Cooking advice

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Super French Toast

	Category	Breakfast Recipes
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Ingredients And Procedures

2 Eggs;

1/4 c Orange juice;

1/4 ts Salt;

1/2 c Cornflakes; crushed

1/4 c Wheat germ;

1/4 c Ground pecans;

3 tb Margarine;

8 sl Whole wheat bread;

-=OR=- 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk until blended. Mix the cornflakes, wheat germ, and nuts in a pie pan or cake pan. Heat the margarine in a large skillet. Dip bread slices into egg mixture and then into cornflake mixture, coating both sides. Place in skillet as many pieces as will fit comfortably in 1 layer (2 or 3 batches may be needed). Cook until brown on both sides, turning slices carefully with wide spatula. Keep finished toast warm if cooking more batches. Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted by Dar Rains -----

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<h1>Super French Toast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>2 Eggs; <P>1/4 c Orange juice; <P>1/4 ts Salt; <P>1/2 c Cornflakes; crushed <P>1/4 c Wheat germ; <P>1/4 c Ground pecans; <P>3 tb Margarine; <P>8 sl Whole wheat bread; <P>-=OR=- 8 sl French bread; <P>Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk until blended. Mix the cornflakes, wheat germ, and nuts in a pie pan or cake pan. Heat the margarine in a large skillet. Dip bread slices into egg mixture and then into cornflake mixture, coating both sides. Place in skillet as many pieces as will fit comfortably in 1 layer (2 or 3 batches may be needed). Cook until brown on both sides, turning slices carefully with wide spatula. Keep finished toast warm if cooking more batches. Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted by Dar Rains ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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