General cooking tips

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).

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Cornucopia Recipe

	Category	Holiday Recipes
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Ingredients And Procedures

3 cn Soft-breadstick dough

1 lg Egg, beaten with:

1 tb Water

------------------ASSORTED RAW VEGETABLES------------------ Sugar snap peas, red and Yellow cherry tomatoes, Baby carrots, baby squash, Cauliflower and broccli Floretts. 1. Preheat oven to 350 degrees F. Lightly spray a

cookie sheet, at least 17"x 14", with non-stick cooking spray. 2. Tear off a 30"x 18" sheet of heavy duty aluminum

foil. Fold in 1/2 to 18"x 15". Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end

with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet. 3. Open and unroll first can of breadstick dough on

work surface. Seperate breadsticks. Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left. 4. Pinch one end of the 3 breadsticks together, then

braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze. 5. Bake 45 minutes in preheated oven or until bread

is a rich brown. (If parts start to darken too much, cover them with poeces of foil.) 6. Remove from oven and let cool completely on cookie

sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) 7. Fill Cornucopia with the assorted raw vegetables

directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used. -----

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<h1>Cornucopia</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>3 cn Soft-breadstick dough <P>1 lg Egg, beaten with: <P>1 tb Water <P><P>------------------ASSORTED RAW VEGETABLES------------------ Sugar snap peas, red and Yellow cherry tomatoes, Baby carrots, baby squash, Cauliflower and broccli Floretts. 1. Preheat oven to 350 degrees F. Lightly spray a <P>cookie sheet, at least 17"x 14", with non-stick cooking spray. 2. Tear off a 30"x 18" sheet of heavy duty aluminum <P>foil. Fold in 1/2 to 18"x 15". Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end <P>with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet. 3. Open and unroll first can of breadstick dough on <P>work surface. Seperate breadsticks. Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left. 4. Pinch one end of the 3 breadsticks together, then <P>braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze. 5. Bake 45 minutes in preheated oven or until bread <P>is a rich brown. (If parts start to darken too much, cover them with poeces of foil.) 6. Remove from oven and let cool completely on cookie <P>sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) 7. Fill Cornucopia with the assorted raw vegetables <P>directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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