Here are a few hints for you from the same cookbook.
 
         PEELING GARLIC:
 
         Peel garlic cloves quickly and easily by placing on a cutting board 
 and hitting firmly with the flat side of a large knife.  Do not smash the 
 clove.
 
         BUTTERFLYING SHRIMP:
 
 		You have seen many recipes for shrimp that call for butterflying
	them. 
 Here is how to do this:
 
         1) Peel and devein shrimp.
         2) With a small sharp knife, slice down the back of shrimp, almost 
 completely through.
         3) Spread and flatten to form butterfly shape.
 
         Very simple when you know how.
 
 
 
         HOW TO MAKE QUICK CROUTONS
 
         Add a gourmet touch to your salad whil making use of day-old bread.  
 Cut 3 slices of bread into 1/2 inch cubes.  In medium skillet, heat 3 T oil 
 with 1/4 t garlic powder and cook bread cubes, stirring frequently until bread 
 is crisp and golden.  Drain well on paper towels.  
 
 Makes about 1 1/2 C Croutons.
 
 
 
         LEFTOVER PARSLEY
 
         Don't throw out parsley stems, celery leaves, asparagus and broccoli 
 stalks or other vegetable trimmings. Collect them in reclosable storage bags 
 and freeze.  Add to soups, stews, and sauces for a boost in flavor and 
 nutrients.
 
 
 
         PLAN-AHEAD TIP
 
         Cook up a storm on weekends and “thaw and heat” weekday dinners.  
 Freeze Soups, stocks, meat loaf and baked goods.  Then simply defrost and heat 
 for a speedy supper.
 
 
 
         EASY SQUASH COOKERY
 
         Pierce squash with fork, then cook according to one of the following 
 methods:
         1)  Bake whole squash at 350 degrees F., 1 to 1 1/2 hours or until 
 fork-tender.
 
         2)  Blace whole squash in large saucepan or stock pot, add water to 
 cover.  Boil 35 to 45 minutes or until fork-tender.
 
         3)  Cut squash in half, in oblong baking dish, place squash cut side 
 down and microwave at HIGH (Full Power), turning dish occasionally, 17 minutes 
 or until fork-tender.
 
 
 
         NACHO CHEESE SAUCE
 
 		To make this easy sauce, for relaxing and nibbling in front of
	the TV, 
 simply do the following:
 
         In 1-quart saucepan, with wire whip or fork, thouroughly blend 1 
 Envelope Lipton Nacho Cheese Recipe Soup Mix with 1 1/2 cups milk.  Bring just 
 to the boiling point, stirring frequently, then reduce heat and simmer, 
 covered, stirring occasionally, 5 minutes.  Serve over hamburgers, steak 
 sandwiches, tacos or tortilla chips.
 
         MICROWAVE DIRECTIONS:
 
 		Decrease milk to 1 1/4 cups.  In 1 1/2-quart casserole, with wire
	whip 
 or fork, thoroughly blend nacho cheese recipe soup mix with milk.  Heat 
 uncovered at HIGH (Full Power) stirring occasionally, 6 minutes.  Serve as 
 above.
 
 
 
         HOT OFF THE GRILL
 
         Cleanup is easier if you coat the grill top with vegetable cooking 
 spray before barbecuing.
 
 		If you use a charcoal grill, remember that a fire is ready for
	cooking 
 when the coals are covered with grey ash--about 20 to 30 minutes after 
 lighting.
 
         Toss damp hickory chunks, outer onion layers or garlic halves on hot 
 coals for flavorful meats, poultry and fish.  Grated orange and lemon peel 
 also add a light touch to fruits and vegetables.
 
         “Kabob-it” by skewering chunks of fresh melon, pineapple, apples, 
 pears or peaches for a toasted fruit salad.  Sprinkle with coconut for grilled
 “Ambrosia”.