Cooking tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

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.

Coleslaw (Lf) Recipe

	Category	Side Dish Recipes
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Ingredients And Procedures

----------------------------------DRESSING---------------------------------- 2 tb Balsamic vinegar;

6 tb Cider vinegar;

2 tb Dijon mustard;

1 tb Low-sodium soy sauce;

2 ts Honey;

1/2 ts Celery seed;

1/2 ts Caraway seed;

1/4 ts Pepper; black

-----------------------------------SALAD----------------------------------- 2 c Green cabbage; shredded

2 c Red cabbage; shredded

Carrot; julienned Red pepper; julienned Green pepper; julienned Yellow pepper; julieened 1/4 c Scallions; finely chopped

1/4 c Fresh parsley; minced

--------------------------------PER SERVING-------------------------------- 38 x *cals

*gm protein 13/16 x *gm fat

6 x *gm carbo

130 x *mg sodium

*gm fiber Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8. Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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<h1>Coleslaw (Lf)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------DRESSING---------------------------------- 2 tb Balsamic vinegar; <P>6 tb Cider vinegar; <P>2 tb Dijon mustard; <P>1 tb Low-sodium soy sauce; <P>2 ts Honey; <P>1/2 ts Celery seed; <P>1/2 ts Caraway seed; <P>1/4 ts Pepper; black <P>-----------------------------------SALAD----------------------------------- 2 c Green cabbage; shredded <P>2 c Red cabbage; shredded <P>Carrot; julienned Red pepper; julienned Green pepper; julienned Yellow pepper; julieened 1/4 c Scallions; finely chopped <P>1/4 c Fresh parsley; minced <P>--------------------------------PER SERVING-------------------------------- 38 x *cals <P>*gm protein 13/16 x *gm fat <P>6 x *gm carbo <P>130 x *mg sodium <P>*gm fiber Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8. Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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