Cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Refrigerator Nut Cookies

	Category	Cookie Recipes
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Ingredients And Procedures

1 c Sugar

1 c Butter or margarine,softened

2 Eggs

1 1/2 ts Vanilla

3 c All-purpose flour

1 ts Salt

1/2 ts Baking soda

1/2 c Finely chopped nuts

These refrigerator nut cookies take on a different flavor by substituting brown sugar to make butterscotch; cinnamon to make cinnamon slices; or grated orange peel and almonds for orange- almond slices. In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper or plastic wrap and refrigerate at least 4 hours. Heat oven to 400?. Cut dough into 1/8-inch slices. Place 1 inch part on ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately remove from baking sheet. Cool on racks. Variations: Butterscotch slices: Substitute packed brown sugar for the sugar; omit nuts. Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit nuts or not. Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts. Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer

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<h1>Refrigerator Nut Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Sugar <P>1 c Butter or margarine,softened <P>2 Eggs <P>1 1/2 ts Vanilla <P>3 c All-purpose flour <P>1 ts Salt <P>1/2 ts Baking soda <P>1/2 c Finely chopped nuts <P>These refrigerator nut cookies take on a different flavor by substituting brown sugar to make butterscotch; cinnamon to make cinnamon slices; or grated orange peel and almonds for orange- almond slices. In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper or plastic wrap and refrigerate at least 4 hours. Heat oven to 400?. Cut dough into 1/8-inch slices. Place 1 inch part on ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately remove from baking sheet. Cool on racks. Variations: Butterscotch slices: Substitute packed brown sugar for the sugar; omit nuts. Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit nuts or not. Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts. Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA Randy Shearer <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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