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.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Banana-Rhubarb Muffins Recipe

	Category	Bread Recipes
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Ingredients And Procedures

2 Egg whites or 1/4 cup

-cholesterol free egg -product 2/3 c Skim milk

1/4 c Vegetable oil

2 c Oat flour blend

1/2 c Sugar

1/2 c Mashed ripe banana

1 tb Baking powder

1/2 ts Salt

1/2 ts Nutmeg

2/3 c Chopped fresh rhubarb or

-frozen rhubarb, thawed and -well drained Servings: Makes 12 Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis

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<h1>Banana-Rhubarb Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Egg whites or 1/4 cup <P>-cholesterol free egg -product 2/3 c Skim milk <P>1/4 c Vegetable oil <P>2 c Oat flour blend <P>1/2 c Sugar <P>1/2 c Mashed ripe banana <P>1 tb Baking powder <P>1/2 ts Salt <P>1/2 ts Nutmeg <P>2/3 c Chopped fresh rhubarb or <P>-frozen rhubarb, thawed and -well drained Servings: Makes 12 Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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