General cooking tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Barbara Lauterbachs Lemon Bread Recipe

	Category	Bread Recipes
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Ingredients And Procedures

1 c Sugar

1/3 c Butter, melted

1 ts Lemon or orange extract

1/4 c Fresh lemon juice

2 Eggs

1 1/2 c King Arthur unbleached all-

-purpose flour 1 ts Baking powder

1 ts Salt

1/2 c Milk

Grated rind of 1 large lemo -or use 1/2 t lemon oil 1/2 c Chopped pecans (optional)

----------------------------------TOPPING---------------------------------- 1/2 c Confectioners' sugar

1/4 c Fresh lemon juice

Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using). Pour batter into a greased 4 1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.

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<h1>Barbara Lauterbachs Lemon Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Sugar <P>1/3 c Butter, melted <P>1 ts Lemon or orange extract <P>1/4 c Fresh lemon juice <P>2 Eggs <P>1 1/2 c King Arthur unbleached all- <P>-purpose flour 1 ts Baking powder <P>1 ts Salt <P>1/2 c Milk <P>Grated rind of 1 large lemo -or use 1/2 t lemon oil 1/2 c Chopped pecans (optional) <P>----------------------------------TOPPING---------------------------------- 1/2 c Confectioners' sugar <P>1/4 c Fresh lemon juice <P>Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using). Pour batter into a greased 4 1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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