Food and cooking 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.

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.

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.

Cooking safety

Don't hang tea towels or cloths on or over the cooker.
Don't cook if you're affected by alcohol or prescription drugs.

Savory Lamb Kabobs

	Category	Lamb Recipes
	Views	203
	Ratings	0

Ingredients And Procedures

1 Leg of lamb; 4 lb.

1/2 c Soy sauce

1/2 c Wine vinegar

1 c Vegetable oil

6 Garlic cloves; minced

1 1/2 tb Sugar

3/4 ts Pepper

2 lg Green peppers; 1" pieces

18 Cherry tomatoes; to 24

18 sm Onions; to 24

Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch cubes, and set aside. Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb; cover and marinate overnight in refrigerator. Remove meat form marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill 15 to 20 minutes over medium coals or until desired degree of doneness, brushing often with marinade. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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