Betty, set, go! Find your inner Ms. Crocker with these LSR-inspired cooking hints and tips. Whether you are a novice or expert our tricks and recipes are sure to be a tasty affair!

Tips & Tricks:
Bacon: Dip bacon in cool water before frying to prevent it from curling.
Bread/ Rolls: When warming, place a small cup of water in the corner of the microwave to soften the bread.

Cottage Cheese: Cottage Cheese will keep longer if stored upside-down in the refrigerator as it slows the oxidation process.

Eggs: To check the freshness of an egg, place it in water. If it sinks, the egg is fresh. If it floats, the egg is spoiled.

Honey: To prevent honey from sticking to the spoon, spay nonstick cooking spray on the spoon first, you can also rub butter or margarine on the spoon for the same effect.

Tomatoes: Make tomatoes easier to peel by microwaving for 10-15 seconds at high power. Let stand for 5 minutes before peeling.

Tomatoes: To speed the ripening of tomatoes, place them in a plastic bag with a few apples. The apples release a juice that hastens tomato ripening.

Salt: When you’ve accidently used too much salt in your recipe; add a peeled potato to absorb some of the salt. This will de-salt your dish.

Wine: Instead of throwing away left over wine, make it into ice cubes for later use in marinades, casseroles and sauces.

We added our favorite recipes just for the halibut! Enjoy!

Hot Potato Casserole
Ingredients
2 cups heavy whipping cream
1 cup of chicken broth
1 ½ teaspoons ground white pepper
3 large potatoes peeled and sliced ¼ inch thick
3 cups shredded Parmesan cheese, divided
3 medium turnips peeled and sliced ¼ inch thick
2 large sweet potatoes peeled and sliced ¼ inch thick

Directions
Preheat the oven to 350°. In a small bowl whisk cream, chicken broth and white pepper; set aside. Lightly grease a 3 quart baking dish and create a layer of potatoes on the bottom. Sprinkle 2/3 cup of cheese on top of this layer. Pour 1 cup cream mixture on top of the cheese. Repeat this process again with the turnips, 2/3 cup cheese and 1 cup cream mixture. Repeat process again with the sweet potatoes, 2/3 cup cheese and 1 cup cream mixture. Cover with foil and bake for 1 hour and 50 minutes or until potatoes are tender.

Remove foil and sprinkle remaining 1 cup of Parmesan and bake for an additional 10 minutes or until cheese is melted. Garnish with fresh oregano, if desired.

Choke Popeye Dip
Ingredients
2 cups (8 oz) shredded part-skimmed mozzarella cheese, divided
½ cup fat free sour cream
¼ cup (1oz) grated fresh Parmesan cheese, divided
¼ teaspoon black pepper
3 garlic cloves crushed
1 can (14 oz) artichoke hearts, drained and chopped
1 block (8 oz) 1/3 less cream cheese, softened
1 block (8 oz) fat free cream cheese, softened
½ (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
1 (9.5 oz) package backed tortilla chips

Directions
Preheat oven to 350°. Combine 1 ½ cups of mozzarella cheese, sour cream, 2 tablespoons Parmesan cheese and next six ingredients in a large bowl. Stir until blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella cheese and 2 tablespoons of Parmesan cheese. Bake for 30 minutes or until cheese is bubbly and golden brown. Serve with tortilla chips.

Smother George Clooney in Chocolate Éclair Cake
Ingredients
1 box of graham crackers
1 tub of cool whip
1 large box of instant vanilla pudding
1 tub of chocolate frosting (I usually get Betty Crocker fudge frosting)

Directions
To prepare the cream filling, mix the instant pudding with milk and set aside. Fold pudding with cool whip and let stand for a few minutes. Next grease the bottom of 13 x 9 pan with butter. Place one layer of graham crackers down in the pan and spread half of the cream mixture onto the graham crackers. Repeat by layering another layer of graham crackers over and spread rest of cream on top. Lastly, repeat by layering more graham crackers on top then spread chocolate frosting on top of last layer of graham crackers. Let stand in fridge for 2 hours before serving.