Cooking advice

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:

apples
bell peppers
celery
cherries
imported grapes
nectarines
peaches
pears
potatoes
red raspberries
spinach
strawberries

All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.

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.

Spinach, Mushroom & Anchovy Salad

	Category	Cheese Recipes
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Ingredients And Procedures

10 oz Spinach

10 oz Small cap mushrooms

2 oz Anchovy fillets (canned)

2 Lemons

1 Mozzarella cheese

6 tb Olive oil

12 sl French bread, 1/2" thick

Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan. Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Slice the mushrooms thickly and add them to the salad bowl. Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias

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<h1>Spinach, Mushroom & Anchovy Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>10 oz Spinach <P>10 oz Small cap mushrooms <P>2 oz Anchovy fillets (canned) <P>2 Lemons <P>1 Mozzarella cheese <P>6 tb Olive oil <P>12 sl French bread, 1/2" thick <P>Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan. Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Slice the mushrooms thickly and add them to the salad bowl. Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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