Cooking advice

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.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Dieting tips

The South Beach Diet
The South Beach diet is a diet system started by Florida-based cardiologist arthur agatston which emphasizes the consumption of "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented this diet for people who have heart disease, as a result of his analysis of scientific studies completed on other weight loss systems.
"good" foods include, lean cuts of beef, turkey breast, shellfish, provolone cheese, peanut butter, eggs and certain vegetables, such as black beans, cucumbers and turnips.

Trifle (Raspberry.Custard Bowl)

	Category	Alcoholic Drink Recipes
	Views	324
	Ratings	0

Ingredients And Procedures

1/2 c Sugar

3 tb Cornstarch

1/4 ts Salt

3 c Milk

1/2 c Dry white wine

3 Egg yolks,beaten

3 tb Butter or

-margarine,softened 1 tb Vanilla

2 1/2 oz Whole blanched almonds

2 pk Ladyfingers(3oz)

1/2 c Red raspberry preserves

1 pk Frozen red

-raspberries(12oz) 1 c Chilled whipping cream

2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland

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<h1>Trifle (Raspberry.Custard Bowl)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Sugar <P>3 tb Cornstarch <P>1/4 ts Salt <P>3 c Milk <P>1/2 c Dry white wine <P>3 Egg yolks,beaten <P>3 tb Butter or <P>-margarine,softened 1 tb Vanilla <P>2 1/2 oz Whole blanched almonds <P>2 pk Ladyfingers(3oz) <P>1/2 c Red raspberry preserves <P>1 pk Frozen red <P>-raspberries(12oz) 1 c Chilled whipping cream <P>2 tb Sugar <P>Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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