Start-Rite Dish Rack Tip

12 Items That Should Not Go in a Dishwasher

      The forceful action, hot water and alkaline detergent in a dishwasher can be harmful to some items. Here are the ones to be considered with caution:

1. Hand-painted or antique china should not be washed in the dishwasher. Color may be removed by the high water temperature and alkaline solution in the dishwasher.
2. Plastics Many plastics are dishwasher safe and remain more stainfree than when hand washed. There are other types of plastics that are heat-sensitive and may melt and warp. Check care instructions on the plastic item. If in doubt, try one. Some may be labeled "top rack only" to keep them away from the heating element at the bottom of the tub. When the dry cycle is not used, they can usually be dishwasher washed if they are heavy enough to withstand the washing action without moving around in the tub.
3. Decorated glasses Metal trim and colorful enamel decorations on glassware will often fade in time when washed in a dishwasher.
4. Delicate crystal Some very fine crystal can break either from sudden exposure to very hot water or from being bumped or toppled.
5. Hollow-handled knives Older flatware may have glued handles which could be loosened by the heat.
6. Wooden items, including knife handles, will lose their finish, dry out, crack and warp.
7. Aluminum utensils Aluminum, with a colored or metallic copper or gold look usually on the lids of pans and molds, has a thin anodized coat that is not dishwasher safe. The harder gray or charcoal-colored anodic finish applied inside and out to some of the professional type cookware can also be permanently damaged. Plain aluminum will darken when exposed to water, some foods, detergents, and alkaline cleaners such as ammonia or a heated solution of baking soda and water. The degree of discoloration depends partly on the length of contact and metal (some alloys are more resistant). Aluminum can be washed in the dishwasher if the discoloration or the necessity of additional cleaning with steel wool or an acid cleaner is not objectionable (see Hand Dishwashing Problems and Solutions).
8. Milk glass Heat may cause yellowing.
9. Cast iron Do not wash in a dishwasher _ all the seasoning will be removed and rusting will occur.
10. Cutlery It is safer to wash kitchen knives by hand since the handles may not be dishwasher safe, and blades can be a hazard in the loading or unloading.
11. Dirilyte (TM) Gold color will be removed.
12. Pewter Will stain, discolor and pit.

Free Soup & Stew Recipes

Chilled Carrot Soup with Mace

      Make this soup when garden-fresh carrots are available. The sweetness of the soup is heightened by mace, which draws out and concentrates the sugar in the carrots. The soup can be served hot or chilled. Serves 6.

1 1/2 pounds carrots, sliced
large onion, sliced
1 small baking potato, peeled and sliced
1 pound Italian plum tomatoes, peeled and chopped
6 scallions, green and white parts, sliced
1/4 teaspoon ground red pepper
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon kosher salt
3 cups skim milk or water
2 cups lowfat (2%) milk
1/4 cup sliced almonds, toasted
2 tablespoons minced basil or cilantro

1. Combine the carrots, onion, potato, tomatoes, scallions, ground red pepper, mace, ginger, salt, and skim milk in a large pot and bring to a boil. Lower the heat and simmer, covered, for 30 minutes, or until the carrots are soft. Transfer the soup in batches to a blender or a food processor and process in batches until smoothly pureed.

2. Return the soup to the pot and stir in the lowfat milk. Reheat the soup until very hot or cover and refrigerate until thoroughly chilled, at least 4 hours. (The soup keeps well, tightly covered, for up to 3 days in the refrigerator.)

3. To serve cold, taste and add salt if needed. To serve hot, reheat the soup, taste, and add salt if needed. Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.

Beef n' Potato Stew

      This is a popular recipe served in shelters and correctional facilities nationwide. Serves 6.

2 to 2 1/2 pounds very lean beefstew meat
2 tablespoons bacon drippings or shortening
2 large onions, diced
5 large potatoes, cut in eighths
4 or 5 large carrots, cut in 2-inch slices
Salt and pepper to taste
Garlic flakes or garlic salt (optional)
Diced celery (optional)
1 can condensed tomato soup

Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned. Add vegetables and seasonings. Add soup and a soup can of water. Simmer (at 250 degrees F.) for about 3 hours, or until meat and vegetables are tender. Add more water as needed.