I just came across "Mary Ellen's 1,000 New Helpful Hints" on a high shelf.

Here are some food related hints.

When I was in high school my dad managed a turkey plant so we ate a lot of it. We used something like this method to thaw the birds, and you could add salt/sugar etc. to make a brine, which will tenderize the meat. Changing the cold water frequently keeps it from getting too warm, I guess, but that frozen turkey is going to act like a big ice cube.

Thawing Turkey in a Hurry
Put it in an ice chest or picnic cooler placed in the tub. Fill the cooler with ice cold water and change it frequently.

I saw this method on "America's Test Kitchen" so it must be a good one. Not saying I would do it.

Unstuffing a Turkey
Put a cheesecloth bag into the turkey with open edges hanging out. Spoon the dressing into the bag until it's filled (remember it will expand some), then fold the bag closed. Tuck the edges up into the cavity. When the turkey's cooked, open the stuffing bag and spoon a little out. Then, grasp the outside edges of the bag firmly and pull it out of the turkey.


The book was published in 1983, prior to the current brining craze. Again, not saying I would do this for company, but might try it some time to see if I like the results.

Making a Less Expensive Turkey a Lot Juicier
Put the bird in a covered pot on top of the stove and let it steam in about 1/2 inch of water for about an hour before popping (yes, popping) it into the oven for browning. Basting isn't necessary, but be sure it doesn't steam dry.

I have to say that I've always been happy just zapping the leftover turkey in the microwave for a few seconds. But hey, maybe this is worth doing. It doesn't say if we are talking about hunks of meat, or slices, but I think if it was slices they would be submerged and not need turning.

Leftover Turkey Idea
Reheat the cooked meat on the top of the stove in a pan with about 1/4 cup of milk. Be sure to reheat on low heat, and turn the meat so the sides get heated evenly. Don't let the milk boil.

This next one makes a lot of sense. So much sense that you'd think it'd go without saying. I think if six extra people decided to come to dinner, there would be more than the stuffing to worry about, including where are they going to sit.

Stretching Stuffing Mixes
Add 2 or 3 cups of bread crumbs or corn bread cubes per package of stuffing mix. You'll be able to serve 6 extra people and the taste's just about the same.

I'm not trying to be overly critical or picky, but some of these sound a little off-the-wall to me.