Cooking advice

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.


Diet types

The South Beach Diet
The South Beach diet is a diet system created by Miami, florida-area cardiologist arthur agatston which stresses that one should eat "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston invented his nutritional system for people who have cardiac problems, based on his detailed analysis of scientific research completed on other weight loss regimes.
Good foods include, canadian bacon, turkey bacon, seafood, parmesan cheese, peanut butter, nonfat milk and some vegatables, such as butter beans, celery and water chestnuts.











Microwave Grape Jelly Recipe
Microwave Grape Jelly Category Jelly Recipes 
Views 124 
Ratings 0 
Ingredients And Procedures

1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes). Remove from oven and add sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a boil on high setting (about 4 minutes). Remove from the oven and stir. Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps. Yield: about 2 half-pints (480 mL). From: The Ball Blue Book Shared By: Pat Stockett The jelly will only be as good as the juice you use is. Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands. Pour jelly into jar, holding ladle or kettle close to the top of the jar. This prevents air bubbles from forming. Quickly fill jar to within 1/8 inch (3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot lid on with sealing compound next to jar. Screw band on evenly and tightly. Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid. Cool, test for seal, remove bands and store. Or: Jelly glasses are filled in a manner similar to jars, except a 1/2 inch head space (13mm) is left at the top. Then the jelly is immediately covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A single, thin layer of paraffin holds a seal better than a thick layer. To insure a good seal, paraffin must touch all sides of the glass. Prick any air bubbles that appear on the paraffin. Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glasses to stand until paraffin hardens and then cover with metal lids. Store in a cool, dark, dry place. Make only one batch at a time.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: