General tips

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.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

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.

San Joaquin Glamour Salad Recipe

	Category	Salad Recipes
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Ingredients And Procedures

1 md Solid head of cabbage

12 Stewed Calif. dried figs

-- drained 2 Fresh carrots

2 tb Onion, grated

2 Sprigs parsley

1 ts Celery seed

1 #1 can crushed pineapple,

-- including syrup 3 tb Mayonnaise

2 tb Sugar

1 ts Salt

1 ts Freshly ground pepper

1/2 ts Dry mustard

3 tb Vinegar

1/2 c Heavy cream; whipped

Wash the cabbage, remove blemished leaves. Cut stem at bottom to make even base. Cut out center of cabbage. Scoop out all possible cabbage, but retain a good shell that will not leak. Remove stems from figs. Then put scooped-out cabbage, figs, carrots, onion, and parsley through food grinder, using the coarse blade. Add all the remaining ingredients EXCEPT the cream. Stir together lightly. Whip the cream and fold into the salad. Spoon into cabbage shell, heaping high. Garnish with more stewed figs and small lettuce leaves. Adjust seasoning to your own taste if you wish. Serves 5 or 6. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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<h1>San Joaquin Glamour Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Solid head of cabbage <P>12 Stewed Calif. dried figs <P>-- drained 2 Fresh carrots <P>2 tb Onion, grated <P>2 Sprigs parsley <P>1 ts Celery seed <P>1 #1 can crushed pineapple, <P>-- including syrup 3 tb Mayonnaise <P>2 tb Sugar <P>1 ts Salt <P>1 ts Freshly ground pepper <P>1/2 ts Dry mustard <P>3 tb Vinegar <P>1/2 c Heavy cream; whipped <P>Wash the cabbage, remove blemished leaves. Cut stem at bottom to make even base. Cut out center of cabbage. Scoop out all possible cabbage, but retain a good shell that will not leak. Remove stems from figs. Then put scooped-out cabbage, figs, carrots, onion, and parsley through food grinder, using the coarse blade. Add all the remaining ingredients EXCEPT the cream. Stir together lightly. Whip the cream and fold into the salad. Spoon into cabbage shell, heaping high. Garnish with more stewed figs and small lettuce leaves. Adjust seasoning to your own taste if you wish. Serves 5 or 6. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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