Cooking advice

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.

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

Losing weight

The Atkins’ Diet
Originating way back in the 1960s, the famous atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it claims to allow weight loss whilst allowing you to eat many of the foods you love, eg beef and some dairy produce.
With this diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Blueberry Pie Recipe

	Category	Candy Recipes
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Ingredients And Procedures

----------------------------CREAM CHEESE PASTRY---------------------------- 1 1/2 c Flour

1/2 c Butter; cold

3 oz Cheese, cream; cubed

1 ts Extract, vanilla

----------------------------------FILLING---------------------------------- 2 pt Blueberries

2 tb Cornstarch

2/3 c Fruit spread, blueberry

1/4 ts Nutmeg, ground

-----------------------------------GLAZE----------------------------------- 1 Egg yolks

1 tb Cream, sour

Blueberries can be fresh or frozen. Preheat oven to 425. Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.) On lightly floured surface or pastry cloth, roll out 1/2 dough to 11" circle. Line 9" pie plate; set aside. Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11" circle; place over fruit mixture. Turn edges under and flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie. Bake 10 mintues. Remove pie from oven; reduce temperature to 350. Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven and Cool on wire rack. Serve warm or at room temperature. Nutrition information per slice: 342 calories, 4 gm protein, 45 gm carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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<h1>Blueberry Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------CREAM CHEESE PASTRY---------------------------- 1 1/2 c Flour <P>1/2 c Butter; cold <P>3 oz Cheese, cream; cubed <P>1 ts Extract, vanilla <P>----------------------------------FILLING---------------------------------- 2 pt Blueberries <P>2 tb Cornstarch <P>2/3 c Fruit spread, blueberry <P>1/4 ts Nutmeg, ground <P>-----------------------------------GLAZE----------------------------------- 1 Egg yolks <P>1 tb Cream, sour <P>Blueberries can be fresh or frozen. Preheat oven to 425. Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.) On lightly floured surface or pastry cloth, roll out 1/2 dough to 11" circle. Line 9" pie plate; set aside. Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11" circle; place over fruit mixture. Turn edges under and flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie. Bake 10 mintues. Remove pie from oven; reduce temperature to 350. Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven and Cool on wire rack. Serve warm or at room temperature. Nutrition information per slice: 342 calories, 4 gm protein, 45 gm carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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