Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

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 info

The South Beach Diet
The South Beach diet is a diet plan invented by Dr. arthur agatston which encourages the consumption of "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Agatston invented his dietary regime for people who have heart disease, based on his analysis of scientific data completed on other weight loss systems.
Approved foods include, lean beef, turkey bacon, prawns, mozzarella cheese, pecan halves, nonfat yoghurt and certain vegetables, such as asparagus, broccoli and turnips.

Stained Glass Candy

	Category	Candy Recipes
	Views	219
	Ratings	0

Ingredients And Procedures

3 3/4 c White sugar

1 1/2 c Lily white syrup (or Karo,

-must be colorless) 1 c Water

-food coloring -oil based flavorings (I -use Wilton's) -tin foil 10 c -icing sugar (can be used

-over and over) -sharp pair of scissors -candy thermometer Mix the white sugar, white syrup, and water in a medium sized pot. Add the food coloring you want (green for spearmint, orange for orange) Bring to a boil, and boil until candy thermometer reaches 300F degrees. (Can take up to 20 minutes) Stir to mix all the ingredients, but once it starts to boil, do not touch. Pot must be big enough to allow for double, as it rises as it boils While the candy mixture is boiling, shape a large piece of tin foil by folding up the sides and ends. (I use the large foil about 3 feet long) to create a large cookie sheet type shape. Put the icing sugar on the foil to completely cover it, and bank up the sides with icing sugar. When the candy mixture has reached 300F, remove from heat. Let sit about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add

about 1 to 1-1/2 tsp of the oil based flavorings depending on how strong you want the flavor. Stir until mixed (may boil a bit and DON'T stand over top of pot as flavor with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot. Put pot,spatula and candy thermometer into sinkful of hot soapy water. If you allow it to harden you won't be saying nice things about me at all!! 8-} As candy is cooling, keep checking by trying to pull up the edges. Once it gets to the consistency that you can lift it a little, start cutting it FAST! I cut off a chunk and then cut it up into bite-sized pieces. The outside will cool first so you have to watch it. If it hardens to quickly you will end up with a good size lollipop that you won't be able to cut. It will shatter like glass. Continue working your way around until all is cut. Then I take all the candy and put it in a strainer that is sitting over a bowl. Shake some of the excess icing sugar off candy and allow to cool thoroughly. Pack in airtight containers. I find Zip-Loc Freezer bags pretty good. This recipe makes about 2 lbs candy. Once I have done all the flavors that I want, then I set up all the bags and put about 10 of each flavor into a smaller zip-loc and seal. They make great Christmas gifts for family and all the various people you give to....mailman, garbage man, paperboy, school teachers, your kids friends..etc. I figure if the kids have to help me cut, they get some to give to their friends.. Besides.. makes a good bribe to get them to help!! Origin: ME! Sharon Stevens Shared by: ME! Sharon Stevens From: Sharon Stevens Date: 08-23-93

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<h1>Stained Glass Candy</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 3/4 c White sugar <P>1 1/2 c Lily white syrup (or Karo, <P>-must be colorless) 1 c Water <P>-food coloring -oil based flavorings (I -use Wilton's) -tin foil 10 c -icing sugar (can be used <P>-over and over) -sharp pair of scissors -candy thermometer Mix the white sugar, white syrup, and water in a medium sized pot. Add the food coloring you want (green for spearmint, orange for orange) Bring to a boil, and boil until candy thermometer reaches 300F degrees. (Can take up to 20 minutes) Stir to mix all the ingredients, but once it starts to boil, do not touch. Pot must be big enough to allow for double, as it rises as it boils While the candy mixture is boiling, shape a large piece of tin foil by folding up the sides and ends. (I use the large foil about 3 feet long) to create a large cookie sheet type shape. Put the icing sugar on the foil to completely cover it, and bank up the sides with icing sugar. When the candy mixture has reached 300F, remove from heat. Let sit about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add <P>about 1 to 1-1/2 tsp of the oil based flavorings depending on how strong you want the flavor. Stir until mixed (may boil a bit and DON'T stand over top of pot as flavor with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot. Put pot,spatula and candy thermometer into sinkful of hot soapy water. If you allow it to harden you won't be saying nice things about me at all!! 8-} As candy is cooling, keep checking by trying to pull up the edges. Once it gets to the consistency that you can lift it a little, start cutting it FAST! I cut off a chunk and then cut it up into bite-sized pieces. The outside will cool first so you have to watch it. If it hardens to quickly you will end up with a good size lollipop that you won't be able to cut. It will shatter like glass. Continue working your way around until all is cut. Then I take all the candy and put it in a strainer that is sitting over a bowl. Shake some of the excess icing sugar off candy and allow to cool thoroughly. Pack in airtight containers. I find Zip-Loc Freezer bags pretty good. This recipe makes about 2 lbs candy. Once I have done all the flavors that I want, then I set up all the bags and put about 10 of each flavor into a smaller zip-loc and seal. They make great Christmas gifts for family and all the various people you give to....mailman, garbage man, paperboy, school teachers, your kids friends..etc. I figure if the kids have to help me cut, they get some to give to their friends.. Besides.. makes a good bribe to get them to help!! Origin: ME! Sharon Stevens Shared by: ME! Sharon Stevens From: Sharon Stevens Date: 08-23-93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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