Food and cooking tips

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Pumpkin Chocolate Chip Cookies(2) Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1/2 cup butter or margarine

1 cup pumpkin

1 cup sugar

1 egg -- slightly beaten

1 teaspoon milk

1 teaspoon vanilla extract

2 cups all purpose or unbleached flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup chocolate chips

1/2 cup nuts -- optional

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees C).

2. Place the butter or margarine in a heatproof glass dish. Cover and

microwave on high power for 30 seconds. 3. In a large bowl,mix together pumpkin, sugar, melted butter or

margarine, beaten egg, milk and vanilla extract. 4. In a separate bowl, combine the flour, baking powder, baking soda,

cinamon and salt. Add to the pumpkin mixture, and mix until smooth. 5. Stir in the chocolate chips and, if you wish, nuts.

6. Drop from a teaspoon onto a lightly greased baking sheet. Line up

about 1 1/2 inches apart. 7. Bake for ten to 12 minutes, until golden brown.

8. Cool on baking sheet for two minutes or so. Then remove to a wire

rack to finish cooking. 9. Now you have about three dozen pumpkin cookies for Halloween!

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<h1>Pumpkin Chocolate Chip Cookies(2)</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1/2 cup butter or margarine 1 cup pumpkin 1 cup sugar 1 egg -- slightly beaten 1 teaspoon milk 1 teaspoon vanilla extract 2 cups all purpose or unbleached flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup chocolate chips 1/2 cup nuts -- optional 1. Preheat the oven to 375 degrees Fahrenheit (190 degrees C). 2. Place the butter or margarine in a heatproof glass dish. Cover and microwave on high power for 30 seconds. 3. In a large bowl,mix together pumpkin, sugar, melted butter or margarine, beaten egg, milk and vanilla extract. 4. In a separate bowl, combine the flour, baking powder, baking soda, cinamon and salt. Add to the pumpkin mixture, and mix until smooth. 5. Stir in the chocolate chips and, if you wish, nuts. 6. Drop from a teaspoon onto a lightly greased baking sheet. Line up about 1 1/2 inches apart. 7. Bake for ten to 12 minutes, until golden brown. 8. Cool on baking sheet for two minutes or so. Then remove to a wire rack to finish cooking. 9. Now you have about three dozen pumpkin cookies for Halloween! </TD></TR></TBODY></TABLE> 
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