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Dry lettuce and other salad greens before adding dressing by tossing a couple of paper towels with the greens in a large bowl.

Coconut and other bulky dry ingredients should be spooned into the measuring cup and patted lightly. Do not pack these ingredients down.

Great tasting and good textured dressing starts with stale, firm textured bread. The dry stale bread will soak up the flavor of the other ingredients and firm bread will provide good texture.

If sifting of dry ingredients is called for in a recipe, instead of sifting, add all the dry ingredients in a bowl and mix with a wire whisk.

After cooking peas, toss them around a skillet over high heat for approximately 1 minute to dry the surface of the peas. Drying the surface will allow the butter to coat the peas better.

Outline the face of your pumpkin with a dry erase marker, which makes the outline easy to follow and any excess markings are easily rubbed off after you are done carving.

When washing greens, do not let them soak. Swish them in cold water several times, allow water to drain off, and then gently dry them thoroughly with paper towels before storing.

If raisins are dried out or sugary, put in a heatprrof container and cover with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process should plump up the raisins.

Peel and slice the eggplant, sprinkle with salt, and allow slice to stand for one half hour. Wipe salt off and squeeze out moisture. Pat dry with paper towels. Purging the slices will prevent the eggplant from absorbing took much oil when cooking.

Potatoes should not be stored next to onions because the gas given off by onions accelerates the decay of potatoes. Store potatoes in a cool dry place away from the onions.

When baking a ham, remove it from the oven when it is 5 degrees below desired temperature. Allow the ham to set 15 minutes and its temperature will rise 5 degrees to desired temperature without overcooking and drying out the ham.