Cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Stew with Sour Cream Dumplings Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 lb good quality beef, cubed

2 medium onions -- chopped

2 tablespoons oil -- for sauteing

2 1/2 cups hot water

1 can tomatoes ready diced -- undrained

1 can tomato paste -- 6 oz. size

1 pkg fresh mushrooms -- sliced

1 cup carrots -- thinly sliced

1/2 cup celery -- chopped

1/4 cup water -- cold

2 tablespoons all-purpose flour

salt & pepper to taste For Dumplings 2 cups buttermilk baking mix

1/3 cup butter -- melted

1 cup sour cream

1 teaspoon parsley

In a large cast iron pan or dutch oven (or other oven- stove proof pan), Cook and stir beef and onion in oil till browned. Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms. Do not clean mushrooms in water, use a mushroom brush or damp paper towel. Heat to boiling stirring occasionaly and cook for about 1 1/2 hours till beef is tender.Add carrots and celery and cook another 30 minutes. Mix water and flour and blend well. Whisk into meat mixture stirring constantly till thickened. Reduce heat and make dumplings. For dumplings, mix all ingredients till a soft dough forms. Beat vigorously 20 strokes. Drop dough by spoonfulls onto hot meat mixture and bake in preheated 450 oven for 10 minutes or till dumplings are browned on top.

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<h1>Stew with Sour Cream Dumplings</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb good quality beef, cubed <P>2 medium onions -- chopped <P>2 tablespoons oil -- for sauteing <P>2 1/2 cups hot water <P>1 can tomatoes ready diced -- undrained <P>1 can tomato paste -- 6 oz. size <P>1 pkg fresh mushrooms -- sliced <P>1 cup carrots -- thinly sliced <P>1/2 cup celery -- chopped <P>1/4 cup water -- cold <P>2 tablespoons all-purpose flour <P>salt & pepper to taste For Dumplings 2 cups buttermilk baking mix <P>1/3 cup butter -- melted <P>1 cup sour cream <P>1 teaspoon parsley <P><P>In a large cast iron pan or dutch oven (or other oven- stove proof pan), Cook and stir beef and onion in oil till browned. Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms. Do not clean mushrooms in water, use a mushroom brush or damp paper towel. Heat to boiling stirring occasionaly and cook for about 1 1/2 hours till beef is tender.Add carrots and celery and cook another 30 minutes. Mix water and flour and blend well. Whisk into meat mixture stirring constantly till thickened. Reduce heat and make dumplings. For dumplings, mix all ingredients till a soft dough forms. Beat vigorously 20 strokes. Drop dough by spoonfulls onto hot meat mixture and bake in preheated 450 oven for 10 minutes or till dumplings are browned on top. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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