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Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Arizona Pecan Chocolate Rum Pie Recipe

	Category	Chocolate Recipes
	Views	75
	Ratings	0

Ingredients And Procedures

1/4 ts Salt

1 1/4 c Flour

1/2 c Lard; chilled

3 Eggs; lightly beaten

3 tb Water

1/4 ts Vinegar

1 1/2 oz Unsweetened chocolate

3 tb Butter

3/4 c Dark corn syrup

1/2 c Brown sugar

3/4 ts Vanilla extract

1 tb Rum

1 1/4 c Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough. Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you

plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage. Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool. Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell. Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.

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<h1>Arizona Pecan Chocolate Rum Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 ts Salt <P>1 1/4 c Flour <P>1/2 c Lard; chilled <P>3 Eggs; lightly beaten <P>3 tb Water <P>1/4 ts Vinegar <P>1 1/2 oz Unsweetened chocolate <P>3 tb Butter <P>3/4 c Dark corn syrup <P>1/2 c Brown sugar <P>3/4 ts Vanilla extract <P>1 tb Rum <P>1 1/4 c Chopped pecans <P>Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough. Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you <P>plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage. Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool. Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell. Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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