Food tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

French Toast Sticks

	Category	Breakfast Recipes
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Ingredients And Procedures

**NO INGREDIENTS**

Someone was asking about making micro-wavable French Toast Sticks....I don't really have a recipe, but I have fiddled around and "invented" some that were rather good....Well, my PICKY children loved them, so that's the real test around here. What I did was make my regular old french toast egg mixture, adding a little flour to make it thicker. Then I cut thick slices of (day-old) bread ("texas toast") into strips, dipped in egg mixture, then rolled in graham-cracker crumbs (this was the big break-through i ngredient during my experimentation!) and cooked on lightly buttered skillet. To store, I "flash froze" them on cookie sheets, then into a ziploc bag.....they reheated great in the microwave. And, like I said, the kids loved them.... .and boy, are they cheaper than the store-bought ones! I have a recipe for cookies from cake mixes and they are wonderful. I believe that you can make them from any flavor. Most cake mixes call for 3 eggs, 1+ cups of water and oil. When making co! okies you only put in 2 eggs, NO water, and 1/2 cup of oil. It makes a cookie like consistent dough. My family loves them. I like to make Lemon and sprinkle powdered sugar on them. Last time I made them, I did freeze them for a few days, and they were great.

from the Frozen Assets List by frozen-assets@xc.org ("wlwallace@thegrid.net") on Aug 6, 1998.

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<h1>French Toast Sticks</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>**NO INGREDIENTS** <P>Someone was asking about making micro-wavable French Toast Sticks....I don't really have a recipe, but I have fiddled around and "invented" some that were rather good....Well, my PICKY children loved them, so that's the real test around here. What I did was make my regular old french toast egg mixture, adding a little flour to make it thicker. Then I cut thick slices of (day-old) bread ("texas toast") into strips, dipped in egg mixture, then rolled in graham-cracker crumbs (this was the big break-through i ngredient during my experimentation!) and cooked on lightly buttered skillet. To store, I "flash froze" them on cookie sheets, then into a ziploc bag.....they reheated great in the microwave. And, like I said, the kids loved them.... .and boy, are they cheaper than the store-bought ones! I have a recipe for cookies from cake mixes and they are wonderful. I believe that you can make them from any flavor. Most cake mixes call for 3 eggs, 1+ cups of water and oil. When making co! okies you only put in 2 eggs, NO water, and 1/2 cup of oil. It makes a cookie like consistent dough. My family loves them. I like to make Lemon and sprinkle powdered sugar on them. Last time I made them, I did freeze them for a few days, and they were great. <P>from the Frozen Assets List by frozen-assets@xc.org ("wlwallace@thegrid.net") on Aug 6, 1998. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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