General kitchen advice

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

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Oyster Corn Chowder No.3 Tdf

	Category	Pasta Recipes
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Ingredients And Procedures

1 c Orzo Pasta; cooked per pkg.

3 c Clear Chicken Broth

1/4 c Parsley; minced, fresh

1/2 c Leeks; chopped

1/4 c Prosciutto; minced

Salt and white pepper, to -taste 1 1/2 c Corn; fresh or frozen

1/2 ts Chipotle Powder; seenote

2 tb Butter; unsalted

2 1/2 c Light cream (Optional)

1 pt Maryland Oysters with their

-liquor Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, chile, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Makes 4 servings. Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium. Rewritten by Mike Stock, 5/10/95 Use any ham, Smithfield, HoneyBaked, BlackForest, or any good tasting ham. Use Onions as a substitute for the leeks. Use Vidalias if possible. Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish.....

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<h1>Oyster Corn Chowder No.3 Tdf</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Orzo Pasta; cooked per pkg. <P>3 c Clear Chicken Broth <P>1/4 c Parsley; minced, fresh <P>1/2 c Leeks; chopped <P>1/4 c Prosciutto; minced <P>Salt and white pepper, to -taste 1 1/2 c Corn; fresh or frozen <P>1/2 ts Chipotle Powder; seenote <P>2 tb Butter; unsalted <P>2 1/2 c Light cream (Optional) <P>1 pt Maryland Oysters with their <P>-liquor Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, chile, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Makes 4 servings. Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium. Rewritten by Mike Stock, 5/10/95 Use any ham, Smithfield, HoneyBaked, BlackForest, or any good tasting ham. Use Onions as a substitute for the leeks. Use Vidalias if possible. Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish..... <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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