Salt (Na Cl) Uses and Tips

Fun Stuff February 26, 2026 Leave a comment

Salt, we take it for granted, did you know that the word salad literally means “salted”, and comes from the ancient Roman practice of salting leaf vegetables. In Africa, salt was used as currency south of the Sahara, and slabs of rock salt were used as coins in Abyssinia. Moorish merchants in the 6th century traded salt for gold, weight for weight. We know salt melts ice in winter, we know salt seasons food, we know salt causes rust on metal, but did you know there is a way to use salt to remove rust.  Salt is awesome, salt – a mineral substance composed primarily of sodium chloride (Na Cl).

Check out these other great uses for salt in the home.

  • Test egg freshness: Put two teaspoons of salt in a cup of water and place an egg in it. A fresh egg will sink; an older egg will float. Because the air cell in an egg increase as it ages, an older egg is more buoyant. This doesn’t mean a floating egg is rotten, just more mature. Crack the egg into a bowl and examine it for any funky odor or appearance — if it’s rotten, your nose will tell you. (Bonus fact: if you have hard-boiled eggs that are difficult to peel, that means they are fresh!)
  • Set poached eggs: Because salt increases the temperature of boiling water, it helps to set the whites more quickly when eggs are dropped into the water for poaching.
  • Prevent fruits from browning: Most of us use lemon or vinegar to stop peeled apples and pears from browning, but you can also drop them in lightly salted water to help them keep their color.
  • Shell nuts more easily: Soak pecans and walnuts in salt water for several hours before shelling to make it easier to remove the meat.
  • Prevent cake icing crystals: A little salt added to cake icing prevents it from sugaring.
  • Remove odors from hands: Rubbing hands on anything made of stainless steel (it really works), but you can also rub your fingers with a salt and vinegar combo.
  • Reach high peaks: Add a tiny pinch of salt when beating egg whites or whipping cream for quicker, higher peaks.
  • Extend cheese life: Prevent mold on cheese by wrapping it in a cloth moistened with saltwater before refrigerating.
  • Clean teeth: Use one-part fine salt to two parts baking soda — dip your toothbrush in the mix and brush as usual. You can also use the same mix dissolved in water for orthodontic appliances.
  • Ease mouth sores: For cankers, abscesses, and other mouth sores, rinse your mouth with a weak solution of warm saltwater several times a day.
  • Relieve bee-sting pain: Ouch? Immediately dampen area and pack on a small pile of salt to reduce pain and swelling.
  • Treat mosquito bites: A saltwater soak can do wonders for that special mosquito bite itch a poultice of salt mixed with olive oil can help, too.
  • Treat poison ivy: Same method as for treating mosquito bites. (Salt doesn’t seem to distinguish between itches.)
  • Ease throat pain: Mix salt and warm water, gargle to relieve a sore throat.
  • Extinguish grease fires: Keep a box of salt near your stove and oven, and if a grease fire flares up, douse the flames with salt. (Never use water on grease fires; it will splatter the burning grease.) When salt is applied to fire, it acts like a heat sink and dissipates the heat from the fire — it also forms an oxygen-excluding crust to smother the fire.
  • Drip-proof candles: If you soak new candles in a strong salt solution for a few hours, then dry them well, they will not drip as much when you burn them.
  • Keep cut flowers fresh: A dash of salt added to the water in a flower vase will keep cut flowers fresh longer. (You can also try an aspirin or a dash of sugar for the same effect.)
  • Make play dough: Use 1 cup flour, 1/2 cup salt, 1 cup water, 2 tablespoons oil, and 2 tablespoons cream of tartar. Stir together flour, cream of tartar, salt, and oil, and slowly add water. Cook over medium heat stirring frequently until dough becomes stiff. Spread onto wax paper and let cool. Knead the dough with your hands until it reaches a good dough consistency.
  • Kill poison ivy:  Mix three pounds of salt with a gallon of soapy water (use a gentle dish soap) and apply to leaves and stems with a sprayer, avoiding any plant life that you want to keep.
  • Salt works as an effective yet gentle scouring agent: Salt also serves as a catalyst for other ingredients, such as vinegar, to boost cleaning and deodorizing action. For a basic soft scrub, make a paste with lots of salt, baking soda and dish soap and use on appliances, enamel, porcelain, etc.
  • Remove water rings: Gently rub a thin paste of salt and vegetable oil on the white marks caused by beverage glasses and hot dishes on wooden tables.
  • Clean brass or copper: Mix equal parts of salt, flour, and vinegar to make a paste, and rub the paste on the metal. After letting it sit for an hour, clean with a soft cloth or brush and buff with dry cloth.
  • Clean a glass coffee pot: Every diner waitress’ favorite tip: add salt and ice cubes to a coffee pot, swirl around vigorously, and rinse. The salt scours the bottom, and the ice helps to agitate it more for a better scrub.
  • Remove blood stains: Soak the stained cloth in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen, or other natural fibers that can take high heat.)
  • Stained Coffee and Teacups: Pour half a teaspoon of salt into a stained coffee cup or teacup, scrub with a dry paper towel, then rinse. The alkaline in the salt gets rid of stains like magic.
  • Rust: make a paste of six tablespoons salt and two tablespoons lemon or lime juice on a dry cloth to wipe away rust from almost anything. Use on bicycles, outdoor furniture, and tools. Rinse and dry thoroughly.
  • Wine stains: Blot the area with a dry cloth, then pour on a heaping mound of salt – it’ll help lift the stain off the fabric. Let it sit for 30 minutes, then blot clean with cold water and wash.
  • Stinky kitchen drains: add a heaping tablespoon of salt to a quart of boiling water, then pour it down the drain to clear away odor-causing grease and bits of food.
  • Clean a cast iron skillet: Add a splash of water and a teaspoon of kosher salt to a cast-iron skillet then use a paper towel to wipe off food without causing the pan to lose its seasoning.

Oven Baked Citrus Salmon

Appetizers, Dinner Ideas February 23, 2026 Leave a comment

Citrus-Glazed Salmon is a tender, flavorful dish featuring salmon fillets coated with a sweet and tangy citrus glaze, ideal for quick weeknight dinners or sophisticated meals, combining elegance with simplicity. Rich in omega-3 fatty acids, salmon promotes health, while citrus enhances the taste with a fresh, tangy note. It is straightforward to prepare, making it an ideal choice for those seeking a healthy, gourmet option at home.

.Ingredients

  • Zest and ¼ cup of juice from 2 oranges
  • 1/4 cup of brown sugar (can substitute with orange marmalade, or honey)
  • ½ cup fresh parsley, chopped fine
  • 2 tablespoons pressed garlic
  • Juice of 1 lime
  • 1 teaspoon Korean Red Pepper Powder
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 6 (6-ounce) boneless salmon steaks, or one full Salmon Filet

Process

  1. Preheat oven to 425°F.
  2. Spray a roasting pan or baking dish (9 x 13 inches) with cooking spray and arrange salmon in the prepared pan.
  3. In a bowl, combine orange zest, brown sugar, chopped parsley, garlic, pepper flakes, lime juice and salt and pepper.
  1. Liberally brush each fillet with olive oil. Then brush on citrus-brown sugar mixture.
  2. Let stand for 10 minutes.
  3. Pour ¼ cup orange juice over the top of fish and bake for 10 – 15 minutes or until internal temperature of the salmon reaches 145°F. (63°C).

Salmon should be tender and flaky when finished

Amish Pickled Beet Eggs

Dinner Ideas February 19, 2026 Leave a comment

Traditional Amish pickled beets and eggs are a simple and tasty way to enjoy Pennsylvania Dutch heritage. This recipe uses basic ingredients to create a colorful and flavorful dish that can last for weeks. Whether you’re hosting a family gathering or trying an authentic Amish recipe, these pickled beets and eggs offer a good mix of sweet, sour, and savory flavors. They have been a favorite for many generations. The 48-hour waiting period might require patience, but the first bite of these colorful, well-flavored eggs shows that some traditions are worth keeping. Make a batch today and see why this simple dish has been popular in Pennsylvania Dutch cooking for over 200 years.

Ingredients

  • 8 eggs
  • 2 15-ounce cans of whole pickled beets, juice reserved.
  • 1 cup reserved beet juice
  • 1 medium red onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¾ cup apple cider vinegar
  • 12 whole cloves
  • 2 Bay leaves
  • ½ teaspoon kosher salt
  • 1 pinch of ground black pepper

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. Drain hot water and submerge eggs in cold tap water. When cool enough to handle remove the shells. Do not refrigerate, shells are easier to peel when warm.
  3. Slice beets in ¼ inch slices. Do not discard juice from can or jar.
  4. Place eggs, beets, and onion in layers in a 1-quart glass jar.
  5. In a large pot, combine the 1 cup of reserved beet juice, vinegar, sugar, cloves. Bay leaves, salt and pepper.  Bring to a boil, reduce heat and simmer for 5 minutes.
  6. Pour the hot brine over the eggs, beets and onion to fill the jar up to 1/4-inch headspace.
  7. Let sit for 30 minutes before adding the lid.
  8. Secure the lid and place in the refrigerator for 48 hours before eating.   

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Barley, Leek, Mushroom and Rosemary Gratin

Dinner Ideas, Side, Vegetables February 14, 2026 Leave a comment

This rustic dish combines grains, vegetables, and herbs for a nutritious meal. Barley offers a nutty, chewy texture and is versatile beyond soups. I found a recipe to serve with pork roast. Mushrooms are optional, but fresh rosemary is essential. Using butter enhances the flavor, and fresh herbs provide the best taste. The dish is filling and healthy enough to be a standalone lunch. You can customize it by adding vegetables like spinach. Overall, it’s a simple, tasty, and adaptable meal that promotes healthy eating and enjoyment.

Ingredients

  • 2 cups of canned reduced sodium vegetable broth
  • 2/3 cup of medium pearl barley, rinsed in cold water
  • 3 leeks (white and light green part only)
  • 1/2 pounds of button mushrooms sliced
  • 1 – 2 tablespoons of fresh rosemary leaves, chopped
  • 2 cloves of garlic, minced or grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup of freshly grated Swiss, or Apple smoked Gruyere cheese

Process

  1. Bring vegetable broth to a boil, add rinsed barley cover and cook barley in vegetable broth until tender about 25 minutes. Do not drain.
  2. Preheat oven to 375° F – spray a 2-quart baking dish with cooking spray.
  3. Clean and slice mushrooms. I wipe mushrooms off with a paper towel. I do not “wash” mushrooms as they will retain the moisture and will not brown.
  4. Slice off root and dark green leaves of leeks, slice the remaining white part lengthwise. Run under cool water to remove sand between leaves.
  5. Slice leeks into thin slices.
  6. Remove rosemary leaves from stems by pulling downward with thumb and finger, chop fine.
  7. Heat butter in pan until melted, add mushrooms, cook until brown, remove from pan.
  8. Heat oil in same pan until hot, add leeks and cook on medium-high heat until limp, about 10 minutes, add rosemary and garlic, cook for about 1 minute more, add barley, mushrooms, salt and pepper.
  9. Stir in half cheese.
  10. Transfer barley mixture to baking dish
  11. Sprinkle with remaining cheese
  12. Bake for 15 minutes or until heated and bubbly

Cream Cheese Banana-Nut Bread

Bread, Breakfast, Dessert February 12, 2026 Leave a comment

There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.

Ingredients

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
  • 1 cup chopped toasted walnuts
  • 1 teaspoon vanilla extract

Process

  1. Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
  2. Mix butter and cream cheese with an electric mixer until smooth.
  3. Gradually add sugar and beat until the mixture is light and fluffy.
  4. Add eggs one at a time, beating until just blended after each addition.
  5. COMBINE flour and next three ingredients
  6. Gradually add to the butter mixture at low speed until blended.
  7. Add bananas, vanilla and nuts.
  8. Spoon batter into two greased and floured bread pans.
  9. Top with streusel topping.
  10. Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
  11. Cool pans on wire rack for 10 minutes before removing from pans.
  12. Cool completely before slicing.

STREUSEL TOPPING

Ingredients

  • ½ cup firmly packed brown sugar
  • ½ cup chopped toasted walnuts
  • 1 tablespoon melted butter
  • 1 tablespoon flour
  • 1/8 tsp ground cinnamon.

Process

  1. Mix all ingredients for streusel together in a bowl.
  2. Sprinkle over the batter before baking
  3. Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.

*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.

Campbells Best Stuffed Peppers

Dinner Ideas February 10, 2026 Leave a comment

This recipe for Campbells Stuffed Peppers is from their 1976 cookbook, Campbell’s 100 Best Recipes. It’s known for being very flavorful and is a dish I enjoy making often. I sometimes add diced mushrooms or tomatoes to enhance the flavor. You can also use different types of rice or substitute farro for variety. The recipe is versatile, but the key ingredients—condensed soup, Worcestershire sauce, and Swiss cheese—create a distinctive retro taste. These flavors blend well and give the dish its classic style, making it a favorite for those who appreciate nostalgic, hearty meals.

Pre-boiling peppers help them cook faster and become softer. It also reduces bitterness, especially in green peppers. After filling the peppers, they only need about 25 minutes in the oven instead of 45 minutes, which prevents the filling from drying out.

Ingredients

  • 4 medium green peppers
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can condensed tomato or tomato bisque soup
  • 1 cup cooked rice
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • Pepper
  • 2 slices mild Swiss cheese cut in strips

Process

  1. Preheat oven to 375° F.
  2. Remove tops and seeds from peppers
  3. Cook in boiling salted water for 5 minutes, drain.
  4. In a skillet, brown beef and cook onion until tender.
  5. Stir in 1 cup soup, rice, and seasonings.
  6. Spoon meat mixture into peppers and place in a casserole dish.
  7. Bake for 25 minutes.
  8. Top with remaining soup and cheese.
  9. Bake for 5 minutes longer. Serve.

Toasted Almond & Swiss Party Spread

Appetizers February 6, 2026 Leave a comment

This appetizer from the 1980s is made with toasted almonds to enhance the Swiss cheese flavor. It is usually served with crackers, toasted bread cut-outs, or fresh vegetables. Retro appetizers often use traditional ingredients in recipes that are still enjoyed today. They are perfect for themed parties or gatherings that want a nostalgic feeling. These appetizers combine history, good taste, and social fun, making them popular for celebrations that appreciate the past but are also modern.

Ingredients

  • 1 8oz package cream cheese
  • 1-1/2 cup shredded Swiss cheese
  • 1/3 cup Miracle Whip salad dressing, or mayonnaise
  • 3 thinly sliced scallions
  • 1/8 teaspoon ground nutmeg (fresh if possible)
  • ½ teaspoon pepper
  • 1/3 cup sliced almonds, toasted (see how to toast below)

Process

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the cream cheese, Miracle Whip or mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
  3. Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Remove from oven, sprinkle remaining almonds on top and serve.
  4. Serve warm with crackers, toasted rye bread slices or vegetables to scoop the dip.

To Toast Almonds

  1. Preheat the oven to 350°F (175°C).
  2. Spread the almonds in a single layer on a large baking sheet.
  3. Bake the almonds for 11 to 12 minutes for whole almonds, or about 8 minutes for sliced or slivered almonds. 
  4. Stir the almonds halfway through to ensure even toasting. Keep a close eye on them, as they can burn quickly.
  5. Once they are brown and fragrant, remove from the oven and let them cool completely on the baking sheet.

Layered Salsa Dip

Appetizers February 4, 2026 Leave a comment

Some recipes are timeless, especially when it comes to party snacks. One popular choice is the Easy Layered Salsa Dip, a guaranteed crowd-pleaser. This dip was very popular in the 1980s and combines cream cheese, Picante Chunky Sauce, and toppings like cheese, lettuce, onions, tomatoes, chili peppers, and black olives. It has been a staple at family gatherings since the ’80s and is the kind of dip that makes people hover around the kitchen island until it’s gone. Get ready to watch it disappear!

Ingredients

  • 1 jar of Picante Chunky Sauce
  • 1 (8-oz) cream cheese
  • 1 (4-oz) can chopped mild chunky Chile peppers (no seeds)
  • 1 8-oz bag shredded Iceberg lettuce
  • 1-1/2 cup chopped fresh tomatoes or sliced cherry tomatoes
  • 1 can of sliced black olives
  • 2 cups of fancy shredded cheddar or mozzarella cheese

Process

  1. Mix Picante sauce, cream cheese, and can of mild Chile peppers until pink. Don’t overmix, it’s okay to have some white streaks of cream cheese.
  2. Spread in a shallow pie dish or quiche dish.
  3. Top the cream cheese mixture with a layer of shredded lettuce, chopped tomatoes, black olives and top with finely shredded cheddar or mozzarella cheese.

The serving options are many. Tortilla chips are traditional, but I also like to offer bell pepper strips and cucumber slices for a lighter snack. No matter how you prepare it, after over 40 years in my family, it is always the first to go at family gatherings

Homemade Gnocchi with Brown Butter Sage Sauce

Dinner Ideas February 3, 2026 Leave a comment

Gnocchi pronounced NYOW-kee are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs. Homemade gnocchi are soft and pillowy inside and are far superior to store bought dried gnocchi. Give homemade a try and serve with your favorite sauce.

Recipe for Brown Butter Sage sauce is below, this can be made in advance.

Ingredients

  • 1-3/4 to 2 pounds of potatoes, (about 5 medium). Do not peel potatoes. Use starchy potatoes, such as russets or Yukon Gold
  • ½ cup freshly grated Parmesan cheese
  • 1-1/2 teaspoons of salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon of ground nutmeg (fresh if possible)
  • 1 large egg yolk, beat with a fork (save white for another recipe)
  • 1 cup (or more) all-purpose flour
  • 2 tablespoons of butter for sautéing

Process

  1. Cover potatoes with at least 1″ of salted water and boil potatoes whole for about 20 – 25 minutes or longer. Potatoes should be fork tender. Transfer to a large bowl. Cool slightly about 10 minutes.
  2. When cool enough to handle, peel potatoes and cut into chunks.
  3. Mash potatoes until smooth.
  4. Mix in Parmesan cheese, salt, pepper, and nutmeg.
  5. Add egg yolk and mix until it is blended.
  6. Gradually mix in 1 cup of flour. Knead for about 2 minutes until blended and smooth adding more flour by tablespoons if very moist.
  7. Line a rimmed baking sheet with parchment.
  8. Set a large pot of salted water on stove to boil.
  9. Divide dough into 4 equal pieces.  Roll 1 piece on lightly floured surface into a 24-inch-long rope.
  10. Cut ropes into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard) to create the traditional ridges. Sprinkle with a little bit of flour and toss, so they don’t stick together. Repeat with remaining dough. Let the gnocchi rest for 20 minutes before boiling. 
  11. Melt two tablespoons of butter in a large skillet. Set aside until gnocchi are ready to be sautéed.
  12. Spoon cut gnocchi in the large pot of boiling salted water until they float to the surface and cook for 1 minute longer.
  13. With a slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until they begin to brown, stirring occasionally for about 5 minutes.
  14. Cover with your favorite sauce and serve.

Sage Brown Butter Sauce

Ingredients

  • ½ cup of butter
  • 1/3 cup thinly sliced fresh sage leaves, see Tip below
  • 1-1/2 teaspoon finely grated lemon peel

Process

  1. Cook butter in a medium skillet over medium-low heat until butter begins to brown. About 4 minutes (do not walk away, this happens fast). Using a spatula, move butter so it browns evenly, should be golden brown. Do not burn the butter.
  2. Add sage leaves and lemon peel. Remove from heat.
  3. Season with salt and pepper. Set sauce aside until ready to use.

Tip

  1. Remove the stems by cutting away the leaves from the stem.
  2. Stack the leaves with the largest leaf at the bottom and the smallest at the top. Aligning the stems.
  3. Roll the leaves tightly to create a cylinder.
  4. Use a sharp knife to slice the rolled leaves into thin ribbons, ensuring even thickness for uniformity. Use immediately.