Vegetable tips

Baked potatoes work well in the microwave, but the texture is a little different than potatoes baked in an oven, so not everyone will like it. We wrap ours in plastic wrap and usually add a minute on top of what the microwave "potato" button thinks is enough.

I prefer fresh mushrooms for most uses but we always have some canned as a back up for quick menu changes. If they are going to be used in a sauce, the texture of canned mushrooms is improved by sauteing briefly in butter or olive oil.

If a sweeter onion flavor is prefered but strong onions are cheap, caramelize them: a very small amount of oil in a pan, a sprinkle of salt over the thick sliced onions, and cook over a low heat until done. This takes awhile but the heat and salt bring out the natural sugars and subdue the sharper flavors.

Include liquid-generating vegetables like celery, tomato, and onion in vegetable or meat-and-vegetable pies and bakes along with liquid absorbing vegetables like beans and potatoes to keep it from drying out. Alternatively, add a couple of tablespoons of applesauce over the top before cooking.