February 2006 “Cooking Tips” Winner —
Barbra Annino

When I've used up jars of sauce, salsa, mustard, jam, etc... I don't recycle them. Instead, I remove the labels, clean the jars and use them for storage. They work great for rice, pasta and nuts in the pantry, and you can even use them in the fridge for soups, broths, veggies and more.

Barbra Annino

Prize:

• Cooking tips:
  Sicilian Selection
  Pasta Partners

February 2006 “Cooking Disasters” Winner —
Richard Morgan

I decided to cook/deep-fry a catfish filet and needed a pan small enough to cook it in and not waste too much oil. I knew cast iron would hold heat well and not cool off too much when cooking a small portion. It worked flawlessly. I re-use oil and it was the perfect amount I needed.
The next time I used that skillet, my food had a terrible - and I do mean terrible - fishy taste. I washed the pan again and again but to no avail. I could not get that fishy taste out of that skillet. Finally, I gave up.
I didn't use that pan again for months. But I did realize that I had to heat the pan on the stove-top with soapy water and let it boil all that stink out. I washed it again and reseasoned the cast iron. Now, at last, I have my pan back again.
One lesson learned- the hard way. Don't cook fish in cast iron or you will pay for it.

Richard Morgan

Prize:

• Cooking Disasters:
  Canyon de Chelly Black Bean Chili Mix
  Purely American

Previous Winners

Click here to see our previous "Cooking Tips" and "Cooking Disasters" contest winners!