General kitchen advice

Buy Seasonal Food : Food in season is the best you can buy. 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.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Safety in the kitchen

If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.
Keep the oven door shut.

Whole Wheat Pizza Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

1 c Warm Water (110 to 115

-degrees) 1 pk (or 1 tablespoon) Active Dry

-Yeast -or- 1 Ck Yeast

1 tb Honey

1 c Whole Wheat Flour

1/2 ts Salt

1 tb Vegetable Oil

4 oz Cheddar Cheese, grated

1/2 ts Black Pepper, ground

1/2 ts Caraway Seeds

1/4 ts Garlic Powder

1 1/4 To 1-1/2 c Whole Wheat Flour

1/2 c Tomato Sauce -or- Pizza

-Sauce 1/2 To 1 tb Dried Oregano

1 c Raw Broccoli Pieces

1 c Raw Mushroom Slices

8 oz Part Skim Mozzarella Cheese,

-shredded Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl. Beat 100 times until mixture is smooth. Let rise in a warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat flour. Mix well and let the dough rest for 5 minutes. Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas. Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400 degree oven for 15 to 20 minutes. Serves 8 One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium: 430 Potassium: 378 Cholesterol: 31 Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1 Vegetable Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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<h1>Whole Wheat Pizza</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Warm Water (110 to 115 <P>-degrees) 1 pk (or 1 tablespoon) Active Dry <P>-Yeast -or- 1 Ck Yeast <P>1 tb Honey <P>1 c Whole Wheat Flour <P>1/2 ts Salt <P>1 tb Vegetable Oil <P>4 oz Cheddar Cheese, grated <P>1/2 ts Black Pepper, ground <P>1/2 ts Caraway Seeds <P>1/4 ts Garlic Powder <P>1 1/4 To 1-1/2 c Whole Wheat Flour <P>1/2 c Tomato Sauce -or- Pizza <P>-Sauce 1/2 To 1 tb Dried Oregano <P>1 c Raw Broccoli Pieces <P>1 c Raw Mushroom Slices <P>8 oz Part Skim Mozzarella Cheese, <P>-shredded Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl. Beat 100 times until mixture is smooth. Let rise in a warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat flour. Mix well and let the dough rest for 5 minutes. Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas. Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400 degree oven for 15 to 20 minutes. Serves 8 One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium: 430 Potassium: 378 Cholesterol: 31 Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1 Vegetable Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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