General kitchen advice

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.

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.

Fruit Bread, Glarus Style (Glarner Fruchtebrot) Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

1 Package yeast

3/4 c Milk

3/4 c Water

4 T Butter

3 c Flour

1 t Salt

------------------------------FOR THE FILLING------------------------------ 12 oz Dried pears

6 oz Dried prunes, pitted

2/3 c Raisins

3/4 c Walnuts, coarsely chopped

1 T Kirsch

2 1/2 T Sugar

1 pn Ground cloves

1 pn Nutmeg

1 Egg yolk

Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour. Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork. Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour. (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. No ISBN. A translation of KULINARISCHE STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in German regional cookbooks: other titles (unfortunately not translated) include "culinary excursions through" Swabia, Bavaria, Hesse, the Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and Niedersachsen.)

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<h1>Fruit Bread, Glarus Style (Glarner Fruchtebrot)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Package yeast <P>3/4 c Milk <P>3/4 c Water <P>4 T Butter <P>3 c Flour <P>1 t Salt <P>------------------------------FOR THE FILLING------------------------------ 12 oz Dried pears <P>6 oz Dried prunes, pitted <P>2/3 c Raisins <P>3/4 c Walnuts, coarsely chopped <P>1 T Kirsch <P>2 1/2 T Sugar <P>1 pn Ground cloves <P>1 pn Nutmeg <P>1 Egg yolk <P>Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour. Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork. Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour. (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. No ISBN. A translation of KULINARISCHE STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in German regional cookbooks: other titles (unfortunately not translated) include "culinary excursions through" Swabia, Bavaria, Hesse, the Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and Niedersachsen.) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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