If you spent time in the kitchen while your mother or grandmother was cooking, you probably picked up some cooking strategies that make the process easier and more likely to turn out well.

On the chance that your mother did not do much cooking or you were elsewhere when she did, here are some cooking tips gathered at a recent conference of nutrition managers who work for Cornell Cooperative Extension in counties across New York state:

• Dip a measuring spoon in hot water before measuring shortening or margarine

• Put a wet paper towel under a cutting board to keep it from slipping

• Use instant potatoes to thicken soups and stews

• Use unflavored dental floss to slice soft foods, such as cakes and rolled dough

• Do not overstir batter for tender biscuits, muffins and quick breads

• Marinate meat in a plastic bag in the refrigerator to make cleanup easy

• Pierce potatoes and hard-shelled squash with a fork before microwaving

• To absorb the fat from meat drippings, float a lettuce leaf on top and discard

• Coat a cutting knife with cooking spray before chopping dried fruit

• To prevent tears, put onion in the freezer briefly before cutting

• To keep knives sharp, wash and dry them immediately after use

• To determine whether eggs are fresh, place them in water; fresh eggs sink to the bottom and eggs that are not fresh float

• To separate an egg, break it into a funnel or slotted spoon held over a bowl; egg white will run through and the yolks will stay in the funnel or spoon

• For hard boiled eggs that are easier to peel, rinse in cold water immediately after cooking

• Dip tomatoes into boiling water for 15 seconds for easy peeling

• To get the most juice out of a lemon, roll it on the counter, using the palm of your hand before squeezing it

• To cut fresh herbs, snip small bunches with kitchen scissors

• Substitute 1 teaspoon of dried herbs for 1 tablespoon of fresh herbs in a recipe

• Pour a teaspoon of oil into water when cooking pasta to keep it from boiling over or sticking.

• Microwave garlic cloves for 15 seconds to peel easily

• Microwave hardened brown sugar to soften it

• 8 ounces of uncooked pasta makes 4 cups of cooked pasta.

• Add vinegar to water to keep cauliflower white and reduce cabbagy odor when cooking.

• If you make a mistake when cooking, make the best of it (for example, if meat is browned too much, coat with spices and call it Cajun)

Mother's Day suggestion: The best gift you can give your mother is to take good care of yourself.

Eat more fruits and vegetables, eat smaller portions of everything else, cut down on fat and be physically active.

If you smoke, commit to quit.

Indulge your mother this weekend by serving her a berry and pineapple trifle.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga County

Berry and Pineapple Trifle

Makes 12 servings

4 serving package of instant vanilla pudding mix

2 cups low fat milk

8 ounces fat-free sour cream

12 ounces reduced fat or fat-free nondairy whipped topping, thawed

12 ounces frozen strawberries, raspberries or mixed berries, thawed and drained

1 20-ounce can crushed pineapple, drained

9-inch angel food cake, cut into 1-inch cubes

Combine pudding mix and milk in medium bowl and beat or whisk until thickened.

Set aside 1 cup of whipped topping. Gently fold remaining whipped topping and sour cream into prepared pudding. In another bowl, mix berries and pineapple together.

In 3-quart tall-sided clear glass serving dish or bowl, layer 1/3 of cake cubes, 1/3 of fruit and 1/3 of pudding mixture. Repeat layers until all ingredients are used, ending with pudding mixture.

Top with reserved whipped topping. Refrigerate at least four hours before serving.