General tips

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.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Lobster Bisque Elegante

	Category	Chicken Recipes
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Ingredients And Procedures

4 Frozen rock lobster tails,

-weighing abt 8 ounces ea 3 c -- Water

1 tb Chicken seasoned stock base

1 tb Onion flakes

6 Coriander seeds

1 Bay leaf

1 tb Vegetable flakes

3 Peppercorns

5 tb Butter

5 tb Flour

1 t Bon Appetit seasoning

1 t Salt

3 c Milk

1 c Cream, light

Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each 1 quart of water. Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail) Remove meat from lobster shells and dice. Set aside. Crush shells and put in saucepan. Add the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns. Simmer 30 minutes; strain. Melt butter; stir in flour, bon appetit and salt. Cook until bubbly. Remove from heat and add milk. Simmer over low heat, stirring constantly, until thickened. Stir in lobster stock, lobster meat and cream. Do not allow it to boil. Serve piping hot. Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens Fidonet HOME_COOKING echo

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<h1>Lobster Bisque Elegante</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 Frozen rock lobster tails, <P>-weighing abt 8 ounces ea 3 c -- Water <P>1 tb Chicken seasoned stock base <P>1 tb Onion flakes <P>6 Coriander seeds <P>1 Bay leaf <P>1 tb Vegetable flakes <P>3 Peppercorns <P>5 tb Butter <P>5 tb Flour <P>1 t Bon Appetit seasoning <P>1 t Salt <P>3 c Milk <P>1 c Cream, light <P><P>Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each 1 quart of water. Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail) Remove meat from lobster shells and dice. Set aside. Crush shells and put in saucepan. Add the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns. Simmer 30 minutes; strain. Melt butter; stir in flour, bon appetit and salt. Cook until bubbly. Remove from heat and add milk. Simmer over low heat, stirring constantly, until thickened. Stir in lobster stock, lobster meat and cream. Do not allow it to boil. Serve piping hot. Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens Fidonet HOME_COOKING echo <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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