Meats

When making spaghetti, chili, etc., with ground beef, drain cooked ground beef in a colander and rinse well under hot water to remove as much fat as possible. Drain thoroughly.

When a recipe calls for meatballs, place the prepared meatballs on a shallow baking dish and bake at 350º F for 30 minutes. Press meatballs between paper towels to remove as much grease as possible.

Cook tougher cuts of meat in strong tea instead of water—the tannin in tea is a tenderizer.

To prevent gravy from soaking into the bottom crust of a meat pie, brush the crust with the white of an egg.

To tenderize beef used in a stir fry, add 1 tablespoon of water and ½ teaspoon baking soda to thinly sliced beef 30 minutes prior to cooking.

To economize, substitute pork tenderloin for beef in stir fry recipes.