Food tips

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.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Home Recipes- Ice-Cream Crunch Recipe

	Category	Rice Recipes
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Ingredients And Procedures

8 c Vanilla ice cream

3 c Crispy rice cereal

2 c Shredded coconut, toasted

1 1/2 c Chopped nuts, toasted

1/2 c Packed brown sugar

1/2 c Butter, melted

Soften ice cream in refrigerator for 30 minutes. Meanwhile mix together cereal, coconut, nuts, sugar and butter. Spread half of themixture into bottom of 13x9-inch baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to1 day. let stand at room temperature for 5 minutes, cut into squares. Source: Canadian Living magazine [Jul 95] Originator: Wanda Taylor, Ameliasburg, Ontario, Canada Per Serving: about 485 calories, 7 g protein, 32 g fat, 46 g carbohydrate [-=PAM=-] PA_Meadows@msn.com

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<h1>Home Recipes- Ice-Cream Crunch</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 c Vanilla ice cream <P>3 c Crispy rice cereal <P>2 c Shredded coconut, toasted <P>1 1/2 c Chopped nuts, toasted <P>1/2 c Packed brown sugar <P>1/2 c Butter, melted <P>Soften ice cream in refrigerator for 30 minutes. Meanwhile mix together cereal, coconut, nuts, sugar and butter. Spread half of themixture into bottom of 13x9-inch baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to1 day. let stand at room temperature for 5 minutes, cut into squares. Source: Canadian Living magazine [Jul 95] Originator: Wanda Taylor, Ameliasburg, Ontario, Canada Per Serving: about 485 calories, 7 g protein, 32 g fat, 46 g carbohydrate [-=PAM=-] PA_Meadows@msn.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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