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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.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Cathes Cajun Stuffing Recipe

	Category	Stuffing Recipes
	Views	187
	Ratings	0

Ingredients And Procedures

1 lb Jimmy Dean sage sausage

1 lg Bell pepper, chopped

-into 1/4" to 1/2" pieces Green onions (large bunch), -cut into 1/4" thick pieces Parsley (1/3 bunch), fresh, -chopped finely 2 md Celery stalks, cut

-lengthwise into 3 sticks, -then cut into pieces -1/4" thick 1/2 c Butter

1 lb Shrimp, peeled and

-de-veined, but not cooked 2 3/4 c Water

1 t Garlic flakes (dried)

1/4 t Cayenne pepper flakes

-(crushed), or more to -taste (we use about 1 T) 1 pk Pepperidge Farm Cornbread

-stuffing mix (cellophane -bag, brown-labelled) 1 pk Pepperidge Farm Herb

-Stuffing Mix (cellophane -bag, blue-labelled) In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces. Saute the vegetables in the sausage drippings in the pot with the cooked sausage. The vegetables will brown lightly while the sausage gets browner than it was. Add the butter to the pot and stir the pieces around until they are melted. Add the shrimp and cook for 3 or 4 minutes, stirring constantly. The shrimp should turn pink all over and be done, but just barely done. Break one in half and make sure it is opaque in the center. Turn the heat off, but leave the pot on the burner. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well. Add both bags of stuffing mix to the liquid mixture. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired). Cathe's notes: * Created in Louisiana 1978 - 1986

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<h1>Cathes Cajun Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Jimmy Dean sage sausage <P>1 lg Bell pepper, chopped <P>-into 1/4" to 1/2" pieces Green onions (large bunch), -cut into 1/4" thick pieces Parsley (1/3 bunch), fresh, -chopped finely 2 md Celery stalks, cut <P>-lengthwise into 3 sticks, -then cut into pieces -1/4" thick 1/2 c Butter <P>1 lb Shrimp, peeled and <P>-de-veined, but not cooked 2 3/4 c Water <P>1 t Garlic flakes (dried) <P>1/4 t Cayenne pepper flakes <P>-(crushed), or more to -taste (we use about 1 T) 1 pk Pepperidge Farm Cornbread <P>-stuffing mix (cellophane -bag, brown-labelled) 1 pk Pepperidge Farm Herb <P>-Stuffing Mix (cellophane -bag, blue-labelled) In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces. Saute the vegetables in the sausage drippings in the pot with the cooked sausage. The vegetables will brown lightly while the sausage gets browner than it was. Add the butter to the pot and stir the pieces around until they are melted. Add the shrimp and cook for 3 or 4 minutes, stirring constantly. The shrimp should turn pink all over and be done, but just barely done. Break one in half and make sure it is opaque in the center. Turn the heat off, but leave the pot on the burner. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well. Add both bags of stuffing mix to the liquid mixture. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired). Cathe's notes: * Created in Louisiana 1978 - 1986 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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