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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

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.

Cherry Pie--9-Inch Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1 Pastry for 9-inch Two Crust Pie

1 1/3 Cups sugar

1/2 Cup all-purpose flour

6 Cups Fresh Red Tart Cherries* -- Pitted

2 Tablespoons margarine or butter

*Substitute Frozen Red Tart Cherries -- unsweetened pitted -- thawed and drained or 3 Cans Pitted Red Tart Cherries -- (16 ounces each)

-- drained.

Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 505 CALORIES PER SERVING.

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<h1>Cherry Pie--9-Inch</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Pastry for 9-inch Two Crust Pie <P>1 1/3 Cups sugar <P>1/2 Cup all-purpose flour <P>6 Cups Fresh Red Tart Cherries* -- Pitted <P>2 Tablespoons margarine or butter <P>*Substitute Frozen Red Tart Cherries -- unsweetened pitted -- thawed and drained or 3 Cans Pitted Red Tart Cherries -- (16 ounces each) <P>-- drained. <P>Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 505 CALORIES PER SERVING. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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