Cooking tips for novice cooks:

There are now many varieties of avocado available, from bright green to dark brown, though the skin does not generally indicate ripeness.  When purchasing an avocado for use on the day, ask the greengrocer to help you, or very gently cradle the fruit in your hand to feel if it is supple to the touch.  Hard unripe avocados should be left to ripen at room temperature, not in the refrigerator.  Very hard fruit can take up to 5 days to ripen.  To hasten ripening, place hard avocados in a brown paper bag with a ripe banana (the banana will emit ethylene gas, which accelerates ripening). Once ripe, use avocados within 1-2 days, or store in the refrigerator for 1-2 days before using.
Avocados turn brown quickly once cut, so it is best to prepare them just before serving.  To delay discoloration, brush cut avocado flesh with fresh lemon juice.

1. Using a large sharp knife, cut avocado in half lengthwise all the way around the fruit, cutting around the pit.
2. Gently twist halves in opposite directions to separate.
3. Lodge heel of knife into pit, and twist to remove.
4. To peel, place avocado half, flesh side down, on a cutting board.  Starting at the narrow end, peel off skin using knife or fingertips.
5. Cut Avocado flesh into slices, chop or mash, as directed by recipe.

From: The Very Basic Cookbook by: Vicki Liley
ISBN: 978-0-8117-3280-2
Stackpole Books

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Elaine's Economical Hodge-Podge Chicken Soup- Serves a bunch!

- 2 Gallons Water
- About 3-4 chicken legs or thighs
- 1 onion
- 1 Clove garlic
- 1 tomato
- 6 Carrots, diced
- 6 spears of celery
- 3 lbs Potatoes, diced

-4 Bay Leaves
-1 Sprinkle Rosemary
-1 Sprinkle of Oregano
-1 Sprinkle of Thyme
-1 tbsp Parsley (fresh or jarred)
-1 tsp. Pepper
-Any other veggie you have lots of

The wonderful thing about soup is that it doesn't take much chemistry knowledge to get it right.  Soup is also a great way to use up extra ingredients around the house.  Good soup is good soup and you can taste it while it's cookin' so you can get it right!

Now, grab a big old pan and fill 3/4 of the way with water.  This equals about 2 gallons in my pot but deal with what you have and all should be fine.  Add some chicken legs or thighs into the water and boil with a little salt for about 2 hours.  After this time, when the broth is starting to smell really good, take the chicken out and strain the broth so that you drain out all of the excess.  If you are starting the day before, refrigerate the broth overnight and remove the hard fat that settles on the top before reheating the broth.  This cuts down on fat BIG TIME.

Starting with hot broth, add 1 diced onion, 1 diced clove of garlic (or some jarred stuff), 1 diced tomato, 3 pounds of potatoes (skinned) diced, and whatever other vegetable or root you have that you need to use up.  Let boil for about an hour and then add spices.  If you taste the soup and it needs something and you know what that is, add it.  If not, follow below:

- If you can't tast ANYTHING, it needs Salt.  Add a little at a time until it tastes good.
- If it tastes good but needs "something", try adding pepper and oregano, rosemary, tyme, basil, etc.  Be careful how much pepper you use but don't worry about using too much oregano, basil, or tyme.  Anything under 1/4 cup should still be delicious (assuming you like the spice you're using).

For those who are limited on time, use chicken broth and chopped up chicken, rather than boiling the chicken and draining.  Even canned chicken can be used...

Finally, any ingredient in this recipe is optional except for broth.  You can usually save an undesirable chicken soup by adding more water and spices.