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Food and cooking tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Kitchen safety

Don't cook if you're affected by alcohol or prescription drugs.
If a deep fat frying pan catches fire don't move it (it could give you terrible burns).








Sweet Potato Souffle Recipe
Sweet Potato Souffle Category Side Dish Recipes 
Views 107 
Ratings 0 
Ingredients And Procedures

3 1/2 c Sweet potatoe; cookd; mashed

1 c White sugar

1/2 ts Salt

2 ts Vanilla

1/2 c Margarine; melted

1/2 c Half and half

2 Eggs

----------------------------------TOPPING---------------------------------- 1 c Brown sugar

1 c Pecans; chopped

1/3 c Flour

1 c Coconut

3/4 c Margarine; melted

In a large bowl, beat drained sweet potatoes with electric mixer. Add remaining ingredients and beat well. Pour contenets into greased souffle dish and bake 15 minutes at 350 degrees. While this is baking prepare topping. Topping: Put brown sugar, pecans, flour and coconut in a bowl and mix well. Drizzle melted margarine over and toss again until well coated. Remove souffle from oven and sprinkle topping over. Return to oven for 15 minutes more or until topping starts to brown. Serves 8. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

 
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