Food and cooking tips

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

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?

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.

Safety in the kitchen

Keep electrical leads from trailing over or going near the cooker.
Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.

Banana-Rhubarb Muffins Recipe

	Category	Bread Recipes
	Views	67
	Ratings	0

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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