How can I keep parsley from going mushy in a day? I never need to use the
whole bunch.

Put the stem ends in a container, such as a yogurt cup, with about 1 inch of
water. Put a plastic bag or baggie upside down over the leaves. Don't seal
it; just use it to keep the humidity in. It should keep for about a week in
the refrigerator, longer if you change the water.
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My mother always beat her egg yolks with a pinch of salt to make them look
more yellow. Why does that trick work?

I had to check with the experts at the University of Florida for this one.
They say it's because the salt changes the shape of the proteins, so that
the yellow does not break down and fade so fast. Isn't it great what mothers
did without knowing why!
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To freeze asparagus, do I have to boil it first? How long?

It will definitely taste better if you blanch if first. For small stalks,
dip them in boiling water for 2 minutes, medium for 3 and large for 4. Then
chill them in ice water, drain, pack and freeze.
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What will happen if I substitute old-fashioned oatmeal for quick oatmeal in
a bar cookie recipe? What about oat flour? Can I use oatmeal for that?

The old-fashioned oatmeal will make a chewier, coarser dough, but otherwise
it should be the same as quick. You cannot substitute oatmeal directly in a
recipe that calls for oat flour, but you can make oat flour by zipping
oatmeal in a blender or food processor until it is finely ground. Just make
as much as you need at one time so that it does not go stale.
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Can I freeze chopped green onions?

Yes, but they are likely to be tough and taste stronger when you thaw them.
They'll work for casseroles but not salads. If you freeze them in water,
either in a bag or in ice cube trays, the flavor will stay nice longer.
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How much difference is there between great Northern and navy beans?

They are different plants, but they cook just about the same, and the
differences in nutritional value are too small to be significant. You can
substitute one for the other.
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Is Neufchatel cheese the same as cream cheese?

Not quite. Neufchatel is a French cheese; cream cheese is the American
version of it. Usually Neufchatel is lower-calorie than cream, but it works
well in recipes calling for cream cheese.