General tips

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

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is reliant on the glycaemic index, a chart showing food types and a score representing the speed that the glucose in the food type gets changed to glucose in your system. The claim is that long-acting food types (ie those foods with a low Gi number), keep you satiated for longer and help to injest less food without feeling hungry.
It's also very useful for diabetics, as the low GI foods are beneficial in controlling surges in glucose levels.

Meatballs with Buttermilk Gravy Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 Egg -- beaten

1/4 Cup milk

1/4 Cup fine dry breadcrumbs

3/4 Cup onion -- finely chopped

1 1/2 Teaspoons prepared mustard

1 1/2 Pounds ground beef

1 Tablespoon cooking oil

1 Medium onion -- sliced

1/4 Cup all-purpose flour

2 Cups buttermilk

Hot cooked noodles or spaetzle

Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs. In large skillet cook meatballs in hot oil, turning often, 25 minutes or till done. Remove meatballs, reserving 2 tablespoons drippings. Add sliced onion; cook till tender. Stir together flour, 1/4 teaspoon salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings. Spaetzle: 2 cups all-purpose flour 1 Teaspoon salt 2 eggs 3/4 cup milk In a mixing bowl combine flour and salt. Mix eggs and milk; stir into flour mixture. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes. Hold over kettle of boiling salted water. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula. If the dough is too thick to push through, thin it with a little milk. Cook and stir for 5 minutes; drain. Keep warm.

Copied from the files of Dianne Waller.

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<h1>Meatballs with Buttermilk Gravy</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Egg -- beaten <P>1/4 Cup milk <P>1/4 Cup fine dry breadcrumbs <P>3/4 Cup onion -- finely chopped <P>1 1/2 Teaspoons prepared mustard <P>1 1/2 Pounds ground beef <P>1 Tablespoon cooking oil <P>1 Medium onion -- sliced <P>1/4 Cup all-purpose flour <P>2 Cups buttermilk <P>Hot cooked noodles or spaetzle <P>Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs. In large skillet cook meatballs in hot oil, turning often, 25 minutes or till done. Remove meatballs, reserving 2 tablespoons drippings. Add sliced onion; cook till tender. Stir together flour, 1/4 teaspoon salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings. Spaetzle: 2 cups all-purpose flour 1 Teaspoon salt 2 eggs 3/4 cup milk In a mixing bowl combine flour and salt. Mix eggs and milk; stir into flour mixture. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes. Hold over kettle of boiling salted water. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula. If the dough is too thick to push through, thin it with a little milk. Cook and stir for 5 minutes; drain. Keep warm. <P>Copied from the files of Dianne Waller. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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