Cooking advice

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

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

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!

Kolache Fillings Recipe

	Category	Regional Recipes
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Ingredients And Procedures

1/2 lb Ground walnuts

3/4 c Sugar

3 Egg whites

2 tb Melted butter

Nut Kolache Filling With a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Apricot Kolache Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch

Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. Apricot Kolache Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts

Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar

Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. FROM: Leti Labell

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<h1>Kolache Fillings</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Ground walnuts <P>3/4 c Sugar <P>3 Egg whites <P>2 tb Melted butter <P>Nut Kolache Filling With a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Apricot Kolache Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch <P>Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. Apricot Kolache Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts <P>Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar <P>Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. FROM: Leti Labell <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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