Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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.

Buy Seasonal Food : 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, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Safety in the kitchen

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't hang tea towels or cloths on or over the cooker.

Supposed To Be Keg Cheesecake(Non-Bake)

	Category	Baking Recipes
	Views	233
	Ratings	0

Ingredients And Procedures

-----CRUST----- 4 oz Butter

1 1/2 c Graham cracker crumbs

3 oz Sugar

-----FILLING----- 24 oz Philadelphia cream cheese

2 1/2 cn Eagle Brand sweetened

Condensed milk 6 oz Fresh lemon juice

2 ts Vanilla extract

Crust: Melt butter in saucepan. Place cracker crumbs and sugar in mixing bowl.Add melted butter. Mix well. Place crust mixture into 10-inch spring form pan. Spread evenly. Pack down firmly. Filling: Whip cream cheese until soft and smooth, using electric mixer. Add condensed milk and blend until very smooth. With spatula, blend in lemon juice and vanilla extract until thoroughly mixed. Pour blended mixture into spring-form pan and smooth top with spatula. Place in refrigerator (8 hours until firm). Serve with fresh fruit topping (example: strawberries marinated in icing sugar and any liqueur, such as Grand Marnier or Amaretto). Taken from Winnipeg Free Press Supplied by: Kathleen's Recipe Swap Page: http://www.cyberspc.mb.ca/~netdir/ ecipe/

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<h1>Supposed To Be Keg Cheesecake(Non-Bake)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-----CRUST----- 4 oz Butter <P>1 1/2 c Graham cracker crumbs <P>3 oz Sugar <P>-----FILLING----- 24 oz Philadelphia cream cheese <P>2 1/2 cn Eagle Brand sweetened <P>Condensed milk 6 oz Fresh lemon juice <P>2 ts Vanilla extract <P><P>Crust: Melt butter in saucepan. Place cracker crumbs and sugar in mixing bowl.Add melted butter. Mix well. Place crust mixture into 10-inch spring form pan. Spread evenly. Pack down firmly. Filling: Whip cream cheese until soft and smooth, using electric mixer. Add condensed milk and blend until very smooth. With spatula, blend in lemon juice and vanilla extract until thoroughly mixed. Pour blended mixture into spring-form pan and smooth top with spatula. Place in refrigerator (8 hours until firm). Serve with fresh fruit topping (example: strawberries marinated in icing sugar and any liqueur, such as Grand Marnier or Amaretto). Taken from Winnipeg Free Press Supplied by: Kathleen's Recipe Swap Page: http://www.cyberspc.mb.ca/~netdir/ ecipe/ <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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