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Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily created by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, nevertheless some people believe that they lose body weight by following the zone diet.
The main scientific theory behind the Zone Diet is that if you limit the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which puts one's body in a balanced state which is far more healthy than other diets, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is much more efficient and, as a result, does not build up layers of fat.
The main procedure of the system is to monitor and control the exact ratio of carbs to proteins, and to ensure you get increased levels of Omega 3 fish oils.

Chocolate Indulgence

	Category	Chocolate Recipes
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Ingredients And Procedures

Jim Vorheis 16 oz Semisweet chocolate

3/4 c Butter

3/4 c Powdered sugar

1 tb All-purpose flour

4 lg Egg yolks

1 1/2 ts Vanilla

4 lg Egg whites, room temperature

1 c Sour cream

In large saucepan, melt chocolate and butter together, then gradually add sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at a time, mixing well after each. Stir in vanilla. Beat egg whites until stiff peaks form and fold into chocolate mixture. Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup sour cream to reserved 1 cup batter and spread evenly over top of mixture in pan. Bake at 375 F for 25 minutes. The center will not look done or set. Cool completely, cover and refrigerate for 4-6 hours. Cut into 1 1/2 inch squares with a hot knife. Individual pieces can be wrapped and frozen. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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<h1>Chocolate Indulgence</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Jim Vorheis 16 oz Semisweet chocolate <P>3/4 c Butter <P>3/4 c Powdered sugar <P>1 tb All-purpose flour <P>4 lg Egg yolks <P>1 1/2 ts Vanilla <P>4 lg Egg whites, room temperature <P>1 c Sour cream <P>In large saucepan, melt chocolate and butter together, then gradually add sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at a time, mixing well after each. Stir in vanilla. Beat egg whites until stiff peaks form and fold into chocolate mixture. Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup sour cream to reserved 1 cup batter and spread evenly over top of mixture in pan. Bake at 375 F for 25 minutes. The center will not look done or set. Cool completely, cover and refrigerate for 4-6 hours. Cut into 1 1/2 inch squares with a hot knife. Individual pieces can be wrapped and frozen. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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