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Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.

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Safety in the kitchen

Don't ever leave the deep fat frying pan unattended.
If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.

Broccomole (Mcdougall) Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

1 1/2 c Cooked broccoli stems, tough

Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato, diced

1 Scallion, sliced

1 Canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Note:the above was copied directly from the book. I doubled the recipe. I also used a fresh green chili instead of canned, which I don't think I can get over here. It was very tasty, but do not expect it to taste like avocado. Think of it as a really good broccoli dip, and not necessarily as a replacement for something else. Everyone at my party the other night enjoyed it. Posted by Jody Bar-On to the Fatfree Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

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<h1>Broccomole (Mcdougall)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Cooked broccoli stems, tough <P>Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice <P>1/4 ts Ground cumin <P>1/8 ts Garlic powder <P>1/2 Tomato, diced <P>1 Scallion, sliced <P>1 Canned green chili, chopped <P>In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Note:the above was copied directly from the book. I doubled the recipe. I also used a fresh green chili instead of canned, which I don't think I can get over here. It was very tasty, but do not expect it to taste like avocado. Think of it as a really good broccoli dip, and not necessarily as a replacement for something else. Everyone at my party the other night enjoyed it. Posted by Jody Bar-On <JODYB@TECHUNIX.TECHNION.AC.IL>to the Fatfree Digest [Volume 14 Issue 17] Jan. 17, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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