General cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Patouts Hot Crab Dip Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1/2 c Butter (1/4 lb)

2 ea Medium yellow onions, choppe

1 ea Small bell pepper, chopped

2 ea Garlic cloves, minced

1 pt Heavy cream,

1 c Green onions, chopped

1/2 c Parsley, chopped

1 t Dried basil

1 t Dried thyme

2 t Salt

2 t Ground black pepper

1 t Ground white pepper

1 x 5-6 shots Tabasco sauce

1 lb Fresh white crab meat

Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart.

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<h1>Patouts Hot Crab Dip</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter (1/4 lb) <P>2 ea Medium yellow onions, choppe <P>1 ea Small bell pepper, chopped <P>2 ea Garlic cloves, minced <P>1 pt Heavy cream, <P>1 c Green onions, chopped <P>1/2 c Parsley, chopped <P>1 t Dried basil <P>1 t Dried thyme <P>2 t Salt <P>2 t Ground black pepper <P>1 t Ground white pepper <P>1 x 5-6 shots Tabasco sauce <P>1 lb Fresh white crab meat <P>Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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