General cooking tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Chicken Divan Casserole

	Category	Casserole Recipes
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Ingredients And Procedures

1 1/2 lb Chicken breast halves,

Skinned 6 c Water

1 Bouquet Garni*

20 oz Frozen broccoli spears

2 tb Corn oil margerine

1/4 c (+ 1 Tb) All purpose flour

1/2 c Evaporated skim milk

3 tb Cooking sherry

1/2 ts Salt

1/8 ts White pepper

1/4 c Grated parmesan cheese,

Divided 1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs

fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside. 2. Cook broccoli according the package directions. Drain well. Arrange

broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper. 3. Pour half of sauce over broccoli and top with chicken slices. Add

2 tablespoons cheese to remaining sauce in skillet; stir until well

blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown. Nutritional Analysis: (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~--

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<h1>Chicken Divan Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Chicken breast halves, <P>Skinned 6 c Water <P>1 Bouquet Garni* <P>20 oz Frozen broccoli spears <P>2 tb Corn oil margerine <P>1/4 c (+ 1 Tb) All purpose flour <P>1/2 c Evaporated skim milk <P>3 tb Cooking sherry <P>1/2 ts Salt <P>1/8 ts White pepper <P>1/4 c Grated parmesan cheese, <P>Divided 1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs <P>fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside. 2. Cook broccoli according the package directions. Drain well. Arrange <P>broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper. 3. Pour half of sauce over broccoli and top with chicken slices. Add <P>2 tablespoons cheese to remaining sauce in skillet; stir until well <P>blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown. Nutritional Analysis: (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~-- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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