
And finally one of my kids favorite recipes:
2 pounds frozen broccoli
1 tablespoon onion soup mix
1/2 cup mayonnaise
1/4 cup margarine (I always use butter)
1 tablespoon flour
1/2 cup non dairy creamer (I use half and half)
crushed corn flakes
Preheat oven to 350 degrees and grease a 9x13 dish. Coat bottom with corn flake crumbs. Cook broccoli until very soft, drain and mash. Add the eggs, onion soup mix, garlic powder, pepper, and mayo, and mix together. Set aside.
Melt margarine, add flour gradually and stir. Add creamer and continue to stir on medium heat until it gets thick. Mix with the broccoli mixture. Pour the combo into the prepared pan, and top with more crumbs. Bake covered for 40-45 minutes, and then for crunchiness on top, uncovered for 10-15 minutes.