General kitchen advice

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

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

Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the popular atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it claims to allow weight reduction whilst still eating many foods that are not normally available to dieters, such as bacon and egg and cheese.
On the atkins diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Hungarian Nut Crescents

	Category	Cookie Recipes
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Ingredients And Procedures

-----------------------------------DOUGH----------------------------------- 1 c Butter

1 c Shortening

6 1/4 c Flour

2 tb Yeast

1 pt Sour cream

3 Egg yolks

1 pn Salt

----------------------------------FILLING---------------------------------- 1/2 lb Ground walnuts

1 1/4 c Sugar

1/4 ts Cinnamon

1 ts Vanilla

3 Egg whites, stiffly beaten

----------------------------------EGG WASH---------------------------------- 1 Egg yolk

Few drops water Extra sugar* * for the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough chill overnight to make it easy to work with. Editor's Note: You may want to cut recipe in half for a smaller yield. In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350?. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350? for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer

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<h1>Hungarian Nut Crescents</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------DOUGH----------------------------------- 1 c Butter <P>1 c Shortening <P>6 1/4 c Flour <P>2 tb Yeast <P>1 pt Sour cream <P>3 Egg yolks <P>1 pn Salt <P>----------------------------------FILLING---------------------------------- 1/2 lb Ground walnuts <P>1 1/4 c Sugar <P>1/4 ts Cinnamon <P>1 ts Vanilla <P>3 Egg whites, stiffly beaten <P>----------------------------------EGG WASH---------------------------------- 1 Egg yolk <P>Few drops water Extra sugar* * for the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough chill overnight to make it easy to work with. Editor's Note: You may want to cut recipe in half for a smaller yield. In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350?. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350? for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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