Cooking tips

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.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Weight loss info

The Glycaemic Index Diet
The gi index weight loss program is based on the gi index, a chart showing food types and a score illustrating the ease with which the glucose and energy in the food gets changed to sugar in your bloodstream. The theory is that slow release foods (ie those food types with a low Glycaemic index score), will keep you feeling full for longer and mean that you can consume fewer food without feeling you are missing out.
It's also extremely effective for folk with diabetes, as the low GI types of food are useful in preventing rises in blood sugar amount.

Chef Galatis Spezzatino Di Vitello (Veal Ste Recipe

	Category	Stew Recipes
	Views	133
	Ratings	0

Ingredients And Procedures

1/4 lb Bacon -- sliced, diced

2 lb Veal shoulder -- boneless,

-in 1" cubes 2 tb Shallots (or onions) -- minced

1 md Garlic clove -- minced

3 tb Flour

2 c Veal stock (or chickn broth)

1 t Salt

1/8 ts Black pepper

2 c Red Burgundy wine -- divided

1 1/2 ts Worcestershire Sauce

2 tb Butter

1/2 lb Mushrooms -- small, fresh

1 cn Carrots -- tiny, whole, draind

-(14 to 15 oz. can) 1 lb Onions -- tiny, white; cooked

Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.

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<h1>Chef Galatis Spezzatino Di Vitello (Veal Ste</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 lb Bacon -- sliced, diced <P>2 lb Veal shoulder -- boneless, <P>-in 1" cubes 2 tb Shallots (or onions) -- minced <P>1 md Garlic clove -- minced <P>3 tb Flour <P>2 c Veal stock (or chickn broth) <P>1 t Salt <P>1/8 ts Black pepper <P>2 c Red Burgundy wine -- divided <P>1 1/2 ts Worcestershire Sauce <P>2 tb Butter <P>1/2 lb Mushrooms -- small, fresh <P>1 cn Carrots -- tiny, whole, draind <P>-(14 to 15 oz. can) 1 lb Onions -- tiny, white; cooked <P><P>Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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