Cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.












Chocolate-Almond Velvet Recipe
Chocolate-Almond Velvet Category Chocolate Recipes 
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Ingredients And Procedures

2/3 c Chocolate syrup; canned

2/3 c Condensed milk

2 c Heavy cream; whipped

1/2 ts Vanilla

1/2 c Almonds; slivered, blanched,

-toasted (opt.) Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm. Serve sprinkled with toasted almonds. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

 
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