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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Hearty Potato and Leek Chowder Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

-----LIZ JONES VXRF36B----- 3 Large leeks -- cleaned and cut

-in 1/2-inch slices 2 tb Butter

1 lb Potatoes -- peeled/diced

2 Large carrots -- sliced thin

1 Medium onion -- chopped

3 c Chicken broth

1 c Milk or cream

2 tb Fresh minced parsley -??

2 ts Dried parsley flakes

Salt & fresh ground pepper

To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into 1/2-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often. Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste. "Military Lifestyles Four Seasons Recipes" * 1993 * From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

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<h1>Hearty Potato and Leek Chowder</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-----LIZ JONES VXRF36B----- 3 Large leeks -- cleaned and cut <P>-in 1/2-inch slices 2 tb Butter <P>1 lb Potatoes -- peeled/diced <P>2 Large carrots -- sliced thin <P>1 Medium onion -- chopped <P>3 c Chicken broth <P>1 c Milk or cream <P>2 tb Fresh minced parsley -?? <P>2 ts Dried parsley flakes <P>Salt & fresh ground pepper <P>To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into 1/2-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often. Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste. "Military Lifestyles Four Seasons Recipes" * 1993 * From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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