Cooking advice

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

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.

Banana Streusel Pie* Recipe

	Category	Baking Recipes
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Ingredients And Procedures

-----BILLS20086----- Pastry for single crust pie 4 c Ripe bananas -- sliced

1/2 c Unsweetened pineapple juice

2 tb Lemon juice

1 1/2 ts Finely shredded lemon peel

1/4 c Sugar

1/2 ts Ground cinnamon

1 t Cornstarch

-----STREUSEL----- 1/2 c Flour

1/2 c Brown sugar -- packed

1/3 c Macadamia nuts -- chopped

1 t Ground cinnamon

1/4 c Butter or margarine

Prepare and roll out pie crust. Place pastry in 9" pie plate. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450~ oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 375~. Meanwhile, in medium mixing bowl gently toss together bananas, pineapple juice, and lemon juice. Drain, reserving juices. Gently toss bananas with lemon peel, sugar and cinnamon. Turn mixture into pastry shell. In a small saucepan, combine the reserved juices and cornstarch. Cook and stir over medium heat till thickened and bubbly. Pour over banana mixture in shell. For streusel, combine the flour, brown sugar, nuts and cinnamon. With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs. Sprinkle

over banana mixture. Cover edge of pie with foil. Bake in a 375~ oven for 40 minutes or until topping is golden and edges are bubbly. Cool on wire

rack.

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<h1>Banana Streusel Pie*</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-----BILLS20086----- Pastry for single crust pie 4 c Ripe bananas -- sliced <P>1/2 c Unsweetened pineapple juice <P>2 tb Lemon juice <P>1 1/2 ts Finely shredded lemon peel <P>1/4 c Sugar <P>1/2 ts Ground cinnamon <P>1 t Cornstarch <P>-----STREUSEL----- 1/2 c Flour <P>1/2 c Brown sugar -- packed <P>1/3 c Macadamia nuts -- chopped <P>1 t Ground cinnamon <P>1/4 c Butter or margarine <P><P>Prepare and roll out pie crust. Place pastry in 9" pie plate. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450~ oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 375~. Meanwhile, in medium mixing bowl gently toss together bananas, pineapple juice, and lemon juice. Drain, reserving juices. Gently toss bananas with lemon peel, sugar and cinnamon. Turn mixture into pastry shell. In a small saucepan, combine the reserved juices and cornstarch. Cook and stir over medium heat till thickened and bubbly. Pour over banana mixture in shell. For streusel, combine the flour, brown sugar, nuts and cinnamon. With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs. Sprinkle <P>over banana mixture. Cover edge of pie with foil. Bake in a 375~ oven for 40 minutes or until topping is golden and edges are bubbly. Cool on wire <P>rack. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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