Food and cooking tips

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Kitchen safety

Dry food before putting it in a deep fat fryer (water can make the oil explode).
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.

Blueberry-Peach Meringue Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

----------------------------------MERINGUE---------------------------------- 6 Egg whites

1/4 ts Salt

1 1/2 ts Vanilla

1 1/2 ts Cream of tartar

Sugar ----------------------------ALMOND CREAM FILLING---------------------------- 2 c Sliced peaches

1 Juice of 1 lemon

2 c Fresh blueberries

Let egg whites stand until warmed to room temp; beat until frothy. Add salt, cream of tartar and vanilla. Beat until whites begin to hold their shape. Very gradually beat in 1 1/2 c sugar and continue to beat until stiff but not dry. On 12 inch heatproof flat plate spread about 1/3 of meringue to within 1 inch of edge. Pile remaining meringue around edge to height of about 2 1/2 inches. Leaving centre unfilled. Bake in preheated very slow oven for 15 minutes. Cool. Pour almond cream filling carefully into centre. Chill for several hours. Just before serving, prepare peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and berries on pie. ALMOND CREAM FILLING In top part of small double boiler, mix 2 T flour, 1/3 c. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg yolks until mixture coats a metal spoon. Remove from

heat and add 1/2 t each of vanilla and almond extracts. Chill; fold in 3/4 c heavy cream, whipped.

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<h1>Blueberry-Peach Meringue</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------MERINGUE---------------------------------- 6 Egg whites <P>1/4 ts Salt <P>1 1/2 ts Vanilla <P>1 1/2 ts Cream of tartar <P>Sugar ----------------------------ALMOND CREAM FILLING---------------------------- 2 c Sliced peaches <P>1 Juice of 1 lemon <P>2 c Fresh blueberries <P>Let egg whites stand until warmed to room temp; beat until frothy. Add salt, cream of tartar and vanilla. Beat until whites begin to hold their shape. Very gradually beat in 1 1/2 c sugar and continue to beat until stiff but not dry. On 12 inch heatproof flat plate spread about 1/3 of meringue to within 1 inch of edge. Pile remaining meringue around edge to height of about 2 1/2 inches. Leaving centre unfilled. Bake in preheated very slow oven for 15 minutes. Cool. Pour almond cream filling carefully into centre. Chill for several hours. Just before serving, prepare peaches, sprinkle with lemon juice, and sweeten. Arrange peaches and berries on pie. ALMOND CREAM FILLING In top part of small double boiler, mix 2 T flour, 1/3 c. sugar and a dash of salt. Gradually stir mixture into 6 beaten egg yolks until mixture coats a metal spoon. Remove from <P>heat and add 1/2 t each of vanilla and almond extracts. Chill; fold in 3/4 c heavy cream, whipped. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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