Make a throw-away pastry bag: Take a zippered bag. Trim a corner with scissors and place a frosting tip and coupling into the end. Spoon in your frosting for a disposable bag.
To fill: For ease of filling, put the bag in a tall drinking glass and pull the top of the bag over the edge of the glass.
To clean: The best way to clean fresh parsley is to cut off the long stems and wash in your salad spinner until there are no traces of sand.
To store: Fresh parsley can be dried or frozen for later use. For either method, wash and dry parsley then chop. To freeze, place in a plastic zipper bag and freeze. To dry, spread chopped parsley evenly on a baking sheet and place in a 200 degree oven and remove from oven when completely dry. Store dried parsley in an airtight container.
To store: To keep potatoes from sprouting, put an apple in the potato bag.
To reduce baking time: Drop the potatoes in boiling water for 10-15 minutes, remove; pierce with fork and bake as usual. You can also put the potatoes in the microwave for about 10 minutes prior to baking and get the same result.
To keep from budding: Put an apple in the bag in the refrigerator
To keep raw potatoes from turning brown: Place in cool bowl of water with lemon juice or vinegar – About 1 tablespoon for every cup of water.
To whiten cut potatoes that have already turned brown: Place them in a pan of milk at a bare simmer.