General tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

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.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Poppy Seed Roshky

	Category	Regional Recipes
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Ingredients And Procedures

1 pk Yeast

1/2 c Sugar

1 c Milk, scalded

1/2 c Butter

1/2 ts Salt

1 ts Vanilla

4 ea Eggs, well beaten

4 c Flour

----------------------------------FILLING---------------------------------- 2 c Water

1 c Sugar

1 c Poppy seed, ground

1/2 ts Cinnamon

1 x Grated rind of 1 lemon

Add yeast and 1 teaspoon of sugar to 1/4 cup of the scalded milk cooled to lukewarm. Set aside to cool. To the rest of the hot milk add the butter, sugar, salt and vanilla and stir until the butter has melted. Cool. Add the beaten eggs and then stir in the yeast. Sift flour and add gradually, using only enough to knead the dough until it is smooth and elastic. Cover and allow to rise until double in bulk. Roll out on a floured board until quite thin; cut into triangles, spread with poppys seed filling (see recipe below) and shape into cresents by rolling them from the straight end toward the point. Brush with beaten egg yolk to which 1 tablespoon of cold water has been added and sprinkle with sugar and chopped nuts. Let rise until doubled in bulk and then bake in a hot oven 400-F about 20 minutes or until brown. Filling: Boil the water with the sugar until syrupy, add the ground poppy seeds, cinnamon and lemon rind. Mix well and allow to cool.

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<h1>Poppy Seed Roshky</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 pk Yeast <P>1/2 c Sugar <P>1 c Milk, scalded <P>1/2 c Butter <P>1/2 ts Salt <P>1 ts Vanilla <P>4 ea Eggs, well beaten <P>4 c Flour <P>----------------------------------FILLING---------------------------------- 2 c Water <P>1 c Sugar <P>1 c Poppy seed, ground <P>1/2 ts Cinnamon <P>1 x Grated rind of 1 lemon <P>Add yeast and 1 teaspoon of sugar to 1/4 cup of the scalded milk cooled to lukewarm. Set aside to cool. To the rest of the hot milk add the butter, sugar, salt and vanilla and stir until the butter has melted. Cool. Add the beaten eggs and then stir in the yeast. Sift flour and add gradually, using only enough to knead the dough until it is smooth and elastic. Cover and allow to rise until double in bulk. Roll out on a floured board until quite thin; cut into triangles, spread with poppys seed filling (see recipe below) and shape into cresents by rolling them from the straight end toward the point. Brush with beaten egg yolk to which 1 tablespoon of cold water has been added and sprinkle with sugar and chopped nuts. Let rise until doubled in bulk and then bake in a hot oven 400-F about 20 minutes or until brown. Filling: Boil the water with the sugar until syrupy, add the ground poppy seeds, cinnamon and lemon rind. Mix well and allow to cool. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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