Cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

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.

Dieting tips

The Glycaemic Index Diet
The glycaemic index weight loss program is based on the gi (or glycaemic index), a list showing food types and a score illustrating the ease that the energy of the food gets changed to glucose in the dieters bloodstream. The claim is that long-acting foods (ie those with a low Glycaemic index score), will keep you feeling full for longer and help to take in less food without craving snacks all the time.
It is also especially beneficial for sufferers from diabetes, as the low GI types of food are useful in preventing surges in glucose levels.

Gruibensalat (Crackling Salad) Recipe

	Category	Salad Recipes
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Ingredients And Procedures

1 kg Potatoes, boiled in their

-jackets and peeled (a Generous 2 lbs) 1 lg Onion, sliced

125 g Lard (1/2 cup plus 1 Tbsp)

100 g Cracklings (3 1/2 oz)

1/2 tb Pepper

1 tb (level) salt

A few Tbsp meat broth or -water This is an old-style recipe from grandma's more thrifty age, and is rarely found today. Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in. In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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<h1>Gruibensalat (Crackling Salad)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 kg Potatoes, boiled in their <P>-jackets and peeled (a Generous 2 lbs) 1 lg Onion, sliced <P>125 g Lard (1/2 cup plus 1 Tbsp) <P>100 g Cracklings (3 1/2 oz) <P>1/2 tb Pepper <P>1 tb (level) salt <P>A few Tbsp meat broth or -water This is an old-style recipe from grandma's more thrifty age, and is rarely found today. Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in. In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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