Food and cooking tips

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.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Honey Roasted Almonds Recipe

	Category	Snack Recipes
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Ingredients And Procedures

-JUDI M. PHELPS 2 c Whole almonds; with

Skins 1/4 c Sugar

1/2 ts Salt

2 tb Honey

2 tb ;water

2 ts Almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (about 12 to 15 minutes). Remove from oven and set aside. Thoroughly mix the

sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool. Makes about 2 cups. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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<h1>Honey Roasted Almonds</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-JUDI M. PHELPS 2 c Whole almonds; with <P>Skins 1/4 c Sugar <P>1/2 ts Salt <P>2 tb Honey <P>2 tb ;water <P>2 ts Almond or vegetable oil <P>Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (about 12 to 15 minutes). Remove from oven and set aside. Thoroughly mix the <P>sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool. Makes about 2 cups. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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