General kitchen advice

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


Cooking safety

  • Keep electrical leads away from water.
  • Don't put a plant pot or anything wet on top of an electrical appliance.
  • Check the toaster is clean and well away from curtains.

Keep electrical leads from trailing over or going near the cooker.











Hulled Corn Soup (Ai) Recipe
Hulled Corn Soup (Ai) Category Bean Recipes 
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Ingredients And Procedures

4 qt Dried Indian corn kernels

3 lb Salt pork

1 lb Dry red kidney beans

1 qt Hardwood ashes

Put enough water in an old kettle to cover the corn, Bring to a boil; add corn and ashes. Cook about 20 minutes, stirring frequently. This loosens the hulls or shells on the corn. When the hulls slip off the kernels by working between the fingers, drain the water and rinse corn in cold water, working corn with the fingers to help remove hulls. Drain and parboil; drain, rinse and parboil again. Repeat several times until the parboiled water looks clean and clear, (A handmade basket is traditionally used for this purpose.) When corn is good and clean, place it in a large kettle or canner with clean water. Parboil washed beans separately until water is colored; add both water and beans to the corn mixture. Cut salt pork into small pieces; add to the corn and beans. Be sure to use plenty of water because the corn will swell as it cooks. Cook 3 or 4 hours, or until corn is tender, stirring occasionally and adding water as needed. Makes 16 quarts of soup. SOURCE:*William Bennett, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92

 
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