General cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
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Rutabaga-Potato Casserole Recipe

	Category	Casserole Recipes
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Ingredients And Procedures

2 lb Rutabagas, peeled and diced

1/2 lb Potatoes, peeled and diced

4 c Water

1/2 c All-purpose flour

1/2 c Bread crumbs

1/3 c Whipping cream

1/3 c Dark corn syrup

1/4 c Butter, melted

2 Eggs, beaten

1 t Salt

1/2 t Ground allspice

1/2 t Ground nutmeg

1/2 t Ground ginger

1/4 t White pepper

3 T Butter, melted

(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.) In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300'F. In large

bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1.5-2 hours or until lightly browned.

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<h1>Rutabaga-Potato Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Rutabagas, peeled and diced <P>1/2 lb Potatoes, peeled and diced <P>4 c Water <P>1/2 c All-purpose flour <P>1/2 c Bread crumbs <P>1/3 c Whipping cream <P>1/3 c Dark corn syrup <P>1/4 c Butter, melted <P>2 Eggs, beaten <P>1 t Salt <P>1/2 t Ground allspice <P>1/2 t Ground nutmeg <P>1/2 t Ground ginger <P>1/4 t White pepper <P>3 T Butter, melted <P>(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.) In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300'F. In large <P>bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1.5-2 hours or until lightly browned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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