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Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Lancashire Cheese Scones

	Category	Baking Recipes
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Ingredients And Procedures

1 1/2 c Self-rising flour (soft

-wheat preferred) Heavy pinch salt Heavy pinch cayenne pepper, -or two pinches -- if = 3 tb Butter

2/3 c Shredded cheshire cheese or

-double Gloucester cheese (or sharp -cheddar cheese -- in = 1 Egg; lightly beaten

1/4 c Milk

1 Egg white; for glazing

Recipe by: Homemade Good News (Vol 16 No 4) Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Pla= ce flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t= o blend. Cut butter into the mixture with a pastry blender or two knives un= til mixture resembles very coarse bread crumbs. Add the cheese and toss to mi= x. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface a= nd pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C= ut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes = or until golden. YIELD: 8 servings -----

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<h1>Lancashire Cheese Scones</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Self-rising flour (soft <P>-wheat preferred) Heavy pinch salt Heavy pinch cayenne pepper, -or two pinches -- if = 3 tb Butter <P>2/3 c Shredded cheshire cheese or <P>-double Gloucester cheese (or sharp -cheddar cheese -- in = 1 Egg; lightly beaten <P>1/4 c Milk <P>1 Egg white; for glazing <P>Recipe by: Homemade Good News (Vol 16 No 4) Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Pla= ce flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t= o blend. Cut butter into the mixture with a pastry blender or two knives un= til mixture resembles very coarse bread crumbs. Add the cheese and toss to mi= x. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface a= nd pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C= ut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes = or until golden. YIELD: 8 servings ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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