General tips

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

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Ginger-Pineapple Pudding Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

1 20-oz can crushed pineapple

-in its own juice 1/4 c Lemon juice

-Grated peel of 1 lemon (I -used more) 1/2 c Sugar

1 1/2 t Finely minced fresh ginger

3 T Cornstarch mixed with 3 T

-water Mix all ingredients in a saucepan. Cook over moderate heat, stirring constantly, until mixture comes to a boil and thickens. Cool slightly before pouring into a crust. To gild the lily: If you do make this into a pie, garnishing with sliced bananas glazed with heated, strained apricot preserves makes it even more festive. The cookbook I got this from is anything but vlf, but here goes (I highly recommend it if, like me, you find making elaborate desserts for non-vlf friends a relaxing and enjoyable thing to do every now and then): Marlene Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.) Kirstin Reade Wilcox From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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<h1>Ginger-Pineapple Pudding</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 20-oz can crushed pineapple <P>-in its own juice 1/4 c Lemon juice <P>-Grated peel of 1 lemon (I -used more) 1/2 c Sugar <P>1 1/2 t Finely minced fresh ginger <P>3 T Cornstarch mixed with 3 T <P>-water Mix all ingredients in a saucepan. Cook over moderate heat, stirring constantly, until mixture comes to a boil and thickens. Cool slightly before pouring into a crust. To gild the lily: If you do make this into a pie, garnishing with sliced bananas glazed with heated, strained apricot preserves makes it even more festive. The cookbook I got this from is anything but vlf, but here goes (I highly recommend it if, like me, you find making elaborate desserts for non-vlf friends a relaxing and enjoyable thing to do every now and then): Marlene Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.) Kirstin Reade Wilcox <KRW3@COLUMBIA.EDU>From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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