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Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Nutty Chocolate Stars Recipe

	Category	Cookie Recipes
	Views	23
	Ratings	0

Ingredients And Procedures

3/4 c Margarine or butter,

-softened 3/4 c Firmly packed brown sugar

1 Egg

1 t Vanilla

3 c QUAKER Oats (quick or old

-fashioned, uncooked) 1 c All-purpose flour

1/2 t Baking soda

2/3 c Finely chopped nuts

1 pk Milk chocolate candy stars

-or kisses (6-7 oz) Heat oven to 350'F. Lightly grease cookie sheet. Beat margarine and sugar until fluffy. Blend in egg and vanilla. Add combined oats, flour and baking soda; mix well. Share into 1" balls; roll in nuts. Place on prepared cookie sheet. Bake 10-12 minutes or until light golden brown. Remove from oven; gently press chocolate candy into center of each cookie. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 3 1/2 dozen cookies. NOTES: Dough may be covered and stored in the refrigerator for up to two days. Candied cherries may be substituted for chocolate candy, if desired.

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<h1>Nutty Chocolate Stars</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Margarine or butter, <P>-softened 3/4 c Firmly packed brown sugar <P>1 Egg <P>1 t Vanilla <P>3 c QUAKER Oats (quick or old <P>-fashioned, uncooked) 1 c All-purpose flour <P>1/2 t Baking soda <P>2/3 c Finely chopped nuts <P>1 pk Milk chocolate candy stars <P>-or kisses (6-7 oz) Heat oven to 350'F. Lightly grease cookie sheet. Beat margarine and sugar until fluffy. Blend in egg and vanilla. Add combined oats, flour and baking soda; mix well. Share into 1" balls; roll in nuts. Place on prepared cookie sheet. Bake 10-12 minutes or until light golden brown. Remove from oven; gently press chocolate candy into center of each cookie. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 3 1/2 dozen cookies. NOTES: Dough may be covered and stored in the refrigerator for up to two days. Candied cherries may be substituted for chocolate candy, if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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