Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Seasonal Food : 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, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Safety in the kitchen

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't hang tea towels or cloths on or over the cooker.

Zucchini Cookies (For Shipping) Recipe

	Category	Baking Recipes
	Views	47
	Ratings	0

Ingredients And Procedures

1/2 c Butter softened

1 c Brown sugar

1 Egg

1/2 ts Vanilla

1 c Flour

1/4 ts Baking soda

1/4 ts Baking powder

1/4 ts Salt

1 sm Zucchini; shredded

1 c Oatmeal

3/4 c Finely chopped nuts

1/2 c Coconut

1/2 c Raisins

1 c Butterscotch chips

Cream the butter and sugar. Add the egg and vanilla and beat well. Sift flour, baking soda, baking powder and salt and mix in. Add the shredded zucchini. Stir in all remaining ingreiendts. Drop by teaspoon onto greased cookie sheet. Bake in pre-heated 350-degree oven for 12 - 14 minutes or until cooked. Cool slightly before removing

from pan.JM. Happy baking. Burtine Kendall <K1110@planet.eon.net> -----

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