General kitchen advice

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Weight loss

The South Beach Diet
The South Beach diet is a weight loss system created by Florida-based cardiologist arthur agatston which stresses that dieters should be eating "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston developed his weight loss regime for people who have heart disease, as a result of his detailed analysis of scientific studies completed on other dietary studies.
Examples of good foods include, canadian bacon, turkey bacon, oysters, parmesan cheese, peanut butter, lowfat or nonfat milk and some vegatables, such as kidney beans, eggplant and spinach.

Passover Stuffing with Chestnuts and Mushrooms

	Category	Stuffing Recipes
	Views	372
	Ratings	0

Ingredients And Procedures

2 c Chopped onion

2 c Celery,coarsely chopped

6 tb Margarine

4 Matzoh crackers

2 c Chestnuts,cooked,chopped

2 c Mushrooms,thinly sliced

2 ts Thyme fresh

2 ts Rosemary,fresh

2 ts Sage,fresh

1/2 c Parsley,chopped

1 ts Salt

1/4 ts Pepper

2 Eggs,well beaten

1. Cook onion and celery in margarine in medium-size skillet, covered, over

medium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to

bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.

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<h1>Passover Stuffing with Chestnuts and Mushrooms</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Chopped onion <P>2 c Celery,coarsely chopped <P>6 tb Margarine <P>4 Matzoh crackers <P>2 c Chestnuts,cooked,chopped <P>2 c Mushrooms,thinly sliced <P>2 ts Thyme fresh <P>2 ts Rosemary,fresh <P>2 ts Sage,fresh <P>1/2 c Parsley,chopped <P>1 ts Salt <P>1/4 ts Pepper <P>2 Eggs,well beaten <P>1. Cook onion and celery in margarine in medium-size skillet, covered, over <P>medium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to <P>bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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