General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Safety in the kitchen

If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.
Dry food before putting it in a deep fat fryer (water can make the oil explode).

Wine Jelly (Tested)

	Category	Jelly Recipes
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Ingredients And Procedures

2 Envelopes unflavored

Gelatin 1 c Cold water

1 c Boiling water

1 c Sugar

1 Lemon, juiced

1 c Sweet wine (inexpensive:

Tawny port, ruby port, Blackberry, or sherry--I go For the color of The ruby port or blackberry Wine) Soak the gelatin in cold water. Pour boiling water over and add sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and lemon juice. Chill in a pretty bowl (cut or pressed glass is traditional). Serve a bowl of aforementioned custard sauce on the side so it can be added at the diner's discretion. Posted by mfaison@pen.k12.va.us (Michele L. Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?

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<h1>Wine Jelly (Tested)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Envelopes unflavored <P>Gelatin 1 c Cold water <P>1 c Boiling water <P>1 c Sugar <P>1 Lemon, juiced <P>1 c Sweet wine (inexpensive: <P>Tawny port, ruby port, Blackberry, or sherry--I go For the color of The ruby port or blackberry Wine) Soak the gelatin in cold water. Pour boiling water over and add sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and lemon juice. Chill in a pretty bowl (cut or pressed glass is traditional). Serve a bowl of aforementioned custard sauce on the side so it can be added at the diner's discretion. Posted by mfaison@pen.k12.va.us (Michele L. Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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