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.

Pecan Loaves Recipe

	Category	Quick Recipes
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Ingredients And Procedures

1 1/2 c Sifted all-purpose flour

1 tb Baking powder

1 ts Salt

1/2 ts Mace

1/2 ts Nutmeg

3/4 c Brown sugar, firmly packed

1 c Chopped pecans

1 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1 1/3 c Milk

1 Egg; beaten

1/4 c Vegetable oil

Sift together flour, baking powder, salt and spices into bowl. Stir in sugar, pecans and oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into 3 greased empty cans, about 2 cup capacity. Bake in preheated moderate oven (350 F.) about 50 minutes. Loosen edges; remove from cans immediately; cool thoroughly. Wrap cooled bread and store one day before slicing. NOTE: For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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<h1>Pecan Loaves</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Sifted all-purpose flour <P>1 tb Baking powder <P>1 ts Salt <P>1/2 ts Mace <P>1/2 ts Nutmeg <P>3/4 c Brown sugar, firmly packed <P>1 c Chopped pecans <P>1 1/2 c Quaker Oats, uncooked <P>-- (quick or old-fashioned) 1 1/3 c Milk <P>1 Egg; beaten <P>1/4 c Vegetable oil <P>Sift together flour, baking powder, salt and spices into bowl. Stir in sugar, pecans and oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into 3 greased empty cans, about 2 cup capacity. Bake in preheated moderate oven (350 F.) about 50 minutes. Loosen edges; remove from cans immediately; cool thoroughly. Wrap cooled bread and store one day before slicing. NOTE: For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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